If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Who remembers Cinnamon Toast Crunch? Who remembers doughnut holes? What lucky few have had the opportunity to eat a hybrid of the two? Not I! Until now, that is: Thanks to these Cinnamon Sugar Breakfast Puffs, my wildest breakfast dreams are all coming true.
The recipe comes to the site from community member, fiveandspice, who over the years has contributed upwards of 250 recipes to our site. Is this her best one ever? Perhaps. And like any good recipe, it comes with a backstory. Here’s where she first tasted these sugary and spicy doughnut holes:
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.
Because our community loves the recipe so much (it has more than 7,000 saves on our site!), we went ahead and turned it into a recipe video. They’re actually a whole lot simpler to make then you might expect. One community member recommends freezing the extra puffs before dressing them. That way you can break out the leftovers in a week or two, reheat them in a 350ºF oven for a few minutes and then dip and sugar them. Not a bad idea.
Have you tried the breakfast puffs? If so, let us know how they were in the comments.