Not everyone cooks for a family of four. Or five. When it’s just you on a cozy Saturday morning and you crave the nostalgic waft of cinnamon drifting from the kitchen, a small batch of monkey bread with warm caramel seeping down the sides will appease.
One tube of biscuit dough and a few sweet ingredients and you can’t even take a shower in the time it takes to bake them.
Bake in mini pie tins, 4″ springform pans, mini loaf pans, one loaf pan, cookie sheet, mini muffin tin, or any other small oven-proof pan.
I used mini pie tins – three of them – and I’m glad I baked them on a cookie sheet because the caramel oozed over the top. Next time I’ll still only make three, but I’ll drizzle some of the caramel in between layers instead of dumping it all on top. You might like it better in four.
I confess, two of us ate this batch. Now go take your shower.
Sweet, solo wishes,
Monkey Bread for One or Two
- 3 mini pie pans
- 5 tablespoons unsalted butter
- ¼ cup plus 1 tablespoon brown sugar
- ¼ cup sugar
- 1 teaspoon ground cinnamon
- 7.5 oz refrigerated buttermilk biscuit dough
- Grease 3 mini pie tins. Heat oven to 350°F.
- Melt butter and brown sugar together. Stir until brown sugar is dissolved and bubbling. Remove from heat.
- In a separate small bowl, stir together white sugar and cinnamon.
- Cut each biscuit dough into four chunks and drop into the cinnamon and sugar. Lightly toss around until each is completely coated.
- Put dough pieces in the pans, using equal amounts in each pan.
- Drizzle the caramel over the biscuits. Place pans on a cookie sheet.
- Bake at 350° until top of biscuits are slightly crispy, approximately 12-14 minutes.
- Remove from oven and turn pie pans upside down onto a large plate. Remove pan, scrape the excess caramel onto the monkey bread.
All text and images © Staci Mergenthal • Random Sweets