Chocolate Monkeybread Minis – a delicious recipe with Buttermilk, Sugar, Ground Cinnamon, Light Brown Sugar, Butter, Orange Zest. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to the temperature required in the biscuit instructions.
2
Pop open each biscuit can, and cut each biscuit into four equal pieces. Set aside.
3
Pour granulated sugar, cinnamon, 1 1/2 tablespoons of cocoa and orange zest in a large Ziploc bag and put all the biscuit pieces inside. Seal it and shake to cover the biscuit pieces evenly.
4
Place squares of parchment paper in inside each cup of a muffin tin or individual ramekins without parchment if you desire, filling each about 2/3 up. You can also make these in a bundt cake pan, I just prefer individual portable ones.
5
In a skillet, combine brown sugar, 1/2 tablespoon cocoa, juice of orange and butter over low heat. Cook until butter is melted completely. Using a tablespoon, pour about 2 tablespoons of liquid over each muffin cup or ramekin.
6
Bake for as long as recommended on the biscuit instructions. Remove and serve in parchment paper cups or eat them right out of the ramekin.
2880
kcal
Calories
290
g
Fat
88
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 Cans of Regular Buttermilk Biscuits (not the flaky ones or butter flavored), 1 cup Granulated Sugar, 2 1/2 teaspoons Ground Cinnamon, 1/2 cup Light Brown Sugar, and more.
Yes, Chocolate Monkeybread Minis falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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