Valentine's Day has come and gone. I hope you had a great time with your sweetie or your friends. Over here we all had a very happy day. And I can't wait to share with you what I whipped up. But that surprise will have to wait for another post and another day, because today I have something super super wonderful to tell you about.
Do you ever see something and have that feeling, "Wow. I really wish I had thought of that!"? When I was skimming through a cookbook and I saw these, that was my immediate reaction. I was pretty familiar with the monkey bread you can get on the boardwalks at the Jersey Shore, and even vaguely aware you could make a homemade version as well.
But Monkey Bread Jumbo Muffins?
In about 30 minutes?
In my own home?
Why the heck didn't I think of that?
This recipe is truly amazing. They pull apart just like the famous boardwalk kind, and with tons of cinnamon and sugar can you ever go wrong? I was seriously giddy when I was ready to take them out of the oven. Since it calls for refrigerator rolls, it's done in absolutely no time. You can be up on a weekend morning and a little bit later having your family think you're a complete domestic goddess.
These muffins are fairly huge and best served on the day they're made so invite some friends over and whip these up. I guarantee you won't have any trouble finishing them off. The next time I throw a brunch (my favorite kind of entertaining) these are definitely going on the menu!
Jumbo Monkey-Bread Muffins
1/4 cup pecans, chopped (optional)
2/3 cup sugar
1 Tbsp cinnamon
2 packages (11.3 oz each) refrigerator biscuits
1/3 cup butter, melted
1 Tbsp flour
Preheat oven to 350 degrees F. Grease a 6 cup jumbo muffin tin with nonstick baking spray. Combine pecans (if using), cinnamon, and sugar in a bowl. Set aside. Take biscuits out of can and separate each one. Cut each biscuit into six equal pieces. Place pieces and 4 tablespoons of the melted butter in a separate bowl and toss to combine until all are equally coated. Sprinkle with 1/2 cup of the cinnamon-sugar mixture and toss to combine. Separate pieces between muffin tins equally, pressing down slightly if needed. Add flour to remaining cinnamon-sugar mixture and whisk to combine. Add remaining butter and mix until crumbly. Scatter the mixture across the 6 cups. Bake for 20-25 minutes until golden brown. Let cool for 5-7 minutes in the tin. Serve warm and enjoy!
Recipe adapted from: The Pampered Chef "All The Best"