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stack of golden mini monkey breads with caramel glaze dripping

Mini Monkey Bread (Individual Cinnamon Pull-Apart Bites)

These mini monkey breads are soft, buttery pull-apart cinnamon bites baked in a muffin pan for easy single servings. Each bite is coated in cinnamon sugar, drenched in brown sugar butter, and baked until gooey and golden - the perfect cozy breakfast or dessert treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 16
Course: Breakfast, Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Video Notes

Ingredients
  

Equipment

  • Muffin pan: The main baking vessel for this recipe. Creates perfect single-serve portions with gooey caramelized edges.
  • Mini Bundt pan (optional): Great for a fancier presentation instead of standard muffin pan! This baking vessel requires a few extra minutes in the oven (20-25 minutes rather than 18-20 minutes)
  • Small saucepan: Used to melt butter and dissolve brown sugar for the caramel sauce.
  • Mixing bowl or gallon-size bag: For tossing biscuit dough pieces in cinnamon sugar.
  • Measuring cups & spoons: To portion ingredients accurately.
  • Offset spatula or butter knife: Helps loosen minis from the pan without tearing.
  • Instant-read thermometer: Ensures the centers reach 190 °F for fully baked, gooey perfection.
  • Cooling rack: Lets the minis set while the caramel firms up slightly before serving.
  • Large sheet pan (optional): To place under muffin pans to catch any potential butter drippings.

Method
 

  1. Preheat oven to 350°F (177°C). Grease muffin or mini Bundt pan thoroughly.
  2. Cut biscuits into quarters. Combine sugar and cinnamon in a large bowl or ziplock bag. Toss biscuit pieces until coated.
  3. Melt butter in saucepan over medium-low to medium heat, stir in brown sugar. Cook until glossy and just beginning to bubble (1–2 minutes).
  4. Fill each muffin cavity with 3-5 cinnamon bites. Spoon butter mixture evenly over the top. (Optional: Place a large sheet pan under your muffin tins to catch any butter drippings)
  5. Bake 18-20 minutes (20-25 minutes if using mini bundt pans) or until golden and bubbling (190°F internal).
  6. Cool 5–8 minutes before inverting or removing from pan. Serve warm and enjoy!

Video

Notes

  • Brown Sugar Butter Mixture: It’s normal if the butter and brown sugar don’t fully combine on the stove. Cook over medium heat until the mixture looks glossy and slightly thickened, then remove from heat. If it separates, lower the heat and whisk until smooth again, or add 1–2 tsp water or cream to re-emulsify. The sugar will finish melting and caramelizing in the oven for that gooey, sticky glaze.
  • Muffin Pan vs. Mini Bundt: The muffin pan is the easiest and most reliable method. Mini Bundt pans work beautifully too - they may just need an extra 3-5 minutes in the oven!
  • Make Ahead: Assemble and refrigerate overnight. Bake straight from the fridge, adding 2–3 minutes to the bake time.
  • Storage: Keep in an airtight container up to 2 days. Reheat in the microwave for 10–15 seconds or in a 300°F oven for 5 minutes.
  • Freezer Friendly: Cool completely, wrap tightly, and freeze up to 1 month. Thaw overnight in the fridge and reheat before serving.
  • Flavor Twist: Add ½ tsp vanilla extract or orange zest to the butter mixture for bakery-style depth.
  • Topping Option: Drizzle with vanilla glaze or cream cheese icing for a dessert-style finish.
  • Nutrition (per serving, 16 servings): 330 calories, 14g fat, 43g carbs, 3g protein, 0g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.