Layers of buttery cinnamon sugar goodness packed into a muffin.
Wait, there's more! Read the blog post about this recipe.
- 1 (13.2 ounce) package Pillsbury Simply Rustic French bread
- 1/4 cup butter
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Preheat oven to 350 degrees and spray a muffin tin with cooking spray.
- 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.
- In a small bowl combine the sugar, cinnamon, and nutmeg. Set aside for later.
- 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 paper and flatten with a rolling pin.
- Brush each disc of dough with the melted butter.
- Sprinkle cinnamon sugar mixture over all of the bread dough.
- 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.
- Place muffin tin onto a large rimmed cookie sheet to catch any sugar or butter overflow.
- Bake for 20-25 minutes or until golden brown. Allow muffins to cool for ten minutes in the pan and then enjoy!
- Slightly adapted from http://www.wendyseewendydo.com/2012/03/cinnamon-sugar-pull-apart-muffins.html
Like your favorite sweet pull-apart loaf, these individual muffins have layers of buttery cinnamon sugar to peel off and nibble to your heart’s content.Sunday mornings are a little less fast paced around here — the only morning of the week that I actually have time to indulge in a breakfast besides cereal. So I thought, why not try these Cinnamon Sugar Pull-Apart Muffins for a Sunday morning treat?
One of life’s greatest pleasures is pulling warm bread apart. Mmm … these muffins have layers of warm buttery bread sprinkled with a cinnamon sugar mixture. Each muffin has intricate layers just begging to be devoured.
You could totally make your own bread dough to start. But why? I used a package of Pillsbury Simply Rustic French Bread dough to start out these muffins fast and easy.
I made small markings in the dough so I would know where to cut and to make sure all of the pieces were uniform in size.
Using a very sharp knife, cut each slit into a slice of dough.
Roll out each disc of dough on wax paper. The more surface area we have the more butter and cinnamon sugar we can incorporate into these.
Brush each disc with browned butter. Browned butter has a nutty taste and adds so much more than just regular melted butter. Once you’ve had browned butter you’ll try to find a way to use it in everything.
Sprinkle the dough generously with your cinnamon sugar mixture. The mixture seeps into all of the cracks and crevasses when baking, making some major magic happen.
Stack about 5-6 discs together and cut them down the middle. We want to put the cut side down here so that the pretty edges are showing up top.
After they’ve baked you have layers and layers of cinnamon sugar bread all in one little muffin. It’s really hard to eat just one!