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1
Position a rack in the bottom third of the oven and preheat to 425 degrees.
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2
In a small bowl, microwave 4 tablespoons butter and the maple syrup at high power until melted, 30 seconds; stir.
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3
In a small bowl, stir together 1/3 cup granulated sugar, the brown sugar and the cinnamon.
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4
In a food processor, combine the flour, baking powder, the remaining 2 tablespoons granulated sugar and the salt; pulse to combine.
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5
Cut the remaining 1 stick chilled butter into small pieces and pulse with the flour mixture until coarse crumbs form.
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6
Pulse in the buttermilk until the dough just comes together.
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7
Transfer to a lightly floured work surface; pat into a 10-inch square (the dough will be sticky).
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8
Quarter the dough, then cut each quarter into 16 equal pieces; roll into balls.
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9
Dip each ball in the maple butter, then coat with the sugar mixture.
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10
Place 5-6 coated balls into each cup of a muffin pan coated with cooking spray and press to compact.
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11
Bake until cooked through and golden, 15-17 minutes (tent with foil if the tops darken too quickly).
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12
Transfer the muffin pan to a rack and cool for 10 minutes.
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13
Using a knife loosen the sides of the monkey bread; invert onto a platter then turn right side up.
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14
Serve warm.
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15
You could also drizzle the minis with frosting made by combining 1 cup powdered sugar and 2 tablespoons milk.
