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Not sure about you, but frosted cinnamon roll pull-apart muffins pretty much check all the breakfast boxes for us.

Chocolate Cinnamon Pull-Apart Muffins
Cook:

cooking time25Min

Servings:

serving time6

Ingredients

  • ¼ cup unsalted butter

  • ½ cup turbinado sugar

  • 1 ½ teaspoons ground cinnamon

  • 2 (11 oz) cans refrigerated french bread dough

  • ⅓ cup mini chocolate chips

  • ⅓ cup toffee bits

  • For the Cream Cheese Frosting:

  • 4 tablespoons unsalted butter, melted

  • 1 ½ cups powdered sugar

  • ¼ cup cream cheese, room temperature

  • 1 teaspoon vanilla extract

  • 2 tablespoons whole milk

  • ⅛ teaspoon kosher salt

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Instructions

  1. Preheat oven to 350 degrees and grease a muffin tin with cooking spray.

  2. In a small non-stick skillet, brown the butter over medium heat for about 5 minutes until fragrant and golden. Set aside to cool.

  3. In a shallow bowl combine the sugar and cinnamon and set aside.

  4. Using a sharp knife, cut the logs of dough in half and then cut each half into 16, ½ inch slices.

  5. Place each of the slices in between two large sheets of wax paper and flatten with a rolling pin. Using a pastry brush, brush each disc of dough with the browned butter. Dip buttered slices into the cinnamon sugar mixture.

  6. Stack 5 to 6 pieces of dough on top of each other sprinkling each slice with about a ¼ teaspoon of chocolate chips and toffee bits. Place the stack sideways into one of the muffin cups. Repeat with remaining dough slices until 6 of the muffin tins are filled.

  7. Bake muffins for 25-30 minutes or until golden brown and puffed.

  8. Meanwhile prepare the cream cheese frosting. In a medium size bowl, using a hand-mixer on a low speed, beat together the butter, powdered sugar, cream cheese, vanilla, milk and salt until smooth.

  9. Once the muffins have cooled in the pan for 5 to10 minutes, remove from the pan and drizzle with cream cheese frosting before serving.

Chocolate Cinnamon Pull-Apart Muffins
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