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.