1Preheat oven to 350 degrees and spray a muffin tin with cooking spray.
2In a skillet brown the butter over medium-low heat for about 5 minutes. The butter will turn a caramel color and smell nutty. You need to watch it carefully because can quickly go from browned to burned. Set aside to cool.
3In a small bowl combine the sugar, cinnamon, and nutmeg. Set aside for later.
4Open 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 slits. Using a very sharp serrated knife, slice the dough into discs using the slits as guides. Place all the slices on a large sheet of wax or parchment paper and flatten with a rolling pin.
5Brush each disc of dough with the melted butter.
6Sprinkle cinnamon sugar mixture over all of the bread dough.
7Stack 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.
8Place muffin tin onto a large rimmed cookie sheet to catch any sugar or butter overflow.
9Bake for 20-25 minutes or until golden brown. Allow muffins to cool for ten minutes in the pan and then enjoy!
10Slightly adapted from http://www.wendyseewendydo.com/2012/03/cinnamon-sugar-pull-apart-muffins.html
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