Monkey Bread Muffins
These Monkey Bread Muffins are my first experience with monkey bread. I’d actually never heard of it until this year when I started reading food blogs, though evidently it’s quite popular. If you’ve been living under a rock like me, monkey bread is a sticky pastry/cake made up of small pieces of dough coated in melted butter, sugar and cinnamon (and sometimes nuts). These were tasty and incredibly easy to make. Also, unlike traditional monkey bread, these are made into individual servings so you know when to stop eating! These muffins have very similar flavors to a cinnamon bun, so if that’s what you’re craving these are a great light way to indulge! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Monkey Bread Muffins
Ingredients
- 2 (8 count) cans reduced fat crescent rolls
- 2/3 cup sugar free breakfast syrup
- 1 tablespoon light butter
- 2 tablespoons cinnamon, separated
- 2 tablespoons sugar
Instructions
- Preheat the oven to 350. Lightly mist 12 cups of a muffin tin with cooking spray and set aside.
- Separate the crescent rolls and tear or cut each one into three even pieces. Roll each piece between your hands to form a ball of dough. You should end up with 48 dough balls.
- In a small bowl, combine the sugar and 1 tablespoon of the cinnamon and stir. Roll each dough ball in the mixture until coated. Place four dough balls in each cup of the prepared 12 cup muffin tin.
- In a separate small bowl, microwave the butter for 30 seconds or until melted. Add the syrup and the remaining tablespoon of cinnamon and stir until combined. Spoon this mixture evenly over the tops of each muffin cup, coating the dough balls with the syrup mixture.
- Bake for 15-20 minutes. Remove from oven and let cool 10 minutes. Use a butter knife around the edges to remove from tin. Enjoy!
Notes
4 per serving (P+ calculated using the recipe builder on weightwatchers.com) adapted from Dashing Dish
