SaveIngredients
Method
Heat the oven to 375°F and grease a 12-cup muffin tin well.
Melt the butter and brown sugar together in the microwave and stir until smooth. Spoon a little into the bottom of each muffin cup.
Mix the sugar and cinnamon in a bowl. Cut each biscuit into 6 pieces and toss them in the cinnamon sugar until coated.
Pile 4 pieces into each cup and drizzle over the rest of the brown sugar butter.
Bake until puffed, golden and bubbling at the edges.
Let sit for a minute, then turn out onto a plate so the sticky sauce runs over the top. Serve warm.
Tips
- Turn them out while they are hot, or the caramel sets and glues them to the tin.
- Drizzle with a quick glaze of powdered sugar and milk for a cinnamon-roll finish.
- Tuck a few chopped pecans into each cup for crunch.
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