The recipe is from Pillsbury and I found it on their website.
Mini Monkey Bread
1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
2 cans (7.5 oz each) Pillsbury® refrigerated biscuits
Grease or spray 12 regular-size muffin cups. Mix butter and brown sugar; spoon 1 tablespoon mixture into each muffin cup.
(my assistant Jillian splashed the butter around a little too much)
Mix granulated sugar and cinnamon in 1-gallon bag (I was out of gallon bags to I used a quart and mixed half at a time).
Separate dough into 20 biscuits; cut each in 6 pieces. I wasn't too exact with this, some I only cut into 4 pieces.
(for anyone that doesn't have Pampered Chef stoneware my pan is not dirty, it's "seasoned" and is clean)
After this step I added to the recipe a little. When Jessica made it she said she would have liked it a little better if the carmel from the bottom was on the other side too. I mixed up half a cup of melted butter with 1/4 a cup of brown sugar and spooned it over the top of the biscuits..
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