Mini -Monkey Bread

In American Food by Amanda MouttakiLeave a Comment

I usually spend every Saturday morning hanging out with the boys.  Sometimes we head to the farmers market to pick up part of the groceries.  Or we watch movies and eat popcorn for breakfast.  As the weather is getting colder and the boys are more able to help out in the kitchen I’ve started to get them to cook with me more.  Last weekend we made mini-monkey breads.  It’s a quick dish for a family breakfast or to serve to guests.  You can use refrigerator biscuits or a recipe.  I used Paula Deens’ recipe because I didn’t have any pre-made biscuit dough on hand.


  • 2 cups all-purpose flour
  • 1 teaspoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons butter, cubed
  • 3/4 cup milk
  • sugar for coating biscuits
  • 1 cup of brown sugar
  • 4 tbsp butter

In a large bowl combine all
of the dry ingredients.  

Cut the butter into small pieces.  Mix into dry ingredients until the mixture looks like cornmeal.  
Make a well in the center of the mixture and add the milk.

Knead dough with your fingers and add more milk if necessary.  

In a plastic ziploc bag add enough sugar to coat the biscuit dough.  Tear off small pieces of the dough and add to the bag.  Place 10-12 dough pieces in the bag and coat with sugar.  Add 2-3 pieces to a muffin tin, filling in each opening.  

For the topping;

Melt the butter in a saucepan.  

Add the brown sugar and melt the butter and sugar together.  

Pour a teaspoon of the syrup onto each of the biscuits.

Bake at 350F for 10-12 minutes until the dough is cooked through.

Serve with your favorite tea and some fruit!

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Amanda MouttakiMini -Monkey Bread

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