Best 8 Cinnamon Sugar 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.

EASY CINNAMON PUFF

Steps:

• Preheat oven to 350 degrees.
• Butter and lightly flour 8-inch square ovenproof glass baking dish.
• Using electric mixer, cream 2 tablespoons butter in large bowl until smooth, 2 to 3 minutes.
• Add sugar and vanilla.
• Continue beating until light, 4 to 5 minutes.
• Sift together flour, baking powder and salt.
• Add to butter mixture in 2 batches alternately with milk, blending well after each addition.
• Spoon batter into prepared pan.
• Brush top with melted butter.
• Sprinkle with brown sugar and cinnamon.
• Bake until golden brown and puff and knife inserted in center comes out clean, 20- 25 minutes.
• Serve warm and with love.

CINNAMON-SUGAR PALMIERS

Steps:

• Preheat oven to 375 degrees. In a small bowl, combine sugar and cinnamon. Sprinkle a work surface with 1/2 cup cinnamon-sugar mixture on it and roll out puff pastry into two 9-by-11-inch rectangles. Sprinkle each rectangle with 3 tablespoons cinnamon-sugar mixture and gently roll over dough to adhere.
• Working with 1 rectangle at a time and starting from a long edge, quickly but gently fold dough toward center 3 times in 1-inch increments. Gently flip over dough and repeat with other long edge (once baked, cookies will look like an S-shape). Wrap dough in plastic and freeze until very firm but not frozen, 20 minutes.
• Cut dough crosswise into 1/2-inch-thick slices. Dip both sides of each slice in remaining cinnamon-sugar mixture. In batches, place cookies, 2 inches apart, on a parchment-lined rimmed baking sheet. Bake until deep golden on underside, 12 minutes. Carefully flip each cookie with a metal spatula and bake until crisp, about 5 minutes. Transfer cookies to a wire rack set in a rimmed baking sheet and let cool completely. With a fork, drizzle cookies with chocolate and let sit until chocolate is set, about 30 minutes.

3-INGREDIENT CINNAMON-SUGAR TWISTS

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment. Mix sugar, cinnamon, and salt on a large plate. Fill a small bowl or glass with cold water.
• Roll out pastry between 2 sheets of parchment until short side is 10" long and dough is about 1/8" thick. Freeze dough 5 minutes. Using a pizza cutter or sharp knife, cut dough crosswise into 1" strips. Transfer half of strips to refrigerator. Working one at a time, brush strip lightly with water (or use your fingertips), then immediately transfer to sugar mixture and turn to coat.
• Starting from the middle, use both hands to twist dough to the ends. Transfer to prepared sheet, arranging twists vertically. Repeat with remaining dough. Freeze 10 minutes.
• Bake twists, rotating sheets front to back and top to bottom halfway through, until golden brown and beginning to caramelize, 18-20 minutes. Using tongs, immediately lift twists from parchment and let cool with 1 end on rim of baking sheet (work carefully, sugar coating will be very hot).

FRENCH BREAKFAST PUFFS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.
• In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
• Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.

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.

SUGARED PUFFS

Steps:

• Preheat the oven to 400 degrees. Liberally grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations, with softened butter.
• For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and whiz for a few seconds.
• Add the flour and whiz for 5 to 8 seconds, just until smooth.
• Divide the batter among 9 greased molds, filling each 1/2 to 2/3 full.
• Bake for 35 minutes, until the puffs are deep brown.
• Remove from the oven, wait a few minutes until cool enough to handle, then remove the puffs from the pans. You may need a small knife to help pry them out.
• Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each puff all over with melted butter, then dredge in sugar and cinnamon mixture to coat completely. Let cool on a baking rack.

CINNAMON-SUGAR MINI MUFFINS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in milk. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 350° for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Dip muffins in melted butter, then roll in cinnamon-sugar. Serve warm.