Chicks That Cook: Individual Monkey Bread (5 indgredients!)

There is nothing better on a Sunday morning than having a cup of coffee and a warm gooey cinnamon bun with lots of frosting! I cheat a lot of times and use the ones in a can...you know what I'm talking about. They do usually hit the spot, but I would like them to be a little more ooey gooey!

In search of how to create an easy cinnamon treat for breakfast at the lake, I found a recipe for individual monkey bread. When I was little, I loved helping make monkey bread because you knew it was going to be all kinds of goodness when it was done. Monkey bread is pretty easy to do, but I thought the individual part would be pretty cool. The recipe I saw actually made them with crescent rolls, but I thought I would take it up a notch and make them with the cinnamon rolls in a can...What?! I know...crazy!

The great thing about these is that you have the icing from the canned cinnamon rolls left to put on top of your individual monkey bread once they are out of the oven. Oh yeah! That's what I'm talking about!

These really did turn out pretty good, so you should try them yourselves and let me know what variations you've tried. The individual ones made it really easy to grab and go in the morning.

Here's the recipe:

2 cans cinnamon rolls

1/2 c. milk

1/2 c. sugar

2 T. cinnamon

1/4 c. butter

Directions:

Lightly spray a 12 muffin pan with non-stick spray.

Cut the cinnamon rolls into quarters.

Mix the cinnamon and sugar together in a small bowl (but big enough to roll the dough around in).

Pour the milk into a small bowl.

Dip the 1/4 of the cinnamon roll into the milk and then lightly roll in the cinnamon sugar mixture.

Place the dough into the muffin pan, and continue to do this until all the dough is cut, dipped, rolled and placed in the muffin pan.

Mix remain milk, cinnamon, sugar and the melted butter in one bowl (I put into a liquid measuring cup to pour easier), and pour over each of the muffins...try to do evenly, until the mixture is gone.