Pampered Chef Recipes

Cinnamon Crunch Cobblestone Muffins

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Yield: 12 servings or 24 sample servings


  • 1/4 cup chopped pecans
  • 2/3 cup sugar
  • 1 tablespoon cinnamon
  • 1/3 cup butter or margarine, melted
  • 2 (11.3 ounce) packages refrigerated dinner rolls
  • 1 tablespoon flour


  1. Heat oven to 375 degrees F.
  2. Chop pecans using Food Chopper. Combine pecans, sugar and cinnamon in Small Batter Bowl; mix well. Microwave butter in Small Micro-Cooker(R) on HIGH 30 seconds or until melted.
  3. Separate rolls; cut each roll into 6 pieces using Pizza Cutter. Place half of the dough pieces and 2 tablespoons of the butter in Classic Batter Bowl; toss gently to coat using Small Mix 'N Scraper(R). Sprinkle with 1/4 cup of the sugar mixture; toss to coat. Evenly divide dough pieces to fill 6 muffin cups in Stoneware 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.
  4. 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.
  5. Bake 20 to 25 minutes or until muffins are deep golden brown.
  6. Remove from oven to Stackable Cooling Rack. Let stand 5 minutes.
  7. Remove from pan using Small Spreader; serve warm.


Recipe credit: Pampered Chef

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