There’s nothing quite like waking up to the smell of warm cinnamon sugar wafting through the house. My Cinnamon Sugar Breakfast Puffs have become our family’s go-to weekend treat – soft, fluffy little clouds of joy with that irresistible crackly sugar coating. I’ll never forget the first time I made them for my sleepy-eyed kids; now they beg for “Mom’s puffy donuts” every Saturday morning. The best part? You can whip up a batch in under 30 minutes with simple pantry staples. These golden beauties strike the perfect balance between muffin tenderness and donut sweetness – pure comfort food magic that makes any morning feel special.

Why You’ll Love These Cinnamon Sugar Breakfast Puffs

Trust me, once you try these little puffs of joy, you’ll be hooked! Here’s what makes them so special:

Weekend magic in minutes: From bowl to table in under 30 minutes – perfect for lazy mornings when you want something special without the fuss

Kid-approved deliciousness: My picky eaters go crazy for these! The cinnamon sugar coating makes them feel like a treat
Brunch superstar: They look (and taste) way fancier than the effort required – great for impressing guests
Endlessly customizable: Toss in blueberries, chopped apples, or walnuts to make them your own

Smells like childhood: That warm cinnamon aroma will have everyone racing to the kitchen

Seriously, these puffs are the breakfast version of a warm hug – simple, sweet, and guaranteed to start your day right!

Ingredients for Cinnamon Sugar Breakfast Puffs

Gather these simple ingredients – I bet you have most already! The magic happens when you combine these basic pantry staples just right. I always measure everything before starting because once those puffs are in the oven, the heavenly smell makes it hard to think straight!

For the puffs:

- 2 cups all-purpose flour (spooned and leveled – don’t pack it!)
- 1/2 cup granulated sugar (the regular white stuff works perfectly)
- 2 tsp baking powder (make sure it’s fresh for maximum puffiness)
- 1/2 tsp salt (balances all that sweetness beautifully)
- 1/2 tsp ground cinnamon (just a whisper in the batter itself)
- 1/2 cup milk (whole milk makes them extra tender, but any works)

1/4 cup melted butter, cooled (cooled is key – hot butter cooks the eggs!)

1 large egg, room temperature (takes about 30 minutes out of the fridge)

1 tsp vanilla extract (the good stuff makes all the difference)

For the coating:

1/2 cup melted butter (yes, more butter – no regrets!)

1/2 cup granulated sugar
1 tbsp ground cinnamon (this is where the real magic happens)

Ingredient Substitutions

Out of something? No worries! Here’s how to adapt:

Milk: Almond milk, oat milk, or even buttermilk work great (buttermilk makes them extra tender)
Sugar: Coconut sugar or light brown sugar add lovely depth (reduce cinnamon slightly if using brown sugar)
Butter: You can use neutral oil in the batter, but butter is best for coating (trust me on this)

Egg: For egg-free, try 1/4 cup applesauce or yogurt (texture will be slightly denser)
Flour: Gluten-free 1:1 blend works beautifully (Bob’s Red Mill is my go-to)

The beauty of these puffs is how forgiving they are – as long as you get that butter-sugar-cinnamon coating right, you really can’t go wrong!

How to Make Cinnamon Sugar Breakfast Puffs

Okay, let’s get baking! These puffs come together so easily – just follow these simple steps, and you’ll be enjoying warm, sugary goodness before you know it. I’ve made this recipe dozens of times, and I promise it’s foolproof if you take it one step at a time.

Preheat that oven! Get your oven to 350°F (175°C) – no guessing here. This temp gives the puffs that perfect golden crust while staying fluffy inside. Grease your muffin tin really well (I use butter for extra flavor).
Mix the dry team. In a big bowl, whisk together your flour, sugar, baking powder, salt, and that ½ tsp cinnamon. Don’t skip the whisking – it prevents lumps and makes everything light as air.

