Recipe for Monkey Bread Muffins
This weekend, I cooked so much I felt like every dish in my kitchen was dirty. It's been a while since I've had time to do that, so it felt great.
When I first got the book, I knew I had to try Monkey Bread Muffins, after I went on something of a monkey-bread kick late last year.
This particular recipe is delicious. My only advice - make it for more than two people. Otherwise, you will end up eating far more muffins than is probably good for you.
I didn't have the foresight to buy frozen rolls beforehand, so I just made a roll yeast dough and used what I needed to fill the muffin tin. I froze the rest of the dough, which means this dish will have an encore performance in my kitchen sometime soon. I can't wait.
Monkey Bread Muffins
12 frozen dinner rolls, thaws but still chilled
6 tablespoons butter
2 tablespoons corn syrup
1/2 cup brown sugar, packed
2 teaspoons cinnamon
Cut each roll into six pieces, In a bowl, combine butter and corn syrup; stir until well mixed.
In a separate bowl, combine sugar and cinnamon, Dip each roll piece in butter mixture and then in cinnamon sugar. Place six pieces in each greased cup of a 12-cup muffin tin.
Cover with plastic wrap that has been sprayed with non-stick vegetable spray; let rise until doubled in size. Remove wrap; bake at 350 degrees for 15 to 20 minutes. Cool in pan for three to four minutes. Makes one dozen.
This recipe is by GP cofounder Vickie Hutchins.