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1.10.2013

Mini Buttermilk Monkey Breads



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

Ingredients:

 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
1 egg

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

Directions:

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! 

   
   

    
   
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24 comments:

  1. Drooling. Like, ready to google where you live and show up with coffee kind of drooling!!! These are gorgeous!

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    1. Next time I am in OH I will bring you a plate! ;)

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  2. What a great idea to make monkey bread in muffins cups. That way I can limit myself to how much I eat....um,....probably not! Love the icing on top too :)

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  3. Oh my gosh, these are adorable! Clever idea!

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  4. I hear you on the portion control...I have no will power when it comes to sweets. At least you only ate 3...I can see myself devouring at least 6...because they are mini and all :-) These look absolutely delicious. And I love that you made your own dough. You always impress me!!!

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    1. If it wasn't for my kids eating a ton of them... I would have eaten the whole dozen I am sure!

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  5. These are so cute, I love anything mini!

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    1. Me too! And your latest mini doughnuts.... adorable!

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  6. Um, I lost my mind at "Hershey's Kisses....in the monkey bread." Holy heck! :)

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    1. That's how all the moms did it when I was growing up! You hide them in the pockets of dough. It's a chocolate surprise when you bite into it. Genius.

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  7. Um...holy-heck yes!! I can't even decide what Pinterest board to put these in! Love-love!

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  8. Do you have any extras? I NEED one or three for my breakfast! Love them!!!

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    1. Oh I wish I did! Unfortunately for my waist size... we polished these off fast!

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  9. Carrie, what a genius move to bake these in muffin tins. Of course, that won't do anything to limit my portion sizes - I could easily eat a half a dozen of these for breakfast and then the other half at lunch! I'm drooling over that gorgeous sugar-cinnamon coating and delicious glaze.

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  10. Lovely... I think my little one might just love these... ticked on my to-bake-this-weekend list. Thanks so much for the recipe.

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  11. YUM!!! My kids would love me forever for these…Thank you.

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  12. What temperature? Did I miss that?

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    1. 350. I apologize! An error on my end. I'll add that into the post soon.

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  13. Just baked these last night and they are DIVINE. Fresh from the oven, with a glass of milk... and don't even get me started on the smells wafting throughout my house for the rest of the night. My sis-in-law is a huge fan of cinnamon rolls so I knew these would be right up her alley... she just gave birth 3 weeks ago so she's always feeling a lil peckish, these made a great bedtime snack for her!

    Quick question - I baked these for ~25mins but the sugar never fully caramelized, it gave it a nice crunch which i quite enjoyed, but i'm wondering if it's possible to get a more sticky, non-crunchy final product... maybe if i used caster sugar instead of regular granulated sugar? or reduced the amount of sugar?

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  14. This comment has been removed by the author.

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  15. I need to try these.....they look AWESOME!!

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