This recipe serves six, unless you are me, in which case it serves you breakfast and lunch! But if you’re serving a crowd, be sure to make double, because these will go very fast. There’s something so delicious and comforting about the combination of cinnamon and nutmeg – kind of like a cozy autumn hug on a cool day. If that sounds like the best way to wake up, then you have to try this recipe from Tablespoon. Thanks again to Girl Who Ate Everything for sharing! I can’t wait to turn this into a regular breakfast delight in my home.

Ingredients

1 can (11 oz) Pillsbury™ refrigerated crusty French loaf

 ¼ cup butter

½ cup sugar 

1 teaspoon cinnamon

¼ teaspoon nutmeg

Instructions

Preheat oven to 350°F and spray a muffin tin with cooking spray.

In a skillet, brown the butter over medium-low heat for about 5 minutes. The butter will turn a caramel color and smell nutty. Set aside to cool.

In a small bowl combine the sugar, cinnamon, and nutmeg. Set aside for later.

Open the bread dough and place on a cutting board. Using a sharp knife, make a small slit to score the dough at the middle point of the roll, so that there are two equal sections. Then score each section again in the middle. Repeat, scoring sections at the halfway point, until you have 31 slits in the dough. Using a very sharp serrated knife, slice the dough into discs using these score marks as guides.

Place all the slices on a large sheet of wax or parchment paper and flatten with a rolling pin. Brush each disc of dough with the melted butter. Dip buttered slices into the cinnamon sugar mixture. Add any remaining butter and sugar mixture to the prepared muffin tin.

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. Repeat with remaining dough until all cups of the muffin tin are filled.

Bake 20-25 minutes or until golden brown. Allow muffins to cool for 10 minutes in the pan and then enjoy!

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Quick tip: Want to avoid any mess? Place muffin tin onto a large rimmed cookie sheet when baking to catch any sugar or butter overflow.

Recipe and image courtesy of Tablespoon