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.
I have added caramel dip to the recipe, I love candy, I chose “Old Fashioned Caramel Dip”
I’ve added a little caramel to the bottom of the tin …
With top them also some of the caramel and cinnamon
- 1 French Bread
- 1/4 cup butter..melted
- 1/2 cup sugar
- 1 tsp. cinnamon
- 1/2 cup caramel sauce/topping ( I use Old Fashioned Caramel Dip)
Note: Simply Rustic French Bread
You could totally make your own bread dough to start. But why? I used a package of Pillsbury Simply Rustic French Bread dough to start out these muffins fast and easy.
-Make slits in bread dough.
I made small markings in the dough so I would know where to cut and to make sure all of the pieces were uniform in size.
-Make discs of dough.
Using a very sharp knife, cut each slit into a slice of dough.
-Roll out each disc.
Roll out each disc of dough on wax paper. The more surface area we have the more butter and cinnamon sugar we can incorporate into these.
-Brush dough discs with melted butter.
Brush each disc with browned butter. Browned butter has a nutty taste and adds so much more than just regular melted butter. Once you’ve had browned butter you’ll try to find a way to use it in everything.
-Sprinkle with cinnamon sugar.
Sprinkle the dough generously with your cinnamon sugar mixture. The mixture seeps into all of the cracks and crevasses when baking, making some major magic happen.
-Bake for 20-25 minutes or until golden brown.