1/2 cup pecan halves or pieces, optional
16 ounces of reduced-fat extra-large refrigerated biscuit dough*
2 teaspoons ground cinnamon
2 cups light or dark brown sugar
1 stick (1/2 cup) reduced-fat butter or margarine, melted*
Heat oven to 375 degrees. Spray a 12-cup muffin tin with nonstick cooking spray.
Sprinkle the bottom of each muffin cup with some of the pecans, if desired, and
Remove biscuit dough from container and slice in half
horizontally. Slice each half into thirds. Place the melted butter or margarine
in a bowl.
Combine the cinnamon and sugar in a plastic bag and shake to
combine. Break up any clumps of brown sugar and shake again.
Dip four pieces of the biscuits into the butter, coating well. Add to the brown
sugar and shake until well coated.
Place the biscuit pieces in one of the pre-coated muffin cups
and continue with the remaining biscuit dough.
Sprinkle any remaining brown sugar mixture over the biscuit
dough and bake for 18 minutes, or until center of each muffin is done.
Makes 12 servings