Ree Drummond’s Cinnamon Sugar English Muffins are an ‘Absolute Masterpiece’

The pioneer prepared a sweet (and quick) breakfast. Here’s how to make Ree Drummond’s Sugar Cinnamon English Muffins.

Ree Drummond’s Cinnamon Sugar English Muffins

Ree Drummond | Tyler Essary/NBC/NBCU Photo Bank via Getty Images

Drummond says this recipe is “sweet and salty.” She says this recipe looks like English muffins with cinnamon sugar, but “upped it a bit.” Drummond says there’s a lot going on with these muffins. “Actually, they look like English muffins with cinnamon, sugar, apples, peanut butter and bacon,” adds Drummond.

Preparation of cinnamon sugar English muffins

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Drummond starts by preparing a mixture of cinnamon, sugar, vanilla and butter in a bowl. She says it’s 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’ve learned over the years that you can turn just about anything into cinnamon toast,” says Drummond. “But I like the kind of steep texture of English muffins.” Drummond says you don’t have to use all of the spread, but she tries to use all of it.

Putting the finishing touches on English muffins with sugar and cinnamon

Drummond places the muffins in the oven for 10 minutes at 350 degrees. After that, she turns on the grill and toasts the muffins for two minutes so they become caramelized.

Drummond assures his daughter, Paige, that these muffins will exceed her expectations. “I’m going to make this an absolute masterpiece,” says Drummond. “Tastes you never even dreamed of.”

For the next step, Drummond places sliced ​​apples on the cinnamon muffin. Then she drizzles hot peanut butter over the apples and finishes with bacon.

Ree Drummond’s Cinnamon Rolls

If you’re not in the mood for an English muffin, try Drummond’s cinnamon rolls. It was a favorite in Drummond’s family when she was a child.

“Growing up, my mom always made it for her good friends at Christmas, and you could literally hear the primal moans of pure joy rising from the rooftops of our town,” Drummond says in The blog of the pioneer woman. “I’ve carried on the tradition over the years and won friends and influenced people just by delivering these buns for Christmas brunch or Christmas dessert. They’re really good.”

Drummond says one thing she loves about this recipe is the frosting. She advises home cooks to “drown” the buns in the icing. However, she warns that this recipe is not low in calories.

“The best part is the maple frosting,” says Drummond. “Don’t be afraid to drown these puppies. Also, be sure to get frosting around the perimeter of the baking dish, so the frosting coats the outside of the rolls. These are not non-caloric. Did I mention that? The frosting will settle and blend in with the cinnamon rolls. And you’ll be one step closer to being the most popular person in town.

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