Mini Monkey Bread

My kids slept late this morning, not realizing that I had snuck into their rooms late last night and turned off their annoying alarm clocks.  Our school district was the first to post school closings on the evening news!  Yea...snow day!  We rarely have winter storms, so when we do, the whole town shuts down.  So what this means is that my girls get a special breakfast, which are usually saved for only the weekend mornings.  I searched my bucket list breakfast recipes, and found one for Monkey Bread using store bought biscuits.  I could have this whipped  up in no time!

The original recipe on the Pillsbury site called for 2 cans of those huge Grands biscuits, and to cook it in a bundt pan.  I only had 2 cans of the regular size 10 count biscuits, and since I love individual portions, I decided to make them in a jumbo muffin tin.  I also added some diced Granny Smith apples and golden raisins between the layers and on top.  Then I drizzled them with a simple vanilla glaze while still warm.  They taste like a cinnamon roll/apple strudel doughnut.  My girls and I loved them!  They even asked if I would make them over and over again.  This recipe makes 4. 

Ingredients:

2 cans 10 count Pillsbury buttermilk biscuits
1/3 cup granulated sugar
1 tsp cinnamon
Optional: apples and raisins
2 T unsalted butter
1/4 cup light brown sugar

Vanilla Glaze:

1/2 cup powdered sugar
1/2 tsp vanilla extract
milk

Preheat oven to 350 degrees.  Spray a jumbo muffin tin with non-stick cooking spray.  Combine the granulated sugar and cinnamon in a gallon zip lock bag.  Cut each biscuit in half, roll into a ball, and place in the bag.  Seal it and shake well to coat each ball.  Place a layer of the dough balls (about 4-5) in 4 muffin tins, add the apples and raisins (if using), then add another layer of dough balls on top.  Top with more apples and raisins.

In a small sauce pan over medium low heat, stir together the 2 T butter and 1/4 cup brown sugar.  Cook for one minute while stirring.  Pour over each Monkey Bread.

Bake for 15-20 minutes, or until golden brown (keep an eye on them).  Place muffin tin on a wire rack and let cool for 3 minutes.  Invert onto a large platter.  Mix together vanilla glaze and drizzle over top.  Enjoy!
   

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