Apple Butter Cinnamon Muffins

Some of the best fall baking starts with a few good pantry staples. Our Apple Butter Cinnamon Muffins bring together The Old Mill Biscuit Mix, our old-fashioned Apple Butter, and plenty of cinnamon sugar. Rolled into sweet swirls, baked until golden, and topped with brown sugar-vanilla frosting, they're a wonderful addition to the breakfast table or a treat to share with family and friends over a fresh pot of coffee.

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Apple Butter Cinnamon Muffins

Yield: Approximately 10–12

Ingredients

Biscuit Dough

• 3 cups The Old Mill Biscuit Mix
• ¼ cup packed light brown sugar
• ¼ cup (½ stick) butter, melted and slightly cooled
• 1 cup full-fat sour cream
• ¼ cup whole milk
• All-purpose flour, as needed for rolling

Apple Butter Filling

• ¾ cup The Old Mill Apple Butter

Cinnamon-Sugar Coating

• 2–3 tablespoons butter, melted
• ½ cup granulated sugar
• 1 tablespoon ground cinnamon

Brown Sugar-Vanilla Frosting

• 1 cup powdered sugar
• 1 tablespoon light brown sugar
• ½ teaspoon vanilla extract
• Pinch of salt
• 2–3 tablespoons heavy cream, or enough to make a thick but spoonable frosting

Instructions

1. Prepare the pan. Preheat oven to 375°F. Line 10–12 cups of a standard muffin pan with paper liners.
2. Make the cinnamon sugar. Combine the granulated sugar and cinnamon in a small bowl and set aside.
3. Make the biscuit dough. Place the biscuit mix and brown sugar in a large bowl and stir to combine. Add the melted butter, sour cream, and whole milk. Stir just until a soft dough forms. Do not overmix. The dough should be soft and slightly sticky. Avoid adding additional flour to the dough unless it is too wet to handle.
4. Roll the dough. Place a large sheet of parchment paper on the work surface and dust it generously but lightly with all-purpose flour. Turn the dough onto the parchment and lightly flour the top. Cover with a second sheet of parchment. Using a rolling pin, gently roll the dough between the parchment into a large rectangle of even thickness. Remove the top sheet of parchment.
5. Add the apple butter. Spread the apple butter evenly over the left half of the dough, leaving approximately a ½-inch border around the edges.
6. Fold the dough. Using the bottom sheet of parchment to help lift the dough, fold the right half over the left half, enclosing the apple butter. Gently press the folded dough to seal the layers. If needed, cover with parchment and very lightly roll the surface just enough to even the thickness and help the layers adhere. Do not press hard enough to force the apple butter from the edges.
7. Add the first cinnamon-sugar layer. Brush the exposed surface lightly with melted butter. Sprinkle generously with half of the cinnamon-sugar mixture.
8. Flip and coat the other side. Place a clean sheet of parchment over the cinnamon-sugar-coated dough. Holding the parchment securely against the dough, gently flip the entire rectangle over. Peel away the parchment now covering the top. Brush this side lightly with melted butter and sprinkle generously with the remaining cinnamon sugar.
9. Cut and roll. Cut the dough into strips approximately 1¼ to 1½ inches wide. Working with one strip at a time, gently roll each into a loose pinwheel. Do not roll tightly; leave enough room for the biscuit dough to rise and expand.
10. Fill the muffin pan. Place each pinwheel, spiral side up, into a lined muffin cup. Adjust the coil gently if necessary so it sits upright.
11. Bake. Bake at 375°F for approximately 18–24 minutes, beginning to check around 18 minutes. The biscuits should be well risen and golden brown, and the dough in the center of the spiral should be baked through.
12. Make the frosting. While the biscuits bake, whisk together the powdered sugar, brown sugar, vanilla, salt, and 2 tablespoons heavy cream. Add additional cream a little at a time until the frosting is thick but spoonable.
13. Finish the biscuits. Let the biscuits cool in the pan for about 5–10 minutes. Spoon the frosting over the biscuits while they are still warm, allowing some to settle into the ridges and cinnamon-sugar layers. Serve warm or at room temperature.