Cinnamon Muffins

Three ingredients and 30 minutes is all it takes for these pull-apart cinnamon sugar muffins. They’re monkey bread in miniature: quartered refrigerator biscuit dough rolled in cinnamon sugar, packed into a muffin tin, and drizzled with melted butter before baking.

Each biscuit quarter puffs up in the oven and fuses with its neighbors, creating clusters of soft, sugary dough balls with crispy, caramelized edges where the butter and sugar meet the hot tin. The inside stays pillowy while the outside gets that sticky-sweet crunch.

Serve these warm. Straight from the oven is when the sugar coating is still slightly molten and the dough is at its softest. They firm up as they cool and lose some of that gooey magic.

Pro Tips

• Quarter the biscuits evenly. Uniform pieces bake at the same rate. Uneven chunks leave you with raw centers next to overdone edges.
• Don’t skip the butter drizzle. It’s not just for flavor. The melted butter helps the cinnamon sugar caramelize and creates that sticky, pull-apart texture.
• Grease the tin well. The sugar caramelizes and sticks hard. A generous coating of cooking spray or butter makes cleanup possible.

Variations

• Add pecans and raisins: Toss a few chopped pecans and raisins into each muffin cup before baking for a stickier, more textured bite.
• Cream cheese glaze: Drizzle a quick cream cheese icing (cream cheese, powdered sugar, splash of milk) over the warm muffins for a cinnamon roll vibe.