Cinnamon Sugar Pull Apart Muffins
Layers of buttery cinnamon sugar goodness packed into a muffin.
Ingredients
- 1
- (13.2 ounce) package Pillsbury™ Simply...™ refrigerated rustic French bread
- 1/4
- cup butter
- 1/2
- cup sugar
- 1
- teaspoon cinnamon
- 1/4
- teaspoon nutmeg
Directions
- 1 Preheat oven to 350°F and spray a muffin tin with cooking spray.
- 2 In a skillet brown the butter over medium-low heat for about 5 minutes. The butter will turn a caramel color and smell nutty. You need to watch it carefully because can quickly go from browned to burned. Set aside to cool.
- 3 In a small bowl combine the sugar, cinnamon, and nutmeg. Set aside for later.
- 4 Open the bread dough and place on a cutting board. Using a sharp knife, divide the dough with a small slit in the middle. The divide each section again in the middle. Repeat until you have 31 slits. Using a very sharp serrated knife, slice the dough into discs using the slits as guides. Place all the slices on a large sheet of wax or parchment paper and flatten with a rolling pin.
- 5 Brush each disc of dough with the melted butter.
- 6 Sprinkle cinnamon sugar mixture over all of the bread dough.
- 7 Stack 5-6 pieces of dough on top of each other. Slice each stack in half and place both sections cut side down in a muffin tin.
- 8 Place muffin tin onto a large rimmed cookie sheet to catch any sugar or butter overflow.
- 9 Bake for 20-25 minutes or until golden brown. Allow muffins to cool for ten minutes in the pan and then enjoy!
- 10 Slightly adapted from Cinnamon Sugar Pull Apart Muffins
Comments