A yummy, indulgent breakfast treat! Super simple too!
My usual PW disclaimer: This is not my recipe. It belongs to The Pioneer Woman who pretty much ranks right up there as one of my all-time idols. She’s funny, she’s a great cook, a fantastic photographer, and a rancher. It doesn’t get much better than that. Visit her site if you get a chance. Her recipes are fabulous with wonderful pictures and her stories will make you laugh out loud.
You should absolutely look up the original recipe since hers is so much more detailed than mine with many more (and better) pictures. The only pictures we remembered to take before we dove in were on our phone. They’re not half bad though!
Refrigerated biscuit dough (I bought two, 5-biscuit cans of Pillsbury Grands and that was way too much dough for 12 muffins.)
1 can Sweetened Condensed Milk
Preheat oven to 375 degrees.
Place about 1/2 teaspoon cold butter into each of 12 muffin tins. Add about a teaspoon of sugar to each tin. Add a sprinkle of cinnamon (maybe 1/8 or 1/16 teaspoon for those of you who like to measure).
Cut your biscuit dough into small bites the size of walnuts. If you are using Grand-sized biscuits, this is 6-8 pieces per biscuit. Add three pieces to each muffin tin. (Resist the urge to add more. They will rise. I made this mistake!)
Add another round of sugar and cinnamon, maybe a bit less than you added the first time through. Top with another half-pat of butter.
Bake in the preheated 375-degree oven for about 15-20 minutes.
Remove from oven and immediately drizzle with sweetened condensed milk. Allow to set for a bit (< 5 minutes) then scoop out and enjoy!
- Remember, The Pioneer Woman’s blog about this recipe has many (much better!) pictures and humorous instructions.
- I used fat-free Sweetened Condensed Milk and never knew the difference!
- You can also use leftover bread dough, or store-bought frozen bread dough (which you have previously thawed). The only difference is that you should allow it to rise a bit in the muffin tins prior to baking.
- A print-friendly version of this recipe appears here.