Bread Recipes
Cinnamon Crunch Cobblestone Muffins
Yield: 12 servings or 24 sample servings
Ingredients
- 1/4 cup chopped pecans
- 2/3 cup granulated sugar
- 1 tablespoon cinnamon
- 1/3 cup butter, melted
- 2 (11.3 ounce) packages refrigerated dinner rolls
- 1 tablespoon all-purpose flour
Instructions
- Heat oven to 375 degrees F.
- Chop pecans. Combine pecans, sugar and cinnamon in a bowl; mix well. Microwave butter on HIGH for 30 seconds or until melted.
- Separate rolls; cut each roll into 6 pieces. Place half of the dough pieces and 2 tablespoons of the butter in bowl; toss gently to coat. Sprinkle with 1/4 cup of the sugar mixture; toss to coat.
- Evenly divide dough pieces to fill 6 muffin cups in muffin pan. Repeat with remaining dough, 2 tablespoons of the butter and 1/4 cup of the sugar mixture; divide evenly to fill remaining muffin cups.
- Add flour to remaining sugar mixture in batter bowl; add remaining melted butter and mix until crumbly. Using small scoop, place scant scoop of crumb topping over each muffin.
- Bake for 20 to 25 minutes or until muffins are deep golden brown.
- Remove from oven to cooling rack. Let stand for 5 minutes.
- Remove from pan; serve warm.
Nutrition
Per serving: Calories 250, Total Fat 9 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 36 g, Protein 6 g, Sodium 50 mg, Fiber 2 g