Mini Caramel Monkey Bread

The pudding mixed with the brown sugar and butter creates a rich caramel flavor.  The base that hold this monkey bread together is creamier and thicker than other breads made without the pudding.  You could mix it up a bit and use butterscotch pudding instead of vanilla.

The pudding mixed with the brown sugar and butter creates a rich caramel flavor. The base that hold this monkey bread together is creamier and thicker than other breads made without the pudding. You could mix it up a bit and use butterscotch pudding instead of vanilla.

Mini Caramel Monkey Bread

8 Servings - Serving Size: 1 Monkey Bread

Mini Caramel Monkey Bread

The pudding mixed with the brown sugar and butter creates a rich caramel flavor. The base that hold this monkey bread together is creamier and thicker than other breads made without the pudding. You could mix it up a bit and use butterscotch pudding instead of vanilla.

Ingredients:

  • 1/2 cup chopped walnuts
  • 1/2 cup sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 2 cans (7.5 ounce) refrigerated biscuits
  • 1/2 cup chopped dates
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 box (3.4 ounce) vanilla pudding mix
  • 3 tablespoons milk

Directions:

  1. Preheat oven to 350F.
  2. Spray a muffin tin with cooking spray.
  3. Sprinkle each cup with chopped walnuts.
  4. Place sugar, cinnamon an nutmeg in a small plastic bowl with a lid.
  5. Cut each biscuit into 8 pieces using kitchen shears or a knife.
  6. Place biscuit pieces a handful at a time into the bowl, cover and shake to coat evenly.
  7. Put one layer of coated biscuit pieces into each pan.
  8. Sprinkle with chopped dates.
  9. Repeat with another layer of biscuits, until about 3/4 way full.
  10. Heat butter in the microwave until melted, about 20 seconds.
  11. In a small saucepan blend melted butter, brown sugar, pudding mix and milk.
  12. Heat over medium high heat just until it boils.
  13. Remove from heat, stir.
  14. Pour mixture over each pan.
  15. Bake for 10-12 minutes or until biscuits are golden brown.
  16. Let cool in pan on wire rack for 5 minutes.
  17. Using a butter knife, gently scrape around the inside edge of the pan to loosen.
  18. Invert onto serving plate.
  19. Let cool an additional 5 minutes before serving.

Notes

I decided to add the dates at the last minute. They added a nice touch, next time I would do away with the nuts as I'm not a big fan of nuts in baked goods.

http://www.thehungryhoarder.com/2013/02/23/mini-caramel-monkey-bread/

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