Monkey Bread Muffins

Via thepioneerwoman.com

I put half a pat of butter (so, 1/2 teaspoon) into muffin tins.

Then I put a little under a teaspoon of sugar into each tin.

Did you read what I wrote? Under a teaspoon. I’m all about making healthy choices.

Next, I dumped in 1/4 teaspoon ground cinnamon. The whole point of dumping and not mixing is…well, so we don’t have to mix. This is all about the easy!

Then I grabbed the leftover dough (it was cold in the fridge) and rolled three small (walnut-size) balls of dough. After setting them into each tin, I put another 1/2 pat (1/2 teaspoon) butter over the top.

Then came about 1/3 teaspoon sugar, just to round things out.

And a little more cinnamon…

And that’s it! If I’d been on top of things, I would have put a little drop (as in, just a teeny bit) of vanilla extract into each tin.

But I’m rarely on top of things.

Now, since the dough was very cold it would be ideal for me to exercise a tiny bit of patience and allow them to rise, covered in a tea towel, for about 30 minutes or so.

But I rarely exercise patience.

So I popped ‘em into a 375 degree oven until they were golden brown and the butter/sugar mixture was bubbly.

And when I pulled ‘em out, I immediately drizzled—are you ready?—sweetened, condensed milk (sold in cans; it’s the nectar of the South) over each muffin.

And speaking of not practicing restraint—I probably globbed a good teaspoon of the stuff (maybe more) over the top of each muffin.

Yikes.

With a spoon, I removed one ball from one of the tins. Yikes. Completely covered in delicious, sticky goo. Yum!

This is one muffin, inverted and pulled apart into its three sections.

Let them sit for just a little while, so they’ll absorb all the yummy moisture. Enjoy these! They’re so, so good.

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Ingredients

• Leftover Bread Dough (or Refrigerated Biscuit Dough, Cut Into Thirds)
• Butter
• Sugar
• Ground Cinnamon
• Sweetened, Condensed Milk

Preparation Instructions