Mama Made Monkey Muffins

This recipe was inspired from so many places. I basically took a few monkey bread recipes that I gathered from different places that peaked my interest, having never made monkey bread before, and combined it with my love for cream cheese icing on a cinnamon roll and this is what I came up with... it's ooey and gooey and my daughter said it was "the best dessert I ever made!" And this girl knows her sugar! She lives for it! It is best fresh from the oven so plan accordingly so you can enjoy it as much as we did!
 
What you need:
For the muffins- a can of refrigerated biscuits - 1/2 cup butter melted - 1 tsp vanilla - 2/3 cup brown sugar - 1 tbsp cinnamon - 1/2 tsp pumpkin pie spice- For the icing: 1/4 cup butter (softened)- 2 oz cream cheese (softened)- dash of vanilla - 1 tbsp milk (or more for thinner icing) - 1/3 cup powdered sugar
 
Add the vanilla to the melted butter in a small bowl. Mix the brown sugar, cinnamon and pumpkin pie spice in another small bowl. Now follow the pics below... cut the biscuits into 6 pieces (I used a pizza cutter) and then roll them into balls. Coat them in the butter and then roll them in the brown sugar and spice mixture. Place six pieces in each muffin cup and slightly press them down. Bake at 350 for 12-15 minutes. To make the icing combine the butter and cream cheese in a mixer, add the vanilla and powdered sugar and then thin out the icing with the milk (start with 1 tbsp). You can ice the monkey bread muffins with a utensil from the bowl or you can put the icing in a zipper bag, cut off the tip and squeeze.

       

 

 

 

 

 

 

 

 

 

 

 

 

Warning..

this yummy treat is messy and NOT low calorie..

BUT it is soooo worth it!