Cinnamon Crunch Cobblestone Muffins

Bryson Hatfield


These little balls of joy can be prepared in no time for a wonderful breakfast treat or afternoon pick-me-up.

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15 Min


25 Min


1/4 c
pecan halves, chopped
2/3 c
1 Tbsp
2 pkg
refrigerated dinner rolls (11.3 ounces each)
1/3 c
butter or margarine, melted
1 Tbsp
all-purpose flour

Directions Step-By-Step

Preheat oven to 375 degrees. Chop pecans using food processor. Combine pecans, sugar and cinnamon; mix well.
Separate rolls; cut each roll into six pieces using pizza cutter. Place half the dough pieces and 2 tablespoons of the butter in bowl; toss gently to coat. Sprinkle with 1/4 cup of the sugar mixture; toss to coat. Divide dough pieces evenly among six muffin cups in muffin pan. Repeat with remaining dough, 2 tablespoons of butter and 1/4 cup of the sugar mixture; divide evenly to fill remaining muffin cups.
Add flour to remaining sugar mixture in bowl; add remaining butter and mix until crumbly. Using a small spoon, place a small amount on crumb topping over each muffin.
Bake 20-25 minutes, or until muffins are deep golden brown. Remove from oven. Cool in pan 5 minutes. Remove from pan. Serve warm. Makes 12 muffins.

About this Recipe