Monkey Bread Minis with Caramel Sauce

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A twist on the classic monkey bread. Individual sized monkey bread with hidden surprises such as apple and chocolate drizzled with gooey caramel sauce! The perfect snack or dessert for your kids or your next gathering.

Everyone loves monkey bread but the traditional full size pull-apart method tends to be a little messy. These are baked in muffin pans so it makes it easier for individual servings and takes less time to bake.

You can make these with just the apples or chocolate or caramel sauce.  Or if you prefer the traditional monkey bread, omit the fillings and just coat biscuits with cinnamon and sugar. However you decide to make them, it will be a hit!

Serves 12

Ingredients

  • 1 stick ( ¼ cup) butter
  • 1/4 cup brown sugar
  • 1 tart apple, peeled and cut into ½ inch pieces ( optional)
  • Chocolate chips or chocolate, chopped (optional)
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 cans (7.5 oz each) refrigerated biscuits

Caramel Sauce

  • 2/3  cup brown sugar
  • 1 stick ( ¼ cup) butter
  • 1/4 cup heavy whipping cream

 

Directions:

Preheat oven to 350 degrees.

Grease or spray 12 regular-size muffin pan.

In a small saucepan combine brown sugar and butter. Cook over low heat until sugar dissolves stirring often. Spoon 1 Tablespoon of butter into each muffin cup.

Place chopped apples in a small bowl. In a plastic bag, combine sugar and cinnamon. Take about 1 Tablespoon of the sugar/cinnamon mixture and toss into the bowl of apples and set aside.

Separate biscuits and cut into quarters. You will have a total of 64 pieces, with a minimum of 5 pieces in each muffin cup with some left over. This is where you will choose your fillings:

– If you are only making an apple filling: Press the biscuits pieces flat and place an apple in the center of each and fold the dough around the apple and pinch the edges to close. Repeat for all 64 pieces and set aside.

– If you are making a chocolate filling, use the same method above using chocolate. Or if you prefer to use both for each muffin cup, you will make 32 with apples and 32 with chocolate, etc.

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Place biscuit pieces in the  plastic bag with cinnamon and sugar and shake to coat evenly and divide between 12 muffin cups ( some will have more than 5).

If you are using more than one filling, do this step in batches. (Add apple filling first in plastic bag to coat and place in muffin cups, then add chocolate filling to coat and place with apple filling in the muffin cup, etc)

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To make caramel sauce:  heat sugar in a medium saucepan over medium heat, stirring constantly. Once sugar is melted, add the butter.  Stir the butter into the caramel until completely melted. Slowly drizzle in heavy cream and boil for about 1 minute (be careful as it will rise in the pan as it boils).  Remove from heat and set aside.

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Once all the biscuits are in the muffin pan, spoon any remaining butter and spoon some caramel sauce on top of each muffin cup.

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Bake for about 15 minutes or until biscuits have browned. Let cool for a couple of minutes. Turn muffin tin upside down to remove monkey breads.

Place on a serving platter and drizzle with caramel sauce. Leave a bowl of caramel sauce next to monkey bread so guests can choose to drizzle more!

Monkey Bread

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