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1.
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Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with non-stick spray (I suggest using non-stick muffin tin to prevent sticking!
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).
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2.
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Open up the cans of crescent dough and cut each triangle into 3 equal-sized pieces.
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Roll each piece of dough into 3 equal-sized small balls, totaling 24 balls per pack of crescent rolls.
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(Note: balls should be smaller than golf balls, but big enough that about 4 balls will fit into each muffin tin.)
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3.
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Combine the stevia/Splenda (or whatever sugar substitute you choose) with 2 tablespoons of cinnamon in a small bowl.
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Toss the dough balls in the cinnamon-sugar mix until the balls are well-coated.
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4.
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Next, melt the butter in a microwave-safe bowl for about 30 seconds, or until melted.
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Add the syrup and the remaining tablespoon of cinnamon to the melted butter.
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Stir and set aside.
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5.
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Place four balls into each individual muffin tin and pour the butter-syrup mixture over each muffin tin, until the dough balls are almost covered in the syrup mixture (if there isnt enough to cover each muffin tin, I just add a bit more syrup to each tin).
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6.
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Bake for 15-20 minutes, or until a caramelized crust forms on the top of each little monkey bread.
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7.
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Remove from the oven, and let cool for about 15 minutes.
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Use a knife to remove the edges and serve on a pretty plate, preferably while still warm!
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Enjoy!
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Calories: 130 each (compare that to 450 calories per slice of traditional monkey bread!)
