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Ingredients
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1 can Pillsbury® Grands!® Flaky Layers refrigerated biscuits
- 1/4 cup unsalted butter
- 2/3 cup packed dark brown sugar
- 2 teaspoons water
- 1/2 teaspoon pure vanilla extract
- For the Cream Cheese Icing
- 4 ounces cream cheese, at room temperature
- 1 cup confectioners' sugar, sifted
- 1/2 teaspoon pure vanilla extract
- 2-3 tablespoons milk
Details
Adapted from mybakingaddiction.com
Preparation
Step 1
1. Preheat oven to 375° F. Spray 8 muffin wells with nonstick cooking spray or line them with paper liners.
2. In a medium bowl, mix together the sugar and cinnamon until well combined. Separate dough into 8 biscuits; cut each biscuit into 9 pieces. Roll biscuit pieces in sugar-cinnamon mixture. Place 9 biscuit pieces in each muffin well.
3. In a medium saucepan over medium heat, heat butter, brown sugar and water to boiling, stirring constantly. Cook and stir about 2 minutes or until brown sugar is completely dissolved. Remove saucepan from heat and stir in vanilla extract.
4. Carefully spoon the caramel over the biscuit pieces in each muffin well. Bake in preheated oven for 10-12 minutes.
5. Once removed from the oven, carefully use the back of a spoon to gently push the biscuit pieces back into the muffin wells. This will give them a more definitive muffin shape. Allow muffins to cool in the pan for about 10 minutes before removing to a serving plate. While muffins are cooling, prepare the cream cheese icing.
6. In a medium bowl with an electric mixer, beat cream cheese and confectioners' sugar until smooth. Add in vanilla and 1 tablespoon of milk, beating until well combined. Gradually add more milk, one teaspoon at a time until desired consistency is reached. Drizzle icing over warm muffins. Serve immediately.
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