Monkey bread is one of those childhood classics I looked forward to at every birthday party or special event. Growing up my mom made it using refrigerated biscuit dough, filled with Hershey kisses, rolled in butter, cinnamon, and sugar then baked in a bundt pan. Now there are one million and one versions out there. Really the possibilities are endless. You can do so much with a little biscuit dough!
I am not a giant fan of store bought biscuit dough. I have used pizza dough in it's place from time to time when I make Monkey Bread for my kids. This time around I opted to make my own dough with some leftover buttermilk I had in the fridge.
When making these "mini" versions, I was deluded enough to think because they were mini, I would have some portion control and not devour an entire pan of monkey bread. I told myself "Carrie you can only have one." Well guess what? Carrie had three. I have zero self control.... Which is why I polished off a package of Samoas last night on my own. (Not my fault... they don't put enough cookies in those packages, so really I hardly had any right?!)
Mini Buttermilk Monkey Breads
FOR THE DOUGH:
2-2 1/2 cups flour
3 tsp baking powder
3 tbs granulated sugar
1 tsp cinnamon
1 tsp salt
3 tbs room temperature butter
3/4 cups buttermilk
FOR THE COATING:
4 tbs melted butter
1/3 cup brown sugar
2/3 granulated sugar
1 tbs cinnamon
FOR THE GLAZE
1/2 cup confectioners sugar
1 tbs of butter milk
To start your dough. In the bowl of your electric mixer with the paddle attachment cream butter, sugar, and egg together. Mix in buttermilk, salt, baking powder and cinnamon. Add in flour 1/2 cup at a time while mixing on low/medium speed. When dough comes together and is only slightly sticky stop adding flour.
For your coating: Melt butter and transfer into a small bowl. In a separate small bowl whisk, sugars and cinnamon together.
Remove dough from mixer and roll into about 36 equal sized balls. Mine were no bigger than 3/4 of an inch across.
Roll each ball in the melted butter and then into your cinnamon sugar mixture. Place 3 balls into a muffin cup or greased muffin pan. Bake for about 15-18 minutes or until the tops are golden and the sugar is caramelizing.
To prepare your glaze. Whisk sugar and buttermilk together. Drizzle over warm monkey bread.
These are best served warm, ooey gooey, sticky and oh so good!
If you liked this post check out THESE Chocolate Caramel Monkey Muffins from Zoe Bakes. She totally inspired this post!