|Snickerdoodle Breakfast Puffs - or French Breakfast Puffs from the Pioneer Woman|
|This dough is nice and thick - easy to use an ice cream scoop to get it into the pan|
Next, while they are cooling a bit on the stove top, mix in a bowl 1 1/2 cups of sugar and 3 teaspoons of cinnamon.
Mix sugar and cinnamon until blended, and at the same time, melt two sticks of butter in another glass bowl in the microwave.
Making an assembly line, roll the muffin completely in the melted butter and quickly roll around in the cinnamon/sugar mixture. This was a bit messy and I must appologize there was no real way to snap a pic with my camera of the dipping process, mostly because my hand was coated in cinnamon and sugar the second I started.
|Mmmm delicious Snickerdoodle puffs|
We stored these is a plastic container with a lid and they lasted for a few mornings of breakfasts, and come to think of it, bed time snacks to boot! Ree also said you can freeze these up and defrost them as needed. We can not wait to make these again in mini muffin size. Here's a link to her recipe one more time. Enjoy