Single-Serve Sugar-Free Monkey Bread - Nance & Robyn make the same recipe
Original Source/Author: 
  • 2 cans (8 Oz. Can) Reduced Fat Pillsbury Crescent Rolls
  • ¼ cups Stevia/Splenda (or Sugar Substitute Of Choice)
  • 3 Tablespoons Cinnamon, Divided
  • 1 Tablespoon Light Butter
  • ½ cups Sugar Free Maple Syrup
  1. Preheat the oven to 350ºF. Spray a 12-cup muffin tin with non-stick spray (I suggest using non-stick muffin tin to prevent sticking!).
  2. Open up the cans of crescent dough and cut each triangle into 3 equal-sized pieces. Roll each piece of dough into 3 equal-sized small balls, totaling 24 balls per pack of crescent rolls. (Note: balls should be smaller than golf balls, but big enough that about 4 balls will fit into each muffin tin.)
  3. Combine the stevia/Splenda (or whatever sugar substitute you choose) with 2 tablespoons of cinnamon in a small bowl. Toss the dough balls in the cinnamon-”sugar” mix until the balls are well-coated.
  4. Next, melt the butter in a microwave-safe bowl for about 30 seconds, or until melted. Add the syrup and the remaining tablespoon of cinnamon to the melted butter. Stir and set aside.
  5. Place four balls into each individual muffin tin and pour the butter-syrup mixture over each muffin tin, until the dough balls are almost covered in the syrup mixture (if there isn’t enough to cover each muffin tin, I just add a bit more syrup to each tin).
  6. Bake for 15-–20 minutes, or until a caramelized crust forms on the top of each little monkey bread.
  7. Remove from the oven, and let cool for about 15 minutes. Use a knife to remove the edges and serve on a pretty plate, preferably while still warm!
Recipe by DCEP at