Individual Mini Heart-Shaped Monkey Bread is a fun-to-eat treat that any kid will love on Valentine’s Day.
Valentine’s Day has never been a big holiday for David and I. We usually go out for a dinner, and maybe a movie, but only because we like any excuse to get away for the night. Most of the time we’ll do it before or after February 14 because we don’t want to deal with the crowds.
We do have a few traditions with the kids though. Many years ago, we actually made Valentine’s Day more of a family celebration, rather than one just for us as a couple. We always buy the kids a box of chocolates and there is always a special Valentine’s Day dinner and dessert.
I’ve made lots of different treats over the years, but this year, I decided to try something new. I have several Wilton Springform Heart Shaped Pans (mini – 4″ size) that I had never used, so I thought it was time I put them to use.
As I considered all the possibilities for using my heart shaped pans, I had almost settled on cheesecake (ha, I say settled, but seriously, is cheesecake ever settling??). But, monkey bread had been on my mind lately and I thought that how cute individual monkey breads in the shape of a heart would be. Who wouldn’t love to have their own monkey bread for Valentine’s Day?
To make Heart-Shaped Monkey Bread, you’ll need a heart shaped pan. I use the Wilton Exelle Elite 4″ Heart Shaped Springform Pan, but I suspect that you would be able to adapt these instructions to almost any heart shaped pan. Beside the pan, you will need refrigerated biscuits (the kind that come in a tube). I used a package that was 12oz and had 10 biscuits in it. Each 4″ heart pan needed 2 biscuits — and each biscuit was cut into 6 pieces.
The cut biscuit pieces are placed into a zipper-style bag that has a cinnamon-sugar mixture. I usually drop 6 biscuit pieces in, give it a few shakes and then add 6 more pieces, continuing to shake well after each addition.
The biscuits (12 small pieces) are pressed down into the greased springform pan.
Brown sugar and butter are melted together and then 2 tablespoons are drizzled on top of the cut biscuit pieces.
The monkey bread is baked in the oven for about 12-15 minutes. Now, I find that a bit of the brown sugar/butter mixture does escape from the bottom of the spingform pan, so be sure to put your pans on top of a baking sheet.
When it’s done, the heart is inverted over a plate and removed from the baking pan.
To serve our Mini Heart-Shaped Monkey Bread, I added a drizzle of pink glaze on our plates and then some Valentine sprinkles. The heart was placed on top of the drizzle.
To eat, just pull off pieces of the dough balls from the heart. The drizzle on the plate is nice for “dipping” the biscuits too.
Here’s the recipe — and be sure to leave me a comment — I’d love to hear about what you do on Valentine’s Day!
- 10 refrigerated biscuits (12 ounces tube - I used Pillsbury Grands Jr.)
- 1½ teaspoons cinnamon
- ½ cup granulated sugar
- ½ cup butter (1 stick)
- ½ cup light brown sugar
- 1 cup powdered sugar
- 2 teaspoon milk
- Pink food coloring
- Preheat oven to 350 degrees F. Spray 4" diameter heart-shaped springform pans with cooking spray.
- In a zipper-style bag, combine cinnamon and granulated sugar. Cut each biscuit into 6 pieces. Place 6 biscuit pieces into cinnamon-sugar mixture bag, close, and shake to coat pieces. Add an additional 6 pieces of biscuit (no need to remove other pieces), close, and shake to coat. Repeat with remaining pieces.
- In a small saucepan, melt butter and brown sugar together over medium heat, stirring frequently. Heat until sugar is dissolved and remove from heat.
- Place 12 biscuit pieces into each heart-shaped pan. Press down gently to make sure they are covering entire bottom of pan. Drizzle 2 tablespoons or so of butter/brown sugar mixture evenly over biscuits in the heart-shaped pan. Repeat with remaining pans.
- Place heart pans on a baking sheet (baking sheet should be used because some of the butter/brown sugar mixture my release from bottom of pans). Bake for 12-15 or until golden brown. Remove from oven and allow to cool for 2-3 minutes. Turn pans over onto plate to allow them to be removed from pan. If any dough ball fall off from heart shape, press them back onto heart - as they cool completely, the balls will keep their shape.
- Optional glaze: in a small bowl, mix together powdered sugar and milk. Add pink food color to achieve desired color. If you wish, drizzle some of the glaze on a clean plate, add sprinkles to glaze, and top glaze with one of the monkey bread hearts.
Want more Valentine’s Day recipes?
I created my Mini Heart-Shaped Monkey Bread as my contribution to the monthly #12Bloggers Event where 12 bloggers (myself included) share a themed recipe with 12 ingredients or less. Our theme for February is Hearts and each of us shared a heart you’ll fall in love with! Here’s their links:
- Easy Chocolate Caramel Pretzel Hearts from Choosing Love
- Sweetheart Popcorn from A Night Owl
- Queen of Hearts Chex Mix from Bless This Mess
- Valentine’s Jello Popcorn Balls from Mom Endeavors
- Valentine’s Chocolate Chip Cookies from Around My Family Table
- Heart Shaped Pretzels from Betsy Life
- Lemon Ricotta Pancakes with Strawberry Maple Syrup from Eat Your Heart Out
- Heart Shaped Strawberry Shortcake from See Vanessa Craft
- Mini Heart-Shaped Monkey Bread from Home Cooking Memories
- Raspberry Cream Tart from A Little Claireification
- Rice Crispy Hearts from The Rebel Chick
- Nutella Filled Conversation Hearts from Million Moments