These Monkey Bread Muffins are so delicious and semi-homemade. I am a huge fan of semi-homemade. These are so simple to make and so delicious you may need to stock up on a few tubes of the Pillsbury Grand buttermilk flaky biscuits. These are really perfect any time of the day. I love to make them for special holiday breakfast for the boys. Or just as a late night snack for me and my hubby.
Just like that, I am ready to make a delicious batch of monkey bread muffins.
These Monkey Bread Muffins are semi-homemade and delicious.
- ¼ cup granulated sugar
- 1 ½ tsp cinnamon
- 1 tube of Grand buttermilk flaky biscuits
- ¼ cup unsalted butter
- 2/3 cup light brown sugar
- 2 tsp water
- ½ tsp vanilla
- ¼ cup store-bought tub of cream cheese frosting
Preheat oven to 375 degrees. Line a muffin pan with non-stick spray or 8 cupcake liners.
In a small bowl, combine the granulated sugar and cinnamon. Separate the biscuits and cut each one into 8 equal pieces. Toss the pieces into the cinnamon sugar mixture and place 8 of them into each muffin well or liner.
Place a small saucepan on the stove and melt the butter, add the brown sugar and water. Mix until everything is all melted and combined. Stir in the vanilla extract.
Pour a heaping tbsp. of the brown sugar and butter mixture over each of the muffins.
Bake for 12-14 minutes, until golden brown. Allow the muffins to cool for about 10-15 minutes, before removing from the pan.
Microwave the cream cheese frosting for 10 seconds, until it’s thinned out. Using a fork, drizzle the frosting all over your muffins. Serve warm or cooled! Store on the counter in a tightly covered container.