Monkey Bread Muffins

By srumbel

If you like Monkey Bread, then you’ll love these Monkey Bread Muffins! They have all the flavors of monkey bread and more (hello- icing!) and they’re done in just 30 minutes. Scroll down to see a video I created showing how I made them. Enjoy!
from butterwithasideofbread.com

Ingredients

• Icing:
• 2 packages of 8-ct refrigerated Biscuit Dough (I used pillsbury Grand Flaky Layers)
• 1/4 cup melted butter
• 1/4 cup butterscotch pudding mix
• 1/2 cup brown sugar
• 1 TBSP cinnamon
• 2 TBSP melted butter
• 1 cup powdered sugar
• 2 tsp milk

Preparation

Step 1

Preheat oven to 350 degrees F. Line a muffin tin with foil cupcake liners.

Unroll each tube of biscuit dough. Use kitchen shears to cut each of the 8 pieces of biscuit dough into 4 pieces. You’ll have 64 pieces total.

Combine the melted butter and butterscotch pudding mix. (You just need the dry mix- don’t make the pudding!) Stir until combined.

Combine the brown sugar and cinnamon in a small bowl.

Take each piece of biscuit dough and roll in the sugar-cinnamon mixture until coated on all sides. Place 5 coated pieces of biscuit dough into each muffin cup. You’ll have to squish them in a bit- don’t worry, they’ll look fine after baking! I fit 4 in easily, then just stuck the last one in the middle, pushing it down with my finger. You’ll have a few pieces left over, just divvy them up among a few of the muffin cups. (So most of the muffins will have 5 pieces, some will have 6.)

If you have any sugar-cinnamon mixture leftover, just pour it into the butter-pudding mixture and stir. Spoon about 1 rounded teaspoon of the melted butter-butterscotch pudding mixture onto the top of each muffin. Try to coat each muffin top well so that as it bakes, it will cook down into the crevices.

Bake in a 350 degree F oven for 18-20 minutes, until muffins are beginning to turn golden.

Cool for 5 minutes. Make the icing- whisk all ingredients together in a small bowl. Drizzle icing on each of the muffins