King Cake Pull-Apart Muffins

Layers of buttery cinnamon sugar goodness packed into a muffin and drizzled with Mardi Gras colored frosting and edible glitter.

Photo by Ginny G.

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (11 ounce) package Pillsbury crusty french loaf

  • 1/4

    cup butter

  • 1/2

    cup sugar

  • 1

    teaspoon cinnamon

  • 1/4

    teaspoon nutmeg

  • 1

    (16 ounce) container Betty Crocker creamy vanilla frosting

  • purple, green, and yellow food coloring

  • edible gold sprinkles

Directions

1 Preheat oven to 350 degrees and spray a muffin tin with cooking spray. 2 Melt butter in a microwave safe bowl and let it cool. 3 In a small bowl combine the sugar, cinnamon, and nutmeg. Set aside for later. 4 Open the bread dough and place on a cutting board. Using a sharp knife, divide the dough with a small slit in the middle. The divide each section again in the middle. Repeat until you have 31 slits. Using a very sharp serrated knife, slice the dough into discs using the slits as guides. Place all the slices on a large sheet of wax paper and flatten with a rolling pin. 5 Brush each disc of dough with the melted butter. 6 Sprinkle cinnamon sugar mixture over all of the bread dough. 7 Stack 5-6 pieces of dough on top of each other. Slice each stack in half and place both sections cut side down in a muffin tin. 8 Place muffin tin onto a large rimmed cookie sheet to catch any sugar or butter overflow. 9 Bake for 20-25 minutes or until golden brown. Allow muffins to cool for ten minutes in the pan and then remove. 10 Place 1/4 cup of vanilla frosting in 3 separate microwave safe bowls. Color one bowl of frosting purple, one green, and one yellow. Microwave each bowl for 5-10 seconds or until runny. Drizzle each muffin with each of the colors and sprinkle with edible glitter.

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