Mini Monkey Bread with Sweet Cream Drizzle

No monkey business, here! This recipe for pull-apart Mini Monkey Bread is an easy and delicious single-serving dessert. Baked up in a standard muffin tin and drizzled with sweet cream.

I love 3 day weekends, but why do I get so mixed up as to what day it is. I was thinking it was Saturday all day today. I guess there are not too many Mondays we spend all day swimming and BBQ’ing. I was also able to squeeze in another yoga session this weekend and I am happy to report there were no tooters in class, thank goodness. I parked my mat in the corner by a nice lady to be safe!

This morning I had my cute niece Courtney over and we made these fun “mini” Monkey Bread inspired treats. This just confirmed my mini fetish, I am a freak! Talk about a breakfast treat. Cinnamon and sugar coated bread dough drenched in sweet buttery caramel sauce that turns crunchy and sweet, I was in heaven!

This is a great recipe to get the kids involved.The kids can help cut the dough into little pieces with their “safe” scissors and have fun tossing it in the cinnamon sugar mix.It takes a whole 10-15 minutes of prep time then it’s in the oven.It wouldn’t be a treat of mine without a sweet drizzle, so drizzle away!

Mini Monkey Bread with Sweet Cream Drizzle

1 roll Pillsbury French Bread Loaf

6 Tablespoons Sugar

3 Tablespoons cinnamon

½ Cup butter, (1 stick)

½ Cup brown sugar

½ Cup powdered sugar

2-3 Tablespoons heavy cream

1. Preheat oven to 350 degrees F. Remove bread roll from packaging and carefully unroll so it is in a rectangle. Fold dough in half with long ends folded over each other; press edges slightly. With scissors, cut dough into ½ inch strips then cut each strip into ½ inch little cubes. Combine sugar and cinnamon into a large bowl. Gently toss all pieces of dough into sugar mixture.

2. Spray a 12 count traditional muffin pan with non stick cooking spray. Divide bread pieces into the 12 muffin cups with or without paper liners. Set aside.

3. Place butter and brown sugar into a medium saucepan over medium heat. Stir until melted and bubbly. Pour evenly over each muffin cup.

4. Bake for 18-20 minute or until bread is cooked through. Remove from oven and let sit in pan for 5 minutes before transferring to cooling rack.

5. Place powdered sugar into a small bowl and slowly whisk in heavy cream until smooth and desired drizzling consistency. Drizzle icing over each little cup. Serve monkey bites warm or at room temperature. I ate them all day and they were good warm or room temperature.

12 servings