Monkey bread is something I very much like, but it can feel like a little too much to whip out the bundt pan and make an entire monkey bread. Enter: Cinnamon Pull-Apart Buns.
These are like your favorite monkey bread, but in muffin shape. They feel so much more low-key!
Another reason I love the individual size is they’re easier to hide than an entire bundt cake. We were close to a riot when I had a whole batch of these buns cooling in plain sight on the counter and wouldn’t let my husband and toddler eat all of them.
Which I can definitely understand. Pulling apart warm, pillowy dough covered in gooey cinnamon sugar is one of my favorite ways to start the day, too. Note that if you want extras, you will either need to hide them or fight people off.
These are really easy to make! Since they’re made with refrigerated biscuit dough, they can be whipped up pretty quickly, too.
First, you’ll cut your biscuits into little dough nibs. Then, toss them in cinnamon sugar.
Put the sugar-coated biscuit pieces in a prepared muffin tin and sprinkle with any remaining cinnamon sugar.
Don’t worry! There is more sugar. Brown sugar mixed with melted butter for a gooey, slightly caramel-esque sauce. Pour it over the muffins and bake until puffy and golden brown.
While these are cooling enough to handle, I like to distract myself from digging in by whisking up a quick icing. Stir together milk and powdered sugar and drizzle over the warm cinnamon buns.
Cinnamon Pull-Apart Buns
Ingredients
For the Muffins
- 1 (16 ounce) tube buttermilk biscuits
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/4 cup unsalted butter, melted
- 1/4 cup packed brown sugar
For the Icing
- 1/3 cup powdered sugar
- 2 to 3 teaspoons milk
Directions
For the Muffins
- Preheat oven to 350 degrees. Line a muffin tin with parchment paper or muffin liners. Cut biscuits into 1/2-inch pieces.Combine sugar and cinnamon in a small bowl. In batches, place biscuit pieces in the cinnamon sugar and toss to coat. Transfer to prepared muffin tin. Sprinkle any remaining cinnamon sugar over biscuit pieces.Stir together melted butter and brown sugar and pour over muffins. Bake 12-15 minutes, until tops are golden and biscuit pieces are cooked through. Cool 2-3 minutes before removing from pan.
For the Icing
- Whisk together the powdered sugar and milk until smooth. Drizzle over baked muffins.These are best when they're fresh from the oven and warm, but can easily be reheated!
Adapted from Taste of Home.
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