Jul16
52
posted by Emily Bites in All Recipes, Breakfast, Desserts, Muffins, Snacks, vegetarian
These Monkey Bread Muffins are my first experience with monkey bread. I’d actually never heard of it until this year when I started reading food blogs, though evidently it’s quite popular. If you’ve been living under a rock like me, monkey bread is a sticky pastry/cake made up of small pieces of dough coated in melted butter, sugar and cinnamon (and sometimes nuts). These were tasty and incredibly easy to make. Also, unlike traditional monkey bread, these are made into individual servings so you know when to stop eating! These muffins have very similar flavors to a cinnamon bun, so if that’s what you’re craving these are a great light way to indulge! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Print Recipe Rate this Recipe
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Calories: 142kcal
These Monkey Bread Muffins are sweet, cinnamon-y, and indulgent in a portion-controlled muffin!
Yield: 12 servings
Ingredients
- 2 (8 count) cans reduced fat crescent rolls
- 2/3 cup sugar free breakfast syrup
- 1 tablespoon light butter
- 2 tablespoons cinnamon, separated
- 2 tablespoons sugar
Instructions
Preheat the oven to 350. Lightly mist 12 cups of a muffin tin with cooking spray and set aside.
Separate the crescent rolls and tear or cut each one into three even pieces. Roll each piece between your hands to form a ball of dough. You should end up with 48 dough balls.
In a small bowl, combine the sugar and 1 tablespoon of the cinnamon and stir. Roll each dough ball in the mixture until coated. Place four dough balls in each cup of the prepared 12 cup muffin tin.
In a separate small bowl, microwave the butter for 30 seconds or until melted. Add the syrup and the remaining tablespoon of cinnamon and stir until combined. Spoon this mixture evenly over the tops of each muffin cup, coating the dough balls with the syrup mixture.
Bake for 15-20 minutes. Remove from oven and let cool 10 minutes. Use a butter knife around the edges to remove from tin. Enjoy!
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
NUTRITION INFORMATION:
142calories, 23g carbs, 6 g sugars, 5g fat, 1 g saturated fat, 3g protein, 1 g fiber(from myfitnesspal.com)
MyWW SmartPoints per (1 muffin) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 6 SmartPoints/ Blue: 6 SmartPoints/ Purple: 6 SmartPoints
Weight Watchers Points Plus:
4 per serving (P+ calculated using the recipe builder on weightwatchers.com)
adapted fromDashing Dish
Author: Emily Bites
Course: Breakfast, Dessert
Cuisine: American
Keyword: Crescent Rolls, Easy Recipe, Muffin Tin
posted on July 16, 2011
52 comments »
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52 comments on “Monkey Bread Muffins”
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Lisa — July 16, 2011 @ 7:17 pm Reply
Oh, I’ve gotta try these!
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emilybites — July 19, 2011 @ 1:19 am Reply
Glad you liked them, Katy! 🙂
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Unknown — July 20, 2011 @ 1:29 am Reply
I JUST found your blog and I’m SOOO excited about it! – Robyn
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Meghann — July 22, 2011 @ 10:30 pm Reply
I made these with one can of Grands Reduced Fat Biscuit (cut into fourths), and they turned out big and fluffy as well. The points value was the same, too. Very, very yummy!
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Correen — August 2, 2011 @ 1:34 pm Reply
These are DIVINE! Little morsels of heaven! Huge hit at my house! Thank you for sharing!
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Kelly — August 9, 2011 @ 11:55 pm Reply
I love these and shared one with a friend who also loved them. Another awesome recipe 🙂
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laura — August 20, 2011 @ 1:41 am Reply
what a great recipe, i’m gonna have to try it! i’m used to making monkey bread the old fashioned way, tons of sugar and butter, but trying to lose 109lbs does not facilitate massive servings of either 🙂
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emilybites — January 16, 2012 @ 12:00 am
Hope these help curb the craving! Good luck with your weight loss journey!
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Anonymous — September 27, 2011 @ 2:53 am Reply
I have made these and they are absolutely amazing. Do you think they would freeze well?
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Anonymous — February 7, 2012 @ 2:59 pm Reply
My husband is going to be SO happy when I make these this weekend! His Mom makes it the old fashioned way with WAY too much of everything! Thank you Emily! – Sarah
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Anonymous — February 11, 2012 @ 2:38 pm Reply
Fellow WNYer here. Thank you, thank you, thank you. Perfect for this cold weekend.
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emilybites — February 12, 2012 @ 3:38 am
So happy you liked them! We’re getting spoiled this winter – when it snowed today I was all thrown off!
