I was looking for a breakfast recipe to make for Tuscaloosa and remembered that I had pinned a doughnut hole like breakfast. So Charlotte and I mixed it up and got it ready the Friday before and we cooked them Saturday morning. It was an extremely easy recipe to make, even with a two year old sous chef!
A few notes on these. They are kind of dense, they reminded me of the Pioneer Woman’s French Breakfast Puffs if you’ve ever made those from her cookbook. But the beauty of these is that they’re much smaller so they’re less overwhelming than I feel like the French Breakfast puffs (which are huge) can be. But they are very good and were just as good reheated on day two as they were eaten straight out of the oven. Also, I made them the day before and took them to Tuscaloosa in a cooler and we cooked them the next day. That didn’t seem to hurt them at all, so I bet they would freeze well — cooked or uncooked.
Baked Cinnamon Breakfast Bites
Makes 2 and a half dozen bites
1 1/3 cups All Purpose Flour
1 cup Rice Krispies, coarsely crushed
2 tablespoons plus 1/2 cup Sugar, divided
3 teaspoons Baking Powder
1/2 teaspoon Salt
1/4 cup Butter-flavored Shortening
1/2 cup Milk
1 teaspoon Ground Cinnamon
1/4 cup Butter, melted
1. Mix flour, cereal, 2 tablespoons cereal, baking powder and salt in a bowl.
2. Cut in shortening with pastry blender or fork until the mixture resembles coarse crumbs.
3. Add milk and stir until just moistened.
4. Roll dough into approximately 2 1/2 dozen 1 inch balls.
5. Mix cinnamon and remaining sugar in another bowl. Drop balls into melted butter and then roll in cinnamon sugar.
6. Place balls onto a greased pan.
7. Bake at 425 degrees for 15-18 minutes or until a toothpick comes out clean. Cool for a few minutes in the pan on a wire rack before removing from pan.