The easy to delicious ratio for these Monkey Bread Muffins is really high.  I made these as a thank you gift for a neighbor, and I had to stop myself from eating them straight out of the oven with a spoon.  The sweetened condensed milk is the key, don’t leave it out.  Soo good.

Monkey Bread Muffins

(makes about 22 muffins)


2 cans Grands Homestyle biscuits
1 1/2 sticks butter
1 can sweetened condensed milk


Preheat oven to 375 degrees.
Add 1/2 teaspoon butter to each muffin cup (that’s about half a pat, don’t bother to measure any of this). Sprinkle 1 teaspoon sugar and 1/4 teaspoon cinnamon to each muffin cup.
Cut biscuit dough into quarters, and place three into each muffin tin containing butter, sugar, and cinnamon. Top muffins with another 1/2 teaspoon butter. Sprinkle about 1/3 teaspoon sugar and a big pinch cinnamon on top to finish. Bake for 12-15 minutes, or until golden and bubbly. Remove from oven and immediately drizzle a big teaspoon of sweetened condensed milk over the top of each one. Be generous! Allow rolls to cool completely before serving (if you can).

Since I was making these for a friend, and I had a hunch they were going to be sticky and gooey, I got some disposable muffin tins.  They came with a plastic top and it was the perfect way to give them. I would suggest these disposable muffin cups if you plan to take them anywhere as well….they’re kind of messy.