Monkey Muffins

[stephiworld]

 I found this on a website, man is she good.....

Monkey Muffins

 

I made cinnamon rolls and dinner rolls over Thanksgiving weekend, and was left with a medium-sized bowl of extra dough. I don’t know how it happened, but it did.

 

I didn’t want to roll out cinnamon rolls again—I mean, how many thousands of cinnamon rolls can one woman make in a 48-hour period? And then I remembered Pastor Ryan’s Monkey Bread, which I’d made the day before, and which was so utterly delicious we all cried. Right there in the kitchen.

I grabbed a muffin tin and wound up making sort of a modified muffin version of monkey bread—and everyone loved them. It was a great way to use up extra dough from Thanksgiving or Christmas…and you could easily substitute frozen bread dough or canned biscuits, depending on what you have handy.

 
I put half a pat of butter (so, 1/2 teaspoon) into muffin tins.

 
 
Then I put a little under a teaspoon of sugar into each tin.

 
 
Did you read what I wrote? Under a teaspoon. I’m all about making healthy choices.

 
 
Next, I dumped in 1/4 teaspoon ground cinnamon. The whole point of dumping and not mixing is…well, so we don’t have to mix. This is all about the easy!

 
 
Then I grabbed the leftover dough (it was cold in the fridge) and rolled three small (walnut-size) balls of dough. After setting them into each tin, I put another 1/2 pat (1/2 teaspoon) butter over the top.

 
 
Then came about 1/3 teaspoon sugar, just to round things out.

 
 
And a little more cinnamon…

And that’s it! If I’d been on top of things, I would have put a little drop (as in, just a teeny bit) of vanilla extract into each tin.

But I’m rarely on top of things.

Now, since the dough was very cold it would be ideal for me to exercise a tiny bit of patience and allow them to rise, covered in a tea towel, for about 30 minutes or so.

But I rarely exercise patience.

So I popped ‘em into a 375 degree oven until they were golden brown and the butter/sugar mixture was bubbly.

 
And when I pulled ‘em out, I immediately drizzled—are you ready?—sweetened, condensed milk (sold in cans; it’s the nectar of the South) over each muffin.

 
 
And speaking of not practicing restraint—I probably globbed a good teaspoon of the stuff (maybe more) over the top of each muffin.

Yikes.

 
With a spoon, I removed one ball from one of the tins. Yikes. Completely covered in delicious, sticky goo. Yum!

 
 
This is one muffin, inverted and pulled apart into its three sections.

Let them sit for just a little while, so they’ll absorb all the yummy moisture. Enjoy these! They’re so, so good.

Here’s the printable recipe:
 

Monkey Muffins

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Prep Time: 10 Minutes

Cook Time: 15 Minutes

Difficulty: Easy

Servings: 12

Ingredients

• Leftover Bread Dough (or Refrigerated Biscuit Dough, Cut Into Thirds)
• Butter
• Sugar
• Ground Cinnamon
• Sweetened, Condensed Milk

Preparation Instructions

Preheat oven to 375 degrees.

Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon.

Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.

Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon.

Allow dough to rise, if applicable, or just go ahead and bake for 15 minutes, or until golden and bubbly.

Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.

Scoop out with a spoon and serve to hungry humans.