King Cake Pull-Apart Muffins
By GinnyG
Layers of buttery cinnamon sugar goodness packed into a muffin and drizzled with Mardi Gras colored frosting and edible glitter.
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
Details
Preparation time 15mins
Cooking time 35mins
Preparation
Step 1
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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