Cinnamon Sugar Breakfast Puffs

By • November 19, 2011 • 265 Comments



Author Notes: This is a recipe I got from my childhood best friend, college roommate, and partner in all things related to having tea parties, binging on whipped cream and scones, building snow forts, trying to find the source of creeks, spiking hot chocolate, climbing mountains, and other adventures of all sorts. I think she got it from her godmother, who is the ultimate hostess (she has one of those giant houses with stone lions out front, which basically means you're required to be a good hostess).
My friend had these at a brunch hosted by her godmother, and became unbelievably obsessed with them. She was generous enough to share the recipe with me too. I made some little tweaks and changes because I can't help it, like spicing them up, and using browned butter (because butter should almost always be browned in these types of cases). They're kind of a hybrid of spice cake, muffins, and cinnamon sugar donut holes...so what's not to love?! Plus they're remarkably quick and easy. And, I must admit, I take odd enjoyment in eating anything called a puff.
fiveandspice

Food52 Review: These puffs are like the best doughnut holes you've ever eaten. Cakey and light, with crisp edges and a crunchy blanket of cinnamon sugar, they're gently spiced, with a murmur of orange zest in the background. Brown butter gives them an especially rich, nutty flavor. Don't skip the quick dip in melted butter before you roll them in the sugar -- and make sure to enjoy these while they're still warm! - A&MA&M

Makes 12

The Breakfast Puffs

  • 1/3 cup unsalted butter
  • 1/2 cup sugar
  • 1 large egg, at room temperature
  • 1 1/2 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1 pinch ground cloves
  • 1 pinch ground ginger
  • 1 teaspoon orange zest
  • 1/2 cup whole milk, at room temperature

Cinnamon-sugar coating

  • 6 tablespoons butter, melted
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  1. 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.
  2. Preheat your oven to 350F. Grease and lightly flour a 12 cup muffin tin.
  3. Add the sugar and egg to the cooled butter. Beat with an electric mixer until all creamed together.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Jump to Comments (265)

Comments (265) Questions (9)

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27 days ago justrunmad

Would it be possible to make these without the spices and use vanilla instead? I read another comment about there being baking soda and baking powder in the ingredients. I only see baking powder.......was the baking soda left out of the original recipe? Thanks!

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about 1 month ago mercer

Made these this morning. The only change I made was to use sour cream in place of the milk. Delicious!

Stringio

about 1 month ago Kiel Man

Nice good job..I want also share my Philippines Food Recipes blog. http://philippinesfoodrecipes... this blog helps you how to prepare best filipino foods in easy way with no hassle. If you have suggestion or if want to know the recipe of specific filipino foods you want to prepare just let me know i will post it. I'm glad to help you. thank you.

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3 months ago Coco

What sort of consistency should the batter have? I've made this twice and love the taste, but the puffs seemed very dense. When spooned into the muffin pan, the batter's so thick that it does not level.

Stringio

3 months ago Jenna McGrath

Made these this morning in a mini muffin pan to serve up to the family and they turned our wonderfully! Decreased cooking time a little but they were perfectly sized for the kiddo and yummy!

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4 months ago joewho112

Could you make the dough a day ahead of time and bake them in the morning?

Sausage2

4 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

You know, I've never tried it. But, I've been reading a number of muffin recipes lately that call for resting the batter overnight in the fridge, so it might work. If you try it, let us know how it goes!

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4 months ago Delete my account

It worked

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4 months ago joewho112

It worked

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6 months ago Kgiersch

Good, but much denser than I expected. Maybe needs an extra egg?

Tad_and_amanda_in_the_kitchen

6 months ago Amanda Hesser

Amanda is a co-founder of Food52.

They shouldn't be dense -- there's baking powder and baking soda in addition to an egg, so I'm not sure another egg is needed. Maybe cut back on the flour by 1/4 cup?

New_glarus

6 months ago AGIRLANDAPIG

I've never made doughnuts before but I've always wanted to. I'll give these a try!

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6 months ago Keikalani

Scrumptious. I thought this was a fairly simple recipe. They were a bit larger than I would have liked and a bit heavier than donuts and the orange zest was okay, just a little bitter. My family enjoyed them and I would definitely make them again!

