Monday, March 11, 2013

Single Serve Monkey Bread (or brains)

When I was in college one of my roommates was majoring in Home Ec.  She always made these fantastic meals and treats for us.  She would make these gourmet meals on Sundays and invite guys over to eat with us.  It was a great way to lure the guys to our apartment!  She made this treat for us one day and it was so good.  I don't think I've found a recipe of monkey brains that tastes as good at the one she made but I did find this one and it is a great replacement.  The best thing about this recipe is that it comes in single serving which helps with portion control.  The obvious changes that can be made if you don't want to be as healthy is just to switch out the stevia for normal sugar or use regular syrup.  We all loved this and it's a great little treat.    Recipe came from here

Single Serve Monkey Bread
2Cans reduced fat Pillsbury™ crescent rolls (off-brand works well too!)
1/2 cupSugar Free Maple Syrup
1 tbsLight Butter
3 tbsCinnamon
2 tbsBaking stevia OR 1/4 cup sweetener of choice that measures like sugar 

Preheat the oven to 350 degrees. Spray 12 cup muffin tin with non-stick spray, (I suggest using non-stick muffin tin to prevent sticking!).
Open up both cans of crescent dough, and cut each triangle into 3 equal-sized pieces. Roll each piece of dough into 3 equal-sized small balls, totaling 24 balls per pack of crescent rolls. (Note: balls should be smaller than golf balls, but big enough that about 4 balls will fit into each muffin tin).
Combine the stevia/splenda (or whatever sugar substitute you choose) with 2 tbs of cinnamon in a small bowl. Toss the dough balls in the cinnamon-‘sugar’ mix until the balls are well coated.
Next, melt the butter in microwave-safe bowl for about 30 seconds, (or until melted).  Add the syrup and 1 tbs cinnamon to the melted butter, stir, and set aside.
Place  four balls into each individual muffin tin, and pour the butter-syrup mixture over each muffin tin, until the dough balls are almost covered in the syrup mixture, (if there isn’t enough to cover each muffin tin, I just added a bit more syrup to each tin).
Bake for 15- 20 minutes, or until a caramelized crust forms on the top of each little monkey bread.
Remove from the oven, and let cool for about 15 minutes. Use a knife to remove the edges and serve on a pretty plate… Preferably while still warm!

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