Refrigerated Biscuit Monkey Bread Muffins

Monkey bread muffins using refrigerated biscuits or cinnamon rolls. Easy monkey bread cupcakes are super easy bites of cinnamon sugar balls with glaze your whole family will love.

We’ve used a big bundt pan to make easy monkey bread BUT monkey bread muffins are so much more fun! Bite size and easy to grab on your way out the door on a busy day. Kids love baking with you when it comes to this recipe too. Give them a whirl this week! (affiliate links present)

Monkey Bread in Muffin Tins

So we have made a bunch of different muffin tin recipes throughout the years. It’s not just great to make the best muffin recipes, you can make dinner in it too! So since we have made all sorts of this variety in a much larger version it was only right to make a batch in liners too.

The base remains the same, you can add additional flavors or extracts from there. In the fall we love pumpkin monkey bread, you could use that recipe but make it in this pan instead.

Pillsbury Monkey Bread Recipe

You do not have to use this brand to make our canned biscuit breakfast recipe but it is the most common. I will say that store brands tend to have a bit of an aftertaste (in my opinion), and sometimes are a bit smaller. Two cans of the regular size works great for this, Grands can be a bit thicker so I wouldn’t use that variety.

1. Refrigerated biscuits or you could use defrosted Rhodes cinnamon rolls
2. Brown sugar
3. Cinnamon
4. Melted butter
5. Granulated sugar
6. Bowl to combine coating

If you are going to make a simple glaze, I suggest you do, you just need some powdered sugar and water really. Alternatively you can buy a tub of cream cheese frosting and melt it for about 15 seconds, stir, and drizzle that on top.

Monkey Bread Cupcakes

Yes you will need a sharp knife too in order to cut each biscuit like a pizza and into smaller segments like you see here. If using frozen cinnamon rolls defrost for 45 minutes first. 8 equal pieces for each piece works well. Then individually they’ll need to be coated well in the cinnamon sugar mixture. It is the same basic step no matter what type you decide to make.

The basics remain the same and shouldn’t be changed really. Easiest way to mix things up is with the “sauce” you pour on top before baking. You could melt chocolate inside that, add a tbsp of pumpkin puree, or include crushed nuts inside as well.

A small bowl or large freezer bag works. If you use the bag just add a few at a time and shake to coat so the biscuit dough pieces don’t stick together. Doing it one at a time takes a bit longer but you can avoid that issue.

Monkey Bread with Biscuits

Silicone muffin liners are super handy. We use them for all sorts of things like making air fryer muffins or serving up a little handful of jelly beans for little hands.

• Preheat oven to 350 degrees F. In a bowl mix together brown sugar, white sugar and cinnamon.
  Unroll biscuits and cut each one into 6 – 8 equal pieces of biscuits (like you would a pizza with a knife). One piece at a time toss in cinnamon sugar mixture until well coated. Get out a muffin pan.
• Place paper or silicone liners in muffin cups and put coated pieces inside. About 1 – 1 1/2 whole biscuits will fit into each muffin hole. Do these steps until all muffin tin spots are filled.
• On the stovetop melt the butter, then pour in the remaining sugar cinnamon mixture that hasn’t been used. Stir and bubble until sugar dissolves. Spoon this mixture on top of the coated pieces inside the muffin tin holes equally until gone.

Now bake for 10-12 minutes until dough is no longer sticky and tops are browned. Whisk together ingredients for glaze and drizzle on top each one before serving. Can melt a tub of frosting alternatively.

Monkey Bread Muffins with Frozen Bread Dough

I would use Rhodes rolls defrosted if you don’t want to use refrigerated. If you get on that train, we have a ton of other frozen bread dough recipes you can make with them too.

Serve warm with a drizzle of added goodness on top. Kinda’ like a cinnamon roll you will crave more sticky sweetness on the top that will coat your fingertips. If you wanted to make these look more like cupcakes you could spoon cream cheese frosting into a pint size freezer bag.

Zip closed and snip the end off. then swirl it on the top and enjoy. If you are doing this you’ll want them to be cooled so the topping doesn’t immediately melt and slide right off.

For leftovers you can put in a single layer inside a sealed container or freezer bag. Leave on the countertop and warm the next day in the morning again. Next, try our muffin tin pies that are too cute as well.

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