Recipe of the Week: Monkey Muffins

In my home economics class in 7th grade I was introduced to Monkey Bread. Since then, I've been hooked. I've always wanted to try it again, but I never got around to it. Recently I came across this muffin variation, which looks even easier than the original! There is no mixing involved. None! And you get even more of the crispy outsides. Thank you Pioneer Woman for reinventing the classic Monkey Bread!



Monkey Muffins

INGREDIENTS:
Leftover Bread Dough (or Refrigerated Biscuit Dough, cut into thirds)
Butter
Sugar
Ground Cinnamon
Sweetened, Condensed Milk

PREPARATION INSTRUCTIONS:

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.