And these monkey bread rolls..... they were AMAZING.
The "caramel" sauce of brown sugar and butter that you put at the bottom of the muffin pan (then is inverted onto the top of the roll- mine dried a little bit because I didn't take them out soon enough) is SO good! These will definitely become a tradition in our new home for Saturday breakfasts. My husband and I ate all of them throughout the day.
Okay, so it actually only took a few hours.... I'll just blame it on my recent carb craze...
Mini Caramel Monkey Bread
1/2 cup butter
1/2 cup brown sugar, packed
1/4 cup sugar
2 tsp cinnamon
2 7.5 cans Pillsbury buttermilk biscuits
Grease or spray 12 regular-size muffin cups. Mix melted butter and brown sugar; spoon 1 tablespoon into each muffin cup.
Mix granulated sugar and cinnamon in a 1-gallon bag. Separate dough into 20 biscuits; cut each into 6 pieces. Shake pieces in bag to coat. Place 10 pieces in each muffin cup.
Bake at 350 for 12-15 minutes, or until golden brown. Cool 1 minute; turn upside down. Serve warm.