is a good way to get more creamery butter on each bite.
ING Pillsbury French Bread dough (or use Pillsbury Grands Biscuits) 1/2 stick butter cup sugar 2 tsp cinnamon 1/2 tsp nutmeg
PREP (a) brown butter on med-low 5 min (turns light caramel color; smells slightly nutty; set aside to cool.
(b) combine sugar, cinnamon, and nutmeg.
(c) Cut or scissor dough into 32 slices. Flatten and place on parchment or wax paper.
METHOD brush each slice w/ brown butter. Then sprinkle w/ sugar mixture. (ALL of the cinnamon sugar!) Stack the dough slice on top of each other. (some stacks will have five some will have six slices.) Slice stacks down the middle. Place two sliced stacks, side by side, cut side down into greased muffin tin. Repeat to make six muffins.
CHEF NOTE put the muffin tin on a larger, rimmed baking sheet to catch butter/sugar overflow.
BAKE golden 350 deg 20-25 min......cool 10 min in pan. Gently remove.
SERVE w/ tubs of creamery butter.