Christmas Mini Monkey Bread

Growing up, Christmas morning meant monkey bread in our house. Back in pre-school or maybe kindergarten our class crafted recipe pages made of construction paper (and shaped like a monkey, of course) with a recipe for monkey bread attached. After that, each year on Christmas morning my mom made this recipe as a special holiday treat.

I always loved the anticipation while it was baking and the way the house fills with the warm smell of cinnamon while I wait for the timer to count down to breakfast time.

Fast forward to a few years ago when now spending Christmas morning with my husband’s family and their own special Christmas morning treat, I was faced with the prospect of no monkey bread. This could not happen. Neither my husband or I wanted to give up something that always meant so much to each of us, so we figured out a way to have the best of both worlds (clearly we love Christmas. And baked goods).

Now monkey break is our Christmas Eve morning treat. I reworked the recipe to make smaller mini-loaves which help me with portion control, and also bake faster so you can get to that cinnamon-y goodness much more quickly.

These come together quickly too – I use refrigerator biscuits cut into about 3-4 pieces each. Toss them in cinnamon sugar, add in some raisins and pecans, then bake in a greased muffin tin. 15 minutes later you have piping hot Christmas deliciousness.

I hope you enjoy these! I’d love to hear what makes Christmas morning special for you – what are your favorite Christmas morning traditions?

Merry Christmas!

Christmas Mini Monkey Bread

• Prep Time: 5 mins
• Cook Time: 15 mins
• Total Time: 20 mins
• Yield: 12 1x

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Ingredients

• 1 roll refrigerated biscuits, cut into 3–4 pieces each
• 1/4 cup sugar
• 1 tsp cinnamon
• 1/4 cup golden raisins
• 1/4 cup pecans, chopped or broken into smaller pieces
• 1 tbsp butter

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Instructions

1. Preheat oven to 350 F. Spray muffin tin with cooking spray and set aside.
2. Combine sugar and cinnamon, stir to combine. Add biscuits to cinnamon sugar mix and toss to coat.
3. Add raisins and pecans to biscuits and stir to mix.
4. Divide biscuits with raisins and nuts into muffin tin wells, placing about 3-4 biscuit pieces in each well with raisins and nuts.
5. Melt butter. Spoon a small amount of butter over each “muffin”.
6. Place in preheated oven. Bake for approx. 15 minutes or until golden brown.

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