I love berries and I love sweet rolls, so the thought of combining the two, made my knees quiver. Ok, maybe not quiver, but you get the gist. My family also loves sweet rolls, but I save making them from scratch for the holidays as they are a labor of love, and I wanted something quick this time!
I ran across my monkey bread recipe recently, which used refrigerated biscuits, and it dawned on me...monkey bread muffins (Quick, easy, and elegant)! I wanted to jazz them up even more, so my daughter and I tested them with our Blackberry preserves and Lem'n Raspberry Preserves. The result...amazing! I don't know why I didn't think of these gems sooner:)
- 1 package of Refrigerated biscuits (we used Pillsbury Grands Biscuits)
- 1/2 cup sugar
- 2 Tablespoons (Tbsp) Cinnamon
- 1 stick butter, melted
- Cherchies® Seedless Blackberry Preserves (about 1 Tablespoon (Tbsp) per muffin (or Cherchies® Lem'n Raspberry Marmalade)
- Zest of one lemon, divided
- Lemon Cream Cheese Icing (below)
Lemon Cream Cheese Icing
- 4 oz. room temperature, cream cheese
- lemon zest
- Juice of one lemon
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
Add the sugar and cinnamon to a reclosable plastic bag and shake the bag. Open the biscuits and cut biscuits into sixths with kitchen shears or a sharp knife. (This is a great family activity).
Lightly grease muffin pan with cooking spray or place muffin liners into trays. Place four biscuits into each muffin tin, and pour melted butter over the biscuits. Drizzle about 1 Tablespoon of Cherchies® Seedless Blackberry Preserves over biscuits. Sprinkle biscuits with half of the lemon zest.
Bake muffins at 350 degrees for about 15-20 minutes, or until golden brown. While muffins are baking, prepare the icing by mixing together the cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla.
Remove muffins from oven and cool about 6-9 minutes before serving. Drizzle with icing and serve warm. Ohhhh my goodness...Enjoy!