Easy Cinnamon Sugar Pull-Apart Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 muffins 1x
Ingredients
Scale
- 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
- Preheat oven to 350ºF.
- 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.
- 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.
- In a bowl, combine the sugar, cinnamon, and nutmeg.
- 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.
- 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.
- **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.
- 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.
- While cooling, add all the glaze ingredients together and mix. Gently remove. Drizzle glaze on top.
- Enjoy!!