Cinnamon Pull ApartsBrooke McLay
So I made these today, and heaven help me. Remind me to never make them again. They are impossible to maintain discipline around. They are ridiculously good. Rich and buttery with the baked in goodness of cinnamon and sugar. They take minutes to make and are as fun to eat as they are tasty. Okay, nevermind about that first request. Remind me to make them everyday. Four times a day. The end.
- 2 tubes Pillsbury croissants
- 1 stick butter, melted
- 1/2 cup sugar
- 3 tablespoons sugar
In a bowl, mix together the cinnamon and sugar. Set aside. Open the croissants and unroll the dough. Use a knife to slice the triangles of dough into smaller pieces. What the pieces look like doesn’t much matter, just slice this way and that until you have several small pieces of dough. Dip the pieces into butter, then dredge in the cinnamon and sugar mixture. Do this with 6-8 pieces of dough, then stack the pieces together and place them vertically in a muffin tin sprayed lightly with nonstick cooking spray. Continue until all of the dough is used (you should have filled 8-9 standard sized muffin cups).
Bake in an oven preheated to 425 degrees for 14-18 minutes, or until the pull aparts are golden brown and bubbling. Remove from the oven and cool slightly before serving.