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Have you ever found yourself wanting a snickerdoodle?  And not just any snickerdoodle, but your very own, single serving, ‘I don’t have to share with anyone’ Snickerdoodle?  Well, if you answered yes..do I have a special treat for you!  And even if you answered no, I still have a special treat for you..lol!  🙂

 

I’ve made a glorious, sweet and sticky, succulent batch of small Snickerdoodles, that have tons of hiding spots for lots of buttery, sweet cinnamony goodness!  I’m talking about mini muffins of pull apart snickerdoodles, that will have you saying aww..even before Oooh and Ahhh!

 

Warm, layers of fluffy dough are literally glued together by ooey gooey, melty scoops of snickerdoodle satisfaction, only to be drenched in cascades of flowing caramel.  …breathe!

You can pull them, bite them, or simply pop them in your mouth, but whatever you do, just make sure you do!

 

What you’ll need:

1 Pillsbury French Bread

1/4 cup butter..melted

1/2 cup sugar

1 tsp. cinnamon

1/2 cup caramel sauce/topping

Directions:

Preheat oven to 350 degrees and spray a muffin tin with cooking spray.

Brush the melted butter all over the inside of the muffin tin, with some of the melted butter~  reserve the rest of the butter!

Open the bread dough and place on a cutting board. Using a sharp knife, divide the dough with a small slit in the middle. The divide each section again in the middle. Repeat until you have 31 shallow slices. Using a very sharp serrated knife, slice the dough into discs using those  slices as guides.

Place all the slices on a large sheet of wax or parchment paper and flatten with a rolling pin.

Brush each disc of dough with the melted butter…


Sprinkle cinnamon sugar mixture over all of the bread dough.

Stack 5-6 pieces of dough on top of each other.

Slice each stack in half and place both sections cut side down in a muffin tin.

Add a little caramel to the bottom of the tin…

…and top them with some of the caramel and cinnamon as well before baking if you’d like.

Place muffin tin onto a large rimmed cookie sheet to catch any sugar or butter overflow.

Bake for 20-25 minutes or until golden brown.

Allow muffins to cool for ten minutes in the pan and then enjoy!

Drizzle them with some more caramel, just so you’re sure there’s enough…

Serve them up nice and warm!

An extra sprinkling of cinnamon sugar wouldn’t hurt, then grab some milk, and dig IN!  ~Enjoy!  🙂

 

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