Mini Monkeybread Muffins


Hey guys! I don't know if you have noticed, but I love taking a recipe and turning it into a personalized serving! Things that are mini, bite sized, and hand held are some of my favorite food items! These Mini Monkey Bread's are at the top of my list of favorites! They are still that same sticky, ooey-gooey mess that typical monkey bread recipes give you, but they are easier to share because everyone gets their own! Warm soft bread, topped with sticky cinnamon sugar and cream cheese frosting, you cannot go wrong with these babies!




I love serving things in mini versions! Just like my Personal Easter Cheesecake Cupcakes recipe, when things are serving in their own individual serving, I think they taste so much better and look so much cuter! Whenever I cater an event, I always portion things out into their own cups. This way, it creates less of a mess on the table, it makes it easier for guests to grab food, and it looks totally adorable! This Mini Monkey Bread has been a hit with my friends and family and it can be a hit with yours too!



When making money bread, there are two ways to do it. You can either prepare your own biscuit mix from scratch, or you can use a pre-bought tube! A lot of recipes call for a pre-bought tube and there is nothing wrong with that! It helps save prep time and they typically taste amazing! I always like to make my own homemade mixes when I can! I think they have a better texture and overall flavor in the finished product. Don't get me wrong, I love semi homemade and I used to love Semi Homemade With Sandra Lee from Food Network growing up more than most, but for this recipe, I always make up my own dough!



There are some tricks to this recipe! If you follow me on Instagram then you may have seen my Instagram stories developing this recipe and it was a disaster. The breads were burning, they were too big for the tins, they were over flowing, it was too tough to chew, and there wasn't enough cinnamon on each bite! Well, I have perfected it and this is how I do it! First, when I am rolling my dough balls, I do them just a bit larger than a marbel. That is tiny I know! But when these begin to bake, they expand and if they get too big for the muffin tin, they will overflow and not stick together. So, little dough balls. Next, when I am adding them to the tin, I drop about a tablespoon of cinnamon sauce into the bottom of each well greased cup. This way when I flip it, there is enough cinnamon to run down the sides. Then, I dip each one dough ball in the cinnamon sauce before adding it to the tin and I pack them in there! Probably 6-8 balls in each, only filling the tins half full. When they are done baking, let them cool for 5 minutes before flipping them out onto a wire rack. Top with cream cheese immediately and serve them HOT!






Mini Monkey Bread
Makes about 18 regular sized muffins

1/4 cup warm milk
1 packet yeast
1 cup hot milk
1/2 cup sugar
1/4 cup melted butter
1 teaspoon salt
1 large egg
3 1/2 - 4 cups flour

Cinnamon Sauce
1 cup butter
1 cup brown sugar
1 tablespoon cinnamon
1 teaspoon vanilla

Cream Cheese Icing
1/4 cup cream cheese
2 cups powdered sugar
1/4 cup milk

Add yeast to warm milk and set aside for about 5 minutes.

Combine milk, sugar, melted butter, salt, and egg in mixer. Mix until smooth.

Add 2 cups of flour, then add yeast. Mix on a low speed until smooth. Then add the additional 1 1/2-2 cups flour. You want the batter barely sticky.

Cover and let rise for about an hour until the dough doubles in size.

Preheat oven to 375.

In the sauce pan, melt butter. Combine brown sugar, cinnamon, and vanilla and stir until smooth. Set aside.

Roll dough into 1/2 inch balls, just smaller than a gum ball machine gum ball.

Add ball doughs to cinnamon mixture and coat evenly.

Spray muffin tin. Place about 5-6 balls in each muffin tin cup, making sure to not over fill.

Bake for 11-12 minutes, until lightly golden brown.

Let cool for 5 minutes. Turn over onto wire rack to set and frost.





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