recipe: garrett’s favorite monkey bread

Monkey bread is a frequent breakfast request from my 17-year-old, and I’m always happy to oblige. This morning, I realized I only had one can of biscuits, so I had to get creative. Instead of using a bundt pan, I scaled down the recipe and baked it in a loaf pan.

The result? A perfectly-sized monkey bread that turned out just as delicious! If you ever find yourself short on biscuits, don’t worry—this smaller version works like a charm. Sometimes, a little improvisation in the kitchen can lead to delightful surprises. 😊🍞

Mini Monkey Bread Recipe

Ingredients:

• 1 can of biscuits (8-count works well)

• 1/3 cup granulated sugar

• 1 teaspoon cinnamon

• 1/4 cup unsalted butter, melted

• 1/4 cup brown sugar

Instructions:

1. Prep: Preheat your oven to 350°F (175°C). Grease a small loaf pan, cake pan, or a few muffin tins (if you want individual servings).

2. Mix Sugar & Cinnamon: In a small bowl, combine granulated sugar and cinnamon.

3. Cut Biscuits: Cut each biscuit into 4 pieces (quarters).

4. Coat the Pieces: Roll the biscuit pieces in the cinnamon-sugar mixture until fully coated.

5. Layer the Dough: Place the coated pieces into your prepared pan, layering them loosely.

6. Make the Sauce: In a small bowl, mix melted butter and brown sugar. Pour it evenly over the biscuit pieces.

7. Bake: Bake for 20-25 minutes, or until the dough is golden brown and cooked through.

8. Cool & Serve: Let the monkey bread cool for 5-10 minutes before turning it out onto a plate. Enjoy!

This recipe is perfect for a smaller portion but still delivers all the gooey, cinnamon-sugar goodness of traditional monkey bread!