Lem'n Raspberry Monkey Bread Muffins Recipe

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. 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?

Ingredients

1 package of Refrigerated biscuits (we used Pillsbury Grands Biscuits)
1/2 cup sugar
2 Tablespoons (Tbsp) Cinnamon
1 stick butter, melted
Cherchies® Blackberry Preserves (about 1 Tablespoon (Tbsp) per muffin
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

Preparation

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.