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7 months ago Lizziemac69

I have commented on this recipe before, but here in snowy Atlanta this morning, these were, once again, a HUGE hit. I have learned to prepare them partially in advance. I brown the butter the night before, and mix up the dry ingredients and set them aside. That way, when you're ready to bake them, they come together a little quicker than they would if you have to wait on the butter to cool down after browning! Definitely a TOP FIVE recipe in my book for 2013/2014!

Sausage2

7 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Aw, thanks!

Port_online

7 months ago SunBunny

I am so going to try these! Just for the sheer fact you don't have to heat a vat of oil up for frying them in.

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7 months ago naturdiva

I baked these today, I'm trying to replicate the cinnamon puffs from Ladurée. these came pretty close. but I think they use concentrated cinnamon chunks? I modified the recipe, it only had almond milk(unsweetened ) earth balance "butter" instead of whole milk & unsalted butter. .i grated fresh nutmeg, allspice & cloves were also ground freshly. they were pretty awesome ! very tasty despite the changes , I'm certain they modifications saved some calories & arterial congestion , I'll definitely bake them again, my husband gave a thumbs up!!

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7 months ago Linda Johnson

I dunno... I was so excited about this recupe.. But didsppointed after I baked them.

Sausage2

7 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Sorry they weren't everything you hoped for! We all have individual tastes so there really is no way of knowing for absolute certain whether you'll like a recipe as much as others do, eh?

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7 months ago Virgil Richardson

Any thoughts on whether or not this recipe would work well with a gluten free flour?

Sausage2

7 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I imagine they would. You might need to decrease the liquid very slightly. I find that gf all-purpose mixes tend not to absorb quite as much moisture as regular ap flour.

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7 months ago celtkath

Wow! When I taught in a very rural community I used to bake these in my wood oven to take to my 89 year old Gramma who lived in a hotel in downtown Los Angeles. I used about 1/4 t freshly grated nutmeg and about 1/4 y freshly grated ginger root, 1 1/2 C Whole Wheat pastry flour. No other flour or spices except the zest

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7 months ago celtkath

They were fantastic. She'd take home four for the week. I always used Saigon cinnamon for the sugar topping. Thank you for the memories and replacing the long lost recipe. I'm baking these in my city oven in the morning. Think I'll try T. Kelleher's overnight method. Supposed to read 1/4 t ginger.

Sausage2

7 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

So. Cool.

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8 months ago JudyFoodie

Made these over the holidays, delicious. Look forward to trying them again and varying the flavors. Less lemon, more vanilla and cinnamon, etc.

Sausage2

7 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yes, I think there's a ton of room to play with flavor variations!

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8 months ago Erin

Delicious and the description is right on- "the best doughnut hole you've ever eaten." Note- do NOT skip the orange zest and add some vanilla bean to the cinn/sugar mix.

Sausage2

7 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

:)

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8 months ago Ryan

Make these this morning and they were a bit gritty. I admit to being a terrible baker (following directions isn't my strong suit), but feel a bit more milk may remedy the problem. My boys did love them!

Sausage2

7 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Hmm, I have no idea how they would have gotten gritty. Hopefully it will go better if you try again!

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9 months ago Lizziemac69

This is a fabulous recipe. I have made it now three times and each time my family goes nuts! It's a little bit labor intensive for a brunch/breakfast dish, and I wonder if it would work to brown the butter the day before and then put it back in the fridge and proceed from that point in the recipe on the day of baking. Varying the spices is nice. And they are lovely re-heated for several days beyond baking!

Tad_and_amanda_in_the_kitchen

9 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Doing the butter ahead of time should work -- you'll just need to melt it without heating it much in the morning. You could also mix together the dry ingredients the night before. Thanks for your comment!

Sausage2

9 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I agree with Amanda.

Tad_and_amanda_in_the_kitchen

9 months ago Amanda Hesser

Amanda is a co-founder of Food52.

I realized after I posted my note that I made it sound as if it were my recipe -- sorry about that, fiveandspice! Was just trying to help!

Sausage2

9 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh of course, that's what I assumed! :) I'm glad you jumped in.

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9 months ago Marji

if you use cake flour instead of all-purpose they will be lighter and fluffier....puffs!!

Sausage2

9 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Good idea!