No monkeying around bread

One of my favorite go-to brunch dishes is Monkey Bread. I make it quite often when we have overnight company, because I like the ease of making it up the night before and popping it in the oven in the morning.

The recipe I use calls for frozen bread dough, pudding mix and brown sugar. It’s easy enough to make, but I’m tempted to try this smaller — and even simpler — version for just Hubby Bryan and I.

 Mini Monkey Breads

Grease or spray 12 muffin cups. Mix ½ cup melted butter or margarine with ½ cup packed brown sugar. Spoon 1 tablespoon of mixture into each muffin cup.

In a plastic bag, mix ¼ cup granulated sugar with 2 teaspoons cinnamon.

Separate 2 cans refrigerated biscuits and cut each biscuit into six pieces. Place dough pieces in bag and shake to coat. In each muffin cup, place 10 pieces of dough.

Bake at 350 degrees for 12 to 15 minutes, until golden brown. Let cool 1 minute. Turn upside down on serving platter.

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