Monkey Bread Cupcakes


1 tube of biscuits

1/4 cup of butter

2 teaspoons of water

1/4 cup granulated sugar

2/3 cup of brown sugar (packed)

1 + 1/2 teaspoons of ground cinnamon


Preheat the oven to 375 degrees. Place 6 to 8 cupcake cups in the cupcake pan. Spray the cupcake cups with cooking spray. Stir together the granulated sugar and cinnamon in a small bowl. Separate the dough into its 8 pieces and cut each biscuit into four sections. Roll the biscuits pieces in the cinnamon mixture and place 4 or 5 pieces in each cup depending on how many cupcakes you want to make. Heat the butter, brown sugar, and water in a small sauce pan, stirring constantly, until it boils. Cook for about 2 minutes or until the brown sugar is dissolved. Save about 2 or 3 tablespoons of the mixture to drizzle over the tops later. Pour the remaining mixture in the cupcake tins. Put the cupcakes in the oven for about 8 to 10 minutes or until golden brown. Drizzle the last of the sauce mixture over the cupcakes and serve.

I know what you are probably thinking. “I thought she was eating healthier now.” Well I am, but I had a break in the system. Everything in moderation right? It was okay. I worked it all off at tennis practice today. No worries. These cupcakes are just like regular monkey bread but they are in cupcake form. I like them because they are in a smaller portion and it is easier to stop eating because you think to yourself, “Oh, I better not eat anymore. I already had two cupcakes.” When I make regular monkey bread it is so hard to stop eating it. It just sits on the platter and calls your name. There is no stopping until the platter is cleaned off. It’s a real problem. That’s why these cupcakes are good. They help to cut back and that is always a good thing if you want to eat healthier. See, I told you it wasn’t that bad!


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