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Gooey monkey bread muffins fresh from the pan, coated in sticky brown sugar glaze, cinnamon, and optional chopped pecans.

Monkey Bread Muffins

These Monkey Bread Muffins are soft, buttery, and coated in cinnamon sugar — a fun, individual twist on the classic pull-apart monkey bread! Perfect for breakfast, brunch, or dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Dough & Coating
  • 1 can refrigerated biscuit dough (16 oz / 450 g)
  • 1/2 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 1/2 cup unsalted butter melted
  • 1/2 cup brown sugar packed
Optional Glaze
  • 1/2 cup powdered sugar
  • 1 tbsp milk add more for desired consistency
  • 1/4 tsp vanilla extract

Equipment

  • Muffin Tin
  • Mixing bowls
  • Pastry Brush
  • Small saucepan

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin.
  2. In a small bowl, mix granulated sugar and cinnamon. Separate biscuit dough into 10–12 biscuits, then cut each into quarters.
  3. Roll each dough piece in the cinnamon sugar mixture to coat completely.
  4. In a saucepan, melt butter and brown sugar together until smooth and slightly thickened.
  5. Place 4–5 coated dough pieces into each muffin cup. Spoon a bit of the butter-sugar mixture over each.
  6. Bake for 18–20 minutes, or until golden and bubbling. Let cool 5 minutes before removing from the tin.
  7. For the glaze: whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm muffins and serve.

Notes

Try adding chopped pecans or walnuts for extra crunch. These muffins taste best fresh from the oven but can be reheated in the microwave for 10–15 seconds.