Individual Monkey Bread……

I know it is Meatless Monday but vegetarians like dessert too!  I wanted to share my new take on Monkey Bread with you.  Monkey bread is a Christmas morning tradition for us I always make it.  There have been a couple of years where I have had problems with it and it doesn’t cook all the way through and it ends up with the middle being gooey.  This year, I wanted to make monkey bread in muffin tins.  I did a test run and they didn’t turn out very well they were really dry and Mike said make them in the ramekins.  After playing around with it, I think I found the perfect monkey bread.  One roll of biscuits makes two, six-inch sized ramekins of individual monkey breads.  This size also makes it easy to give to people, we took some over to Mike’s parents who were sick on Christmas day and couldn’t come over and Hailee took a couple to work for the girls.  It is so easy to make I have already made a couple of them for dessert one night.

Monkey Bread Individual
1        can non-flaky buttermilk biscuits
½       cup sugar
2        teaspoons cinnamon
6        tablespoons butter
Preheat the oven to 350 degrees.
Combine the white sugar with 2 teaspoons of cinnamon into a 1 gallon zip bag and shake to mix evenly.  Sprinkle a little cinnamon/sugar mixture on the bottom of two, 6-inch ramekins.
Open up the can of biscuits and cut each biscuit into quarters and roll them into little balls.

Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake until the pieces are all coated.  Sprinkle a little cinnamon/sugar on the bottom of the ramekins and divide the biscuits into the two ramekins.  Sprinkle a little of the cinnamon/sugar mixture over the biscuits.

Melt the butter in a glass bowl in the microwave for 30-45 seconds and mix the 3 to 4 spoonful's of the cinnamon/sugar mixture in it.  Stirring until the two are completely combined and then pour the mixture over the biscuits covering them about half way up the ramekin.

Bake for about 15 minutes and then put tin foil over the top and cook for another 10 minutes. 

When it’s finished cooking, remove it from the oven and immediately put a plate over the top of the ramekin and flip it over and lift off the ramekin. 

Makes 2

These are so yummy trust me you will make them all the time!

Denise

xoxo

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