Prep 20 mins
Cook 18 mins
I love monkey bread, so when I saw this muffin variation in our grocery store circular, I knew I had to try them! Delicious, flavorful and oooohhhhh so good!
- 1 (16 ounce) packagejumbo flakey biscuit dough
- 1⁄2 cup packed brown sugar
- 1 (3 1/2 ounce) package instant butterscotch pudding mix
- 1⁄2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1⁄2 cup butter, melted
- Preheat oven to 350 degrees and grease and prepare muffin tin.
- Separate tube of dough into 8 biscuits. Cut each into quarters.
- In a medium bowl, combine brown sugar, pudding mix, granulated sugar and cinnamon. Mix well.
- Coat each quarter in melted butter. Roll each quarter in the brown sugar mixture.
- Divide pieces evenly among 12 greased muffin cups. Pour remaining brown sugar mixture over each filled muffin cup.
- Bake 15 to 18 minutes. Using a spoon, carefully remove each muffin from muffin pan.
- Serve warm.
This was fantastic! I was looking for a smaller version of typical Monkey Bread when I found this and I am very glad I did! To my surprise, the grocery store I went to didn't have butterscotch pudding mix, so I substituted French Vanilla. It tasted great and I look forward to trying it with butterscotch. I reduced the amount of butter to about 1/3 cup and will probably use only 1/4 cup next time. I also used reduced fat biscuits, Splenda, and Splenda brown sugar blend. No one noticed the substitutions!
These were tasty treats, and I enjoyed making them with my 2 year old (who abandoned me when she realized how good her fingers tasted). We had two glitches, which included the butter turning to butterscotch midway through. I didn't think to wipe my fingers between every dipping in the sugar mixture. Also, my muffins stuck to the liners, so I would either use foil liners or coat the paper cups really, really well with non-stick spray. We ran out of cinnamon that morning, but I did not think it detracted from the recipe. I did find it too salty, so I highly recommend unsalted butter. I would also like to see how this tastes with a yeast roll dough. The flaky biscuits are salty. These were best when warmed for 12 seconds in the microwave (1100 watts). They never went hard, even though we kept ours for about 4 days on a counter without a cover over the pan. I will likely keep tinkering with other recipes that do not include the pudding because I thought it needed to taste more "caramely" than like butterscotch. I also thought this might be absolutely superb using cinnamon roll dough! I would be interested in trying the french vanilla or flan flavored puddings made by Jell-o. I already sent them a complaint that they don't offer dry versions of the caramel pudding sold in their refrigerated ready-to-eat packs. Wouldn't that be yummy! Also, one of the companies (I think Hershey) offered cinnamon chips (shaped like chocolate chips) that might be delicious in this recipe. Yum!
This was great! I made for breakfast- only had Pumpkin spice flavored pudding mix in the correct size and it was delicious. Will probably not put the entire remainder of sugar mix on top next time though- it was a bit too much on top. But I will be making it again. This was much easier than making the money bread in the tube pan and was quicker too!