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Cinnamon Crunch Cobblestone Muffins

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  • 1/4 cup chopped pecans
  • 2/3 cup sugar
  • 1 tablespoon cinnamon
  • 1/3 cup butter or margarine, melted
  • 2 packages refrigerated dinner rolls (11.3 ounces each)
  • 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 20-25 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.

Yield: 12 servings or 24 sample servings

Recipe credit: Pampered Chef