Cinnamon Sugar Pull Apart Muffins

Great suggestions, @FujiHammer!

i used wax paper on the top and bottom and it worked just fine i had to change the paper every 3 or 4 pieces. other than not they turned out great. i also used grand biscuits and just pulled them apart didn't have to cut them at all just one little slice just to get it started but it also only made 6. otherwise a rolling them will just reshape them anyways

@Anon, I'm sorry you had a hard time with them sticking. Like Debbie said maybe parchment paper would be better and stick less. The roller I used is just a regular rolling pin from Pampered Chef and it is non-stick which I'm sure helped. Sorry!

If you look at the diagrams on the blog post it looks like a fondant roller was used to roll the pieces out with one of these rollers or a nonstick rolling pin I am sure they would roll out easier and maybe parchment paper instead of waxed paper, I've always had better luck with parchment not sticking to dough being as its meant for baking and not having baked goods stick to it as well.. I hope these tips help and btw fondant rollers are not that expensive and can be used in many small rolling jobs as well :)

@Anon, I agree! I thought this would be a super easy recipe I could make after work some evening, figuring it's kind of a fail-prrof recipe. Boy was I wrong... Scoring and cutting the dough was kind of tricky, though I might try the floss idea. Once I got to the rolling part, it became a disaster. The dough just stuck to the rolling pin, no matter how muh flour I put down. then decided to roll the pieces in between two sheets of wax paper - also a disaster. Finally, I brushed some of the butter onto the wax paper and got them to roll out okay, it was extremely time consuming and frustrating along the way. Are there any ideas or tips/tricks to make the rolling any easier?? By the end of it (about an hour of prep time, not 20 minutes) I was so frustrated I put the four out of six I had done in the oven and said heck with the rest of it. By the time they came out of the oven they were completely glued into the pan. Instead of pull apart muffins they were fall apart muffins by the time I got them out of the (non stick and greased) pan (roughly five minutes a piece of prying with a knife and a fork trying to get them out without ruining them altogether). To top it all off, it seemed like all of the sugar had kind of melted down towards the bottom leaving the top half of them kind of dry and unflavorful. Maybe I'm just that bad at baking, but are there any tips you can pass on to make this any easier?? I'd really like to try making them again, though not if it's going to be as frustrating and time consuming as last time. Also, what size muffin pan do you recommend using for these? I used a medium sized one and it seemed to be too big.

A little work but tasty....After scoring bread dough - it is easier to slice by using unflavored dental floss instead of a knife. The knife tends to flatten the roll. Slip dental floss under the roll, cross floss over the top at the score mark, pull ends crossing all the way through dough. Voila, perfect slices with little or no flattening and the rest of the roll does not get squashed. Perfect technique for slicing cinnamon roll dough as well.....

Not worth it!,,