Monkey Bread Muffins

I so love this recipe because our family loves Monkey Bread but this recipe offers individual servings. Yummy dish that is perfect for breakfast or dessert your choice.

Refrigerated biscuit dough (I bought two, 5-biscuit cans of Pillsbury Grands and that was way too much dough for 12 muffins.)
Butter
Sugar
Cinnamon
1 can Sweetened Condensed Milk


Preheat oven to 375 degrees.
Place about 1/2 teaspoon cold butter into each of 12 muffin tins. Add about a teaspoon of sugar to each tin. Add a sprinkle of cinnamon (maybe 1/8 or 1/16 teaspoon for those of you who like to measure).
Cut your biscuit dough into small bites the size of walnuts. If you are using Grand-sized biscuits, this is 6-8 pieces per biscuit. Add three pieces to each muffin tin. (Resist the urge to add more. They will rise. I made this mistake!)
Add another round of sugar and cinnamon, maybe a bit less than you added the first time through. Top with another half-pat of butter.
Bake in the preheated 375-degree oven for about 15-20 minutes.
Remove from oven and immediately drizzle with sweetened condensed milk. Allow to set for a bit (< 5 minutes) then scoop out and enjoy!

recipe source Pioneer Wife

shared at
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Weekend ReTreat