Biscuits / Muffins / Scones · Breakfast

Monkey Muffins

Monkey Muffins

Monkey Bread is one of my all time favorite things.  So when my friend Allyssa posted this super fun spin on monkey bread– Monkey Muffins, I knew I had to try them too. 

The concept is the same:  Refrigerated biscuit dough, rolled into balls, and then rolled into cinnamon and sugar and baked all together into an gooey pull-apart goodness.  This time, however, instead of baking it all together in a bundt pan, it’s made in muffin cups.  Oh, and the kicker?  The warm muffins are drizzled with…. wait for it…. sweetened condensed milk.  Oh. My. God. 

Just add 5 lbs to my scale now.

My pregnant self is enjoying these a little too much, so it’s a good thing I’m sending them to work with my husband tomorrow.

This recipe is originally from The Pioneer Woman.  Her website has great pictoral directions for this recipe, if you need them.  I adapted it a little by using brown sugar instead of granulated.  Brown sugar gives you the Cinnabon flavor in all things cinnamon roll.  And this is basically a cinnamon roll muffin!  I also followed the monkey bread “rules” and rolled each ball of dough in the brown sugar/cinnamon mixture in addition to placing the butter and sugar into the pans.

I think I’ll be making these on Thanksgiving morning this year, and maybe Christmas morning too.  Amazing.


2 pkgs refrigerated biscuit dough, cut into thirds
1 stick of butter
1 cup of brown sugar
1 Tablespoon Ground Cinnamon
1 small can of sweetened condensed milk

Preparation Instructions

Preheat oven to 375 degrees.  Line a muffin tin with cupcake liners, if you want to avoid a really big mess.

Mix cinnamon and sugar together.  Add 1/2 teaspoon butter to muffin tins. Sprinkle in 1 tsp sugar and cinnamon mixture.

Roll dough into walnut sized balls (cut refrigerated biscuit dough into thirds) Roll each ball in the cinnamon/sugar mixture, and place three balls into each muffin tin.

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

Bake for 12-15 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.

Serve warm.  Enjoy!


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