My Orange-Cinnamon Breakfast Puffs recipe is an ideal morning treat to add to your breakfast table or to enjoy when you want a quick sweet snack that doesn’t take much work or time. I would describe these little quick breaks in between a scone and a cookie rolled in cinnamon-orange sugar that are perfect to satisfy a sweet tooth instead of resorting to higher calorie sweets.
These little Orange-Cinnamon Breakfast Puffs really are the best eaten the same day, but you pop them in the microwave for about 30 seconds or so, depending how many are left to refreshen them up.
Usually, I call upon this recipe when I have oranges on hand for the fresh orange zest. The orange zest combined with the cinnamon and sugar manages to create such perfect harmony with how the spice note flatter the citrus flavor.
Another nice thing about my Orange-Cinnamon Breakfast Puffs is this is a wonderful recipe to keep posted to your refrigerator when you need to make a sweet for the family, friends or unexpected guests or relatives from out-of-town staying during the holidays in a hurry. Your guests will be impressed when you pull out a tray of these puffs and assume you worked so extra hard on their behalf.
Even the aroma is festive and delicious. The delectable scent of these Orange-Cinnamon Breakfast Puffs baking fills your home with such a welcoming aroma that is just as inviting as it wafts through each room spreading their scrumptious goodness.
When you have oranges in your refrigerator and want more double duty out of them, I also suggest trying my Orange Scones recipe. These also are so very good.
Orange-Cinnamon Breakfast Puffs
- 2 cups of sifted flour
- 1/4 cup of canola oil
- 1 teaspoon of baking powder (leveled)
- 1/3 cup of sugar
- 1/4 teaspoon of salt
- ½ cups of raisins
- 1 large egg
- ½ cups of milk
- 1/4 teaspoon of ground nutmeg
- 1 teaspoon of vanilla extract
Grease your cookie sheet or other baking pan and preheat your oven to 375-degrees.
Sift the flour, baking powder, salt, 1/3 cup of the sugar, and nutmeg in a mixing bowl.
Stir in the egg, oil, and vanilla next.
Add the raisins last and incorporate into the dough mixture.
Roll the dough into balls. If the dough is sticky, here is a secret trick. Grease your hands with a little oil helps the dough from sticking. You can make these as big or small as you want before sprinkling or rolling them in the cinnamon-orange sugar.
Bake at a 375-degrees for about 12-15 minutes, depending on how your oven is regulated. Test with a toothpick, cake tester or slender knife or just inspect the bottom to see if it is lightly browned.
1/3 cup of sugar
2 tablespoons of grated orange rind (2 oranges)
3/4 teaspoon of ground cinnamon
To Prepare the Cinnamon-Orange Sugar: Grate the oranges and add the zest, the remaining 1/3 cup of sugar and the cinnamon and combine for the topping.