Ingredients
- 1 small roll of canned biscuits
- 1/4 cup sugar (half white, half brown)
- 1 teaspoon cinnamon
- 1–2 tablespoons butter
- 1/4 cup powdered sugar
- 1–2 teaspoons milk
- 1/8 teaspoon vanilla
Instructions
- Preheat oven to 350°F (175°C).
- Place butter in a 6×9-inch pan and melt it in the oven.
- Cut biscuits into quarters and place in a resealable bag with cinnamon and sugar mixture. Shake to coat evenly.
- Arrange coated biscuit pieces in the buttered pan.
- Bake for about 15 minutes, or until golden brown and cooked through.
- Mix powdered sugar, milk, and vanilla in a small bowl to make icing.
- Drizzle icing over warm biscuit bites and serve.
Notes
- Add chopped pecans or walnuts for extra crunch.
- Spice it up with a pinch of nutmeg or cardamom.
- Use cream cheese glaze instead of regular icing for a richer finish.
- Bake in a muffin tin for mini monkey bread servings.
- Store at room temperature for 2 days or refrigerate for up to 4 days.
- Reheat in the microwave for 10–15 seconds or in a toaster oven.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (1/4 of batch)
- Calories: 220
- Sugar: 12g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
