Chocolate Cinnamon Pull-apart Muffins

By SSmith

Ingredients

• For the Cream Cheese Frosting:
• 1/4 cup unsalted butter
• 1/2 cup turbinado sugar
• 1 1/2 teaspoons ground cinnamon
• 2 (11 oz) cans refrigerated french bread dough
• 1/3 cup mini chocolate chips
• 1/3 cup toffee bits
• 4 tablespoons unsalted butter, melted
• 1 1/2 cups powdered sugar
• 1/4 cup cream cheese, room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons whole milk
• 1/8 teaspoon kosher salt

Preparation

Step 1

1.Preheat oven to 350 degrees and grease a muffin tin with cooking spray.


2.In a small non-stick skillet, brown the butter over medium heat for about 5 minutes until fragrant and golden. Set aside to cool.


3.In a shallow bowl combine the sugar and cinnamon and set aside.


4.Using a sharp knife, cut the logs of dough in half and then cut each half into 16, ½ inch slices.


5.Place each of the slices in between two large sheets of wax paper and flatten with a rolling pin. Using a pastry brush, brush each disc of dough with the browned butter. Dip buttered slices into the cinnamon sugar mixture.


6.Stack 5 to 6 pieces of dough on top of each other sprinkling each slice with about a ¼ teaspoon of chocolate chips and toffee bits. Place the stack sideways into one of the muffin cups. Repeat with remaining dough slices until 6 of the muffin tins are filled.


7.Bake muffins for 25-30 minutes or until golden brown and puffed.


8.Meanwhile prepare the cream cheese frosting. In a medium size bowl, using a hand-mixer on a low speed, beat together the butter, powdered sugar, cream cheese, vanilla, milk and salt until smooth.


9.Once the muffins have cooled in the pan for 5 to10 minutes, remove from the pan and drizzle with cream cheese frosting before serving.