These Monkey Bread Muffins are little bites of cinnamon-sugar heaven! Soft and fluffy, they are made with dough balls rolled in sweet goodness, perfect for sharing or enjoying all by yourself.
I love how easy they are to make—you just mix, roll, and bake. Plus, they disappear fast, so make sure to grab a few while you can! Who can resist that gooey goodness? 😋
Ingredients & Substitutions
Biscuit Dough: The foundation of these muffins is refrigerated biscuit dough. Pillsbury is commonly used, but you can try other brands too. If you’re feeling adventurous, homemade dough works well too! Just make sure it’s a quick, flaky recipe.
Sugar: Granulated sugar gives sweetness and a nice crunch. Feel free to substitute with coconut sugar for a lower glycemic index option, or use stevia for a sugar-free alternative.
Cinnamon: Ground cinnamon is essential for that signature flavor. If you’re a spice enthusiast, consider adding nutmeg or pumpkin spice for a twist. Just start with a small amount and adjust to taste.
Butter: Unsalted butter yields the best flavor control. If you’re dairy-free, a vegan butter stick or coconut oil can work perfectly, just keep in mind they may alter the taste slightly.
Brown Sugar: Using light or dark brown sugar adds depth with its molasses flavor. You can switch to white sugar, but you’ll miss that rich taste. Mixing in a bit of molasses with granulated sugar is a good substitute if you’re out!
How Do I Achieve That Perfect Pull-Apart Texture?
The key to that soft, pull-apart texture lies in the method of coating and baking. It’s essential to coat the dough pieces well in the cinnamon sugar so each bite is flavorful!
- When assembling, don’t overfill the muffin cups; aim for 3/4 full to let them expand without overflowing.
- Ensure the butter and brown sugar mixture is warm when pouring it over the dough; this helps create that gooey sauce.
Remember to keep an eye on your muffins while baking! They should be golden on top and bubbling around the edges. Allowing them to cool slightly in the pan will also help with easier removal and keep them from falling apart. Enjoy your baking!
Monkey Bread Muffins
Ingredients You’ll Need:
For the Muffins:
- 3 cans (16.3 oz each) refrigerated biscuit dough (e.g. Pillsbury)
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1 cup unsalted butter (2 sticks)
- 1 cup packed brown sugar (light or dark)
- Optional: 1 teaspoon vanilla extract (for extra flavor in butter mixture)
How Much Time Will You Need?
You’ll need about 10 minutes for prep and 20 to 25 minutes for baking, plus a little cooling time. In total, you can have these delicious Monkey Bread Muffins ready in about 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, line a standard 12-cup muffin tin with paper liners or give it a light spray of nonstick cooking spray. This will help prevent sticking and make clean-up easier!
2. Prepare the Cinnamon Sugar:
In a large mixing bowl, combine the granulated sugar and ground cinnamon until blended. This will be our delicious coating for the dough later!
3. Cut the Biscuit Dough:
Next, open the cans of biscuit dough and pull each biscuit apart. You can cut each biscuit into 6 to 8 bite-sized pieces. The smaller the pieces, the easier they will be to pull apart once baked!
4. Coat the Dough Pieces:
Take the biscuit pieces and toss them in the cinnamon-sugar mixture. Make sure each piece is well-coated for that sweet, cinnamon flavor. Once coated, set the pieces aside.
5. Make the Butter Mixture:
In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until it’s well combined and dissolved. If you want to add a little extra flavor, now is the time to stir in the vanilla extract!
6. Assemble the Muffins:
Take a few of your cinnamon-sugar coated dough balls and fill each muffin cup until they are about 3/4 full. Don’t worry if they’re packed in; they’ll puff up and become deliciously fluffy!
7. Add the Butter Mixture:
Pour the warm butter and brown sugar mixture evenly over the coated dough balls in each muffin cup. This will create that gooey texture we all love!
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Keep an eye on them; you’ll know they are ready when the tops are golden-brown and bubbly!
9. Cool and Serve:
When done, take the muffins out and let them cool in the pan for about 5 minutes. Then, carefully remove them from the tin. Keep in mind that the bottoms will be sticky from the caramelized sugar, so handle them gently!
Enjoy your warm, sticky, sweet Monkey Bread Muffins! They are perfect for breakfast, a snack, or dessert—any time you want a little comfort food that’s easy to share! 😋
Can I Use Whole Wheat Biscuit Dough?
Yes, whole wheat biscuit dough can be used for a slightly healthier option! Just keep in mind that the texture may be a bit denser compared to traditional biscuit dough, but it will still taste great!
How Should I Store Leftover Muffins?
To store leftover Monkey Bread Muffins, place them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 2 months. Just make sure to wrap them well if freezing!
Can I Make These Muffins Ahead of Time?
Absolutely! You can prep the dough and cinnamon-sugar mixture the night before and assemble the muffins in the morning. Just keep the coated dough in the fridge and pour the warm butter mixture just before baking for the best results!
What if I Don’t Have Muffin Liners?
If you don’t have muffin liners, you can simply grease the muffin tin well with nonstick spray or butter to prevent sticking. You might also use parchment paper cut to fit as a makeshift liner!
