Submitted by Eileen Hundt 

These muffins are fun, tasty, and are meant to be served warm so that the biscuit pieces can be easily torn apart and eaten with your fingers! These little babies melt in your mouth and are deliciously sticky and gooey. While they are baking, the butter and sugar melts together creating a caramelly glaze. They are sweet and cinnamony and the glaze melts into all the cracks of the muffins. Be sure to give these a try, they are very addicting and so easy to make!

• 2 cans Pillsbury Buttermilk Biscuits
• 1 C. light brown sugar
• 2 tsp. cinnamon
• 1/2 C. (1 stick) butter, melted
   
• Glaze
• 1 C. powdered sugar
• 2 Tbsp. milk

Preheat oven to 350 degrees. Spray 2 muffin tins with non-stick cooking spray.Cut each biscuit into quarters. In a bowl, mix together the brown sugar and cinnamon. Melt the butter in a separate bowl. Working with one at a time, roll each biscuit quarter into butter, and then roll in the cinnamon and sugar mixture. Place 5-6 biscuit quarters into each muffin space in the tin. 

Bake 12-15 minutes. Cool for 5 minutes in the muffin tin. Remove and drizzle each muffin with the glaze.Perfect for a chilly fall morning breakfast!