Who doesn’t like thing small and cute? Add sweet to that descriptive and you have a home run.
Small children at their cuddliest peak are always adorable, the ability to wear clothes in smaller sizes is enviable (read: small does not mean so short you need a ruffle) and small bites are all the rage.
Enter Mini Monkey Breads.
The cabin’s last view of fall before the snow flies (via iPhone and VSCO)
Last weekend we were at the cabin celebrating my man’s birthday with friends. With the air turning crisp and the need for a fire burning throughout the day, I knew I’d be hankering to get my bake on.
But with no stand mixer on hand—I certainly wasn’t hauling mine all the way there just to bake a homemade batch of rolls—I planned ahead, foraged through the freezer and tossed an easy substitution into the travel cooler: bake and serve rolls.
This recipe is similar to the one my mom makes every year for Christmas brunch, caramel covered nuts and sugary sweetness. But her recipe makes far more than I knew we’d be prepared to gorge ourselves with. So I went with a mini version so cute in their petite little tins.
Using a muffin tin, I tossed a couple of balls in each cup—2 points and score!—and topped the holey o’s with an easy to pull together coating of Plum Jam, butter, Karo and a touch of ginger, cooked down to a thick coating.
The ultimate topper of pecans and taaaaa-duuuuuuum, BACON, (don’t pretend you weren’t waiting with baited breath for the B-word) was the perfect salty foil to the sweetened, jammy coating.
The hardest part of the recipe? Not eating all the bacon before they went into the oven. The second hardest part? Letting them cool before burning the roof of my mouth because I simply couldn’t resist tasting the smell.
Bacon and Jam Mini Monkey Breads
- 4 tablespoons butter divided and at room temperature
- ½ cup plum or apricot jam or marmalade
- 1 tablespoon light Karo syrup
- ¼ teaspoon ground ginger
- 2 tablespoons cream
- 12 frozen dough balls I used Rhodes Bake and Serve White Dinner Rolls
- ½ cup chopped pecans or walnuts
- 4 slices cooked bacon crumbled
- Butter a 6 cup muffin tin with 2 tablespoons of butter. Place 2 frozen dough balls into each cup. Set aside.
- In a small saucepan, melt remaining butter over medium heat. Add jam or marmalade, Karo syrup and ginger and cook for 3 minutes or until flavors are blended. Add cream and cook for an additional 1-2 minutes. Remove from heat and spoon evenly over dough balls. Top with chopped nuts and crumbled bacon.
- Cover with plastic wrap and allow to rise at room temperature until doubled in height or for about 5 hours.
- Bake at 350 degrees for 20 minutes. Cool and remove from pan and serve.
Who would have thunk there were so many other blogger versions of mini monkey breads. Call them pull-aparts, call them muffins. Doesn’t matter because all you’ll be doing is calling them delicious. Click on through and get the recipes on these talented food blogger’s sites.
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