MINI STICKY WALNUT MONKEY BREAD HEARTS

Preheat oven to 375F. Grease 4 heart ramekins (or regular ramekins) with butter (if you don’t have ramekins, you can use a muffin tin instead). Set aside.
In a large bowl, add all of the ingredients for the dough. Mix together until a dough forms. If your dough is a little sticky, that’s okay, just trust the process!
Lay the dough on a floured surface, and use your hands to knead a couple of times, sprinkling flour on top as needed, until the dough becomes smooth.
Divide the dough into 25 pieces. Use your hands and fingers to pinch and form the pieces into little balls.
In a separate bowl, mix together granulated sugar and cinnamon for the cinnamon sugar coating.
Roll the balls around in the cinnamon sugar mixture, making sure to completely cover the surface.
Place ~1 tbsp of the chopped walnuts into the bottom of each ramekin. Then, place the dough balls in each ramekin on top of the chopped walnuts. (you should be able to fit ~5 small balls in each)
In a small bowl, combine the melted butter, brown sugar, maple syrup for the caramel topping.
Drizzle the caramel topping over the dough balls in each ramekin. Place the ramekins on a baking sheet.
Bake for 20-22 minutes or until golden brown.
In a small bowl, beat 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 and invert onto a piece of parchment paper.
Drizzle the cream cheese glaze on top and serve warm.
Enjoy!