Best Cinnamon Puffs Recipes

CINNAMON SWEET PUFFS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
• Combine sugar and cinnamon in a bowl. Separate biscuits. Place a marshmallow in the center of each biscuit and wrap biscuit dough around marshmallow. Press dough to seal marshmallow completely. Roll dough ball in melted butter, then roll in cinnamon-sugar mixture. Arrange each dough ball in the prepared muffin cups.
• Bake in the preheated oven until golden brown, about 15 minutes.

CINNAMON BUTTER PUFFS

Steps:

• Set oven to 350 degrees F.
• In a small bowl combine 1/2 cup sugar with 1 teaspoon cinnamon; set aside.
• Place 1/2 cup melted butter in another bowl; set aside.
• Grease 10 regular-size muffin cups.
• In a medium bowl, beat shortening, sugar, egg and vanilla until smooth.
• Sift flour, baking powder, salt and nutmeg.
• Add flour mixture to the shortening mixture (stir in a little at a time).
• Pour in the milk; beat until blended and smooth.
• Fill tins 2/3 full.
• Bake for 20-25 minutes or until lightly golden.
• As soon as they are done, dip them one by one firstly into the melted butter, then roll them in the cinnamon-sugar mixture.

CINNAMON SUGAR PUFFS

Steps:

• Cream 1/4 cup butter and 1/2 cu p suagr till light and fluffy; beat in egg and lemon peel.
• Sift together dry ingredients; add to creamed mixture alternately with milk.
• Fill 2-inch muffin pan 2/3 full.
• Bake at 375 F for 15 minutes.
• While hot, dip muffins in melted butter then roll in sugar and cinnamon mixture.

CINNAMON MARSHMALLOW PUFFS

Steps:

• 1. Preheat oven 375. Grease or spray 8 cup muffin tin Melt butter and put in a small bowl Mix Cinnamon and sugar in a small bowl (save 1 - 2 tbsp to sprinkle on )puffs after the glazing has been drizzled on the puffs).
• 2. Open Crescent rolls, separate into 8 pieces. Dip a marshmallow in melted butter.
• 3. Then roll the marshmallow in cinnamon sugar. Be sure to get well coated with cinnamon sugar.
• 4. Place marshmallow on one crescent triangle and cover the marshmallow with the crescent dough. Be sure to pinch and seal so there are no holes or gaps. Place the marshmallow puff in the muffin tin. Repeat this step for the remaining marshmallows.
• 5. Bake the marshmallow puffs for 15 to 20 minutes until dough is golden brown. Depending on your oven, 15 to 20 minutes.
• 6. GLAZE/ICING: Mix 1 Tbsp melted butter, milk, vanilla or almond extract, powdered sugar. This should be a glazing consistency. If it's too thick to drizzle then just add a bit more milk or if it's too runny add a bit more powdered sugar.
• 7. When marshmallow puffs are golden brown remove from the oven. While still hot carefully remove from the muffin tin onto a rack (you might want to have some wax paper under the rack since there will be some sticky melted marshmallow that will drip onto the counter). While the puffs are still hot and on the rack, drizzle the glaze on the puffs. Immediately sprinkle the remaining cinnamon sugar on the glaze. Let cool for at least 5 minutes before serving. You can easily make ahead of time. Reheat at a low heat (maybe 200 to 250 for a few minutes before serving). We have even frozen and thawed and reheated. This recipe can be easily be double or tripled.
• 8. I had to also post a picture of how these yummy rolls are so gooey on the inside.

MINI GERMAN PANCAKE PUFFS WITH CINNAMON APPLES

Steps:

• Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
• In medium bowl, stir milk, granulated sugar, vanilla and eggs with whisk until smooth. Add Bisquick mix and melted butter; stir until smooth. Pour 1/4 cup batter into each muffin cup. Bake 15 to 17 minutes or until puffy and golden on top.
• Meanwhile, in medium microwavable bowl, stir together apples, 6 tablespoons butter, the brown sugar and cinnamon. Microwave uncovered on High 3 to 5 minutes, stirring halfway through cooking time, until apples are soft. Cover to keep warm.
• Cool pancake puffs 1 minute; remove from pan. To serve, plate 2 puffs on each plate. Top with warm cinnamon apples and cereal.

CINNAMON PUFFY PUFFS

Steps:

• Preheat oven to 375°F.
• Take Pillsbury roll and cut in fourths.
• Place fourths of roll in 8x8-inch pan that is covered in foil.
• Spread melted butter or shortening over rolls.
• Make a mixture of brown sugar, sugar and cinnamon.
• Sprinkle mixture over fourths.
• Place in preheated oven for about 5-8 minutes till cinnamon is nice and black or a darker brown. Or whenever the fourths are crisp. (For more, get more rolls and double or even triple recipe).

APPLE CINNAMON PUFFS

Steps:

• In a bowl, combine 1 cup flour, yeast, sugar and salt. Mix well. Add warm water, oil and egg. Blend on low speed until moistened; beat 3 minutes on medium speed. By hand, gradually stir in remaining flour to make a soft dough. Stir in apples. Spoon into 12 well-greased muffin cups. Let rise in a warm place until doubled in size, about 30 minutes (do not cover). Bake at 375° for 20 minutes or until golden brown. For topping, combine sugar, cinnamon and nuts. Dip tops of warm puffs in melted butter, then sprinkle with sugar mixture. Serve warm.

