13 March 2013

Monkey Cinnamon Roll Mini Muffins


So, there's a whole lot going on in life these days, so I needed to make something fun, but easy because time is at even more of a premium these days.  My husband was in the hospital all of last week, so I have been juggling work, kids, and blogging along with daily hospital visits.  He's okay and doing fine, but it just means that I am running around even crazier than usual.  I made these fun little muffins as a treat for him this weekend after he go home and they got eaten up really quickly, so I think they were pretty successful.  They were also adorable and fun -- just what I was needing.

I got the idea for these from a local bakery that makes monkey bread muffins.  Their monkey bread is not your typical monkey bread, though.  Theirs is made from scraps of homemade puff pastry.  The muffins are huge pull apart piles of butter, caramelized sugar, crunchy pastry goodness.  I can't justify all that butter every morning.  And, to be perfectly frank, I can't justify $3 for a muffin every morning no matter how huge it is.  These take just a couple of extra minutes to put together, but they are totally worth it since they look like they take ten times longer than they actually do.  I hope you think they're as much fun and adorable as I do.




Roll out a sheet of crescent roll dough on a piece of wax paper.  The wax paper is a substitute for having to make a mess with flour all over the counter.


Put another piece of wax paper over the dough and roll it out as thin as you can.  You can put some muscle into it.  This dough isn't terrifically delicate.  Mine ended up about a third bigger than what I started with.


Sprinkle the dough with some cinnamon and sugar.


Use a sharp knife or a pizza cutter to cut the dough into strips about 3/4" wide. 

Roll up each strip into three teeny tiny cinnamon rolls.

Put 3 cinnamon rolls into each mini muffin cup and bake 'em up.
Monkey Cinnamon Roll Mini Muffins
makes about 14 mini muffins
1 roll Pillsbury Crescent roll dough (if you use crescent rolls, press all the perforations together before rolling out the dough.
1/4 cup sugar
1 tsp cinnamon
Preheat the oven to 350°.

Roll out the crescent roll dough onto a piece of wax paper that is quite a bit large than the dough rectangle.  Place another piece of wax paper on top of the dough and roll out the dough as much and as thinly as you can.  Remove the top piece of wax paper and, using a knife or pizza cutter, slice the dough into 3/4" wide strips.  Mix together the cinnamon and sugar; sprinkle half of the mixture over the dough, covering the entire surface.  Roll up each strip into three rolls and put three rolls into each well of a mini muffin tin.  Repeat with all the dough.  Sprinkle the remaining cinnamon sugar over the muffins before baking.
Bake for 15-20 minutes, or until the muffins are as golden as you like them (I went on the longer side of this because I wanted mine a little crunchy).  Let cool in the pan for 5 minutes, then remove to a wire rack to cool.  Serve warm or at room temperature.


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