Monkey Bread Bites
I have long loved traditional monkey bread (also known in my world as pull-apart cake). It’s gooey and sticky and yummy and goodness all rolled into one. I came across this “lighter” version a while back and had to try it out in comparison. Definitely still just as tasty (though I can taste the difference with Splenda versus regular sugar) but this recipe only makes six bites so I’ll probably double it next time just to have a few extras. But still just as tasty as the original I think!
Recipe courtesy HungryGirl
3 tablespoons Splenda, divided
2 teaspoons cinnamon, divided
2 tablespoons light whipped butter or light buttery spread
2 tablespoons sugar-free maple syrup
2 tablespoons brown sugar
1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet
1/2 teaspoon baking powder
Preheat oven to 350 degrees.
Mix 1 tbsp. Splenda and 1 tsp. cinnamon in a large bowl or container. Set aside. Spray six cups of a muffin pan with nonstick spray, and set pan aside as well.
Place a small pot on the stove, but do not heat it. Add butter, syrup, brown sugar, 2 tbsp. Splenda, and 1 tsp. cinnamon. Leave this on the unheated stove, to be melted and mixed later on.
Roll out the dough on a clean dry surface, and sprinkle evenly with baking powder. Gently smooth baking powder into the sheet with your fingers.
Cut dough sheet widthwise into six strips equal in size. Cut each strip into four squares. Roll each square into a ball, for a total of 24 dough balls.
Place 12 dough balls in the bowl with the Splenda-cinnamon mixture. Lightly toss to coat, and then place them gently in the muffin pan, with four dough balls in each of three cups. No need to press the dough balls into the pan — just let them fall naturally. Repeat with remaining dough balls, so that each of the six muffin cups contains four coated dough balls. Set aside.
Bring the small pot on the stove to medium heat. Stirring frequently, heat just until butter has melted and contents are mixed well. Evenly spoon the butter mixture over the dough balls.
Bake in the oven for 15 – 20 minutes, or until puffy and firm. Allow to cool slightly, and then plate and enjoy!