Every 6 weeks or so it’s my Sunday school’s turn to bring food to church.

Previously I made some yummy granola bars. Last week I made these delicious monkey break muffins.

This was my first time ever making OR eating monkey bread.

I had never even heard of it before Pinterest. Don’t know if that’s a Cuban-American First Generation problem or some kind of regional thing or what.

Now that I have made it & tried it I am hooked.

These were so simple! I got this recipe from The Frugal Girls.

The secret is refrigerated biscuit dough!

Cut each biscuit in 6 pieces. Then shake them in cinnamon sugar.

Put 8-10 biscuit pieces in each foil cupcake liner. Foil liners really are the way to go for these. I ran out & used some paper liners to finish the recipe, which I had doubled, & the results were super sticky. I made a little over 3 dozen muffins by doubling the recipe, so i’d say this recipe makes about 20 muffins.

Add raisins, walnuts, whatever else your heart desires! I made a mixture – I like giving people options! I found it best if you put 4-5 biscuit pieces in, then sprinkle in the stuff & top off with more biscuit pieces. This way they raisins/whatever are not just floating on the surface, but nicely mixed in with everything else.

I differed from the Frugal Girl’s recipe a bit by spooning 1 tablespoon of the brown sugar/butter mix over each muffin.

The results were glorious.

Buttery, sugary, chewy, soft, crunchy – in other words YUMMY!

These were the talk of the day at church.

Monkey Bread Muffins

Yields approximately 20 muffins

• 3 tubes refrigerated biscuit dough
• 1 cup white sugar
• 2 tsp cinnamon
• 2 sticks butter
• 1 cup brown sugar
• ½ cup chopped walnuts (optional)
• ½ cup raisins (optional)

1. Heat Oven to 350 degrees. Put foil liners into muffin tin.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into 6 pieces. Shake biscuit pieces in the plastic bag until covered in cinnamon sugar.
3. Place 8-10 biscuit pieces in each foil liner. Add raisins or walnuts, if desired.
4. In a small sauce pan, melt the butter and brown sugar over medium heat. Boil for 1 minute.
5. Spoon 1 tablespoon of butter mixture over each muffin.
6. Bake for 15-17 minutes. Cool & enjoy!