Monkey Bread Mini Cakes – a delicious recipe with Buttermilk, Sugar, Ground Cinnamon, Butter, Cream Cheese, Powdered Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350u00b0F.
2
Cut each biscuit into quarters.
3
Mix granulated sugar and cinnamon in a medium bowl. Add dough quarters into the cinnamon sugar mixture in batches; toss to coat.
4
Place 1/2 of the biscuit pieces into a greased jumbo cupcake pan (you'll use 6 to 8 of the cups). Drizzle with 1/2 of the butter. Cut the remaining biscuit quarters in half and place them over the top of the first layer. Drizzle with the remaining butter. Sprinkle with any remaining cinnamon-sugar.
5
Bake for 20 minutes or until a toothpick inserted near center comes out clean and the tops are golden brown. Cool in the pan for 5 minutes, then remove them from the pan using a fork or knife.
6
Beat cream cheese and powdered sugar in a small bowl with a mixer until well blended. Add 1 1/2 tablespoons of milk; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm cakes.
1947
kcal
Calories
189
g
Fat
71
g
Carbs
4
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 7 ingredients. The key ingredients include: 2 cans Refrigerated Buttermilk Biscuits (7.5 Oz Each), 1 cup Granulated Sugar, 2 teaspoons Ground Cinnamon, 3/4 sticks Butter Or Margarine, Melted, and more.
Yes, Monkey Bread Mini Cakes falls under the Baking & Desserts 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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