Step 1

Preheat oven to 350 degrees. Spray 10 muffin wells in a muffin tin with non-stick cooking spray.

Step 2

Open the can of biscuits and separate cut each biscuit into 12 pieces.

Step 3

In a medium bowl, combine the sugar and cinnamon. Toss each biscuit piece in the sugar mixture to coat. Alternately, place the cinnamon and sugar in a zip top bag, add the biscuit pieces, and shake to coat.

Step 4

Place 9 pieces of biscuit in each of the 10 muffin wells.

Step 5

In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and whisk constantly until it just begins to boil. Do not overcook.

Step 6

Remove from the heat and drizzle the caramel mixture evenly over each muffin.

Step 7

Bake for 13-15 minutes or until the biscuits are golden and cooked through.

Step 8

Let biscuits cool in the pan for 5 minutes. Carefully remove the muffins from the pan to a cooling rack set over parchment paper.

Step 9

Add ¼ cup of powdered sugar to a measuring cup. Stir in the milk until well combined. Drizzle the glaze over each of the muffins.

Step 10

Serve immediately.