Bring in the wet ingredients. In another bowl or measuring cup, mix the milk, cooled melted butter (important it’s cooled!), egg, and vanilla. Pour this into the dry ingredients and stir just until combined. A few lumps are fine – overmixing makes tough puffs!
Fill those cups. Use a spoon or cookie scoop to portion the batter into your muffin tin, filling each cup only halfway. They puff up beautifully, and this prevents overflow disasters. (Trust me, I learned the hard way!)
Bake to golden perfection. Pop them in the oven for 15-18 minutes. You’ll know they’re done when the edges turn golden brown and the tops spring back when lightly touched. That heavenly cinnamon smell will tell you too!

Prep the magic coating. While they bake, melt your remaining ½ cup butter in one bowl, and mix the sugar and cinnamon in another shallow bowl. Have these ready by the oven – timing is everything!
Butter bath time! As soon as the puffs come out (careful, hot!), brush each one all over with melted butter. Then roll them in the cinnamon sugar while still warm. The warmth helps that sugary crust stick like a dream.
Serve immediately! These are absolute heaven when fresh and warm. Watch them disappear before your eyes – I can never keep them on the plate long enough to take photos!

Pro Tips for Perfect Puffs

After many batches (and a few learning experiences), here are my can’t-live-without tips:

Don’t overmix the batter! Stir just until the flour disappears – lumps are your friend here. Overworked batter makes dense puffs instead of light, fluffy clouds.

Cookie scoop for the win. A medium cookie scoop (about 2 tbsp) gives you perfectly even portions every time. No more guessing or uneven baking!
Timing is everything with the coating. Coat them while they’re still warm from the oven – the butter melts into every nook, and the sugar sticks like glitter on a craft project!
Test one first. If you’re unsure about doneness, sacrifice one puff to check – it should be golden with no wet batter inside. A toothpick should come out with moist crumbs, not goo.

There you have it – my tried-and-true method for puffs that’ll make you feel like a breakfast rockstar. Now go enjoy your well-earned cinnamon sugar bliss!

Serving Suggestions for Cinnamon Sugar Breakfast Puffs

Oh, the joy of serving these warm, sugary puffs! While they’re absolutely delicious all on their own (I may or may not have eaten three in a row standing by the oven once), here are my favorite ways to make them part of a complete breakfast spread:

The Perfect Pairings

Fresh fruit plate: The bright acidity of berries or sliced apples cuts through all that cinnamon sweetness beautifully. My kids love making “puff sandwiches” with strawberry slices in the middle!

Creamy yogurt dip: A bowl of vanilla Greek yogurt for dipping turns these into a fancy brunch item. For extra decadence, swirl in some honey or maple syrup first.
Hot coffee or tea: That first bite of warm puff followed by a sip of coffee? Pure morning magic. The bitterness balances the sugar perfectly.
Whipped cream cloud: For special occasions, I’ll pipe fresh whipped cream on top and dust with extra cinnamon. Makes them feel like mini coffee cakes!

Breakfast charcuterie: Arrange puffs on a board with cheese slices, nuts, and cured meats for a sweet-savory spread that impresses guests.

Serving Temperature Matters!

Here’s my golden rule: serve them warm, warm, warm! The cinnamon sugar coating is at its crispy, sparkly best right after coating. If they’ve cooled, just pop them in the microwave for 10-15 seconds to bring back that fresh-from-the-oven magic.

Pro tip: If I’m serving these for a crowd, I’ll keep the freshly coated puffs in a single layer on a baking sheet in a 200°F oven until ready to serve. This keeps them warm without drying out. Watch them disappear the second they hit the table – I always make extra because they never last!

