Monkey Bread Muffins with Cranberry Orange Glaze
Monkey Bread just got a mini-makeover into these cute & bite-sized muffins! It's the same classic buttery, cinnamon-sugar goodness we all know and love, made easier with pre-made dough. Top it off with a cranberry orange glaze for an easy and festive brunch!
Servings 8 muffins
Ingredients
For the Monkey Bread Muffins
- 1 bag Rhodes Thaw, Rise, & Bake Dinner Rolls, thawed You'll only need to thaw 8 rolls to make the recipe as it's written here
- 6 tbsp salted butter, melted
- 3/4 cup granulated sugar
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1 tsp orange zest
For the Cranberry Orange Glaze
- 3/4 cup powdered sugar
- 2 tsp cranberry sauce can use homemade or store bought
- 2 tsp orange juice
- orange zest
Instructions
- Prep: Make sure you've thawed your rolls according to the package directions. (I usually do mine in the fridge overnight and then let them sit on the counter for 1-2 hours before baking, like it says on the bag). Line a muffin tin with papers, and preheat your oven to 350 degrees F. Stir together the sugar, spices, and orange zest in a bowl.
- Make the Muffins: Cut each thawed roll into 4 pieces (kitchen scissors work great here). Roll each piece into a ball. Coat each ball in the melted butter, and then roll each ball in the cinnamon sugar mixture. Place 4 balls in each muffin paper.
- Bake: Bake for 16-18 minutes. The muffins will be golden brown and will have risen a fair bit in the oven.
- Make the Glaze: While the muffins bake, whisk together the glaze ingredients.
- Serve + Store: Drizzle the glaze over the muffins while they're warm. Enjoy immediately! Store leftovers in an airtight container at room temp for 1-2 days. These are best on the first day.
Notes
NOTE: Rhodes dough can be found in the freezer section in most major grocery stores