Sunday, February 19, 2012

Monkey Bread Muffins with Cinnamon Cream Cheese Frosting...



You best kick off Fat Tuesday with these muffins, people! I'm completely and totally serious. I really am.

It's all about indulging before the Lenten Season begins on Ash Wednesday.

Yes, I'm telling you to throw all caution to the wind, eat, and be merry...... pretty please.

I guess it's okay if you don't want to go that far... but promise me you will indulge at least a little bit.




Now who doesn't love some buttery, cream cheesy, cinnamony goodness!?!

No one, that's who.

You can also try the King Cake I made last Mardi Gras. It's not a traditional King Cake, but it tastes pretty darn good, so I think you'll like it.

Now... go have some fun this Fat Tuesday......

...... and by fun, I mean eat some yummy goodies! Don't worry about those calories, just do some double time at the gym Wednesday morning. There... problem solved!


Monkey Bread Muffins

  • 3 (16.3 OZ) Tubes Pillsbury Grands 8 Piece Flakey Layers Biscuits
  • 2 Sticks Butter
  • 1-1/2 Cups Cinnamon Sugar*
Cinnamon Cream Cheese Frosting

  • 1 Cup Salted Butter (2 Sticks), Softened
  • 1 Block (8 OZ) Cream Cheese, Softened
  • 3 Tablespoons Whole Milk
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Teaspoon Ground Cinnamon
  • 1 Pound Powdered Sugar, Siffted
For the Monkey Bread Muffins:

Preheat the oven to 350 degrees (F).

Line two muffin pans with cupcake liners and set a side. Quarter each biscuit and place them in a bowl. Melt the butter in a small heat proof bowl or measuring cup in the microwave, about 45 seconds. Place the cinnamon sugar in a small bowl. 

To begin, roll a biscuit piece into a ball, drench it in the melted butter, then dredge it in the cinnamon sugar to cover completely. Place it into a lined muffin mold. For each lined mold, place four of these completed biscuit pieces. Continue with this process until all the lined muffin molds have four completed biscuit pieces.

Bake in the oven for 15-18 minutes or until the muffins have puffed up and are done. You can test them with a tooth pick to make sure they are no longer gooey. Allow the muffins to cool a few minutes before removing to cooling wracks. Makes 24 muffins.

Cool slightly before dolloping the Cinnamon Cream Cheese Frosting on top or dollop the frosting on right out of the oven. However you'd like.

* Cinnamon Sugar: For every 1/2 cup of granulated sugar, add 1 tablespoon of ground cinnamon. Stir to combine and store in an airtight container in the pantry. 

For the Cinnamon Cream Cheese Frosting:

Cream the butter, cheese, milk, and vanilla for a couple of minutes, until fluffy. Add the cinnamon and incorporate. Next, add the sifted powdered sugar and combine well, scrapping down the sides as you go. Dollop over the warm Monkey Bread Muffins or frost completely cooled cupcakes. Frosts 24 muffins or cupcakes. 

Enjoy!   

9 comments:

  1. I want to eat one of these right now. Can you overnight some to me? Definitely pinning these!

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    Replies
    1. Thanks Chelsea... still trying to work out how to ship my sweets : ) If I knew how, I totally would...lol.

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  2. Looks good and easy too. I'm pinning this one too to try in the near future! Thanks for sharing it.

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  3. Oh my god you're a genius. These are amazing!

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    Replies
    1. Thanks Dorothy..... my family is loving them and I'm trying to resist the urge to finish them off : )

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  4. These look so perfect. I cannot wait to try them. Would you consider adding them to my cinnamon blog hop? Here is the direct link - http://www.savannahssavorybites.com/2012/03/cinnamon-swirl-bread-and-feature-friday.html

    ReplyDelete
  5. Do you think it would be ok to make these the night before & bake in the morning? They look delicious?

    ReplyDelete

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