Storing and Reheating Cinnamon Sugar Breakfast Puffs

Let’s be real – these puffs rarely last long enough to need storing in my house! But when you do have leftovers (or if you’re smart enough to make a double batch), here’s how to keep them tasting fresh:

The Best Way to Store Them

First rule: let them cool completely before storing. That cinnamon sugar coating needs time to set, or you’ll end up with a sticky mess. Once cooled, pop them in an airtight container with parchment between layers. They’ll stay delicious for:

Room temperature: 1 day (perfect if you’re eating them the next morning)

Refrigerator: Up to 2 days (the fridge dries them out a bit, so this is my last-resort option)

Bringing Back That Fresh-Baked Magic

Cold puffs straight from the fridge? No thank you! Here’s how I revive them:

Microwave method: 10-15 seconds per puff – just enough to take the chill off without making them soggy

Oven refresh: 5 minutes at 300°F on a baking sheet restores that crisp sugar coating beautifully

Freezing for Future Cravings

Yes, you can freeze these! Here’s my method:

Cool completely after baking (don’t coat them yet!)

Freeze in a single layer on a baking sheet until solid
Transfer to freezer bags with parchment between layers
When ready to eat, thaw at room temp for 30 minutes

Warm in oven at 300°F for 5 minutes
Then brush with melted butter and roll in cinnamon sugar

Pro tip: The coating always tastes best when applied fresh, so I freeze them naked and add the cinnamon sugar magic after reheating. Works like a charm!

Nutritional Information for Cinnamon Sugar Breakfast Puffs

Okay, let’s be real – we’re not eating these puffs for their health benefits! But if you’re curious (or just want to know how many you can justify eating in one sitting), here’s the nutritional breakdown per puff. Remember, these are estimates – actual values can vary based on exact ingredients and how much of that delicious cinnamon sugar coating sticks!

Calories: About 180 per puff (worth every single one!)
Sugar: 12g (mostly from that irresistible cinnamon sugar coating)

Fat: 8g (5g saturated – thank you, butter!)
Protein: 3g (surprising little boost from the flour and egg)
Sodium: 150mg (not bad for a sweet treat)

Carbohydrates: 25g (with 1g fiber)

Now, here’s how I think about it nutritionally: one puff with some Greek yogurt and fresh fruit makes a perfectly balanced breakfast. Or… you could have two puffs and call it dessert for breakfast – I won’t judge! The cinnamon actually has some health benefits, so we’ll just focus on that part.

Pro tip: If you’re watching sugar intake, you can reduce the coating amount slightly – but honestly, that cinnamon sugar crust is what makes these puffs magical. Sometimes you just need to enjoy life’s little sweet moments!

Common Questions About Cinnamon Sugar Breakfast Puffs

I get asked about these puffs all the time – they’re that good! Here are answers to the questions that pop up most often in my kitchen (and inbox!):

Can I freeze cinnamon sugar breakfast puffs?

Absolutely! Here’s my freezer trick: freeze them before coating. Bake and cool the puffs completely, then freeze in a single layer on a baking sheet. Once frozen solid, transfer to freezer bags with parchment between layers. They’ll keep for a month! When the craving hits, thaw at room temp for 30 minutes, warm in a 300°F oven for 5 minutes, then coat with butter and cinnamon sugar fresh. The coating stays crisp this way – total game changer!

Should I use muffin liners?

You can, but I don’t recommend it for the full experience. Liners prevent that beautiful crisp edge from forming where the puff meets the pan. Instead, grease your muffin tin really well with butter or my favorite – a homemade cake goop (equal parts flour, oil, and shortening). If you must use liners, go for parchment paper ones and peel them off right after baking for maximum sugar coverage!

How do I make these gluten-free?

Easy peasy! Just swap the all-purpose flour for a 1:1 gluten-free baking blend (I swear by Bob’s Red Mill). The texture comes out nearly identical – maybe just a smidge more tender. Pro tip: Let the batter rest for 5 minutes before baking to help the GF flour absorb moisture. And don’t skip the xanthan gum if your blend doesn’t include it – that’s what gives the puffs their lovely structure!

There you have it – all my puff knowledge in one place! Any other questions? Just ask in the comments – I’m happy to share all my kitchen-tested secrets for perfect cinnamon sugar bliss.

For more delicious recipes and inspiration, be sure to check out our Pinterest page!