Monkey Bread Muffins

We were having a little celebration at our early morning meeting with graduate students at work and I decided to make a little breakfast treat. I had pinned this recipe on pinterest and have been dying to try it. I did a test run and made it for the family on Sunday morning. I receive the seal of approval on this one. It is just so easy and quick to make which makes it a keeper. No mixing or measuring involved. I used buttermilk biscuits in a can and it couldn't be any easier. The kiddo could help me out with this as well as she loved to sprinkle the cinnamon into each muffin.



Monkey Bread Muffin

Ingredients

Leftover Bread Dough (or Refrigerated Biscuit Dough)
Butter
Sugar
Ground Cinnamon
Sweetened, Condensed Milk

Preparation Instructions

Preheat oven to 375 degrees. Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon. Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.

Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon. Allow dough to rise, if applicable, or just go ahead and bake for 15 minutes, or until golden and bubbly.

Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.

Source: Pioneer Woman