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Cinnamon Rolls Recipe

Cinnamon Rolls Ingredients

Dough

  • Cinnamon Rolls Recipe
    Cinnamon Rolls Recipe

    1 cup milk

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 tablespoon vanilla
  • 1 teaspoon salt
  • 5 cups flour
  • 1 package instant yeast
  • 4 eggs

Filling

  • 1/2 cup butter, room temperature
  • 1 cup brown sugar
  • 2 tablespoons cinnamon

Glaze

  • 1 tablespoon vanilla
  • 4 tablespoons cream
  • 1 cup powdered sugar

How to make Cinnamon Rolls

  • In a small pot gently warm the milk along with 1/2 cup butter, 1/2 cup of brown sugar, the vanilla and the salt. Don’t bring to a simmer, warm just enough to melt the butter. Meanwhile measure half the flour into the bowl of a stand mixer along with the yeast. Add the warm melted milk butter mixture to the flour, beat with a paddle attachment until smooth. Add the eggs one at a time, beating until smooth before proceeding. Switch to a dough hook and add the remaining flour. Knead until a soft dough forms that is no longer sticky to the touch, about five minutes. Rest the dough in a warm place, covered in a lightly oiled bowl until it doubles in size, about one to two hours.
  • Knock the dough down and let rest for a few minutes. Meanwhile thoroughly mix together the room temperature butter with 1 cup of brown sugar and the cinnamon. Flour your work surface, the dough, your hands and a rolling pin. Roll out the dough into a long rectangle shape, about 18×12-inches. Evenly spread the cinnamon butter over the top of the dough leaving an inch or two uncovered along one long edge. This will help a seal form. Roll tightly into a long cigar shape from the covered long edge to the uncovered long edge. Brush the outside of the log with oil or melted butter.
  • Slice the dough log into 12 or 16 sections. Turn each on its side and position evenly in an appropriately sized lightly oiled baking pan. Rest, uncovered, until the dough doubles in size again and the rolls swell into each other.
  • Meanwhile preheat your oven to 350 F. When the dough is ready, bake for 30 to 35 minutes.
  • When the cinnamon rolls have cooled enough to handle stir together the glaze ingredients and drizzle all over them. Serve immediately!
  • Cinnamon Rolls is ready to serve.

Cinnamon Rolls is ready to serve.

Cinnamon Donuts Recipe

Cinnamon Donuts Ingredients

  • Cinnamon Donuts Recipe
    Cinnamon Donuts Recipe

    3/4 cup milk

  • 2 x 7g packets dry yeast
  • 1 cup caster sugar
  • pinch of salt
  • 4 1/2 cups plain flour
  • 220g butter, chilled and cut into small cubes
  • 3 eggs, lightly beaten
  • 2 teaspoons cinnamon
  • vegetable or light olive oil, for frying

How to make Cinnamon Donuts

  • Heat milk over low heat until just warm (overheating will kill yeast). Remove from heat and pour into a jug. Add yeast, 2 tablespoons caster sugar, and salt. Whisk with a fork until well-combined. Allow to stand for 10 minutes.
  • Sift flour into a large bowl. Add butter and rub in with fingertips until mixture resembles fine breadcrumbs. Add 1/4 cup caster sugar, stirring until well-combined. Make a well in the centre. Add yeast mixture and eggs. Mix until well-combined. Drop mixture onto a floured surface. Knead for 10 minutes. Place dough into a lightly oiled bowl and cover with plastic wrap. Stand in a warm place for 45 minutes.
  • Combine remaining caster sugar and cinnamon on a plate. Knock down dough and turn onto a lightly floured board. Cut dough in half and knead each piece for 5 minutes. Roll one piece out to 1 1/4cm thick. Cut 8cm circles with a biscuit cutter. Using a 4cm round cutter, cut out centre of each circle to form donuts. Continue with remaining dough.
  • Half-fill a frypan with oil. Heat over medium heat until oil is hot. Add 2 to 3 donuts at a time, cooking for 2 to 3 minutes on each side or until golden. Remove with a slotted spoon and drain on paper towels. Toss donuts, one at a time, in cinnamon sugar until well-coated.
  • Cinnamon Donuts is ready to serve.

