Mini Monkey Bread Recipe

Are you looking for the perfect contribution to Easter morning breakfast? You’ll have to try out my very own mini monkey bread recipe. I have to quote my daughter. She said, “This is the best ever cinnamon roll…ever…except for God’s…maybe.” They were pretty darn good, but I’m pretty sure God has one up on me…or about a million up on me.

I originally had pinned the idea of doing mini monkey breads, but when I clicked on the pin it really went nowhere. So, the Google search was on. I finally found the original post at Rhodes Bread. It looks like yummy results, but I couldn’t find any of the measurements for the ingredients, so I set out to create my own version. You could definitely use Rhodes Bread, but I decided to use my favorite bread machine roll recipe. These rolls are amazing, and I knew they’d make a good base. So, is your mouth watering enough yet? OK – I’ll get to the recipe. I had written it down on a sticky note and now can’t find the sticky note, but I completely know what I did, so no worries. I think it is easier if I give you the recipe and then show the pictures of the process in the “putting it all together” section.

Mini Monkey Bread Recipe (makes 15)

2. Grease cookie sheet or use a non-stick sheet. Divide dough into 15 pieces (small handfuls). Shape each piece into a ball. I roll it out and tie it in a knot. It’s just how I have always done it, so take your pick. Place 2 inches apart on the cookie sheet. Brush with butter. Cover; let rise 30-40 minutes or until doubled in size.
3. Heat oven to 375. Bake 9-12 minutes or until golden brown.

Butter Mixture

1/4 cup butter , melted

1/4 cup light corn syrup

1/4 cup light brown sugar

Stir all ingredients together. You may need to make a little extra of this. I was scraping the bowl in the end. I would say you could do 2 Tbsp extra of each if needed.

Cinnamon and Sugar Mixture

1 cup brown sugar

3 tsp cinnamon

Combine these two ingredients completely together in a separate bowl.

Glaze (stolen from my tea bread recipe)

2 Tbsp melted butter
1 cup powdered sugar
1/2 tsp vanilla extract
2 Tbsp hot water

Combine all ingredients together completely. You’ll drizzle this over the top of the monkey bread.

Putting it all Together

Make your bread machine roll dough on the dough cycle (see recipe above). Of course, this is my encouragement to get your kids in the kitchen helping. Apparently, I was into tilting my camera today. Once your dough is complete, roll the dough into 3/4 of an inch-1 inch balls.

Drop you dough balls into the butter mixture. Scoop them out with a spoon and get ready for the next step.

Roll your dough around in the cinnamon, brown sugar mixture with a fork until they are covered completely.

Drop your cinnamon and sugar bites of yumminess into lined muffin containers. I did 4-5 balls per individual muffin tin. I tried this out two ways. Half the batch I put in liners and the other half I put in greased muffin tins. I liked the ease of having them in the muffin liners. Not only was it easier to pull them out and serve, but I personally liked the presentation.

Bake at 350 for 12-15 minutes.

Drizzle with the yummy glaze and serve warm.

And for the pinnable version:

If you don’t have muffin tin liners or don’t want to present them this way, there is always the option to grease the muffin tins, flip them out and present them like this:

Easter Morning Report: Since I was in a hurry that morning, I decided to use Rhodes bread. After trying both, I do like the homemade better. Also, I do want to give a couple warnings. If they sit in the cupcake tin too long, the bottom pieces stick to the bottom of the liner. This was discovered when people went back for seconds. Also, they are a bit time consuming, so make them when you aren’t in a hurry or have little hands to help roll dough into balls. I am curious if lightening up on the corn syrup would help. I might try that next time.