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No need to share with these individual Cinnamon Sugar Monkey Bread Muffins. They’re made with just 6 ingredients and are super easy to make thanks to store bought biscuit dough!
Cinnamon Sugar Monkey Bread Muffins
I think we can all agree that the worst part about monkey bread is having to share. It’s one of those desserts that people tend to tear apart like wild animals, and as much as a I LOVE monkey bread, every time I eat it I can’t help but feel like screaming “paws off” to my fellow devourers. Well, your wish has been granted, a Christmas Miracle has occurred in the form of cinnamon sugar biscuit monkey bread muffins.
No sharing necessary.
Buttery, gooey, doughy, and smothered in cinnamon sugar, these cinnamon sugar biscuit monkey bread muffins are my breakfast of choice.
It doesn’t hurt that they’re stupid easy to make.
The kind of easy that makes you wonder why you would ever make anything time consuming ever again.
Ingredients for Cinnamon Sugar Monkey Bread Muffins:
The great thing about these semi-homemade monkey bread muffins is that they come together in a pinch. Made with just 5 ingredients, this decadent treat couldn’t be easier. All you will need is:
store bought biscuit dough
And fifteen minutes. Literally that is it.
How to Make Monkey Bread Muffins:
Simply cut up your store bought biscuit dough into pieces, dip in butter, dip in cinnamon sugar and place in muffins tins. Bake at 350°F for 11 minutes and devour.
They’re best served warm and goeoy straight from the oven!
People love butter, sugar, and carbs (err…at least I do), and these are the perfect last minute treat to make for a show stopping addition to Christmas brunch.
Signing off through the holidays for now, so you won’t be seeing anymore new recipes after this until the next DECADE (literally wut), but if you’re looking for some last minute holiday baking inspo look no further.
Preheat the oven to 350°F and line 8 muffin cups with muffin tins. Set aside.
Combine the sugar, cinnamon, nutmeg and salt in a bowl and stir to combine. Set aside. Pour the melted butter into a small bowl.
Use a pair of kitchen scissors to cut each biscuit into quarters. Dip each piece in butter and then the cinnamon sugar mixture to fully coat the pieces. Fill each muffin cup with the biscuit pieces. We put about 6 pieces in each cup.
Bake at 350°F for 11 minutes, or until the biscuit pieces are mostly baked, but still gooey in the middle.
Allow the muffins to cool slightly while you make the cream cheese glaze. Combine all the glaze ingredients in a sauce pan over medium heat and whisk until combined. Drizzle the glaze over the warm muffins and serve hot!
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