Monkey Bread Mini Cakes

Heat oven to 350°F.

Cut each biscuit into quarters.

Mix granulated sugar and cinnamon in a medium bowl. Add dough quarters into the cinnamon sugar mixture in batches; toss to coat.

Place 1/2 of the biscuit pieces into a greased jumbo cupcake pan (you’ll use 6 to 8 of the cups). Drizzle with 1/2 of the butter. Cut the remaining biscuit quarters in half and place them over the top of the first layer. Drizzle with the remaining butter. Sprinkle with any remaining cinnamon-sugar.

Bake for 20 minutes or until a toothpick inserted near center comes out clean and the tops are golden brown. Cool in the pan for 5 minutes, then remove them from the pan using a fork or knife.

Beat cream cheese and powdered sugar in a small bowl with a mixer until well blended. Add 1 1/2 tablespoons of milk; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm cakes.