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–+ servings

Monkey Bread for One or Two

Staci at Random Sweets
Rise and shine to a small batch of caramel monkey bread.
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Prep Time 10 minutes
Cook Time 14 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 442 kcal

Equipment

  • 3 mini pie pans

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 442kcalCarbohydrates: 58gProtein: 3gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 38mgSodium: 508mgPotassium: 151mgFiber: 1gSugar: 33gVitamin A: 440IUVitamin C: 0.02mgCalcium: 51mgIron: 2mg
Keyword caramel, refrigerated biscuit dough

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All text and images © Staci Mergenthal • Random Sweets

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