Time 40m Yield 24 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper liners. Mix white sugar and cinnamon together in a gallon-size resealable bag; add biscuits and toss to coat. Press coated biscuits into muffin cups, about 2/3 full. Heat brown sugar and margarine together in a saucepan over medium-low heat until melted, 3 to 5 minutes; pour over each biscuit muffin. Bake in the preheated oven until dough is cooked through, about 20 minutes.
Time 50m Yield 1 dozen. Number Of Ingredients 10 Steps:
Preheat oven to 375°. Line 12 muffin cups with foil liners., Using a sharp knife, cut each dinner roll into 4 pieces. In a shallow bowl, mix cracker crumbs and sugar. In a large microwave-safe bowl, microwave butter until melted. Dip 3 pieces of dough in butter, then roll in crumb mixture to coat; place in a prepared muffin cup. Repeat until all muffin cups are filled. Sprinkle tops with 3/4 cup chocolate chips and marshmallows., Toss remaining dough pieces with remaining butter, rewarming butter if necessary. Place 2 additional dough pieces in each cup; sprinkle with remaining chocolate chips., Bake until golden brown, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack. Mix icing ingredients; spoon over tops. Serve warm.
Time 50m Yield 12 servings Number Of Ingredients 6 Steps:
Preheat the oven to 375 degrees F. Place 24 mini cupcake liners in the cups of a mini-muffin pan. (Alternatively, use twelve 3-inch mini cast-iron pans.) With kitchen shears, cut each biscuit into 8 pieces. In a small bowl, combine the melted butter and maple syrup. In a separate bowl, mix together the sugar, pecans and cinnamon. Dip each biscuit piece in the maple-butter, and then roll it in the sugar mixture. Place 3 to 4 coated pieces in each muffin cup (or 5 to 6 pieces in each cast-iron pan), pressing to compact. Bake the muffins until browned, 15 to 17 minutes. Allow to cool in the pan for 5 minutes before removing to wire racks. Serve warm.
Time 50m Yield 6 servings Number Of Ingredients 6 Steps:
Preheat the oven to 350°F (180°C). Cut each biscuit in half. Flatten a biscuit half slightly with your fingers and place a milk chocolate nugget in the center. Gather the edges of the biscuit dough around the chocolate and pinch to seal. 3. Gently roll between your hands to form a ball. Repeat with the remaining biscuit halves and chocolate. Add the graham cracker crumbs to a shallow bowl. Dip a biscuit ball in the melted butter to coat, then toss in the graham cracker crumbs until fully coated, shaking off any excess. Lightly grease a 12-inch cast iron skillet with a bit of the melted butter. Starting at the outer edge, arrange the biscuit balls seam-side down in the prepared skillet. Transfer the pan to the oven and bake for 20 minutes, or until the biscuits are puffed and golden brown. Scatter the chocolate chunks and marshmallows all over the monkey bread. Return to the oven for another 5 minutes, or until the marshmallows are golden. Let the monkey bread cool for 5 minutes before serving. Enjoy!
More about “smores monkey bread muffins recipes”
Time 25m Yield 6 Number Of Ingredients 6 Steps:
Preheat an oven to 375 degrees F (190 degrees C). Butter 6 muffin cups or line with paper muffin liners. Combine the apple pie spice and white sugar in a small bowl; roll the biscuit pieces in the mixture to coat. Divide the coated pieces between the prepared muffin cups. Combine the brown sugar, butter, and water in a small saucepan over medium heat; bring to a boil, stirring continuously. Allow the mixture to boil until the sugar is completely dissolved, 2 to 3 minutes. Spoon the mixture over the biscuit pieces. Bake in the preheated oven until golden, and the tops spring back when lightly pressed, 8 to 12 minutes.
