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Jumbo Monkey-Bread Muffins Valentine's Day has come and gone.  I hope you had a great time with your sweetie or your friends.  Over here we all had a very happy day.  And I can't wait to share with you what I whipped up.  But that surprise will have to wait for another post and another day, because today I have something super super wonderful to tell you about.
Do you ever see something and have that feeling, "Wow.  I really wish I had thought of that!"?  When I was skimming through a cookbook and I saw these, that was my immediate reaction.  I was pretty familiar with the monkey bread you can get on the boardwalks at the Jersey Shore, and even vaguely aware you could make a homemade version as well.
But Monkey Bread Jumbo Muffins?
In about 30 minutes?
In my own home?
Why the heck didn't I think of that?
This recipe is truly amazing.  They pull apart just like the famous boardwalk kind, and with tons of cinnamon and sugar can you ever go wrong?  I was seriously giddy when I was ready to take them out of the oven.  Since it calls for refrigerator rolls, it's done in absolutely no time.  You can be up on a weekend morning and a little bit later having your family think you're a complete domestic goddess.
These muffins are fairly huge and best served on the day they're made so invite some friends over and whip these up.  I guarantee you won't have any trouble finishing them off.  The next time I throw a brunch (my favorite kind of entertaining) these are definitely going on the menu! 1/4 cup pecans, chopped (optional)
2 packages (11.3 oz each) refrigerator biscuits
Preheat oven to 350 degrees F.  Grease a 6 cup jumbo muffin tin with nonstick baking spray.  Combine pecans (if using), cinnamon, and sugar in a bowl.  Set aside.  Take biscuits out of can and separate each one.  Cut each biscuit into six equal pieces.  Place pieces and 4 tablespoons of the melted butter in a separate bowl and toss to combine until all are equally coated.  Sprinkle with 1/2 cup of the cinnamon-sugar mixture and toss to combine.  Separate pieces between muffin tins equally, pressing down slightly if needed.  Add flour to remaining cinnamon-sugar mixture and whisk to combine.  Add remaining butter and mix until crumbly.  Scatter the mixture across the 6 cups.  Bake for 20-25 minutes until golden brown.  Let cool for 5-7 minutes in the tin.  Serve warm and enjoy!
Recipe adapted from: The Pampered Chef "All The Best"