Best Cinnamon Crunch Cobblestone Muffins Recipes

Cinnamon Crunch Cobblestone Muffins Recipe image

Provided by pamdabear3383

Number Of Ingredients 6

1/4 cup chopped pecans
2/3 cup sugar
1 tablespoon cinnamon
1/3 cup butter or margarine, melted
2 (11.3 ounce) packages refrigerated dinner rolls
1 tablespoon all-purpose flour

Steps:

1. Heat oven to 375 degrees F. Chop pecans. Combine pecans, sugar and cinnamon in a bowl; mix well. Microwave butter on HIGH for 30 seconds or until melted. 2. Separate rolls; cut each roll into 6 pieces. Place half of 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. Evenly divide dough pieces to fill 6 muffin cups in muffin pan. Repeat with remaining dough, 2 tablespoons of the butter and 1/4 cup of the sugar mixture; divide evenly to fill remaining muffin cups. 3. Add flour to remaining sugar mixture in batter bowl; add remaining melted butter and mix until crumbly. Using small scoop, place scant scoop of crumb topping over each muffin. 4. Bake 20-25 minutes or until muffins are deep golden brown. Remove from oven to cooling rack. Let stand 5 minutes. Remove from pan; serve warm. Yield: 12 servings or 24 sample servings Nutrients per serving: Calories 250, Total Fat 9 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 36 g, Protein 6 g, Sodium 50 mg, Fiber 2 g

Cinnamon Crunch Cobblestone Muffins image

Provided by Bryson Hatfield

Time 40m

Number Of Ingredients 6

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

Steps:

1. Preheat oven to 375 degrees. Chop pecans using food processor. Combine pecans, sugar and cinnamon; mix well.
2. 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.
3. 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.
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. Makes 12 muffins.