Single serve sticky buns

My brother's girlfriend, Rachel, has been baking up a storm lately. Chocolate croissants, monkey bread, cupcakes, banana bread... you get the idea, and all this baking has made me feel like I'm dropping the ball and should be baking more. My mom, who is in Weight Watchers, disagrees and thinks I bake more than enough as it is. But I have seen one too many facebook posts of delicious baked goods on Rachel's page and I have been spurred into action. 

Unfortunately, while Rachel and I share a love of baking, we do not share the same metabolism. If I were to guess, I would have to say that she has the metabolism of a hummingbird which means that she could probably eat nothing but cupcakes for a month and still stay as thin as a twig. My metabolism is probably closer to that of a bear, which enables me to put on and carry weight, without the added benefit of a months long hibernation period in which to burn it all off. With this in mind I have altered a monkey bread/sticky bun recipe to create this single serve version, because left alone with a regular sized batch of sticky buns I can assure you that any willpower I have would crumble and I shudder to think how many of those delicious sticky buns I would inhale. 

Single Serve Sticky Buns

2 biscuits from a package of refrigerated, ready-made biscuits (regular, not the flaky kind), cut into quarters
1 tablespoon butter or margarine
1/4 teaspoon cinnamon
1 tablespoon brown sugar*
1 heavy tablespoon marshmallow fluff*

Preheat the oven to 350 degrees F. Grease a small ramekin and put the cut biscuits inside. In a microwave safe container, melt the butter and marshmallow fluff until soft (about 20 seconds or so) and stir together, adding the cinnamon and sugar and mixing until well combined. Microwave for additional time if needed, until you have a pourable mixture. Pour the entire mix over the biscuits in the ramekin and place in the oven on a cookie sheet (to catch any drips) and bake for approximately 18 minutes. When finished baking, let cool for five minutes, then turn upside down onto a plate and tip out of the ramekin. Serve warm. 

*Should you desire sticky buns with more sweet, gooey sauce, just add a little extra sugar and/or marshmallow fluff. (It is possible that I have already tested this version and could vouch for the deliciousness.)

This recipe can easily be doubled or tripled to serve more people. It makes a great dessert that is quick and easy. And tasty. And should you decide to make two and eat them both, well, no judgement here.