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Homemade Monkey Bread Muffins photo

Monkey Bread Muffins

These Monkey Bread Muffins are irresistibly gooey and sweet! Enjoy bite-sized treats packed with cinnamon goodness and topped with creamy icing.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 can Pillsbury Grands! Flaky Layers refrigerated biscuits
  • 1/4 cup unsalted butter melted
  • 2/3 cup packed dark brown sugar
  • 2 teaspoons water
  • 1/2 teaspoon pure vanilla extract
For the Cream Cheese Icing:
  • 4 ounces cream cheese at room temperature
  • 1 cup confectioners' sugar sifted
  • 1/2 teaspoon pure vanilla extract
  • 2-3 tablespoons milk to adjust consistency

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Oven mitts

Method
 

Instructions:
  1. Step 1: Preheat the Oven - Preheat your oven to 350°F (175°C).
  2. Step 2: Prepare the Muffin Tin - Grease the muffin tin with non-stick spray or butter.
  3. Step 3: Mix the Cinnamon Sugar - In a small bowl, combine granulated sugar and ground cinnamon.
  4. Step 4: Cut the Biscuits - Open the can of biscuits and cut each into quarters.
  5. Step 5: Coat the Biscuit Pieces - Dip each piece into melted butter, then roll in cinnamon sugar.
  6. Step 6: Prepare the Brown Sugar Mixture - Combine dark brown sugar, water, and vanilla in a saucepan and stir until smooth.
  7. Step 7: Assemble the Muffins - Place coated biscuit pieces in the muffin tin and drizzle with the brown sugar mixture.
  8. Step 8: Bake - Bake for 15-18 minutes until golden brown.
  9. Step 9: Make the Cream Cheese Icing - Beat cream cheese, add sugar, vanilla, and milk until smooth.
  10. Step 10: Cool and Drizzle - Allow muffins to cool slightly, then drizzle with icing.

Notes

  • Store leftovers in an airtight container at room temperature for up to 2 days.
  • Freeze muffins without icing for up to 3 months.
  • Reheat in the microwave for 15-20 seconds or in the oven at 350°F for a few minutes.