Monkey Balls
These fun, bite‐sized treats are a playful twist on classic monkey bread. Perfect for breakfast, dessert, or a party snack, they’re gooey, caramel-infused delights that are as enjoyable to make as they are to eat.
Equipment
- Bundt Pan
- Baking Dish
- Saucepan
Ingredients
Monkey Balls Base
- 2 cans refrigerated biscuit dough 16 oz each
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter 1 stick
- 1 cup brown sugar
Glaze (Optional)
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Cut each refrigerated biscuit into quarters and roll each piece into a small ball.
- In a small bowl, combine 1 cup granulated sugar and 2 teaspoons ground cinnamon. Toss the dough balls in the mixture until evenly coated.
- Generously grease a bundt pan or round baking dish and arrange the coated dough balls evenly inside.
- In a saucepan, melt 1/2 cup unsalted butter with 1 cup brown sugar over medium heat. Stir until smooth and bubbly, then pour the caramel sauce evenly over the dough balls.
- Bake for 30-35 minutes, or until the top is golden and bubbling.
- Remove from the oven and let cool in the pan for 10 minutes before carefully inverting onto a serving plate.
- If desired, whisk together the glaze ingredients (1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract) until smooth, then drizzle over the monkey balls.
Notes
Feel free to customize your monkey balls by adding chocolate chips, nuts, or fruit to the dough before coating. This versatile treat is sure to be a hit at any gathering!