My mother gave me the recipe. These are excellent and quite simple to make, despite what it may sound like. When finished, the Brussels sprouts should be brown with some outside blackness. Reheated leftovers or even cold food straight from the refrigerator are both options. These Brussels sprouts somehow taste sweet and salty at the same time, I don’t know how!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- cooking spray
- 1 tablespoon ground cinnamon
- ¾ cup white sugar
- 2 (7.5 ounce) packages refrigerated biscuit dough
- ½ cup butter
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Spray 8 muffin cups with cooking spray.
- In a bowl, stir together 1 tablespoon of cinnamon and the white sugar until evenly blended. Remove the biscuits from the packages, and cut into quarters. Drop a few biscuit pieces at a time into the sugar mixture, and coat thoroughly. Distribute the coated biscuit pieces among the prepared muffin tins (4 to 5 pieces per cup).
- Place butter, brown sugar, and the remaining 1 tablespoon cinnamon in a microwave-safe glass or ceramic bowl, and microwave a few seconds until the butter has melted. Stir to blend, and drizzle about 2 tablespoons of the butter mixture over each cup.
- Bake in the preheated oven until the tops of the muffins are crispy and brown, about 20 minutes. Allow to cool for about 10 minutes before removing from pan.
- I place my muffin pan on a foil-lined baking sheet to catch any drips.
Nutrition Facts
| Calories | 403 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 9 g |
| Sodium | 618 mg |
| Sugars | 36 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I used my giant 6 section muffin tin with two 10 ounce cans of non flaky layered biscuits. put parchment paper on cookie sheet under muffin tin for sweetness overflow . I used a little less sugar and cinnamon and added chopped pecans. They cooked perfectly in about 24 minutes at 350 degrees putting a sheet of foil over top at last 3 minutes.
I had to make a small change. I made these in my toaster oven and had to use a mini cup pan (couldn’t find my regular cup pan). I placed 3 biscuit pieces in the cups and cooked for 15 minutes instead of 20. I also waited until they came out of the oven to put the glaze on because of the small pan. Turned out perfectly!
I am currently making this with my kid. We are doubling the recipe and using a bundt pan. I am giving this 5 startls because it is a fun and easy recipe. I refuse to give less than 5 stars when I modify a recipe and neither should you.
These were delicious! I incorporated several of the suggestions: used a cookie sheet w/foil to collect drippings; reduced sugar and cinnamon amounts because it didn’t need it; reduced oven temp to 350 and baked them for 18 min.
easy
It was fantastic. The best Monkey Bread I’ve ever eaten. But I made several changes. After reading others suggestions that these might burn, I cooked them on 325 degrees (for 30 minutes). I also first put them in cupcake liners, and filled each liner with 8 balls (pieces). I ripped each precooked biscuit into 4 pieces, so I needed both tubes of biscuits, of course. I put 8 biscuit balls (pieces) in each cupcake liner without spraying the liners; it worked out well because none of the monkey bread biscuits stuck to the liners! I put the monkey bread in the oven without the butter/brown sugar/cinnamon mixture on top. That’s because some cooks were saying they got hard monkey bread if they did that. So instead, about 15 minutes into the cooking time, I put a little bit of the mixture on. I returned them to the oven and cooked them for 15 more minutes. When I removed them from the oven, I poured the remainder of the sauce over the monkey bread muffins. I removed the monkey bread to a plate after about 5 minutes to cool them, so the glaze wouldn’t get hard and make the monkey bread hard. After a few minutes my husband, a friend, and I ate some. We removed our liners and pulled our monkey bread apart. It was the best monkey bread I’ve ever eaten in my life! And I could never make monkey bread before! Mine has always been hard as a rock. By the way, several hours later it’s even better! I’ll definitely be making this again!
We give it four stars. The recipe could use some cinnamon. We used pumpkin spice instead of apple spice and it came out very good, so we highly recommend it.
I use the large biscuits, get 8, bubbles over, only cook for 12 min. And I love them! Recipes can vary, that’s part of cooking.
5 stars for how easy these are to make. 4 stars for flavor. I think next time I’ll add chopped nuts and maybe more cinnamon. Perhaps cloves, orange flavoring, &/or a little icing. I used Grands. Cut each in 8 and used all 8 pieces for each standard size muffin cup. Used well greased teflon pans. Baked at 325 for 20 min in a convection oven. After each cooled about 5 min, I twisted each easily in its spot.
Super easy, love the individual portion
mmm… so good! And very, very easy to do.
This is very good so I gave 5 stars. My husband said “This is darn good monkey bread.” However, it did set off the fire alarm. 2 Tbsp per cup is way too much butter mixture. I didn’t even put all 2 tbsp and it still boiled over. When she says to put 4-5 pcs in each cup, that’s if you use the Grands Pillsbury biscuits. It was done in 16 minutes and was actually saved by the bell. Any longer would’ve burned it.
Good flavor but 20 min. for a bundt pan is not enough time since is still raw in the middle!! Needs at least 10 more minutes…believe me!
These were easy and delicious. I halved the recipe, used cupcake liners and cut the biscuits into 6 pieces each. I got 6 “muffins” out of one can of biscuits. I also added walnuts. I lowered the temp to 375 and they cooked for about 15 minutes. I will definitely make these again!
Easy and delicious
Call me crazy but I just had to add a little “healthy” to my recipe. I added 1 tablespoon of golden flax seed to the sugar mix. No one noticed! They loved it 😉
The tops burned, but overall it was an average recipe that would work better in a bunt pan.
Omg so delicious and simple! Big hit with the grands!
Made this for my kiddo. He loved it and I should of doubled, if not tripled the recipe. Easy, quick, and enjoyable!
Disappointed! They came out hard.
1/2 of each sugar mixture, jumbo muffin tin, bake time shorter (did 18 this time, maybe try 16?)