Monkey Bread Muffins

Hello, my name is Sara, and I have a cinnamon sugar problem. I love cinnamon sugar things, and if it also involves fried dough, it's that much better. This recipe doesn't involve fried dough, but it does involve tender slices of bread coated in cinnamon sugar that bake into delicious slightly gooey layers that are super delicious warm from the oven.

If you need inspiration for Easter morning brunch, here it is!

This recipe calls for frozen bread dough. You can use homemade dough if you want. I used homemade the first time I made this, and it was just a little harder to work with, because it was stickier. These photos represent the frozen dough experience...

Start by dividing the dough into 4 equal pieces.



Then divide each fourth into 8 pieces, so you have 32 total.



Press out each piece to roughly make a circle and place on a nonstick cookie sheet, or waxed paper. (You can use a rolling pin if you want but I couldn't be bothered...)

Now brush each piece with melted butter



and sprinkle with the cinnamon sugar.



Now, stack four of the slices one on top of another.



Cut each stack in half,



then place two stacks cut side down in a greased muffin tin cup.



Repeat with the rest of the slices - stacking, cutting and placing in the muffin tin. You should have 8 muffins.



Place the muffin pan on a larger rimmed baking sheet, then bake for 20 minutes or so until the tops are golden brown.



Let cool for about 10 minutes then carefully remove from the muffin pan. While they cool, you'll likely need to change into elastic-waisted pants... I'm just sayin'.



One year ago: Shrimp Enchiladas
Two years ago: Brussels Sprouts with Garlic Butter and Almonds

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Monkey Bread Muffins

1 - 1 lb. loaf frozen bread dough, mostly thawed
2 1/2 Tbsp. butter, melted
3/4 cup sugar
1 1/2 tsp. cinnamon
1/3 tsp. nutmeg

In a bowl, combine the sugar, cinnamon, and nutmeg.

Divide the dough into 4 equal parts. Then cut each quarter into 8 pieces. Flatten each slice with your hands or a rolling pin and place on a sheet of parchment paper or a nonstick cookie sheet.

Brush each dough slice with the melted butter. Then sprinkle with the sugar mixture. Stack 4 dough slice on top of each other then slice the stacks down the middle. Place two of the sliced stacks, side by side, cut side down into a greased muffin tin. Repeat with the rest of the stacks.

Place the muffin tin on a large rimmed baking sheet. Bake muffins at 350 for 20-25 minutes until tops are golden brown. Allow to cool for 10 minutes. Gently remove from the muffin pan and serve warm. (If you have any leftover - ha! - keep in an airtight container and microwave for about 20 seconds to warm up before serving again.) Makes 8 muffins.

Recipe source: adapted from Wendy See Wendy Do