The Pioneer Woman Tasty Kitchen
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Monkey Muffins

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

12

Description

A delicious, easy muffin you can make with leftover bread dough or refrigerated biscuits. You’ll love them!

Ingredients

  • Leftover Bread Dough (or Refrigerated Biscuit Dough, Cut Into Thirds)
  • Butter
  • Sugar
  • Ground Cinnamon
  • Sweetened, Condensed Milk

Preparation

Preheat oven to 375 degrees.

Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon.

Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.

Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon.

Allow dough to rise, if applicable, or just go ahead and bake for 15 minutes, or until golden and bubbly.

Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.

Scoop out with a spoon and serve to hungry humans.

10 Comments

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Avatar of Katie

Katie on 6.14.2011

cant wait to try these!!! they look amazing!

Avatar of hollisbella

hollisbella on 5.8.2010

Just had these for breakfast. So fast and easy and delicious!!! My kids loved them. Next time and may add some pecans, not that they need anything, I just love pecans and I think that they would be wonderful with them! Thanks for the recipe.

Avatar of debdaamazon

debdaamazon on 4.25.2010

I used Rhodes frozen dough, let them rise, and baked them up. They were super simple and oh-so-yummy! I forced myself to wrap one up for breakfast the next morning, but I should have just scarfed it fresh. Not so great even lightly reheated. Gobble them up right away! I know you won’t have trouble doing it as it’s almost impossible to stop after that first bite!

Avatar of chemicalpink

chemicalpink on 12.11.2009

These were delicious, but when using refrigerated biscuit dough from a tin, keep in mind they’ll be bigger. As such, mid didn’t have nearly enough cinnamon and sugar mixture. Next time, I’ll cut the dough into 1/4ths, and use 3/4 of a biscuit per muffin, and more cinnamon and sugar. Otherwise, these were great!

Avatar of iamcaressa

iamcaressa on 12.10.2009

*Muffins, not muffing.

3 Reviews

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Avatar of Amy Windsor

Amy Windsor on 10.4.2011

This is so easy to make and my kids went NUTS for them. Not just for eating them, but for helping make them, too. I used refrigerated buttermilk biscuit dough and it couldn’t have been easier. Also, I didn’t have condensed sweetened milk around, so I googled a substitute for it that called for eggs, baking powder vanilla, and brown sugar– I cooked it over a water bath, to make sure the eggs were safe — and it was just as good as the canned stuff, if not better. YUM!

Avatar of merelong

merelong on 11.2.2010

These are SO good!! They are the easiest breakfast treat to make! I added pecans, which were a hit. Fortunately I had extra sweetened condensed milk left, so it looks like I’ll be making them again this weekend!

Avatar of ksmit

ksmit on 8.17.2010

This is DELICIOUS!!!!!!!

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