PECAN CARAMEL MONKEY BREAD MINIS

Preheat oven to 374F. Generously spray a jumbo or standard size muffin tin with olive oil cooking spray, and sprinkle ~2 tbsp of the chopped pecans in the bottom of each muffin well. Set aside. In a medium bowl, combine the self-rising flour and greek yogurt. Mix together until a dough forms. In a separate bowl, mix together the coconut or granulated sugar for the cinnamon sugar coating. Divide the dough into ~2 tsp sized balls (you should get about 20), and use your hands to form the ball shape. Roll the balls around in the cinnamon sugar mixture, making sure to completely cover the surface. Repeat until the dough is gone. Place the dough balls in each muffin well in the prepared muffin tin with the chopped pecans (you should be able to fit ~5 small balls in each well). In a small bowl, whisk together the melted butter, coconut or brown sugar, maple syrup, and granola butter. Drizzle the maple caramel topping over the dough balls in each muffin well. Bake for 20-22 minutes or until golden brown on top. While baking, beat/whisk together the ingredients for the cream cheese glaze. Remove the monkey bread minis from the oven, allow to cool for 10 minutes, then run a knife along the edges of each and invert the pan onto a piece of parchment paper. Drizzle the glaze on top and serve warm.
Enjoy!