The famous monkey bread with a maple syrup twist and baked up in individual sized muffin tins! Sweet & flaky canned biscuit dough dipped in a maple butter and covered in a cinnamon-sugar pecan mixture. These maple monkey bread bites will be loved by all.
One of my favorite things to do once all the kids are in bed is to watch cooking shows. My favorites right now are Cutthroat Kitchen, The Pioneer Woman & Trisha Yearwood’s cooking show. I usually go all out and set these shows to record on the DVR; both new and old episodes. So, if you looked at my DVR list right now there would be about 20 episodes of each show just waiting for me 🙂 One day I will get to them all.
The other day I was watching Trisha Yearwood’s show on the Food Network and she was making these monkey bread bites and I knew that I had to make them right away. I wrote down the recipe and put the ingredients on my grocery list. I finally made them this past weekend and they were a hit.
My kids ate one too many & kept asking for more.
I drizzled the remaining maple butter mixture over the muffins and it was so yummy. In my world it’s a crime to waste expensive butter so you better use that all up 🙂
Oh, and please please please use real maple syrup. I know it’s a but more expensive but I promise the taste is worth it and much needed in these maple monkey bread bites. With fall coming up you can use the extra maple syrup to make these Roasted Maple Cinnamon Sweet Potatoes.
Enjoy friends and thanks for stopping by ♥ ♥
- 1 tube (8 biscuits) refrigerated flaky biscuit dough
- 6 tablespoons butter
- 1/4 cup pure maple syrup
- 3/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup chopped pecans
- Heat oven to 375 degrees. Spray a muffin tin with cooking spray. Set aside.
- Cut each biscuit into 8 pieces. Repeat with remaining biscuit dough.
- In a small saucepan over medium heat, melt butter and maple syrup. Once melted take off stove and pour into a bowl.
- In another bowl, mix together the granulated sugar, cinnamon, and pecans.
- Dip each piece of biscuit into the butter and the into the sugar mixture. Repeat with all pieces of biscuit.
- Place 6 pieces of biscuit into each muffin tin. Drizzle the remaining butter mixture over. Cook for 15 minutes. Let cool for a few minutes before serving.