Individual Apple Monkey Breads

Ingredients

• 2/3 cup white sugar
• 1 1/4 teaspoons ground cinnamon
• 2 (7.5 ounce) cans refrigerated biscuits, separated and each cut into quarters
• 2 small apples or 1 huge apple, peeled, cored, and finely chopped
• 6 tablespoons (3/4 of a stick) of butter
  
• 1 1/4 cup packed brown sugar

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 12 muffin tin.
2. Combine the sugar and cinnamon together in a medium bowl; add the biscuit dough in batches of 3 to 5 pieces and shake to coat. Alternate layers in each of the 12 muffin tin sections: 4 quarters, large handful of finely chopped apples, 3 quarters on top.
   
3. Melt the butter in a small saucepan over medium heat; stir the brown sugar into the melted butter. Bring to a boil; cook at a boil for 1 minute, remove from heat, and spoon over the apple and biscuit layers.
4. Bake in the preheated oven until cooked through, about 25 minutes. Allow the bread to cool in the pan for 10 minutes before turning out onto a plate to serve.
5. NOTE: YOU MUST PUT AN ALUMINUM FOIL LINED BAKING SHEET UNDER THE MUFFIN TIN TO CATCH ANY BUTTERY OVERFLOW. NOT DOING SO MAY RESULT IN A FLAMING OVEN. (learned from experience)