Cinnamon Eggless Cake Recipe

Cinnamon Eggless Cake Ingredients:

  • Cinnamon Eggless Cake Recipe
    Cinnamon Eggless Cake Recipe

    2 cups wheat flour

  • 2 tsp cinnamon powder
  • 2 cups jaggery
  • 1 1/2 tsp soda bicarbonate
  • 1/2 tsp baking powder
  • 1 cup of curd
  • 3/4 cup of water
  • 2/3 cup of cooking oil

How to make Cinnamon Eggless Cake

  • Pre-heat the oven to 200 degrees. Mix all the dry ingredients together in a large bowl.
  • Blend the curd, water and oil together in another bowl. Then mix the dry ingredients into this bowl and blend well.
  • Bring it to dripping consistency, adding more water if needed. Oil the bottom of a baking dish and bake for one hour.
  • Cut and serve when cool.
  • Cinnamon Eggless Cake is ready to serve.

Cinnamon Streusel Cake Recipe

Cinnamon Streusel Cake Ingredients

Topping and Filling:

  • Cinnamon Streusel Cake Recipe
    Cinnamon Streusel Cake Recipe

    2 1/2 cups packed brown sugar

  • 1/2 cup (1 stick) butter
  • 3 tablespoons cinnamon
  • 1/2 cup flour
  • Mix these 4 ingredients together to make the streusel, and put aside in a separate bowl.

Cake:

  • 1 cup (2 sticks) butter
  • 1 1/3 cups sugar
  • 6 eggs
  • 3 cups plus 2 tablespoons flour
  • 2 teaspoons baking powder
  • 2 teaspoon baking soda
  • 2 cups sour cream or plain yogurt if you don’t like sour cream

How to make Cinnamon Streusel Cake

  • Cream together the butter, sugar and eggs. Add the sour cream, flour, baking powder and baking soda to the butter mixture. Mix the batter thoroughly.
  • Grease a 9×13 inch pan or 10×2 inch round pan and lightly flour the bottom and sides of the chosen pan if you are going to remove the cake from the pan.
  • Spread 1/2 of the batter into the pan. Sprinkle 1/2 the streusel all over the bottom layer of batter.
  • Repeat with remaining ingredients, batter and then streusel on top.
  • Bake approximately 45-55 minutes or until an inserted knife or toothpick comes out clean. Let cool an hour for best flavor.
  • Cinnamon Streusel Cake is ready to serve.

Cinnamon Snap Cookies Recipe

Cinnamon Snap Cookies Ingredients

  • Cinnamon Snap Cookies Recipe
    Cinnamon Snap Cookies Recipe

    3/4 cup of butter, softened

  • 1 cup of brown sugar (could substitute white sugar)
  • 1 egg
  • 1/4 cup of molasses (use glass measuring cup & spray it)
  • 2 1/4 cups of flour
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 1/2 tsp salt
  • Raw sugar

How to make Cinnamon Snap Cookies

  • Preheat the oven to 350 degrees. Beat the softened butter and brown sugar with a mixer until creamy; add the egg and molasses and mix well. Combine the flour, cinnamon, baking soda and salt and gently mix together. Gradually add the flour mixture to the butter mixer until well combined.
  • Roll dough into 1 inch balls and dip into the raw sugar; place the balls on an ungreased cookie sheet about 2 inches apart. Bake for 9-10 minutes; cool on wire racks.
  • I used margarine sticks instead of butter (it takes 1 1/2 sticks) and to soften them, I put them in the the microwave… which means it got more than softened, it slightly melted… and then when it came time to roll the dough into balls, the dough was not a consistency that was ‘rollable’ I guess you’d say… not sure if it was cuz of my melted margarine or what. So I put the bowl in the fridge for a bit, but even after 20 mins. or so, the dough still seemed pretty mushy and I just used my fingers to try & mold it into a ball and then rolled it in sugar. They still turned out nice & round. I also only put mine in for 8 mins. each time… I know my oven and I know I didn’t want them to get crispy or burnt… and 8 mins. was just perfect.. they were soft & chewy and wonderful!
  • Cinnamon Snap Cookies is ready to serve.

