from Stephanie's Kitchen
2 tubes of biscuit dough (Pillsbury or other) (20 biscuits in total) (see note below)
1/2 cup sugar
1 teaspoon cinnamon
6 tablespoons butter
1/3 cup brown sugar
1. Spray a jumbo muffin tin with non-stick spray. Preheat oven to 350℉. Cut each biscuit into 4ths. So in total you should have 80 little pieces of dough.
2. In a bowl, combine the sugar and cinnamon. Dip each piece of dough into the cinnamon-sugar mixture until totally covered. Divide evenly between the 6 cups. (about 13-14 in each cup)
3. In a saucepan boil the butter and brown sugar. Spoon about a tablespoon of the brown sugar-butter mixture over each muffin cup.
4. Bake for about 20-25 minutes or until baked through. Best when hot out of the oven.
5. Makes 6 jumbo muffins.
Note: I made these using left over dough from making scones. It took about ¼ of the recipe. Click here for scone dough recipe. After letting the dough rest for the 10-20 minutes, I rolled it out for scones. I cut the dough in smaller squares then dipped the squares in cinnamon-sugar and divided between the muffin cups. I let them raise for about 30 minutes. Then I poured on the brown sugar-butter mixture over them and baked.