S’mores Monkey Bread Muffins

Kids of all ages love these ooey-gooey individual-sized monkey breads. Made with frozen dinner rolls, they simply couldn’t be easier to prepare.

—Tina Butler, Royse City, TX

PREP: 35 MIN. • BAKE: 15 MIN. • MAKES: 1 DOZEN

• 15 frozen bread dough dinner rolls, thawed but still cold
• 1 ⅓ cups graham cracker crumbs
• ½ cup sugar
• 6 Tbsp. butter, cubed
• 1 cup miniature semisweet chocolate chips, divided
• ¾ cup miniature marshmallows

ICING

• 1 cup confectioners’ sugar
• ½ tsp. butter, softened
• 1 to 2 Tbsp. 2% milk

1. 1. Preheat oven to 375°. Line 12 muffin cups with foil liners.
2. 2. Using a sharp knife, cut each dinner roll into 4 pieces. In a shallow bowl, mix cracker crumbs and sugar. In a large microwave-safe bowl, microwave butter until melted. Dip 3 pieces of dough in butter, then roll in crumb mixture to coat; place in a prepared muffin cup. Repeat until all muffin cups are filled. Sprinkle tops with ¾ cup chocolate chips and the marshmallows.
3. 3. Toss remaining dough pieces with remaining butter, rewarming butter if necessary. Place 2 additional dough pieces in each cup; sprinkle with the remaining chocolate chips.
4. 4. Bake until golden brown, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack. Mix the icing ingredients; spoon over tops. Serve warm.

1 MUFFIN: 351 cal., 13g fat (6g sat. fat), 16mg chol., 337mg sod., 57g carb. (29g sugars, 3g fiber), 6g pro.

SWEET SECRET

Jazz up these muffins with dried fruit. Add dried cranberries to the crumb-covered dough in the muffin cups for a nice burst of flavor, color and even texture.