Cinnamon Coffee Puffs Recipes

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.

Steps:

• Place 1 stick of cinnamon in each of 4 coffee cups and pour in the hot coffee. Add a dollop of whipped cream and a sprinkle of cinnamon.

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.

Steps:

• Heat oven to 400°. Spray 12 small muffin cups, 1 3/4 x 1 inch, with cooking spray.
• Mix 1 tablespoon plus 1 teaspoon sugar, the orange juice, oil, almond extract and egg product in small bowl until well blended. Add flour, baking powder, 1/4 teaspoon cinnamon and the orange peel; stir just until moistened. Fill muffin cups 3/4 full.
• Bake 12 to 15 minutes or until light brown. Remove from pan; cool 5 minutes. Mix 3 tablespoons sugar and remaining 1/2 teaspoon cinnamon in small bowl. Brush each puff with butter; roll in sugar- cinnamon mixture.

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.

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.

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.

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).

Steps:

• Place oven rack in bottom third of oven.
• Preheat oven to 350°F (180°C).
• Lightly oil an 8-inch (2-L) square baking pan.
• Place raisins in a small bowl and spoon juice overtop.
• Microwave, covered, until hot, 1 minute.
• In a bowl, stir butter with 1/2 cup (125 mL) brown sugar and 1 tbsp (15 mL) each cinnamon and instant coffee.
• Lightly dust counter with a little flour.
• Roll dough into a 6x12-inch (15x30-cm) rectangle.
• Stir raisin mixture into butter mixture.
• Spread over dough.
• Beginning at short side, tightly roll up dough.
• TOPPING:.
• In a large saucepan, stir 1/2 cup (125 mL) brown sugar with 1/4 cup (50 mL) each butter and corn syrup and 1 tbsp (15 mL) instant coffee.
• Bring to a boil over medium heat, stirring often.
• Then let it bubble, without stirring, 2 minutes.
• You want it to turn golden brown but not burn, so watch carefully.
• If it's taking on colour unevenly, gently swirl pan.
• Caramel will be extremely hot.
• Carefully pour into oiled baking pan to evenly coat bottom.
• Sprinkle with pecans.
• Using a serrated knife, cut roll into 6 equal slices.
• Place each roll, cut side down, in caramel coating.
• Bake in bottom third of oven until buns are deep golden, 30 to 40 minutes. Remove and let stand 2 minutes.
• Place a baking sheet on top of pan holding buns.
• Carefully invert onto baking sheet.
• Buns will keep well at room temperature up to 1 day or wrap and freeze.

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.