Chocolate Monkeybread Minis
Ingredients
- 3 Cans of Regular Buttermilk Biscuits (not the flaky ones or butter flavored) ⓘ
- 1 cup Granulated Sugar
- 2 1/2 teaspoons Ground Cinnamon ⓘ
- 1/2 cup Light Brown Sugar ⓘ
- 2 Sticks of Unsalted Butter ⓘ
- 1 teaspoon Orange Zest, Minced ⓘ
- 1/2 tablespoon Fresh Juice from an Orange ⓘ
- 2 tablespoons Unsweetened Cocoa ⓘ
Instructions
- Preheat oven to the temperature required in the biscuit instructions.
- Pop open each biscuit can, and cut each biscuit into four equal pieces. Set aside.
- 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.
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
553
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).