Dress up breakfast with these amazing chocolate cinnamon pull-apart muffins. These pull-apart muffins surely check all my favourites for breakfast!
Ingredients
Chocolate Cinnamon Pull-Apart Muffins:
2 (11 ounces) cans of refrigerated french bread dough
¼ c. unsalted butter
1 ½ tsp ground cinnamon
½ c. turbinado sugar
⅓ c. toffee bits
⅓ c. mini chocolate chips
Cream Cheese Frosting:
1 ½ c. powdered sugar
2 tbsp whole milk
1 tsp vanilla extract
4 tbsp unsalted butter, melted
⅛ tsp kosher salt
¼ c. cream cheese, room temperature
How to make Chocolate Cinnamon Pull-Apart Muffins
Chocolate Cinnamon Pull-Apart Muffins:
Step 1: Prepare the oven. Preheat it to 350 degrees. Using a cooking spray, grease a muffin tin and set it aside.
Step 2: Brown the butter in a small non-stick skillet over medium heat for approximately 5 minutes until golden and aromatic. Set the browned butter aside when done to cool.
Step 3: Whisk the sugar and cinnamon in a shallow bowl until combined. Set aside.
Step 4: Cut the logs of dough in half using a sharp knife, then slice each into half 16 1/2 inch pieces.
Step 5: In between two large sheets of wax paper, place each slice, then flatten using a rolling pin. Brush each dish of dough with the browned butter using a pastry brush, then dip into the cinnamon-sugar mixture.
Step 6: On top of each other, stack 5 to 6 pieces of dough, sprinkling each slice with around 1/4 tsp chocolate chips and toffee bits.
Step 7: Into one of the muffin cups, place the stack sideways. Do the same for the rest of the dough slices until six of the muffin tins are occupied. Place in the preheated oven and bake the muffins for about 25 to 30 minutes or until puffed and golden brown.
Step 8: Remove from the oven when done and let the muffins cool in the pan for about 5 to 10 minutes. Then, take the muffins off the pan and drizzle with the cream cheese frosting.
Step 9: Serve and enjoy!
Cream Cheese Frosting:
Step 10: Place the butter, powdered sugar, cream cheese, vanilla, milk, and salt in a medium-sized bowl. Beat using a hand mixer on low speed until smooth.
Ingredients
- Chocolate Cinnamon Pull-Apart Muffins:
- 2 (11 ounces) cans of refrigerated french bread dough
- ¼ c. unsalted butter
- 1 ½ tsp ground cinnamon
- ½ c. turbinado sugar
- ⅓ c. toffee bits
- ⅓ c. mini chocolate chips
- Cream Cheese Frosting:
- 1 ½ c. powdered sugar
- 2 tbsp whole milk
- 1 tsp vanilla extract
- 4 tbsp unsalted butter, melted
- ⅛ tsp kosher salt
- ¼ c. cream cheese, room temperature
Instructions
Chocolate Cinnamon Pull-Apart Muffins:
Step 1: Prepare the oven. Preheat it to 350 degrees. Using a cooking spray, grease a muffin tin and set it aside.
Step 2: Brown the butter in a small non-stick skillet over medium heat for approximately 5 minutes until golden and aromatic. Set the browned butter aside when done to cool.
Step 3: Whisk the sugar and cinnamon in a shallow bowl until combined. Set aside.
Step 4: Cut the logs of dough in half using a sharp knife, then slice each into half 16 1/2 inch pieces.
Step 5: In between two large sheets of wax paper, place each slice, then flatten using a rolling pin. Brush each dish of dough with the browned butter using a pastry brush, then dip into the cinnamon-sugar mixture.
Step 6: On top of each other, stack 5 to 6 pieces of dough, sprinkling each slice with around 1/4 tsp chocolate chips and toffee bits.
Step 7: Into one of the muffin cups, place the stack sideways. Do the same for the rest of the dough slices until six of the muffin tins are occupied. Place in the preheated oven and bake the muffins for about 25 to 30 minutes or until puffed and golden brown.
Step 8: Remove from the oven when done and let the muffins cool in the pan for about 5 to 10 minutes. Then, take the muffins off the pan and drizzle with the cream cheese frosting.
Step 9: Serve and enjoy!
Cream Cheese Frosting:
Step 10: Place the butter, powdered sugar, cream cheese, vanilla, milk, and salt in a medium-sized bowl. Beat using a hand mixer on low speed until smooth.
