Monkey Bread Muffins

With refrigerated rolls and a few everyday ingredients on hand, you can have ooey gooey warm caramel rolls ready anytime. And kids love eating monkey bread!

Hands-on Time: 10 min. | Total Time: 30 min. | Serves: 8 | Difficulty: Easy

  • 1 can (16.3 oz.) refrigerated large flaky biscuits (8 biscuits)
  • 1/4 cup butter, melted
  • 1/2 cup brown sugar, firmly packed
  • 2 tsp. ground cinnamon
  • 2 Tbsp. mini chocolate chips, if desired
  • 1/2 cup powdered sugar
  • 1 Tbsp. milk
  1. Heat oven to 375°F. Generously butter 8 regular muffin cups. Separate biscuits and cut each into 6 wedges.
  2. In large bowl, toss biscuit pieces with melted butter until coated. Sprinkle in brown sugar and cinnamon. Toss until all pieces are coated.
  3. Arrange 6 biscuit pieces in each buttered muffin cup, tucking in a few chocolate chips if desired; press slightly into pan. Sprinkle any remaining brown sugar mixture over biscuits. Bake 10-12 minutes or until deep golden brown.
  4. Meanwhile, in small bowl, mix powdered sugar and milk until blended; mixture will be fairly thick. Remove biscuits from oven and top each with spoonful of the frosting. Let cool in pan 10 minutes.
  5. Run table knife around edges of biscuits to loosen. Remove from pan. Spread frosting over top.

View Party Plan: One Hoppy Easter