Jeff's Funky Monkey Bread (and Funky Monkey Bread Minis)

WHAT YOU'LL NEED

Cutting board

Mini Muffin Tray

Paper Mini-Muffin Cups

Ziplock Bag (Gallon size)

INGREDIENTS (makes 13 Minis)

1 CUP Cane Sugar

2 TBSP Cinnamon

1 CUP Brown Sugar (Domino works best)

1 Stick unsalted butter (I prefer grass fed)

½ Package Semi-Sweet Baking chips (I prefer Ghirardelli) or Raisins

1 7.5oz Refrigerated Biscuit Dough (I like Pillsbury Flakey Layers)

HOW TO MAKE IT

1. Preheat oven to 350 degrees F (175 degrees C).

2. Line muffin tin with paper muffin cups

3. Mix cane sugar and cinnamon in Ziplock bag.

4. Cut biscuits into quarters. Shake biscuit ¼s 4 at a time in the sugar cinnamon. Leave in bag.

5. Arrange 3 pieces in the each muffin cup. Some pieces will be darker than others. Be artistic

6. Arrange several chocolate chips (sometimes I use raisins) among the biscuit pieces in each cup.

7. Place a few chocolate chips (or raisins) between the dough sections.

8. In a small saucepan, melt the butter.

9. Add the brown sugar over medium heat. Boil for 1 minute.

10. Pour 2 TBSP of Brown Sugar/Butter mixture over each cup to coat

11. Bake at 350 degrees F (175 degrees C) for 10-12 minutes. Leave in pan for 15 minutes to cool before removing.

NOTE: TO MAKE THE LARGE MONKEY BREAD with the same recipe, layer everything in a Bundt pan and bake at 350° for 20-25 mins.