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.
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.
Using a very sharp knife, cut each slit into a slice of dough.
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 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 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.
Stack about 5-6 discs together and cut them down the middle. We want to put the cut side down here so that the pretty edges are showing up top.
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!
More Morning Mmm's
Try some of these recipes on a Sunday morning -- or any morning -- to warm up and start the day right:
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