Sweet Mini Monkey Rolls

Description:  Sweet gooey glazed rolls that are dangerous, tempting and lusciously good.

Directions:  Let cool slightly, then grab one for yourself before they’re all gone!

Run into your kitchen and we’ll make them together . . . hurry.

 You will need:  At least 12 Dinner rolls –  thawed but still cold, melted butter, corn syrup, brown sugar and Cinnamon.

Cut each Dinner roll into 6 equal pieces. Use a pair of kitchen scissors or a pizza wheel.

In a bowl, combine melted butter and corn syrup and stir until well mixed.  In another bowl, combine the sugar and cinnamon and mix well.  Dip 6 roll pieces at a time in the butter mixture.

Plop each of those buttered pieces in the cinnamon and sugar bowl.

Roll them around until they are coated from head to toe.

Place 6 pieces in each well – sprayed cup of a 12 cup muffin tin. Cover with sprayed plastic wrap and let double in size.

Just like this!  These are ready for a preheated 350 degree oven.  Bake for 15 to 20 minutes or until golden brown.

If you like, you can also make Orange or Lemon Sugared Monkey bread.  You will need:  Melted Butter, Corn syrup, Granulated Sugar and the zest of one orange or a lemon.  Mix the melted butter with the corn syrup and stir the lemon or orange zest into the granulated sugar.  Stir well.

The process is the same as above.  Simply cut your thawed Dinner roll into six pieces.  Roll in the butter and corn syrup mixture, then roll each piece around in the lemon or orange sugar. Be generous with the sugar!

Place 6 pieces in each well-sprayed cup of a muffin tin.  Cover with sprayed plastic wrap and let double in size.  Bake in a preheated 350 degree oven for 15 to 20 minutes, or until golden.

Here’s a sneak peek into the oven. These are the Brown Sugar & Cinnamon Mini Monkey’s.  Look how gloriously scrumptious.

Chefs note:  Once you remove them from the oven, you will notice that some of that yummy caramel has oozed up and out of the tin.  Don’t despair! Don’t leave it there! Simply take a heat proof spatula, and quickly push all that gooey caramel back over to the beautiful rolls.  Your tin should now look similar to this one.  While they are still quite warm, take a knife and go around the edges of each well.  The rolls won’t stick . . . they will easily come right out of their hole.

I like to lay out a piece of parchment paper and place each roll upside down.  Most of the gooey caramel is resting on the bottom.  Once they cool slightly, and the caramel has set a bit . . . turn them right side up.

Prepare the vanilla glaze and drizzle it over the rolls.  I like to drizzle when the rolls are still just a tad warm.  The glaze will seep down into the crevices and each little bite will be “sweet!”  You can use a spoon, fork or a squeeze bottle.

I dare you to each just one!

Delicious little bites.  But wait . . . the Lemon Sugared mini’s are almost ready.

They also look lovely in the oven.  I put some Coconut flakes on top of the rolls before baking. Oh . . . if only you could smell my kitchen right now.

Follow the same rules as above, and plop them on their tops to cool slightly.

Drizzle with the Vanilla glaze.  You could also put a bit of fresh squeezed lemon or orange juice in the glaze as well.

Your neighbors would love you, if you took them a plate of Mini Monkey Rolls.  This way, you’re not tempted to eat all of them by yourself!

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MINI MONKEY ROLLS

12 Rhodes dinner rolls, thawed but still cold

6 tablespoons butter, melted

2 tablespoons corn syrup

1/2 cup brown sugar ( I used extra)

2 tsp. cinnamon

ICING:

1 cup powdered sugar

1 tablespoon butter, melted

1 to 2 tablespoons milk

1 tsp. vanilla

DIRECTIONS:

Note:  I doubled the amount of corn syrup, brown sugar, cinnamon and butter!

Cut each dinner roll into 6 equal pieces.  In a bowl, combine butter and corn syrup and stir until well mixed.  In another bowl, combine sugar and cinnamon and mix well.  Dip 6 roll pieces at a time in the butter mixture and then in the sugar mixture.  Place these 6 pieces in each WELL sprayed cup of a 12 cup muffin tin.

Cover with sprayed plastic wrap and let double in size.  Remove wrap and bake at 350 degrees for 15 to 20 minutes.  Before removing them from the tin, cool 3 to 4 minutes. (Take a knife and go around the edges of each roll as they are cooling.  This will help them not to stick) Place on Parchment paper to cool. Combine icing ingredients and mix well.  Drizzle over monkey rolls if desired.

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