Raise your hand if you have any objections to quick, delicious, easy, crowd-pleasing, doughy, cinnamon-sugary goodness. Anyone? Aaaaanyone??
Of course not! You read this blog! CLEARLY, you're all firmly in the yay for quick, delicious, easy, crowd-pleasing, doughy, cinnamon-sugary goodness camp.
(Um and sidebar, if you weren't, you'd probably find you have like absolutely nothing in common with us. Aw sad.)
Anyway! We obviously don't have that problem with any of you, so it's full steam ahead! And we're talking breakfast bon bons.
We have a weakness for breakfast baked goods. Croissants, coffee cake, donuts, those pastry baskets you get at brunch? They don't stand a chance.
We're pretty sure the appeal largely lies in the fact that we're essentially eating a dessert for breakfast, but we'll just chose to momentarily (forever and ever) overlook that fact and continue to refer to all those goodies as legitimate breakfast foods (dessert).
So while we adore these morning confections, we rarely possess the giddy up and go to actually make them for ourselves.
Sure, we'll bake for a big brunch gathering or a boss's birthday breakfast at the office, but early morning baking for just us?? Um...before coffee?? Ummm....er....yeah no.
But! All that changed when we recalled that sweet southern treat we VERY rarely (weekly) indulged in while receiving our higher education in lovely little Lexington, Virginia, monkey bread.
Being raised by Brits, we'd never had the stuff growing up, so our naive little baking brains assumed it required hours and hours of toil.
Until we discovered the key ingredient is in fact...biscuit dough. Y'all. Premade biscuit dough.
Even we can handle this recipe before coffee.
Mini Monkey Breads
Makes 18 muffins
3 cans of buttermilk biscuit dough
1 cup sugar
1 tablespoon cinnamon
3/4 cups (1 1/12 sticks) butter
1/2 cup brown sugar
Sweetened condensed milk (optional)
Preheat the oven to 350 F. Place muffin liners in each cup and set aside.
Remove all of the biscuit dough from the containers and divide each biscuit into sixths and shape into rough balls.
In a large resealable plastic bag or a large bowl, combine sugar and cinnamon. Stir or shake to combine.
Place all of the dough balls in the plastic bag and shake until all balls are evenly coated with the cinnamon sugar mixture. If you're using a bowl, just move the biscuit dough around with your hands until evenly coated. Set aside.
In a small saucepan, melt together butter and brown sugar over medium heat, stirring frequently, until sugar is just dissolved, about 5 minutes. Drop a spoonful of butter/sugar mixture into each muffin cup. Take 5 coated dough balls (assuming you divided the biscuits into sixths) and place them in a muffin cup on top of the butter/sugar (you need to kind of squish them in there!). Repeat, filling each muffin cup with remaining dough. Spoon an additional spoonful or butter/sugar over each muffin and bake for 15 minutes, until puffed and bubbly.Serve muffins warm from oven, topped with a spoonful of sweetened condensed milk, if desired. Muffins can also be made ahead and reheated in a 300 F oven, covered with foil, for 10 minutes.