Monkey Bread

Breakfast

A perfect breakfast for a house full of teenage boys. This version instructs you to make them in individual muffin tins, but they can also be made in a casserole dish. I like to top the warm, finished product with a small pat of butter and a pinch of salt.

Ingredients

1 cup Sugar
2 tsp Cinnamon
½ tsp Nutmeg
⅛ tsp Kosher Salt
1 batch Biscuit dough cut into 16 large biscuits, then quartered
¾ cup Unsalted Butter
1 cup Brown sugar
Melted butter or non-stick spray

Instructions

Preheat oven to 350 degrees

Combine the sugar, cinnamon, nutmeg and salt in a large mixing bowl. Reserve ¼ cup. Gently toss the biscuit quarters in the sugar mixture.

Lightly grease large muffin tins and place 6-7 pieces of prepared biscuit dough in each tin.

Place the butter, brown sugar and ¼ cup of the leftover cinnamon/sugar mix in a small sauce pot. Place over medium-high heat and cook just long enough for the sugar to dissolve.

Drizzle the butter mixture evenly over all the prepared biscuit pieces in the muffin tins.

Bake for 25-30 minutes.

Allow to rest for 5 minutes before serving.

Yield: 10 individual servings

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