Monkey Muffins

 

If you are like any other Asian person I know, then you probably have know idea what Monkey Bread is. I guess this dessert was just not a part of the typical American desserts Asian kids were given. Growing up, the only desserts I really got were Cookies and Cream ice cream, Nestle cookies (cut and bake 'til burned), Crunch ice cream bars, and the occasional Marie Callendars apple pie from the frozen aisle of the market.

Monkey Bread is a type of cinnamon bread that you can pull apart easily because they're little balls of cinnamon/sugar dough pressed together to make one massive cake. It's delicious. I saw these Monkey muffins on Pioneer Woman's blog and wanted to make them whenever I remembered to buy biscuit dough from the market. 

I adapted from PW's recipe because I wanted to make it my own...sorta. If you want the original recipe, go here to Pioneer Woman's website. 

First off, roll the biscuits into small balls. They should be about the size of a small meatball or walnut. 2 biscuit cans made 24 servings for me. 

In a separate bowl, combine the white sugar, brown sugar, and cinnamon.











Next, you want to put a pat of butter into each muffin cup.

Add about half a teaspoon of the sugar mixture over the butter and add 3 balls to each cup. I don't have a picture, but you need to put another pat of butter and some sugar mixture over the 3 balls.

 When the balls have risen and are golden brown, take them out of the oven and drizzle them with the icing.

Voila!

Ingredients

• 2 cans of Refrigerated Biscuit Dough
• 1 stick of butter
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 Tbl Ground Cinnamon
• 2 cups powdered sugar, 2 tbl milk, 1 tsp vanilla for the icing

Preparation Instructions

Preheat oven to 375 degrees.

Add pats of butter to the bottom of each cup. You should use 1/2 the stick for the bottom, and 1/2 for the top. Sprinkle in sugar mixture.

Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.

Top with the rest of the butter. Sprinkle on more sugar mixture.

Bake for 20 minutes, or until golden and bubbly. 

Combine the ingredients for the icing until smooth. Pour icing on top of each muffin.