Mini Caramel Monkey Bread -- Yum!

The first blizzard of the season hit Iowa last night, so I figured today was the perfect time to spend a little time in the kitchen, turn on the Christmas music and bake a batch of Mini Caramel Monkey Bread.

These irresistible little pull-apart rolls are a snap to make and make me feel like a kid again. The biggest hazard? Being tempted by these enchanting treats when I’m snowed in at home!

 Mini Caramel Monkey Bread

½ cup butter or margarine, melted
½ cup packed brown sugar
¼ cup granulated sugar
2 teaspoons ground cinnamon
2 cans (7.5 ounces each) refrigerated biscuits

Grease 12 regular-sized muffin cups. Mix butter and brown sugar; spoon 1 tablespoon of mixture into each muffin cup.

Mix granulated sugar and cinnamon in a 1-gallon plastic bag. Separate dough into 20 biscuits; cut each into 6 pieces. Shake pieces in bag to coat with cinnamon-sugar mixture. Place 10 pieces of dough in each muffin cup.

Bake at 350 degrees Fahrenheit for 12 to 15 minutes, or until golden brown. Cool 1 minute; turn pan upside down onto platter. Serve Mini Caramel Monkey Bread warm.

** If you try these, let me know what you think of them!