Remaining butter - should be about 3 tablespoons, melted
1 teaspoon vanilla extract
¾ cup powdered sugar
¼ teaspoon merengue powder (optional)
a couple teaspoons of milk, just in case there isn’t enough butter
Preparation Instructions
Preheat oven to 375º.
Prepare a mini bundt pan (or you could use a muffin pan or even do one big one in a large bundt pan) by brushing soft butter into each mold. Combine the cinnamon and sugar in a small bowl and sprinkle a little in each mold also.
Once you have the biscuit dough made, set out your melted butter and the cinnamon sugar mixture. Pull off small chunks of dough (about 1 tablespoon’s worth) and shape into a ball. Dip in the melted butter and then place in one of the molds, repeat, placing 5 balls in each mold. Sprinkle generously with cinnamon sugar. Continue until all 6 molds are full.
Bake for about 20 minutes or until they golden brown on top and firm to the touch. Remove from the oven and set aside.
While they are cooling in the pan make the frosting by combining the powdered sugar with whatever butter you have leftover from dipping the dough balls and the vanilla extract and if you desire, the merengue powder (this just helps the frosting to harden a little). If the frosting is too stiff to drizzle over the biscuits you can add a little milk - but make sure you only add small bits at a time as powdered sugar frosting gets runny very quickly.
Once the biscuits have cooled a bit, turn them out on a serving tray and allow them to cool about 10 more minutes (you can of course frost and eat them right now if you are super hungry or have super hungry people waiting on them, but if you don’t want the frosting to melt completely then you need to let them cool a little longer).
Once cooled, drizzle a couple teaspoons of the frosting over them and serve.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/02/mini-monkey-biscuits/