Just like a regular batch of monkey bread, you can pull apart the pieces of deliciousness, but the bonus to the muffin-pan version is that you get more of the caramelized topping for each bite. Plus, it's easier to serve, and you can make a smaller amount if you have less people and don't make yourself sick off the sweetness--been there, done that.
Also, thanks goes to Rachel (who is in Singapore!) for recommending I try this recipe and hence got it from my forever long to-cook list to real mouths and then to the blog.
2 cans of refrigerated biscuits
1 tablespoon cinnamon
¼ cup sugar
½ stick (1/4 cup) butter
1/2 cup brown sugar
Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray.
Cut the biscuits into quarters. Combine the cinnamon and sugar; pour mixture into a gallon-size plastic bag. Add biscuit quarters, seal the bag, and shake until biscuit quarters are coated. Place 6-8 pieces in each muffin cup.
Melt the butter and brown sugar in a small pot on the stove. Stir until melted and bubbly. Pour the sauce over the muffins.
Bake for 10-12 minutes. 8. Cool for a minute in pan. Remove muffins from pan and enjoy.
Makes about 20 muffins.
Note: You can prepare the biscuit quarters ahead of time to make morning-of prep fast. I baked 12 muffins and saved the remaining dough and caramel sauce to bake the next morning.