Sometimes you just want an awesome cinnamon roll without the hassle of making the fresh cinnamon roll. I totally get it. We all deserve a shortcut, sometimes. And as adamant as I am about making scratch dough, I have no problem whatsoever with asking a for a bit of help when I'm tired, lazy, impatient, hungry, or an apocalyptic combination of all of the above.
These little monkey breads are great for my family because everyone gets their own, no one fights over a larger or smaller piece, and they are easily baked in a muffin tin. I'm taking a helping hand from store-bought biscuit dough which I often rely on for uses in soups, doughnuts, and monkey bread. This recipe is so easy to throw together and you can go from no cinnamon rolls to freshly baked cinnamon rolls in 30 minutes. Done and done.
1 can store-bought biscuit dough, cut into itty bitty pieces
1/4 cup [60 grams] granulated sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon cocoa powder
1/2 teaspoon salt
Pinch of ground nutmeg
1/4 cup [55 grams] light brown sugar
5 tablespoons melted butter
On the sidelines:
Cinnamon roll glaze, recipe as follows
Preheat the oven to 350 degrees. Take out a muffin tin and set aside.
In the first bowl, toss everything together for a few minutes.
Evenly distribute the pieces of dough among six muffin tins. The dough should fill the muffin molds about 3/4 of the way full. Sprinkle the remaining mixture on top of the dough.
Whisk together the butter and sugar in the second bowl. Spoon over each muffin mold, allowing the glaze to fall to the bottom.
Bake until the pieces are cooked through, about 15-20 minutes. Let cool a bit.
On a plate or a platter, turn out the muffin tin. Drizzle with a bit of glaze.
Cinnamon Roll Glaze
1 cup powdered sugar
2 teaspoons whole milk
Splash of vanilla extract
Pinch of salt
Whisk everything together.