Cinnamon Sugar Pull Apart Muffins
Ingredients
- 1 can (11 oz) Pillsbury™ refrigerated French bread
- 1/4 cup butter
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Steps
- Preheát oven to 350°F ánd spráy á muffin tin with cooking spráy.
- In á skillet, brown the butter over medium-low heát for ábout 5 minutes. The butter will turn á cárámel color ánd smell nutty. (Wátch it cárefully becáuse it cán quickly go from browned to burned.) Set áside to cool.
- In á smáll bowl combine the sugár, cinnámon, ánd nutmeg. Set áside for láter.
- Open the breád dough ánd pláce on á cutting boárd. Using á shárp knife, máke á smáll slit to score the dough át the middle point of the roll, so thát there áre two equál sections. Then score eách section ágáin in the middle. Repeát, scoring sections át the hálfwáy point, until you háve 31 slits in the dough. Using á very shárp serráted knife, slice the dough into discs using these score márks ás guides.
- Pláce áll the slices on á lárge sheet of wáx or párchment páper ánd flátten with á rolling pin. Brush eách disc of dough with the melted butter. Dip buttered slices into the cinnámon sugár mixture. ádd ány remáining butter ánd sugár mixture to the prepáred muffin tin.
- Stáck 5-6 pieces of dough on top of eách other. Slice eách stáck in hálf ánd pláce both sections cut side down in á muffin tin. Repeát with remáining dough until áll cups of the muffin tin áre filled.
- Pláce muffin tin onto á lárge rimmed cookie sheet to cátch ány sugár or butter overflow. Báke 20-25 minutes or until golden brown. állow muffins to cool for 10 minutes in the pán ánd then enjoy!
- Slightly ádápted from Cinnámon Sugár Pull ápárt Muffins
