Cinnamon Coffee Puffs Food

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 PUFFS

Steps:

• Beat 1/4 cup oil, 1/4 cup sugar, and egg in a large mixing bowl at medium speed with an electric mixer until blended.
• Combine flour and next 3 ingredients; add to sugar mixture alternately with whipping cream, beginning and ending with flour mixture.
• Beat at low speed until blended after each addition.
• Pour remaining 3 cups oil into a heavy saucepan; heat to 325-350 degrees (deep-fat thermometer).
• Drop dough by tablespoonfuls into hot oil, and fry in batches, 4 to 5 minutes or until golden.
• Remove with a slotted spoon; drain on paper towels.
• Stir together remaining 1/4 cup sugar and cinnamon; sprinkle evenly over puffs.

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 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).

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 COFFEE PUFFS

Steps:

• In a mixing 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 degrees F 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.

FRENCH COFFEE PUFFS

Steps:

• Cream the 1/2 cup butter and the sugar together.
• Sift flour and baking powder.
• Mix the sour cream and egg together.
• Add the sifted dry ingredients to the butter mixture alternately with the sour cream mixture. Don't overmix.
• Fill miniature muffin tins 3/4 full.
• Bake at 375°F for 12 - 15 minutes.
• Remove from heat.
• Combine sugar and cinnamon to your taste.
• Melt butter.
• Remove puffs from tins.
• Roll in melted butter then in sugar and cinnamon mixture.