Ree Drummond’s Cinnamon Sugar English Muffins are an ‘Absolute Masterpiece’
The Pioneer Woman made a sweet (and quick) breakfast. Here’s how to make Ree Drummond’s cinnamon sugar English muffins.
Ree Drummond’s cinnamon sugar English muffins
Drummond says this recipe is “sweet and savory.” She says this recipe is like cinnamon sugar English muffins but “stepped up a bit.” Drummond says there’s a lot going on with these muffins. “Truth be told, they’re like cinnamon sugar apple peanut butter English muffins with bacon,” Drummond adds.
Preparing the cinnamon sugar English muffins
Drummond starts by making a cinnamon, sugar, vanilla, and butter mixture in a bowl. She says this is the best combination whether you’re making English muffins or cinnamon toast. Drummond mashes the mixture with a fork. She uses whole wheat English muffins for this recipe. “I’m all about making healthy choices,” jokes Drummond. She spreads a generous amount of the cinnamon, sugar, and butter mixture on the muffin. Drummond says you can also use Texas toast, regular toast, or even bagels for this recipe.
“I learned through the years you can turn just about anything into cinnamon toast,” says Drummond. “But I love kind of the craggy texture of English muffins.” Drummond says you don’t have to use all the spread, but she tries to use all of it.
Putting the finishing touches on the cinnamon sugar English muffins
Drummond places the muffins in the oven for 10 minutes at 350 degrees. After that, she turns on the broiler and broils the muffins for two minutes so that they become caramelized.
Drummond assures her daughter, Paige, that these muffins will exceed her expectations. “I’m going to turn them into an absolute masterpiece,” says Drummond. “The likes of which you have never even dreamed about.”
For the next step, Drummond places sliced apples on top of the cinnamon muffin. Then she drizzles hot peanut butter on top of the apples and finishes it off with bacon.
Ree Drummond’s cinnamon rolls
If you’re not in the mood for an English muffin, try Drummond’s cinnamon rolls. These were a favorite in Drummond’s family when she was a child.
“Growing up, my mom always made these for her good friends at Christmastime, and you could literally hear the primal groans of pure joy rising from the rooftops of our town,” says Drummond in The Pioneer Woman blog. “I’ve carried on the tradition through the years and have won friends and influenced people just by delivering these rolls for Christmas brunch or Christmas dessert. They really are that good.”
Drummond says one thing she loves about this recipe is the frosting. She advises home cooks to “drown” the rolls in frosting. However, she warns this recipe is not low in calories.
“The best part is the maple frosting,” says Drummond. “Don’t be afraid to drown them puppies. Be sure to get frosting around the perimeter of the baking pan, too, so the icing will coat the outside of the rolls. These are not non-caloric. Did I mention that? The frosting will settle in and become one with the cinnamon rolls. And you’ll be another step closer to being the most popular person in town.”
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