CINNAMON BROWN BUTTER BREAKFAST PUFFS

Steps:

• Preheat oven to 350°F. Butter 12 standard size or 30 miniature muffin cups, or line cups with paper liners. Prepare coatings: In a small saucepan, melt 6 tablespoons butter over medium heat and continue to cook it, stirring frequently, until brown bits form on the bottom and it smells nutty and heavenly. Immediately remove from heat and set aside. In a small bowl, combine 2/3 cup sugar and cinnamon. Set aside as well. Prepare puffs: Whisk flour, baking powder, baking soda, salt and nutmeg together in a medium bowl and set aside. In the large bowl of an electric mixer, beat softened butter and sugar together until light and fluffy. Add egg and beat until combined. Mix in 1/3 of flour mixture, followed by 1/2 of buttermilk, repeating again and finishing with the flour mixture. Mix only until combined. Spoon into prepared muffin cups, filling only 3/4 of the way. (I filled mine higher and they ended up spilling over a bit and doming less than they are capable of.) Bake standard sized muffins for 20 to 25 minutes and miniature muffins for 12 to 14 minutes. When finished, muffins will feel springy to the touch and a tester inserted into the center will come out clean. Transfer them in their pan to a wire rack. As soon as you feel you're able to pick one up, take your first puff and roll the top and upper edges in the browned butter. Don't be afraid to pick up the browned butter solids at the bottom of the saucepan; they're the dreamiest part. Let Roll in cinnamon-sugar gently; I find if you roll too much, it starts clumping off. Transfer puff to wire rack to set and repeat with remaining puffs. Eat warm. For an even more indulgent, doughnut-like puff: Make an extra two tablespoons of the browned butter and roll the whole puff in it and the cinnamon sugar. (I usually have enough cinnamon sugar to fully roll the puffs.)

CINNAMON COFFEE PUFFS

Steps:

• In a bowl, cream butter and sugar; beat in egg and milk. Combine flour, baking powder, salt and nutmeg; stir into creamed mixture (batter will be stiff). Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until muffins test done. Meanwhile, melt butter and combine sugar and cinnamon. Remove muffins from oven; immediately dip tops in butter, then in cinnamon-sugar.

CINNAMON GHOST PUFFS

Steps:

• 1. Preheat oven to 375 and Separate crescent dough into eight triangles.
• 2. In a small bowl, combine sugar and cinnamon.
• 3. Dip each marshmallow in butter to coat.
• 4. Wrap in crescent dough. Place marshmallow on wider side of triangle, fold corners and roll. pinch ends of dough to make sure marshmallow is sealed nicely inside. *Make sure to pinch them well because the marshmallow will leak out!
• 5. Roll dough in sugar and cinnamon mixture
• 6. Bake for 10 - 14 minutes.

CINNAMON PUFFS

Steps:

• 1. Cook biscuits as directed on can.
• 2. Roll biscuits in melted butter.
• 3. Then roll biscuits in sugar and cinnamon that has been mixed together.

CINNAMON APPLE CREAM PUFFS

Steps:

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CINNAMON-ORANGE BREAKFAST PUFFS

Steps:

• Heat oven to 400°. Spray 12 small muffin cups, 1 3/4 x 1 inch, with cooking spray.
• Mix 1 tablespoon plus 1 teaspoon sugar, the orange juice, oil, almond extract and egg product in small bowl until well blended. Add flour, baking powder, 1/4 teaspoon cinnamon and the orange peel; stir just until moistened. Fill muffin cups 3/4 full.
• Bake 12 to 15 minutes or until light brown. Remove from pan; cool 5 minutes. Mix 3 tablespoons sugar and remaining 1/2 teaspoon cinnamon in small bowl. Brush each puff with butter; roll in sugar- cinnamon mixture.

CINNAMON SUGAR BREAKFAST PUFFS

Steps:

• In a heavy bottomed pan, heat the 1/3 cup butter, and cook over medium-high heat, stirring frequently, until browned and nutty smelling. Pour into a mixing bowl and allow to cool completely to room temperature.
• Preheat your oven to 350F. Grease and lightly flour a 12 cup muffin tin.
• Add the sugar and egg to the cooled butter. Beat with an electric mixer until all creamed together.
• In a separate little bowl, combine the flour, baking powder, salt, spices, and zest. Add the dry ingredients in increments to the butter-sugar mixture, alternating with the milk and beating well after each addition.
• Divide the batter evenly into the cups of the muffin tin. Pop into the oven and bake until golden brown and fragrant, about 20-25 minutes.
• While the puffs are puffing, put the melted butter in one shallow bowl and combine the sugar and cinnamon in another one. When the puffs come out of the oven, use a knife to gently pop them all out of the muffin tin.
• One by one, dip each puff in the melted butter - get it all over it - then roll it in the cinnamon sugar. Transfer it to some lovely, festive serving platter, and continue until you have rolled all of the puffs. Serve warm - they are by faaaaar the best when they are still warm - with coffee, and mimosas, and other goodies.

CINNAMON-ORANGE BREAKFAST PUFFS

Steps:

• 1. Heat oven to 400°. Spray 12 small muffin cups, 1 3/4 X 1 inch, with cooking spray.2. Mix 1 tablespoon plus 1 teaspoon sugar, the orange juice, oil, almond extract and egg product in small bowl until well blended. Add flour, baking powder, 1/4 teaspoon cinnamon and the orange peel stir just until moistened. Fill muffin cups 3/4 full.3. Bake 12 to 15 minutes or until light brown. Remove from pan cool 5 minutes. Mix 3 tablespoons sugar and remaining 1/2 teaspoon cinnamon in small bowl. Brush each puff with butter roll in sugar-cinnamon mixture. 1 Puff: Calories 55 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 0mg Sodium 55mg Carbohydrate 11g (Dietary Fiber 0g) Protein 1g o % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 2% Iron 2% o Diet Exchanges: 1 Fruit From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.