Mini Monkey Bread

Mini Monkey Bread

  • Servings: 8
  • Difficulty: easy
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Monkey bread is a new sweet treat in my house, one that I had always heard of, but had never thought to make. I don’t remember how I discovered this heavenly, doughy dessert, but I do remember watching a video posted on Average Betty with video instructions on how to make this bundle of yumminess. My first attempt at making this went off without a hitch. The recipe for this dessert says that it yields 12, had I known they would have been gone so quickly, I would have just made 24. These mini mounds of deliciousness are HIGHLY ADDICTIVE so make a batch large enough for your household, and large enough so that you can put some away for your own secret stash. *grinning sheepishly*



1 tube refrigerated biscuit dough (16 ounces)

1/4 cup sugar

1 teaspoon cinnamon

1/4 teaspoon ginger

pinch salt

1/4 cup butter

1/2 cup brown sugar

1/2 teaspoon vanilla


Preparation: Separate the biscuits, coat them in a sugar and cinnamon mixture.

Evenly distribute the biscuit pieces in prepared muffin cups. In a bowl, combine brown sugar, butter and vanilla.

Microwave in 20 second increments until smooth and carmel-like in consistency, then spoon over biscuit pieces in muffin cups.

Bake at 375 degrees for 12-15 minutes, then remove from oven. Serve warm with ice cream or devour on its own. Either way, ENJOY!


Per Serving: 580 calories; 33 g fat; 50.6 g carbohydrates;
20.3 g protein; 50 mg cholesterol; 760 mg sodium.