Monkey Bread Muffins

Warning:  This is not a healthy recipe.  I know I've been trying to post healthier stuff lately, but this ain't it.  Well, I suppose making monkey bread in smaller proportions helps... if you don't end up heating 4-5 muffins!

This is just a basic recipe made in a new way.  And I love it!

INGREDIENTS

3/4 cup granulated sugar

1 Tbsp. ground cinnamon

3 cans (7.5 oz. each) refrigerated buttermilk biscuits

1/2 cup (1 stick) butter or margarine, melted

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/2 cup powdered sugar

1 to 2 Tbsp. milk

DIRECTIONS

PREHEAT oven to 350°F. Mix granulated sugar and cinnamon in medium bowl; set aside. Cut each biscuit into quarters; roll in cinnamon-sugar. Place half of the biscuit pieces in greased 12-cup fluted tube pan; drizzle with half of the butter. Top with remaining biscuit pieces, then drizzle with remaining butter. Sprinkle with remaining cinnamon-sugar.

BAKE 40 to 45 min. or until golden brown. Cool in pan 5 min.; invert onto serving plate.

BEAT cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended. Add 1 Tbsp. of the milk; beat until well blended. Beat in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread. Serve warm.

VERDICT

There's nothing unique here about the recipe.  But somehow putting the breads in muffin tins makes it a lot more fun.  And less mess?  Crispier on the outside?  Portion control?  Whatever it is, I love these things!