Single-Serve Monkey Bread!

By McCarleyRHLAC

Servings: 12 Individual Monkey ‘Breads’
Calories: 130 each…(Compare that to 450 calories per slice of traditional monkey bread!)
Weight Watcher Points Plus Value: 4 per serving

Ingredients

• 2 cans Reduced Fat Pillsbury Crescent rolls (off-brand works well too!)
• 1/2 cup Sugar Free Maple Syrup (there are many natural brands at many Whole Foods stores if you would prefer, or you could use light syrup)
• 1 tbs Light Butter
• 3 tbs Cinnamon
• 1/4 cup sugar substitute of choice (I used 2 tbs stevia)

Details

Servings 12
Adapted from dashingdish.com

Preparation

Step 1

Preheat the oven to 350 degrees. Spray 12 cup muffin tin with non-stick spray, (I suggest using non-stick muffin tin to prevent sticking!)
Open up both cans of crescent dough, and cut each triangle into 3 equal-sized pieces. Roll each piece of dough into 3 equal-sized small balls, totaling 24 balls per pack of crescent rolls. (Note: balls should be smaller than golf balls, but big enough that about 4 balls will fit into each muffin tin).

3. Combine the stevia/splenda (or whatever sugar substitute you choose) with 2 tbs of cinnamon in a small bowl. Toss the dough balls in the cinnamon-‘sugar’ mix until the balls are well coated.

4. Next, melt the butter in microwave-safe bowl for about 30 seconds, (or until melted). Add the syrup and 1 tbs cinnamon to the melted butter, stir, and set aside.

5. Place four balls into each individual muffin tin, and pour the butter-syrup mixture over each muffin tin, until the dough balls are almost covered in the syrup mixture, (if there isn’t enough to cover each muffin tin, I just added a bit more syrup to each tin).

6. Bake for 15- 20 minutes, or until a caramelized crust forms on the top of each little monkey bread.

7. Remove from the oven, and let cool for about 15 minutes. Use a knife to remove the edges and serve on a pretty plate… Preferably while still warm!