Monkey Bread Muffins

I don’t remember how I came about this recipe, I do remember wanting to make Monkey Bread for quite sometime now, but of course putting it off because it’s………well not good for you! Well when I came across this one, I didn’t realize it could be so easy, yes yes yes, some day I will make bread, dough or anything baked from scratch!! Please remember that I’m still living at our camp until Labor Day for the most part so let us not forget that my kitchen, my tools and my cooking devices are pretty limited! This one from The Daily Smash, was perfect for me to make on a Monday morning when it was cool out so I could actually use my oven in our 40 trailer!

What you’ll need:

1 teaspoon pumpkin pie spice (I used cinnamon and it was a smart move for a substitute)

1/4 cup white sugar

1 (16 ounce) can refrigerated biscuit dough jumbo size, separated and cut into nine pieces each (I actually used a pizza crust I had in my fridge, I was hesitant on how it would taste but it was awesome!)

1/2 cup brown sugar

3 tablespoons butter

1 teaspoon water

Directions:

Preheat an oven to 375 degrees F . Butter 6 jumbo or 12 regular muffin cups or line with paper muffin liners. (Mine made 4 jumbo). Seperate dough and form small to medium balls (don’t worry about the size, have fun!!)

Combine the pumpkin pie spice (or cinnamon) and white sugar in a zip lock bag. Roll the biscuit pieces in the mixture to coat. Shake well! Shake em up! If you have a kiddo tell them to dance around the kitchen with the bag. I tried to give Madison a ball of dough to play with but she wanted no part of it!!

Divide the coated pieces between the prepared muffin cups. Drop different sizes in to make different shapes!

Combine the brown sugar, butter, and water in a small saucepan over medium heat; bring to a boil, stirring continuously. Allow the mixture to boil until the sugar is completely dissolved, 2 to 3 minutes.

Spoon the mixture over the bread rolls.

Bake in the preheated oven until golden, and the tops spring back when lightly pressed, 8 to 12 minutes. (I had to bake mine for a good 15, must have been because the dough was different)