S’mores Monkey Bread Muffins

When it comes to mini versions of anything, I’m sold! These muffins are ooey-gooey individual-sized monkey breads made with frozen dinner rolls, graham cracker crumbs, chocolate chips and mini marshmallows. They couldn’t be easier to make, and kids just love them.

—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 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 the muffin cups are filled. Sprinkle tops with ¾ cup chocolate chips and marshmallows.
3. 3. Toss the remaining dough pieces with remaining butter, rewarming the butter if necessary. Place 2 additional dough pieces into each cup and sprinkle with remaining chocolate chips.
4. 4. Bake until golden brown, 15-20 minutes. Cool for 5 minutes before removing from pan to a wire rack. Mix 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.