1 12-ounce can biscuits (10 in each can)
3 tablespoons Hot Maple Syrup (
1/4 cup (1/2 stick) butter, melted
2/3 cup sugar
1 tablespoon ground cinnamon
1/2 cup finely chopped pecans
Preheat the oven to 375°F.
Place cupcake liners in 12 muffin cups.
With kitchen shears, cut each biscuit into
In a small bowl, combine the maple syrup and melted butter.
In a separate bowl, mix the sugar, cinnamon, and chopped pecans.
Dip each biscuit piece into the maple butter, and roll in the sugar mixture.
Place 3 or 4 coated pieces
in each muffin cup, pressing to compact.
Bake the muffins for 15 to 17 minutes. Allow to cool in the pan for 5 minutes before removing to wire racks. Serve warm.
NOTE: To make traditional monkey bread, grease all surfaces of a 10-inch tube pan.
Drop the coated biscuit pieces evenly inside the tube pan. Pour the maple butter
over the biscuits and bake at 350°F for 40 to 45 minutes. Let the bread stand for
5 minutes before turning out onto a cake plate. Pull off one lump at a time.