We really strive to eat healthy in our family, most of the time. I try especially hard to do right for Alex…who probably eats better than both Bernie and me. BUT where’s the fun if there are never any treats? We even splurged on some ice cream from the Homemade Ice Cream and Pie Kitchen this weekend. Alex got to try strawberry ice cream and ate every. last. bite. Alex has always been a pretty good eater but can be finicky sometimes just like any other kid. If there is one food he will never refuse, it is ice cream.
He also loves monkey bread. Breakfast for Alex is usually oatmeal, muffins or pancakes…sometimes cereal when I am really in a pinch and don’t have anything in the freezer. Once a week or so I will try to make monkey bread as a treat, usually on the weekends when I have a little more time. If you want to make it even easier in the morning, make the dough the night before and put it in the fridge, then you can just assemble the next day and bake. I make these minis because I don’t have a monkey bread or Bundt pan, and it definitely works. And who knows, maybe one day I will invest in one but for now I have other things higher on the priority list, like this pan from Williams-Sonoma. Filled pancakes, how great does that sound? But for now, we will stick with regular pancakes and monkey bread.
This is one breakfast I never have to worry if Alex will eat. Bernie approves too. This recipe calls for butter and sugar mixture to be drizzled over the dough but usually I bake Alex’s portion without – and he loves it just the same.
Monkey Bread Minis, adapted from Allrecipes
1 recipe buttermilk biscuits
1/4 cup plus 2 tablespoons sugar
1 tablespoon ground cinnamon
4 tablespoons (half stick) butter, melted
Preheat oven to 350 degrees. Grease muffin tins with non stick spray.
Prepare biscuits as directed up to the point where you roll out the dough. If you are preparing the night before, put the dough in the refrigerator.
Roll dough into balls about 1/2 tablespoon in size. I normally end up with about 4 in each muffin tin so that is about 48 total. In a small bowl combine 1/4 cup sugar and cinnamon. Roll dough pieces in sugar cinnamon mixture to coat and evenly distribute between 12 muffin cups.
Mix butter and 2 tablespoons of sugar and drizzle over dough. Bake for approximately 8-10 minutes.
Yields 6 servings (2 muffin tins)