Author Notes
If you have never had Monkeybread you are missing out. I grew up eating MonkeyBread and I thought it would be nice to make smaller versions of them as a sweet breakfast treat. This is adapted from Hannah of Honey and Jam by adding orange zest and unsweetened cocoa. I promise your guests will not stop eating these! —Table9
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Ingredients
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3
Cans of Regular Buttermilk Biscuits (not the flaky ones or butter flavored)
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1 cup
Granulated Sugar
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2 1/2 teaspoons
Ground Cinnamon
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1/2 cup
Light Brown Sugar
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2
Sticks of Unsalted Butter
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1 teaspoon
Orange Zest, Minced
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1/2 tablespoon
Fresh Juice from an Orange
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2 tablespoons
Unsweetened Cocoa
Directions
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Preheat oven to the temperature required in the biscuit instructions.
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Pop open each biscuit can, and cut each biscuit into four equal pieces. Set aside.
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Pour granulated sugar, cinnamon, 1 1/2 tablespoons of cocoa and orange zest in a large Ziploc bag and put all the biscuit pieces inside. Seal it and shake to cover the biscuit pieces evenly.
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Place squares of parchment paper in inside each cup of a muffin tin or individual ramekins without parchment if you desire, filling each about 2/3 up. You can also make these in a bundt cake pan, I just prefer individual portable ones.
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In a skillet, combine brown sugar, 1/2 tablespoon cocoa, juice of orange and butter over low heat. Cook until butter is melted completely. Using a tablespoon, pour about 2 tablespoons of liquid over each muffin cup or ramekin.
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Bake for as long as recommended on the biscuit instructions. Remove and serve in parchment paper cups or eat them right out of the ramekin.
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