Caramel Monkey Bread Muffins with Icing

These gooey, sweet muffins are absolutely delightful. They're full of a cinnamon and caramel and topped with a simple sweet icing.

Ingredients:

1 package Pillsbury™ Grands!™ refrigerated biscuits

1/4 cup granulated sugar

2 teaspoons ground cinnamon

3 tablespoons butter

6 tablespoons brown sugar

1/2 cup powdered sugar

1 tablespoon milk

Instructions:

Preheat oven to 350ºF.

Spray 8 muffin wells in a muffin tin with non-stick cooking spray.

Open package of biscuits and separate into 8 biscuits. Cut each biscuit into 6 pieces.

In a medium bowl, combine the sugar and cinnamon.

Toss each biscuit piece in the sugar mixture to coat.

Place 6 pieces of biscuit in each of the 8 muffin wells. Set aside.

In a medium skillet, melt the butter over medium heat.

Stir in the brown sugar and whisk constantly until it just begins to boil.

Remove from the heat and spoon two teaspoons of the caramel mixture over each muffin.

Place in the oven and bake for 13 minutes or until the biscuits are golden and cooked through.

Remove from the oven and immediately remove the biscuits from the pan and place on a cooling sheet set over parchment paper, wax paper, or foil.

Add powdered sugar to a measuring cup.

Stir in the milk and stir until well combined.

Drizzle the icing over each of the muffins.

Serve immediately.