Name: Individual Honey-Thyme Monkey Breads
Total time: 47 min
Ingredients: 2 tablespoons unsalted butter , melted, divided; 2 tablespoons honey , divided; 1 tablespoon minced fresh thyme; ¼ teaspoon table salt; ¼ teaspoon pepper; 12 ounces refrigerated canned biscuit dough , separated into individual biscuits

Why This Recipe Works

Monkey bread—the fun pull-apart pastry made of small pieces of dough dunked in butter and sugar and baked in a Bundt pan—is made to serve a crowd. But even more fun is having an interactive treat all for oneself. A can of refrigerated biscuit dough yields the right amount to make a smaller batch of four monkey breads in a muffin tin. For a savory-sweet spin on the traditional ingredients, we use honey and fresh thyme, which make these perfect at any meal, or as an anytime snack.

Before You Begin

We developed this recipe using one 12-ounce canister of biscuit dough. If your biscuits come in a slightly larger canister, simply add the extra dough pieces in step 2 and create a fifth monkey bread; increase the flavorings accordingly. This recipe can be made in a 4-cup, 6-cup, or 12-cup muffin tin, or in four 4- to 8-ounce ramekins placed on a rimmed baking sheet. To make in an air fryer: Place 4-cup muffin tin, or ramekins spaced evenly apart, in air-fryer basket. Place basket in air fryer, set temperature to 300 degrees, and bake for 20 to 22 minutes. For a supersavory version with poppy seeds, Parmesan, and minced dried onion, omit the honey and thyme and reduce the salt to 1/8 teaspoon. Increase the butter in step 1 to 2 tablespoons and add 2 tablespoons minced dried onion and 1 tablespoon poppy seeds to butter mixture. After tossing the biscuit pieces with the butter mixture, add 1/2 cup of finely grated Parmesan cheese and toss to coat.

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Spray 4 cups of muffin tin with vegetable oil spray. Combine 1 tablespoon melted butter, 1 tablespoon honey, thyme, salt, and pepper in medium bowl.

Cut each biscuit into 8 pieces. Add biscuit pieces to butter mixture and toss to coat, separating any pieces that stick together. Divide biscuit pieces evenly among prepared muffin cups, gently pressing biscuit pieces into cup. Bake monkey breads until tops are golden brown, 15 to 17 minutes.

Combine remaining 1 tablespoon melted butter and remaining 1 tablespoon honey in small bowl. Let monkey breads cool in muffin tin on wire rack for 10 minutes. Transfer monkey breads to wire rack, drizzle with butter mixture, and serve warm.