Cinnamonsugarpuffs 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 SUGAR POPOVERS

Steps:

• If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
• After you have combined eggs and milk in a large bowl, whisk together with vanilla until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
• Add flour, salt, and 1 tablespoon sugar to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
• Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
• Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
• Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
• Combine 1/4 cup sugar and cinnamon. Brush tops of baked popovers with melted butter, then coat in cinnamon sugar.
• Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.

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 CUPCAKES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Combine sugar and cinnamon; sprinkle 1/4 teaspoon over each cupcake. , Bake at 375° for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, cream the butter, vanilla and cinnamon. Gradually beat in confectioners' sugar. Add milk; beat until light and fluffy. Frost cupcakes; sprinkle with additional cinnamon.

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-SUGAR ROLLS

Steps:

• Trim store-bought pie dough into a rectangle. Spread with softened butter and sprinkle with a mixture of ground cinnamon and sugar. Roll into a log, then flatten slightly. Brush with beaten egg, sprinkle with more sugar and bake 15 to 20 minutes at 375 degrees. Cool, then slice into thin pieces.

CINNAMON-SUGAR RAGAMUFFINS

Steps:

• Preheat oven to 425°F. In a large bowl, whisk together flour, 1 tablespoon granulated sugar, salt, baking powder, and baking soda. Add butter; toss to evenly coat. Press mixture between your fingers to create flower-petal shapes.
• Slowly drizzle in buttermilk while stirring with a fork until dough begins to come together. Transfer to a lightly floured work surface; knead a few times to bring together. Roll into a 16-by-11-inch rectangle.
• In a small bowl, combine remaining 1/4 cup granulated sugar and cinnamon; sprinkle evenly over dough. Starting at one long end, roll dough into a tight log. Trim ends; cut into 12 equal pieces and place, cut-sides down, in a standard muffin tin. Freeze 15 minutes. Brush tops with more buttermilk and sprinkle with sanding sugar.
• Bake until puffed and golden, 15 to 20 minutes. Serve warm or at room temperature, with more butter, or store in an airtight container at room temperature up to 2 days.

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.

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.