Cinnamonkey Bread is what you get when you make little tiny cinnamon rolls and bake them extra close together so they turn out like monkey bread! These little bites are soft and moist and full of cinnamon-y cuteness! 
Well, let me be honest. This recipe was a big OOPS that I managed to turn into a blog post. {HOORAY!} So, here’s the deal. I thought it would be cool to try to make mini cinnamon rolls for my sister the other day. I saw a post on Pinterest for Mini Cinnamon Rolls from Iowa Girl Eats. They were totally cute, super simple, and looked they would taste amazing.
I got up, started doing my thing, and I realized I didn’t have my mini muffin tin! I searched everywhere for that thing. No luck. Didn’t find it. So, being the brilliant dingbat I am sometimes, I decided to just lay them on a baking sheet and cook them that way because surely all I needed to do was just watch the time because they’d bake much faster. Weeellll, I baked them alright. I baked them ‘REAL GOOD. And not only were they exceptionally…um, crunchy, but they spread out and unrolled themselves in the oven so they looked like little blackened Cajun shrimp. Mmmhm…
The good news is, I shook it off and all hope was not lost. Fortunately, not all of the mini cinnamon rolls made it onto the first pan! So after I gracefully incinerated my first batch, I figured I might as well use this as an experiment. The second time around, I decided to bunch them together before I put them into the oven, and the result was WONDERFUL! I whipped up a glaze using syrup and cinnamon and that was all I needed to delete the memory of the charred cinnamon roll remains that were still on my stovetop. 
Here’s how to make this cute little whimsical masterpiece! 
Flatten out the refrigerated biscuits using your fingers or a rolling pin and then layer them with butter. Just butter those buns and call them biscuits….hehe. 
Take each buttered little bun (hehe…I promise I’ll stop) and add your cinnamon and brown sugar. 
Then you need to roll them up and you will slice them! 
After that, you’ve got your cute little cinnamon rolls, but to make sure you don’t do what I did, we want to bunch them up together! 
Once they are all nice and cozy, you’ll put them in the oven! After that, wait patiently while your home begins to smell amazing.
Tada! Whip up a little glaze and eat your little heart out. These are so stinkin’ good. 
Cinnamonkey Bread
Ingredients:
- tube of buttermilk refrigerated biscuits (6 biscuits)
- stick of butter, softened
- 1/2 cup brown sugar
- ground cinnamon
- 1/4 cup maple syrup
What to do:
- Preheat oven according to directions on package of biscuits. Grease a cookie sheet (a loaf pan would also work) or line with parchment paper.
- Lay out the biscuits and flatten each one with your fingers or a rolling pin. Try to get them as flat as possible, they do start to puff back up a little bit.
- Spread some butter on each biscuit and layer with brown sugar and cinnamon. (This recipe has a lot of wiggle room, you can do what you want as far how little or how much.)
- Roll each biscuit into a log shape and cut into 5-6 pieces.
- Place the little individual cinnamon rolls onto baking sheet or pile them into a loaf pan, sides touching as close as possible.
- Bake according to biscuit package directions (about 8-10 minutes) or until golden brown.
- After they are in the oven, get a small bowl and whisk together some maple syrup and cinnamon to make a thin glaze. Drizzle glaze over warm cinnamonkey bread.
- Pull apart the bread like monkeys and ENJOY! (finger licking is totally okay)
Notes: **The glaze helps make these cinnamon rolls extra moist and delicious. The recipe works just fine without it!
Karlie and Oats 