Mini Monkey Bread

This Monkey Bread Recipe comes from  from Ryan via The Pioneer Woman.  I reduced the recipe  by about 1/3 and made them in a muffin pan instead of a bundt pan.  It yielded 12 "muffins."

3 cans Buttermilk biscuits (not the flakey kind)
1/2 cup brown sugar
1 cup sugar
2-3 teaspoons cinnamon
2 sticks butter

1. Preheat the oven to 350.
2. Open up all three cans of biscuits and cut each biscuit into quarters.
3. Next, combine the white sugar with 2-3 teaspoons of cinnamon. 3 will be really cinnamon-y. Dump this mix and the biscuits into a gallon size zip lock back and shake it up really well.
4. Drop all of the biscuit quarters into a bundt pan (or muffin cups).
5. Melt the butter with the brown sugar in a sauce pan over medium-high heat until combined. Once the brown sugar butter has become one color, pour it over the biscuits. 
6. Bake for 30-40 minutes (or 20 minutes for the muffin cup ones) until the crust is deep brown on the top.

I should now say that you should let it cool for about 15-30 minutes, but that’s practically impossible. Just tear you off a piece, blow on it for a minute and stick it in your mouth.

Oh man, it’s good.

These were easy to make, and super yummy!  As I said above, I only used 2 cans and it filled 12 regular muffin cups with about 6-8 in each cup.