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Cinnamon Sugar Pull-Apart Muffins

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Girl Who Ate Everything
Updated Nov 6, 2018
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Layers of buttery cinnamon sugar goodness packed into a muffin.

More About This Recipe

  • 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 refrigerated French Bread dough to start out these muffins fast and easy. 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!
  • Try some of these recipes on a Sunday morning -- or any morning -- to warm up and start the day right.

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Cinnamon Sugar Pull-Apart Muffins

  • Prep Time 15 min
  • Total 35 min
  • Servings 6
  • Ingredients 5
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Ingredients

  • 1 can (11 oz) refrigerated Pillsbury™ Original French Bread
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Instructions

  • Step 
    1
    Preheat oven to 350°F and spray a muffin tin with cooking spray.
  • Step 
    2
    In a skillet, brown the butter over medium-low heat for about 5 minutes. The butter will turn a caramel color and smell nutty. (Watch it carefully because it can quickly go from browned to burned.) Set aside to cool.
  • Step 
    3
    In a small bowl combine the sugar, cinnamon, and nutmeg. Set aside for later.
  • Step 
    4
    Open the bread dough and place on a cutting board. Using a sharp knife, make a small slit to score the dough at the middle point of the roll, so that there are two equal sections. Then score each section again in the middle. Repeat, scoring sections at the halfway point, until you have 31 slits in the dough. Using a very sharp serrated knife, slice the dough into discs using these score marks as guides.
  • Step 
    5
    Place all the slices on a large sheet of wax or parchment paper and flatten with a rolling pin. Brush each disc of dough with the melted butter. Dip buttered slices into the cinnamon sugar mixture. Add any remaining butter and sugar mixture to the prepared muffin tin.
  • Step 
    6
    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. Repeat with remaining dough until all cups of the muffin tin are filled.
  • Step 
    7
    Place muffin tin onto a large rimmed cookie sheet to catch any sugar or butter overflow. Bake 20-25 minutes or until golden brown. Allow muffins to cool for 10 minutes in the pan and then enjoy!
  • Step 
    8
    Slightly adapted from Cinnamon Sugar Pull Apart Muffins

Nutrition

306.6 Calories
10.4g Total Fat
5.5g Protein
48.4g Total Carbohydrate
16.8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
306.6
Total Fat
10.4g
16%
Saturated Fat
5.5g
27%
Cholesterol
20.3mg
7%
Sodium
359.3mg
15%
Potassium
75.9mg
2%
Total Carbohydrate
48.4g
16%
Dietary Fiber
2.2g
9%
Sugars
16.8g
Protein
5.5g
% Daily Value*:
Vitamin C
0%
0%
Calcium
6.40%
6%
Iron
9.70%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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