Mini Monkey Bread from Scratch

From: Jenn@eatcakefordinner

2 1/2 c. all-purpose flour

1 1/2 Tbl. baking powder

3 Tbl. sugar

1/4 tsp. salt

1/2 c. unsalted butter, cold

1 c. buttermilk (plus a little more, if needed)

Cinnamon/Sugar Coating

1 c. brown sugar

2 1/2 tsp. cinnamon

1/2 c. unsalted butter, melted

Vanilla Glaze

1 c. powdered sugar

1 tsp. vanilla extract

1/2 - 1 Tbl. milk

Preheat oven to 350 degrees. Combine flour, baking powder, sugar and salt; mix well. Cut cold butter into cubes and add to flour mixture. Using a pastry blender, cut in the cold butter until it resembles coarse crumbs. Make a well in the center and slowly incorporate the buttermilk until just combined. I use a fork at first and then I use my hands to finish mixing. You might need to add an extra Tablespoon or two of buttermilk to get the dough to come together. Try not to over mix the dough.

Lightly flour work surface and pat dough out into a rectangle, about 1 inch thick. Using a pizza cutter, cut dough into around 1 - 2 inch cubes. There is no need to be exact, it really won't matter if they are uneven. Grease a muffin tin very well.

Combine 1 cup of brown sugar and 2 1/2 teaspoons of cinnamon in one bowl and melted butter in a separate bowl. Take a few dough cubes and toss in melted butter and then in the cinnamon sugar mixture. Place cinnamon sugar coated cubes into muffin cups. Add enough cubes to fill each cup. Repeat until all dough cubes are gone. If you have any cinnamon sugar mixture leftover, you can sprinkle it over the monkey breads.

Place in oven and bake for 25-28 minutes or until browned and biscuit cubes are cooked through. Remove from oven and loosen each monkey bread from pan. Carefully remove to a wire rack to cool. Combine all glaze ingredients and whisk until smooth. Add enough milk to reach desired consistency. You can either drizzle the glaze over the muffins while they are warm or when they are cooled. Yield: 12 muffins.