Mini Hazelnut-Cocoa Monkey Breads
- Prep time:15 min
- Total time:30 min
- Ingredients:6
- Servings:6
Mini Hazelnut-Cocoa Monkey Breads
- Prep time:15 min
- Total time:30 min
- Ingredients:6
- Servings:6
- Calories per serving:
The chocolate lovers in your family will approve of these mini monkey breads. The smaller size means they bake faster!
Ingredient
- 1/4 cup unsalted butter
- 3 tablespoons packed brown sugar
- 1 tablespoon hazelnut spread with cocoa (from 13-oz jar)
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
Instructions
- Step 1Heat oven to 350°F. Spray 6 regular-size muffin cups with cooking spray.
- Step 2In 1-quart saucepan, heat butter, brown sugar and hazelnut spread over medium heat, stirring with whisk until melted and well combined. Spoon about 1 tablespoon mixture into each muffin cup. Reserve remaining mixture.
- Step 3In large bowl, stir together granulated sugar and cinnamon; set aside.
- Step 4Remove dough from can; cut into 48 equal pieces. Place each piece of dough into sugar-cinnamon mixture; toss gently to coat. Place 8 coated dough pieces in each muffin cup.
- Step 5Bake 12 to 15 minutes or until golden brown. Cool on pan 1 minute. Turn pan upside down onto serving plate; turn mini breads right side up. Drizzle reserved hazelnut spread mixture over tops.
Recipe Tips
- Garnish monkey bread with candy sprinkles or other festive touches.
- Recipe can easily be doubled or tripled.
Nutrition Facts
Nutrition facts are not available for this recipe
