Mini Monkey Breads

12 Rhodes™ Dinner rolls, thawed but still cold

6 tablespoons butter, melted

2 tablespoons light corn syrup

½ cup brown sugar

1 ½  teaspoons cinnamon

½ tsp ground ginger

¼ tsp ground cardamom

Icing:

1 cup powdered sugar

1-2 tablespoons milk or water

½ teaspoon vanilla

¼ tsp almond extract

Cut each dinner roll into 6 equal pieces. In a bowl, combine butter and corn syrup and stir until well mixed. In another bowl, combine sugar and cinnamon and mix well. Dip 6 roll pieces at a time in the butter mixture and then in the sugar mixture. Place 6 pieces in each well sprayed cup of a 12 cup muffin tin. Repeat with remaining roll pieces. Cover with sprayed plastic wrap and let double in size. Remove wrap and bake at 350°F 15-20 minutes. Cool 3-4 minutes before removing from pan. Combine icing ingredients and mix well. Drizzle over monkey breads. Serve warm or cool and store in an airtight container for up to 4 days.

For Mini Lemon Monkey Breads, substitute white sugar for brown sugar, substitute the zest of a large lemon (or two small) for the spices. In the icing, substitute ½ tsp of lemon extract for vanilla and omit the almond extract.

Adapted from a recipe from Rhodes Rolls