Monkey bread round two...Lem'n Raspberry Marmalade Monkey Bread! My family loves sweet rolls, but to make them from scratch is a labor of love, and I save them for the holidays or a special occasion. 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:)
As if the unusual combination of lemon, raspberry, and cinnamon weren't enough, the lemon cream cheese glaze was the "icing on the cake". Ha! I don't know which version I like more. Which one do you prefer?
1 package of Refrigerated biscuits (we used Pillsbury Grands Biscuits)
1/2 cup sugar
2 Tablespoons (Tbsp) Cinnamon
1 stick butter, melted
Zest of one lemon, divided
Lemon Cream Cheese Icing (below)
Lemon Cream Cheese Icing
4 oz. room temperature, cream cheese
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).
Place muffin liners into the trays. Place four biscuit pieces into each muffin tin, and pour melted butter over the biscuits. Drizzle about 1 Tablespoon of Cherchies® Lem'n Raspberry Marmalade 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 glaze 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!