These sweet, sticky monkey bread bites are the perfect treat for breakfast, brunch, or an indulgent snack. With warm cinnamon, buttery brown sugar, and nutty pecan meal, they’re as satisfying as they are simple. Using canned biscuits makes this recipe quick to pull together, while baking them in a muffin tin creates perfectly portioned servings—great for sharing (or not!). Serve warm and enjoy every gooey, golden-brown bite.
Ingredients:
-
1 can (8-count) refrigerated biscuits
-
1 stick (½ cup) unsalted butter, melted
-
1 cup granulated sugar
-
1 tablespoon ground cinnamon
-
½ cup brown sugar
-
1 cup pecan meal
-
Cooking spray or butter for greasing
Instructions:
-
Preheat oven to 350°F (175°C). Grease a muffin tin or bundt pan very well with butter or nonstick spray.
-
Prepare the biscuits: Cut each biscuit into quarters using kitchen scissors or a knife.
-
Mix coating: In a large zip-top bag or mixing bowl, combine the granulated sugar, cinnamon, brown sugar, pecan meal, and melted butter. Stir or shake well until fully mixed.
-
Coat the biscuit pieces: Add the biscuit quarters to the mixture and toss or shake to coat them thoroughly.
-
Fill the pan: Divide the coated biscuit pieces evenly among the muffin cups (or layer them into a bundt pan if you prefer a traditional monkey bread shape).
-
Bake for 35–40 minutes, or until the tops are golden brown and the biscuits are cooked through.
-
Cool slightly before removing from the pan. Serve warm and enjoy!