Ok, so I don't only make baked goods with cinnamon and sugar in them, that's just all I've made recently that I felt was worthy to share! Maybe one day I will share my foolproof chocolate chip cookie recipe with you! We shall see. Anyways, this recipe is a great thing to make for a brunch, Sunday School breakfast, or as a dessert when paired with some vanilla ice cream. Oh my, I have gained weight just thinking about that one!!
Monkey Bread Muffins (the easy way!)
-1 cup sugar
-1 tablespoon cinnamon
Put these in a gallon size zipper bag and shake to mix together
-4 can pack of buttermilk biscuit dough
Open 2 cans and separate dough. Using a pizza cutter, cut each biscuit into 6 pieces. Place pieces in zipper bag (I usually add the dough in quarters) and shake until pieces are covered in cinnamon sugar mixture.
-1 cup brown sugar
-1 cup butter
Combine in a microwave safe bowl (or you could melt it on the stove top, but this is just faster) and microwave for about 30 seconds-1 minute. Stir well to mix it all together (This caramel sauce would also be good to pour over the above mentioned vanilla ice cream for dessert another night!)
Coat a 12-muffin tin with non-stick cooking spray. Distribute dough pieces evenly among the 12 spots. I use a soup spoon for the following part, but you can use a teaspoon if you don't want your muffins to be too gooey or a tablespoon if you love the goo! Using your spoon of choice, spoon the caramel mixture on top of each muffin top. Bake for 12 minutes or so at 350, letting the muffins cool in the tin for about a minute. Be gentle when tipping the muffin tin over to get the muffins out because they dough can still separate while they are warm.
Repeat with the rest of the dough. Remember to re-spray your muffin tin so your second batch doesn't stick. I hope you enjoy these as much as I am right now! :-)
And, no, that is NOT my personal plate and I will NOT be eating all those...well, at least probably not!