Mini Almond Cream Monkey Bread made with leftover croissant dough. Or any dough for that matter! 3 little monkey bread batches that are soft, buttery, and layered with almond cream - plus the classic flavors of cinnamon and sugar. This is a great recipe if you are looking for ways to use leftover dough scraps!
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Dessert
Cuisine: American
Keyword: Almond Cream, Cinnamon Sugar, Croissant Dough Scraps, Mini Bundt, Monkey Bread, Small Batch
Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Grease the mini bundt pans. Note - The mini bundt pans can be tricky to balance on the oven rack without falling through the grates. You can set the bundt pans on a cookie sheet to bake.
Add the cinnamon and 1/4 cup sugar to a shallow baking dish. Stir to combine and set aside.
Almond Cream
You can use either a stand mixer or a hand held mixer. In the mixing bowl, add the butter and sugar. Beat on medium-high speed until smooth and creamy. Next, add the almond flour, all-purpose flour, and salt and mix until combined. Lastly, add the egg yolk and almond extract and beat until smooth and creamy.
The almond cream is ready to use immediately, or can be refrigerated until ready to use.
Monkey Bread
Using the dough scraps leftover from the croissants- cut the dough scraps into about 2-inch pieces. Roll the scraps into balls. Note - how many mini monkey bread you can make depends on the amount of croissant dough scraps you have left. I was able to make 3 mini monkey bread from the croissant recipe.
Roll the dough balls (liberally) through the cinnamon and sugar. Place one layer of dough balls in the prepared bundt pans. Top with teaspoon-sized dollops of almond cream. Repeat. Finishing with dollops of almond cream on top. Optional - Sprinkle each layer with the leftover cinnamon sugar.
Bake for 20 to 25 minutes, or until the tops are golden brown. Cool in the bundt pans set on a wire rack for about 5 minutes. Then carefully invert the bundt pans onto serving plates and serve warm.
Notes
This recipe uses leftover dough scraps from my Croissant recipe.
If you are not making croissants for the dough - You can swap for pre-made biscuit dough. 1 can should be enough for 3 mini bundt pans.
If you are making croissants for the dough - Leftover dough from the croissants can be stored covered tightly in the refrigerator for a couple of days.
How many mini monkey bread will depend on the amount of croissant dough scraps you have. I was able to make 3 mini monkey bread from the croissant recipe.