Mini Monkey Bread

by Carrie on October 7, 2009

I have had these bookmarked for a while, but just haven’t got around to making them, the recipe stuck out to my as I have made monkey bread before but never with brown sugar or a glaze. And I like they are individual so it’s not as tempting… haha who am I kidding.

I could not get the loaf to unroll so I just got it into cubes from the roll of bread. Otherwise these were great, they reminded me of a Carmel roll, and Adam and I both agreed they didn’t need the drizzle they would of been great without it. But they were a great Sunday morning treat.

Monkey Bread Bites with Sweet Cream Drizzle (From: Picky Palate)

Mini Monkey Bread

  • 1 roll Pillsbury French Bread Loaf
  • 6 Tablespoons Sugar
  • 3 Tablespoons cinnamon
  • ½ Cup butter, (1 stick)
  • ½ Cup brown sugar
  • ½ Cup powdered sugar
  • 2-3 Tablespoons heavy cream

Preheat oven to 350 degrees F. Remove bread roll from packaging and carefully unroll so it is in a rectangle. Fold dough in half with long ends folded over each other; press edges slightly. With scissors, cut dough into ½ inch strips then cut each strip into ½ inch little cubes. Combine sugar and cinnamon into a large bowl. Gently toss all pieces of dough into sugar mixture.

Spray a 12 count traditional muffin pan with non stick cooking spray. Divide bread pieces into the 12 muffin cups with or without paper liners. Set aside.

Place butter and brown sugar into a medium saucepan over medium heat. Stir until melted and bubbly. Pour evenly over each muffin cup.

Bake for 18-20 minute or until bread is cooked through. Remove from oven and let sit in pan for 5 minutes before transferring to cooling rack.

Place powdered sugar into a small bowl and slowly whisk in heavy cream until smooth and desired drizzling consistency. Drizzle icing over each little cup. Serve monkey bites warm or at room temperature. I ate them all day and they were good warm or room temperature.

© 2009, Carrie. All rights reserved.

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