FOOD – Cinnamon Monkey Bread

When I was first introduced to monkey bread curiosity got the better of me.  An internet search revealed that monkey bread as a category unto itself.  Among this search was a recipe for a single-serve monkey bread found on Dashing Dish.  During last week’s dinner party prep I rediscovered this recipe and its being on my mind ever since. Tonight I caved.

As usual, I couldn’t stick to the exact recipe.  Here is my modified Cinnamon Monkey Bread.


  • 2 cans Pillsbury Crescent rolls (I used Our Compliments brand)
  • 1/2 cup maple syrup (I tried Walden Farms Pancake Syrup)
  • 2 tbsp butter
  • 3 tbsp cinnamon
  • 1/4 cup sugar


1. Preheat the oven to 350 degrees. Line a muffin tin with muffin papers.

2. Open up both cans of crescent dough. Unroll the sheets. Keep the triangle sections attached. Divide each rectangular section (comprised of two triangles) into 6 equal pieces. Roll each piece of dough into 6 small balls. There will be 48 balls in total.  4 balls will fit within each muffin cup or one ball per mini-muffin tin.

3.Mix the sugar and 2 tbsp of cinnamon a small bowl. Coat the balls in the cinnamon and sugar mix by rolling them. If you put more than one in at a time you may find the balls stick together.Place them into the tins.

4. Melt the butter in microwave-safe bowl for about 20 seconds.  Add the syrup and 1 tbsp cinnamon to the melted butter, stir and pour over the balls.
5. Bake for 15 minutes or until a soft crust forms on the tops.

6. Let cool and eat.

The results tonight were a delicious snack, that wasn’t too sweet, heavy or sticky.  To quote my hubby, “would it be wrong to have another”? “Not at all”, I said with a smile.

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