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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cinnamon Crunch Cobblestone Muffins Recipe

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This recipe for Cinnamon Crunch Cobblestone Muffins is from Northbrook Elementary Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup pecan halves, chopped
2/3 cup sugar
1 tablespoon Pantry Korintje Cinnamon
2 packages (11.3 ounces each) refrigerated dinner rolls
1/3 cup butter or margarine, melted, divided
1 tablespoon all-purpose flour
Directions:
Directions:
1.Preheat oven 375 Degrees. Chop pecans using Food Chopper. Combine pecans, sugar and cinnamon in Small Batter Bowl, mix well.

2.Separate rolls, cut each roll into six pieces using Pizza Cutter. Place half of the dough pieces and 2 tablespoons of the butter in Classic Batter Bowl, toss gently to coat. Sprinkle with 1/4 cup of sugar mixture; toss a coat. Divide dough pieces evenly among six muffins cup in Stoneware Muffin Pan. Repeat with remaining dough, 2 tablespoons of the butter and 1/4 cup of the sugar mixtures; divide evenly to fill remaining muffin cups
.
3.Add flour to remaining sugar mixture in batter bowl; add mix until crumbly. Using Small Scoop, place a scant scoop of crumb topping over each muffin.

4.Bake 20-25 minutes or until muffins are deep golden brown. Remove from oven. Cool in pan 5 minutes. Remove from pan. Serve warm.
Number Of Servings:
Number Of Servings:
12 muffins
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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