Annie’s Fruit Salsa and Cinnamon Chips Recipe

Annie’s Fruit Salsa and Cinnamon Chips Ingredients

  • Annie's Fruit Salsa and Cinnamon Chips
    Annie's Fruit Salsa and Cinnamon Chips

    2 kiwis, peeled and diced

  • 2 Golden Delicious apples – peeled, cored and diced
  • 8 ounces raspberries
  • 1 pound strawberries
  • 2 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons fruit preserves, any flavor
  • 10 (10 inch) flour tortillas
  • butter flavored cooking spray
  • 2 cups cinnamon sugar

How to make Annie’s Fruit Salsa and Cinnamon Chips

  • In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
  • Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
  • Annie’s Fruit Salsa and Cinnamon Chips Recipe is ready to serve.

Prep Time:15 Min
Cook Time:10 Min
Ready In:45 Min

Pumpkin Trifle Recipe

Pumpkin Trifle Ingredients

  • Pumpkin Trifle
    Pumpkin Trifle

    1 package (14-1/2 ounces) gingerbread cake mix

  • 1-1/4 cups water
  • 1 egg
  • 4 cups cold fat-free milk
  • 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon each ground ginger, nutmeg and allspice
  • 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

How to make Pumpkin Trifle

  • In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds.
  • Beat on medium for 2 minutes.
  • Pour into an ungreased 8-in. square baking pan.
  • Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from pan to a wire rack.
  • When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
  • In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set.
  • Stir in pumpkin and spices until well blended.
  • In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping.
  • Repeat layers.
  • Garnish with reserved cake crumbs.
  • Serve immediately or refrigerate until serving.
  • Pumpkin Trifle is ready to serve.

Yield: 18 servings.
Prep: 1 hour + cooling

Cappuccino Mousse Trifle Recipe

Cappuccino Mousse Trifle Ingredients

  • Cappuccino Mousse Trifle
    Cappuccino Mousse Trifle

    2-1/2 cups cold milk

  • 1/3 cup instant coffee granules
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 carton (16 ounces) frozen whipped topping, thawed, divided
  • 2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cubed
  • 1 ounce semisweet chocolate, grated
  • 1/4 teaspoon ground cinnamon

How to make Cappuccino Mousse Trifle

  • In a large bowl, stir milk and coffee granules until dissolved; remove 1 cup and set aside.
  • Add pudding mixes to the remaining milk mixture; beat on low speed for 2 minutes.
  • Let stand for 2 minutes or until soft-set.
  • Fold in half of the whipped topping.
  • Place a third of the cake cubes in a 4-qt. serving or trifle bowl.
  • Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate.
  • Repeat layers twice.
  • Garnish with remaining whipped topping and chocolate.
  • Sprinkle with cinnamon.
  • Cover and refrigerate until serving.
  • Cappuccino Mousse Trifle is ready to serve.

Prep time: 35 min.

yield: 16-20 Servings

Apple Cinnamon Tea Recipe

Apple Cinnamon Tea Ingredients:

Apple Cinnamon Tea Recipe
Apple Cinnamon Tea Recipe
  • 2 quarts bottled spring water or filtered water
  • 1/4 cup loose black tea leaves or 8 standard tea bags
  • 2 lemons, thinly sliced
  • 2 medium, crisp apples, cut into thin wedges
  • 1 large stick cinnamon
  • Sugar to taste

How to make Apple Cinnamon Tea:

  • Bring water to a boil in a teakettle. Put tea leaves in a deep, heatproof bowl or large teapot. As soon as water begins to boil, pour over tea leaves; stir and let stand 4 minutes.
  • Put lemons, apples and cinnamon in a pitcher. Strain tea through a fine wire-mesh sieve or coffee filter over fruit. Let steep at least 10 minutes before serving. Sweeten to taste and serve over ice. Serves 10.

Cinnamon Bun Recipe

Cinnamon Bun Ingredients:

Cinnamon Bun Recipe

  • 1 teaspoon white sugar
  • 1 (.25 ounce) package active dry yeast
  • 1/2 cup warm water (110 degrees F/45 degrees C)
  • 1/2 cup milk
  • 1/4 cup white sugar
  • 1/4 cup butter
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 4 cups all-purpose flour
  • 3/4 cup butter
  • 3/4 cup brown sugar
  • 1 cup chopped pecans, divided
  • 3/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup melted butter

How to make Cinnamon Bun:

  • In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
  • In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large 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.
  • While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9×13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
  • Turn dough out onto a lightly floured surface, roll into an 18×14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.