Cinnamon Recipes

Cinnamon Tea

Cinnamon is one of the oldest known spices. It has a delicious, naturally sweet flavor that many people love. you can make your own cinnamon tea using this recipe.

INGREDIENTS
  • 1 cinnamon stick
  • 1 cup of boiling water
  • 1 regular or decaffeinated black tea bag
  • erythritol, stevia, or another sweetener, to taste (optional)
  • Substitutions: Instead of black tea, you can substitute rooibos tea or honeybush tea. Prep Time: 3 minutes
    Cook Time: 3 minutes
    Total Time: 6 minutes
PREPARATION
  1. Place the cinnamon stick in a cup.
  2. Add the boiling water and steep covered for 10 minutes.
  3. 1 regular or decaffeinated black tea bag
  4. Add the teabag. Steep for one to three minutes.
  5. Sweeten to taste, if desired.

Cinnamon Rolls

Make the night before, rolls rise in the fridge overnight and bake the next morning. Easy and delicious.

INGREDIENTS
  • 1 cup milk
  • 1/3 cup butter
  • 1 (.25 ounce) package active dry yeast
  • 1/2 cup white sugar
  • 4 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 3 eggs
FILLING
  • 3/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup raisins
GLAZE
  • 1 teaspoon light corn syrup
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups sifted confectioners' sugar
  • 2 tablespoons half-and-half cream
PREPARATION
  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the buttand stir until melted; let cool until lukewarm.
  2. In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.
  5. Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
  6. The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
  7. Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm.

Cinnamon Sugar Cookies

It’s quick and easy to mix together these slice and bake Cinnamon sugar cookies whenever you need something sweet. The recipe makes enough dough so you can bake half and put the other half in the freezer ready to pull out and bake up a few fresh cookies anytime.

INGREDIENTS
  • 1 1/2 cups white whole-wheat flour
  • 1 1/2 cups all-purpose flour
  • 3 teaspoons ground cinnamon, divided
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plus 1 teaspoon sugar, divided
  • 5 tablespoons canola oil
  • 4 tablespoons unsalted butter, at room temperature
  • 2 large eggs
  • 3 teaspoons ground cinnamon, divided
  • 2 teaspoons vanilla extract
PREPARATION
  1. Whisk white whole-wheat flour, all-purpose flour, 2 teaspoons cinnamon, baking powder, baking soda and salt in a medium bowl.
  2. Beat 1 cup sugar, oil and butter in a mixing bowl with an electric mixer on high until smooth, scraping down the sides. Add eggs and vanilla and beat until smooth, scraping down the sides. Add the flour mixture and mix on low speed until just combined.
  3. Place half the dough on a large piece of plastic wrap and shape into a 10-inch log (it's OK if it's not perfectly round). Repeat with the remaining dough. Wrap and freeze until just firm, about 45 minutes. Reroll the logs to make them rounder and return to the freezer until very firm, at least 1 hour more.
  4. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
  5. Remove one roll of dough at a time from the freezer and let stand at room temperature for 5 minutes. Unwrap the dough and slice crosswise into 1/4-inch-thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round. Place 1/2 inch apart on the prepared baking sheet. If your cookies aren’t as round as you want them to be, shape the dough with your fingers. Combine the remaining 1 teaspoon each cinnamon and sugar in a small bowl and sprinkle each cookie with a little.
  6. Bake 8 minutes for soft cookies or 10 minutes for crisp cookies. Transfer to a wire rack to cool completely. Repeat with the remaining roll of dough, if desired.
TIPS & NOTES

Make Ahead Tip: Store wrapped rolls of dough in the freezer for up to 3 months.
Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.

Cinnamon Nutella Cake

Cakes like these are wonderfully therapeutic to make chuck the lot into a bowl, and give it a quick beat and it's ready to bake. Simple enough for a complete beginner.

INGREDIENTS
  • 1 cup milk
  • 1/3 cup butter
  • 1 (.25 ounce) package active dry yeast
  • 1/2 cup white sugar
  • 4 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 3 eggs
FILLING
  • 3/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup raisins
GLAZE
  • 1 teaspoon light corn syrup
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups sifted confectioners' sugar
  • 2 tablespoons half-and-half cream
PREPARATION
  1. Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base of a 20cm round cake tin.
  2. Put the butter, sugar, eggs, flour, baking powder, cinnamon and milk into a bowl. Beat with a wooden spoon for 2-3 minutes, or with an electric hand mixer for 1-2 minutes, until light and fluffy.
  3. Tip three quarters of the mixture into the tin, spread it level, then spoon the Nutella on in four blobs. Top with the remaining mixture, swirl a few times with a skewer, then smooth to cover the Nutella.
  4. Sprinkle with the nuts. Bake for 1 hour to 1 hour 10 minutes, until risen, nicely browned, feels firm to touch and springs back when lightly pressed (cover with foil if it starts to brown too quickly). Cool in the tin for 10 minutes, then turn out, peel off the paper and cool on a wire rack. Wrap tightly in double thick foil to keep fresh for up to a week.
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