I was pregnant with our oldest son (now 16-years-old) the first time the hubby made me Monkey Bread. I was hooked! It super satisfied my sweet cravings that I seemed to have a lot of when I was pregnant, lol. It is made with refrigerated dough (you know, the ones in the can) and other basic ingredients. The hubby would put his Monkey Bread together in a bundt pan and bake it up. Then he would drizzle his brown sugar & butter glaze over the top and edges. It is to die for! The only complaint I had was that it was a “one and done” recipe. Meaning, you make it and then have to eat all of it at once. If there are leftovers, the glaze kind of hardens and the bread gets tough, it just isn’t great as a leftover dish. Trust and believe, most days when I was pregnant, the “one and done” concept worked fine because there rarely were ever any leftovers! But nowadays the hubby is working and also back in college, the oldest is busy with high school and all of its extra-curricular activities so it’s just Spencer and me a lot of times. Try as we may, we can’t really eat an entire ring of Monkey Bread by ourselves, lol! So it became my mission to figure out how to portion it and reserve the glaze. So Monkey Bread Cupcakes were born! Super delicious and specifically made to be re-heated in individual portions, we love it!
Printable Recipe: Monkey Bread Cupcakes
Monkey Bread Ingredients:
3 cans of refrigerator biscuits (from the 4 pack of biscuits)
1 cup sugar
1.5 teaspoons cinnamon
1/2 stick butter/margarine
3/4 cup brown sugar
1 tablespoon milk
Preheat oven to 400 degrees.
Line cupcake pans with cupcake liners (makes 48 cupcakes).
Mix together sugar and cinnamon in a wide (but short) bowl.
Using a pizza cutter, cut each biscuit into 4 pieces. Streamline this by lining up biscuits in rows and cutting down the middle of each biscuit. Then turn the cutting board sideways and cut perpendicularly down the rows of biscuits.
Toss a handful at a time into the cinnamon/sugar mix. Gently shake the bowl to coat each biscuit piece. Repeat until all the dough is used (you will have 2 dough pieces left over, just toss them in a couple of the cupcake liners). This is the part where I tell you to toss the remainder of the cinnamon/sugar mix in the trash. I personally put it in a shaker container to use on toast in the future. As I see it, no dough pieces are in the sugar and I am not one to waste. It would be different if it was raw meat or something “wet” that was dipped in the cinnamon/sugar mix. It is raw dough so you choose what is right for you.
Drop 5 coated biscuit pieces into each cupcake liner. Bake for 9 minutes.
While baking the Monkey Bread, prepare the glaze.
In a small saucepan, melt the butter over medium heat.
Add the brown sugar. Continuously stir until brown sugar is melted down. Add milk and stir till well combined.
Spoon glaze over the Monkey Bread Cupcakes you plan on eating right now. Place the remainder of the glaze in a container with a lid. Place the glaze in the fridge. Store uneaten Monkey Bread Cupcakes in an airtight container on the counter. To reheat, remove cupcake liner from the Monkey Bread.
Spoon one teaspoon of cold glaze from fridge on top.
Heat in microwave for approximately 30 seconds.
Glaze will melt and drip down the sides of your warm Monkey Bread Cupcake.
Perfect when eaten right from the oven or re-heated in the microwave. All packaged in individual portions! Perfecto! Of course, you can just add all the coated dough chunks to a bundt pan coated in non-stick cooking spray. Bake for 17-23 minutes till golden on top and cooked throughout. Once baked, turn the Monkey Bread out onto a plate and drizzle the glaze over the top, down the sides and inside the hole in the middle. Either way, it is fantastic!