Cinnamon Sugar Pull Apart Muffins


  • 1 (13.2 ounce) package Pillsbury™ Simply...™ refrigerated rustic French bread
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg


1 _ Preheat oven to 350°F and spray a muffin tin with cooking spray.

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. You need to watch it carefully because can quickly go from browned to burned. Set aside to cool.

3 _ In a small bowl combine the sugar, cinnamon, and nutmeg. Set aside for later.

4 _ 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 or parchment paper and flatten with a rolling pin.

5 _ Brush each disc of dough with the melted butter.

6 _ Sprinkle cinnamon sugar mixture over all of the bread dough.

7 _ 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.

8 _ Place muffin tin onto a large rimmed cookie sheet to catch any sugar or butter overflow.

9 _ Bake for 20-25 minutes or until golden brown. Allow muffins to cool for ten minutes in the pan and then enjoy!