Chef notes
Justin Chapple of Food & Wine's Mad Genius Tips shows us how to use store-bought biscuit dough to make mini monkey breads.
Ingredients
- 2 cans store-bought biscuit dough
- 1/2 cup granulated sugar
- 2 1/2 teaspoon ground cinnamon
- Pinch of nutmeg
- Pinch of salt
- 1 stick unsalted butter, cubed
- 1/2 cup packed light brown sugar
- Confectioners' sugar, for dusting
Preparation
Preheat the oven to 375°. Coat the cups of a 12-cup muffin tin with nonstick spray. Remove the biscuits from the can. Using a sharp knife, cut each biscuit into 1/2-inch pieces.
In a large bowl, whisk the granulated sugar with the cinnamon and salt. Roll the biscuit pieces in the mixture and divide them evenly in the prepared muffin tin. In a small saucepan, melt the butter with the brown sugar. Spoon the butter mixture evenly over the dough. Bake for about 8 minutes, until puffed and golden. Let cool for 3 minutes, then transfer to a platter. Dust with confectioners' sugar and serve warm.
