I made this pull apart monkey bread for Thanksgiving and I'm finally just getting around to posting it. Yep, I'm a little behind. I still have several Thanksgiving and Christmas recipes that I haven't posted. Maybe I'll catch up one day. Anyway, I found the most adorable wavy ramekins and leaf shaped condiments around Thanksgiving and was dying to use them for Thanksgiving dinner. Individual servings of monkey bread with icing on the side was the perfect use. It was easy too.
Monkey Bread with Dipping Icing.
- 1 7.5 oz can biscuits
- 1/2 cup sugar
- 1 tsp cinnamon
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1 tsp vanilla
Lightly spray 4 ramekins with oil. Cut biscuits in to fourths. Mix together 1/2 sugar and cinnamon together. Toss biscuits in cinnamon sugar. Divide coated biscuits among the ramekins. Pour any remaining cinnamon sugar over the biscuits in the ramekin. Drop a pat of butter on top of each ramekin of biscuits. Bake for 10- 15 minutes at 400F until biscuits are golden brown and cooked though. To make dipping icing mix together powdered sugar, vanilla and milk, adding milk a little bit at a time until it is the desired consistency.