Ingredients

½ can biscuit dough (about 8 oz./340 g)
2 tbsp (30 mL) butter
¼ cup (60 mL) granulated sugar
½ tsp (2 mL) ground cinnamon

4 oz. (125 g) cream cheese, softened
1 cup (250 mL) powdered sugar
½ tsp (2 mL) milk
½ tsp (2 mL) vanilla extract
Optional: Chopped nuts

Directions

Preheat the oven to 350°F (180°C).
Tear or cut the dough into 30 pieces. Roll each piece into a ball on a Silicone Mat and place in a medium bowl.
Microwave the butter in a small bowl until it’s melted, about 30 seconds. Pour the butter over the dough and gently toss with your hands to coat evenly. (Work quickly, so the butter doesn’t harden!)
Combine the sugar and cinnamon in the Mixing Bowl. Roll each ball in the mixture. Place 5 balls in each well of the Silicone Cupcake Pan and gently push them down.
Bake until golden brown and bubbly, 16–20 minutes.
Meanwhile, stir the frosting ingredients together in a medium bowl until smooth. Add the round tip to the Mini Decorator Bottle, then use the Silicone Scraper to transfer the frosting to the bottle.
When done, remove the pan from the oven and cool for 5 minutes. Remove the muffins from the pan and let them cool completely.
Pipe frosting over each muffin in a spiral pattern, starting at the edges and moving to the center. Top with nuts, if you’d like.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 330, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 30 mg, Sodium 400 mg, Carbohydrate 47 g, Fiber 1 g, Sugars 31 g (includes 31 g added sugar), Protein 3 g