Chocolate Monkeybread Minis

• 3 Cans of Regular Buttermilk Biscuits (not the flaky ones or butter flavored)
• 1 cup Granulated Sugar
• 2 1/2 teaspoons Ground Cinnamon
• 1/2 cup Light Brown Sugar
• 2 Sticks of Unsalted Butter
• 1 teaspoon Orange Zest, Minced
• 1/2 tablespoon Fresh Juice from an Orange
• 2 tablespoons Unsweetened Cocoa

1. Preheat oven to the temperature required in the biscuit instructions.
2. Pop open each biscuit can, and cut each biscuit into four equal pieces. Set aside.
3. Pour granulated sugar, cinnamon, 1 1/2 tablespoons of cocoa and orange zest in a large Ziploc bag and put all the biscuit pieces inside. Seal it and shake to cover the biscuit pieces evenly.
4. Place squares of parchment paper in inside each cup of a muffin tin or individual ramekins without parchment if you desire, filling each about 2/3 up. You can also make these in a bundt cake pan, I just prefer individual portable ones.
5. In a skillet, combine brown sugar, 1/2 tablespoon cocoa, juice of orange and butter over low heat. Cook until butter is melted completely. Using a tablespoon, pour about 2 tablespoons of liquid over each muffin cup or ramekin.
6. Bake for as long as recommended on the biscuit instructions. Remove and serve in parchment paper cups or eat them right out of the ramekin.

buttermilk, sugar, ground cinnamon, light brown sugar, butter, orange zest, fresh juice from, cocoa

Taken from food52.com/recipes/8106-chocolate-monkeybread-minis (may not work)