Have you ever had monkey bread before? It’s pretty much one of the best things you can make with canned biscuit dough.
It’s a simple, quick, and fun recipe to make with your kids (or husband!) on a Saturday morning.
Now traditional monkey bread is usually made in a large bundt pan, but I wanted to switch it up and make individual monkey bread cups. When it is just my husband and me at home, we certainly don’t need an entire bundt pan worth of gooey maple monkey bread sitting around. That’s just asking for trouble.
Therefore, I present to you these individual monkey cups, perfect for a small group, and great for kids who want their own special serving. With a delicious maple glaze and warm cinnamon spice, this recipe is sure to please everyone for breakfast or brunch.
Of course you can double or triple the recipe for a crowd, but when you’re cooking for just a few, this recipe fits the bill perfectly.
I think I might have to try a savory version next. What’s your favorite kind of monkey bread? Let me know below!
Paula’s Notes: Be sure to spray your muffin cups well. I use my reusable silicone muffin cups, which I love, and the bread pops right out.
Individual Maple Monkey Bread
Yields: 8 muffin cups, about 3-4 servings
Time: 30-35 minutes
- 1 can 10-count biscuits, cut into 40 pieces
- 1 tbls. sugar
- 1 1/2 tsp. cinnamon
- 1/3 cup pancake syrup (regular or light works)
- 1 1/2 tsp. butter
- Preheat oven to 350 degrees.
- In a medium bowl, mix together the cinnamon and sugar.
- Roll dough pieces into balls.
- Roll each ball into cinnamon sugar mixture.
- Place 5 balls in a greased muffin cup. You will have a total of 8 muffins. (I LOVE my reusable muffin cups,see Paula’s Notes above)
- In a microwave safe bowl warm butter and syrup for about 30 seconds, or until butter is melted. Stir to combine.
- Evenly distribute syrup mixture over dough (about 2-3 tsp each).
- Bake monkey bread at 350 degrees for 15-18 minutes. (16 was perfect for me.)
- Invert cups and let them sit for a few minutes so the gooey maple glaze coats the bread.
Recipe inspired by Dashing Dish