I think that my kids’ favorite meal is breakfast.
Pancakes, cereal, eggs, bacon, biscuits, sausage, fruit cups — you name it, they love it. They’d eat breakfast for every single meal which makes brinner a giant winner at our house 🙂 (see what I did there — I rhymed)
One of my family’s favorite treats is Monkey Bread; I adore Monkey Bread, the butter, the caramelization, the crisp sugar, the soft dough — good gracious, I’m making myself hungry.
Y’all may not realize that you know Monkey bread– it is also known as pull apart bread and then there’s the version my mom makes with a package of caramel pudding mix — baked caramel ring. YUM.
Chances are, if you’ve stayed at my house more than once, I’ve made monkey bread and bacon and fruit and mimosas for you for breakfast.
In my eyes, there’s pretty much nothing wrong with monkey bread — except how long traditional monkey bread takes to bake!!! It can take 40 minutes or more! I am a bit impatient when I’m hungry (do y’all feel me?) So, I decided that there simply MUST be an easier and faster way to make monkey bread.
As it turns out, there is, and — I do believe that I’ve come up with a faster, prettier and I think even tastier version of the giant bundt cake ring version.
These tonguegasmic little individual monkey breads are not only delicious, they’re cute and they make for such a yummy and pretty photograph.
One of the best things about Monkey Bread is that it’s crazy easy to make, requires very few ingredients and it’s kid friendly.
My kids love to shake the dough bites in the sugar and cinnamon — seriously, this can keep them busy for 10 minutes!
Here’s the breakdown: Take 2 cans of 10 count buttermilk biscuits, cut each biscuit into quarters and shake in a bag with 2 C sugar and 2 Tbsp cinnamon, once each quarter of dough is fully covered, put 6 or so dough bites into each muffin cup
Melt 2 sticks of butter, 2 Tbsp vanilla and 1/2 C of brown sugar together, stirring frequently until completely melted and the sugar is dissolved and it’s a golden brown color
Pour into the cups over the cinnamon sugar covered dough bites, you don’t want to completely fill the cups to the top — just about 3/4 of the way
Bake at 350 for about 25 minutes, remove from the oven and turn them out onto a platter — serve them up in cute little ramekins or whatever decorative dishes you have on hand.
See how adorable these are!!! And I promise, they’re 100 times more delicious than they are adorable 😉
So here y’all are — the adorable, delicious, tonguegasmic individual Monkey Bread recipe. Make these for Christmas morning, birthdays, just because the day ends in Y — whatever, just make these! Everyone will thank you! [/donotprint]
Individual Monkey Breads
- 2 10 count cans of buttermilk biscuits
- 2 C sugar
- 2 Tbsp cinnamon
- 2 sticks of butter
- 2 Tbsp vanilla
- 1/2 C brown sugar
pre-heat your oven to 350 F
cut each biscuit into quarters
Put 2 C sugar and 2 Tbsp cinnamon in a bag and mix, add the biscuit quarters and shimmy shimmy shake them until all the quarters are fully coated
Place 6 or so biscuit quarters in each muffin cup
Melt 2 sticks butter, 2 Tbsp vanilla and 1/2 C brown sugar over low-medium heat, until fully melted and the sugar has dissolved resulting in a gorgeous golden brown, dark caramel color (stir frequently)
Pour the butter mixture over the muffin cups until each is about 3/4 filled
Place in the pre-heated oven and bake for about 25 minutes
Remove from the oven and immediately turn over onto a platter so that all the ooey gooey caramelized vanilla butter sugary goodness tips out and covers the monkey bread bites in their hot lava caramelized goodness.
if you have some cute little ramekins or serving dishes, place a monkey bread cup into each one and use a spoon to drizzle more caramelized yumminess over each cup.