Cinnamon Sugar Pull-Apart Muffins

Is there anything better than gooey cinnamon sugary dough?

I think not… I found this recipe the other day browsing, like usual…. and I saw how easy and simple it was to make and I wanted to try.  Now lately I have been loving the ease of baking, now of course I also made my homemade Lasagna Bolognese this past weekend, recipe to come Friday, but wanted to start the weekend off with something sweet and let me tell you these babies were gone in 5 minutes FLAT!

The entire time I was making them, with my little chef of course, I kept being asked by my oh so NOT patient husband and son, “Are they ready yet… Are they ready yet?”  Now let me remind you again this recipe takes about 45 minutes to make from start, baking, and drizzling of the icing.  And yes, these hungry belly ravenous men in my life couldn’t wait even that long…

Well of course after they were done baking and glazing I had to get my shots… hehehe.

But you would think that they were used to that by now… its only been three years of having to wait before your able to dig in!

These were such a hit they will be made again… P

This is the perfect time to get your little ones to help you, what is better than rolling out pieces of dough…

Melt your butter and allow it to get a nice a caramel smokey color…. mmmmmmm.

Don’t be stingy with cinnamon sugar… I like to over sprinkle the dough o its nice and gooey.

Stack the dough slice on top of each other. (some stacks will have five slices and some will have six.)  Using a sharp knife, slice the stacks down the middle.

Place two of the sliced stacks, side by side, cut side down into a greased muffin tin.  Repeat with the rest of the stacks.

Bake for 20 minutes or until golden brown, do not over bake… I like mine soft and pillowy and gooey in the center. 🙂

Enjoy!

Easy Cinnamon Sugar Pull-Apart Muffins

Print Recipe

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 muffins 1x

Ingredients

Scale 1x2x3x

• Dough and Filling:
• Pillsbury Simply Rustic French Bread dough
• 1/2 stick of Butter, (_salted_)
• 1 cup Granulated Sugar
• 2 teaspoons Cinnamon
• 1/4 teaspoon Nutmeg
• Glaze:
• 1/3 cup Powdered Sugar
• 1–2 teaspoons Milk
• 1 teaspoon Maple Syrup

Instructions

1. Preheat oven to 350ºF.
2. In a small skillet, brown butter over medium-low heat, about 5 minutes. Allow the butter to turn a light caramel color and smells slightly nutty. ((Be careful not to burn the butter!)) Once browned, set the butter aside to cool.
3. Remove bread dough from tube and place on a cutting board. Starting in the middle, divide the dough with a small slit. The divide again and again until you have 31 slits. Using a very sharp knife, slice the dough. You should end up with 32 slices. Flatten each slice with you hands or a rolling pin and place on a sheet of parchment or wax paper.
4. In a bowl, combine the sugar, cinnamon, and nutmeg.
5. To assemble the muffins, brush each dough slice with the brown butter. Then sprinkle with the entire sugar mixture. (Yes, ALL of the cinnamon sugar!) Stack the dough slice on top of each other. (some stacks will have five slices and some will have six.) Using a sharp knife, slice the stacks down the middle.
6. Spray muffin tins with baking spray. Place two of the sliced stacks, side by side, cut side down into a greased muffin tin. Repeat with the rest of the stacks.
7. **This step is very important!!** Before you put the muffin tin in the oven place it on a larger, rimmed baking sheet. This will catch any butter/sugar overflow and avoid a very smokey oven.
8. Bake muffins for 20-25 minutes or until tops are golden brown. I like mine still soft in the center, so do not overcook them. Allow to cool for 10 minutes.
9. While cooling, add all the glaze ingredients together and mix. Gently remove. Drizzle glaze on top.
10. Enjoy!!