1 teaspoon cinnamon
1/4 cup of sugar
1 package (12 ounce) can refrigerated biscuit dough, separated and cut into four pieces
1/2 cup brown sugar
3 tablespoons butter
1 teaspoon water
~Preheat an oven to 375 degrees F (190 degrees C). spray 6 regular size muffin cups or line with paper muffin liners.
~Combine the cinnamon and white sugar in a small bowl; roll the biscuit pieces in the mixture to coat. Divide the coated pieces between the prepared muffin cups.
~Combine the brown sugar, butter, and water in a small saucepan over medium heat; bring to a boil, stirring continuously. Allow the mixture to boil until the sugar is completely dissolved, 2 to 3 minutes max. Spoon the mixture over the biscuit pieces.
~Bake in the preheated oven until golden, and the tops spring back when lightly pressed, 10 to 12 minutes.
~Mine always bubble over so put a cookie sheet down or you will have to clean the oven.
~I also use the jumbo size muffin tin and when I make them in this size it will only make 2 jumbo monkey muffins.