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For the Monkey Bread Muffins:
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Preheat the oven to 350 F. Line two 12-count muffin pans with cupcake liners and set aside.
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Quarter each biscuit and place them in a bowl.
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Melt the butter in a small heatproof bowl or measuring cup in the microwave. This should take about 45 seconds.
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Place the cinnamon sugar in a small bowl (see note * below).
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To begin, roll a biscuit piece into a ball, drench it in the melted butter, then dredge it in the cinnamon sugar to cover it completely. Place it into a lined muffin mold. For each lined mold, place four of these completed biscuit pieces. Continue with this process until all the lined muffin molds have four completed biscuit pieces.
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Bake in the oven for 15-18 minutes or until the muffins have puffed up and are done. You can test them with a toothpick to make sure they are no longer gooey. Allow the muffins to cool in the pans for a few minutes before removing them to cooling racks. Makes 24 muffins.
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Cool slightly before spreading the Cinnamon Cream Cheese Frosting on top or dollop the frosting on right out of the oven. However you'd like.
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* Note regarding the cinnamon-sugar: For every 1/2 cup of granulated sugar, add 1 tablespoon of ground cinnamon. Stir to combine and store in an airtight container in the pantry.
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For the Cinnamon Cream Cheese Frosting:
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In a medium sized bowl, cream the butter, cream cheese, milk and vanilla for a couple of minutes, until fluffy. Add the cinnamon and incorporate. Next, add the sifted powdered sugar and combine well, scraping down the sides of the bowl as you go. Dollop over the warm Monkey Bread Muffins or frost completely cooled cupcakes. Frosts 24 muffins or cupcakes.
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Enjoy!
