Wednesday, February 23, 2011

Monkey Muffins

I like to make a "special" breakfast on the days of "special" events and holidays. Birthdays, anniversaries, Thanksgiving, Christmas, Valentines Day, New Years Day, get the idea. This is something new that I've added to my list of possibilities. It is basically monkey bread in muffin form. I really like having "individual" monkey bread's to pass out because then I'm not as tempted to eat the entire pan in one sitting. And thus ruin every second of The 30 Day Shred that I've ever completed.

This recipe is a combination of two that I found - the dough portion is The Frugal Girl's recipe and the remainder of the recipe is from Pioneer Woman Cooks. You don't have to make the dough from scratch - you can buy a loaf of frozen bread or a can of refrigerated biscuits and either will work just fine for this recipe!  


*for dough*
2 1/4 t. active dry yeast (equals one packet)
1/4 c warm water (110-115 degrees)
1 1/4 c warm milk (110-115 degrees)
1/3 c butter, melted
1/4 c sugar
2 eggs
1 t salt
4 1/2 - 5 c all purpose flour
*for "glaze"*
Ground Cinnamon

In a stand mixer, let yeast dissolve in 1/4 cup of water. Add in milk, sugar, salt, eggs, butter and 3 cups of flour. Beat on low speed until combined, then on high speed for 3 minutes. Add in enough remaining flour to create a soft dough. Dump dough onto a floured surface and knead for 3-5 minutes. Place dough back in bowl, cover with a wet tea towel and let rise in a warm, draft free place. Let rise for one hour, or until doubled.

Punch dough down, roll into 40 balls and set aside.

Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon. Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin. Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon. Allow dough to rise for 30 minutes and then bake for 15 minutes, or until golden and bubbly.

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