- 15 cupcake liners
- 1 package of 8 count refrigerated biscuits
- 1/2 cup butter, melted
- 1/3 cup sugar
- 1 tablespoon cinnamon
- 2 cups powdered sugar
- 2-3 tablespoons milk (add more or less depending on how thick/thin you want your frosting to be)
Preheat your oven to 350 degrees F. Line your muffin tin with cupcake linersand get your ingredients ready by melting butter in a bowl and mixing together your cinnamon and sugar.
- Cut biscuit dough into small pieces.
Using a pair of sharp, clean kitchen scissors, cut each biscuit into 4-5 smaller pieces. You will have about 32-40 dough pieces total when you are finished.
- Roll each piece of dough in cinnamon and sugar.
Dip each piece of dough in butter; making sure to cover the entire surface. Then roll the buttered dough around in the cinnamon and sugar mixture until it is completely covered. Place the cinnamon-covered piece of dough in a cupcake liner.
- Repeat until all the dough is covered.
Continue to dip each piece of dough in butter and then roll around in the cinnamon and sugar mixture. Place 3-4 pieces of dough in each muffin tin well. When you are finished you will have about 10-15 muffins total.
- Bake at 350 degrees for 18-20 minutes.
Place the muffins in the preheated oven and bake for 18-20 minutes, or until the muffins start to turn golden. You don’t want to overbake them because then they will be hard and crunchy; but if you don’t bake them long enough you might have uncooked dough in the center. Keep an eye on them while they cook and once they start to turn golden on top, they should be finished.
- Remove from oven and drizzle with frosting.
Using oven mitts, remove muffins from oven. In a mixing bowl, combine powdered sugar and milk and beat together with a whisk. If you want your frosting to be a little thicker, add in more powdered sugar. Use a spoon to drizzle frosting over the top of each muffin. Because the muffins are so hot, the frosting will absorb into the muffins fairly quickly, so feel free to top with more frosting if desired.