One of my five-year-olds really loved these. Courtesy of the blog "The Girl Who Ate Everything". This is a good weekend breakfast project when you want to make something homemade but it can't take all day.
FIVE-INGREDIENT CINNAMON SUGAR PULL-APART MUFFINS
I think that you can technically make these with about half of the cinnamon and sugar (there is a lot of sugar wasted) but I am presenting the entire recipe because that is how I made it too.
- 1 package (13.2 oz) Pillsbury Simply refrigerated rustic French bread (find it with the canned biscuits in the supermarket)
- 1/4 c. butter (1/2 stick)
- 1/2 c. sugar
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
1. Preheat oven to 350 degrees. Spray a muffin tin with cooking spray.
2. In a small skillet, brown butter over medium-low heat (approx. 5 minutes). The butter will turn a light brown/caramel color and smell nutty. Set aside to cool.
3. In a small bowl, combine cinnamon, sugar, and nutmeg.
4. Open bread dough and place on a cutting board. Using a sharp knife, divide the dough into approximately 31 strips, then slice strips in half horizontally.
5. Brush each strip with melted browned butter, then sprinkle with cinnamon sugar.
6. Stack approximately 10 strips on top of each other and arrange in one compartment of a muffin tin. Repeat until you have six completed muffins.
7. Place muffin tin on a large rimmed cookie sheet or jelly roll pan to catch butter/sugar spill-over.
8. Bake approximately 20 minutes or until golden brown.
9. Allow muffins to cool approximately 10 minutes in the pan and then enjoy.