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!
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Christmas Mini Monkey Bread
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 12 1x
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
Instructions
- Preheat oven to 350 F. Spray muffin tin with cooking spray and set aside.
- Combine sugar and cinnamon, stir to combine. Add biscuits to cinnamon sugar mix and toss to coat.
- Add raisins and pecans to biscuits and stir to mix.
- Divide biscuits with raisins and nuts into muffin tin wells, placing about 3-4 biscuit pieces in each well with raisins and nuts.
- Melt butter. Spoon a small amount of butter over each “muffin”.
- Place in preheated oven. Bake for approx. 15 minutes or until golden brown.
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