When my children were very young, they attended a summer day camp where they swam, played games and, on occasion, baked. This, surprisingly (well, maybe not-surprisingly, given our family’s thing for baking), was their favorite part of camp. They loved working in the kitchen and then indulging in their self-made desserts afterwards. A take on monkey bread, this was their favorite camp recipe and is a cinch to make, thanks to the store-bought biscuit dough. Over the years, I have tweaked the original recipe to lessen the sugar/butter content. I also added some flaxseed, which gives the muffins some fiber and makes them a winner for moms and kids alike. Despite my adjustments, I will always be grateful to that simple little camp and this simple little recipe for reminding me how young my kids once were, and how euphoric a little cinnamon and sugar could make them.
- 1 (16 ounce) can refrigerated biscuit dough (like Pillsbury Grands Homestyle Original)
- 3 tablespoons of melted butter combined with 2 tablespoons of milk in a bowl
- ¼ cup white sugar combined with ¼ cup dark brown sugar in a bowl
- ¼ cup cinnamon combined with 2 tablespoons ground flax seed in a bowl (Note: the flax seed is optional)
- Preheat an oven to 350 F. Line 12 muffin cups with liners.
- Cut each pre-made biscuit into six little pieces. Dip each cube of dough in butter/milk. With a light hand, coat the pieces in the sugar mixture, then the cinnamon mixture, then the sugar again. Coat sparingly, don’t roll the dough around – dip alternating sides into each bowl. In the end, the dough will be pretty much covered. Place the little pieces in the muffin tin, four pieces to each muffin section.
- Bake in the preheated oven for 12 minutes. Cool for a few minutes before serving.