CINNAMON CRUNCH COBBLESTONE MUFFINS

Cinnamon Crunch Cobblestone Muffins image

Provided by Bryson Hatfield

Time 40m

Number Of Ingredients 6

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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.