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Anonymous — February 12, 2012 @ 5:58 pm Reply
Sugar free maple syrup..hmm, is that the same as Mrs Buttersworth pancake syrup? I hope so..lol
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Anonymous — March 4, 2012 @ 12:47 am Reply
Add some finely chopped walnuts to the butter/syrup mixture and pour over the rolls before baking. Yummy!!!
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Blue81 — March 5, 2012 @ 9:33 pm Reply
I made these today and they came out great.. Def planning to make them again in the near future!!! Lol thank u so much!!
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Anonymous — March 9, 2012 @ 7:02 pm Reply
Hey Emily, I love your website! What are the calories for each muffin?
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emilybites — March 12, 2012 @ 2:47 am
I am currently trying to go back through all my older recipes to calculate the full nutrition information for each one. Unfortunately it’s time consuming! Hopefully I will get to this one soon, but if you need to know before I get to it you can always plug the ingredients into the recipe builder at myfitnesspal.com, which is how I calculate the NI. Thanks!
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Anonymous — March 9, 2012 @ 11:23 pm Reply
I’d like to know the calories, also. And thanks for putting up the calories for the orange chocolate scones!!
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Andrea Lynne — March 16, 2012 @ 9:29 pm Reply
I put these in on MFP and came up with 170 calories a piece, but they didn’t have fat free syrup at my grocery store so I used light.
I made them yesterday and my boyfriend ate one and said, “this tastes like it’s bad for me” and I was pleased to tell him it’s not! I think that’s the exact response to look for when making low calorie food. =) Thank you so much!
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emilybites — March 18, 2012 @ 3:44 pm
I love that reaction! That’s exactly the response I am going for too. 🙂 Thanks for sharing that. I am so happy these were a hit!
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Judi — April 2, 2012 @ 12:33 am Reply
could you give me the Nutritional infor for these as I amdoing the old points system — calories, fat and fiber -?? thanks
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emilybites — April 7, 2012 @ 9:18 pm
Hi Judi. I started providing full nutrition information for my recipes at the beginning of the year, but it’s taking me quite a while to go back through and add it to all my older recipes. If you want to NI for this recipe before I get it, I use the free recipe builder at myfitnesspal.com, so you are totally welcome to enter the ingredients there!
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Anonymous — April 25, 2012 @ 2:49 am Reply
Do you know the fat grams, dietary fiber, and carb count for these (per serving)?
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spunkysuzi — June 7, 2012 @ 11:18 pm Reply
I loved them but the syrup was all on the bottom which made them really kind of wet. I think next time I’ll try real maple syrup and see if that helps.
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Lori in NC — June 14, 2012 @ 11:34 pm Reply
We just had these with scrambled eggs (shh, egg beaters, don’t tell my husband) and grapefruit for “Night Breakfast”. The muffins were a big hit – we’ll definitely be making these again. Thanks for another winner!
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Anonymous — September 2, 2012 @ 11:39 pm Reply
OMG I doubled the recipe and made 24 for a brunch that I went to and these things were all devoured! They were amazing!
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Anonymous — October 12, 2012 @ 1:31 am Reply
you can also just roll the cresents in a little melted butter then the cinnamon sugar and skip the syrup topping. thats how i have always made it and it is delicious. might cut the calories a little too.
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Lawgirl29 — October 20, 2012 @ 6:38 pm Reply
Just made these today, they are delicious & my kitchen smells wonderful. Thanks for sharing the recipe
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Bonnie D. — April 1, 2013 @ 1:38 pm Reply
I tried this version for Easter brunch and we all liked them better than my traditional recipe. Fantastic!
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Anonymous — October 24, 2013 @ 9:33 pm Reply
Where to begin… these are so good I can’t believe it!! The perfect size for snacking or a light breakfast. I love Monkey Bread but shy away from it due to it’s fat content. Thanks to you Emily I no longer need to worry about that.. You truly are amazing!!! I’m making your French Dip cupcakes this weekend, I can’t wait to taste the finished product..
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Caroline — January 4, 2017 @ 10:46 pm Reply
HI!
I love your website and that you do the WW points as well. Thank you!
My questions is this: can I use brown sugar in this recipe?
Thanks
Caroline -
Abby — April 13, 2017 @ 10:36 am Reply
Awesome!! They came out perfect. I love you site and I have tried a few of your recipes and the family loved them. Thank you!!!!
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Patricia Cadeau — September 1, 2018 @ 9:21 pm Reply
How long can they be stored in fridge do you think?
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Kathy — March 6, 2019 @ 2:56 pm Reply
Can’t wait to try this. Weird though, I just ran it thru the WW website recipe builder and it is showing up as 5 Freestyle points ….. not 6 like you got.
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