Monkey Bread, Hungry-Girl Inspired
Amount Per Serving
Total Fat: 2.8 g
Cholesterol: 0.0 mg
Sodium: 346.5 mg
Total Carbs: 19.2 g
Dietary Fiber: 1.0 g
Protein: 2.2 g
- 3 TBSP Splenda, divided
- 2 tsp cinnamon, divided
- 2 TBSP light buttery spread like Brummel & Brown
- 2 TBSP pancake syrup sugar-free
- 2 TBSP brown sugar not packed
- 10 Pillsbury Biscuits (small)
Preheat oven to 350 degrees.
Mix 1 TBSP Splenda and 1 tsp cinnamon in a large bowl. Set Aside. Spray six cups of a muffin pan with nonstick spray. Set pan aside as well.
Place a small pot on the stove but do not heat it. Add butter, syrup brown sugar, 2 TBSP Splenda and 1 tsp. cinnamon. Leave this on the unheated stove to be melted and mixed later on.
Cut each biscuit into 4 pieces. Roll each piece into a ball for a total of 40 dough balls. Evenly divide dough balls between six muffin cups.
Place 1/2 dough balls in the bowl with the Splenda-cinnamon mixture. Lightly toss to coat and place in muffin pan. No need to press the dough balls into the pan. Repeat with remaining dough balls.
Bring small pot on the stove to medium heat. Stirring frequently, heat just until butter has melted and contents are mixed well. Evenly spoon the butter mixture over the dough balls.
Bake in the oven for 15-20 minutes or until puffy and firm. Allow to cool slightly, plate and enjoy.