Cinnamon Recipes

(Scroll to view all)

Taste Tips:
--Simmer rice with a cinnamon stick for a Middle Eastern touch
--Add a teaspoon to the coffee grinder with the beans for extra flavor

Baked Apple Wedges
3 apples, quartered
2/3 cup honey
2 tablespoons water
1 tablespoon sugar
11/2 teaspoons Spice Barn Ground Cinnamon
3 tablespoons butter

Place apples in baking dish.  Combine next 4 ingredients, mixing well; pour over apples.  Dot with butter.  Cover and bake 350 degrees for 30 minutes.

Microwave Bananas Foster
2 tablespoons butter
1/3 cup packed brown sugar
1 tablespoon milk
1/8 teaspoon Spice Barn Ground Cinnamon
1/8 teaspoon Spice Barn Ground Nutmeg
2 bananas, sliced
2 tablespoons rum
vanilla ice cream

Combine butter, sugar, milk and seasonings.  Microwave on high until melted and bubbly, 1-2 minutes.  Stir in bananas and rum.  Microwave 20 seconds on high.  Serve over ice cream.

Cinnamon Buns
1 package frozen roll dough
1 package regular vanilla pudding
3/4 cup brown sugar
1/2 teaspoon Spice Barn Ground Cinnamon
1/2 cup pecan
1/4 cup butter

Grease 13x9 pan with butter.  Sprinkle nuts on bottom and layer in rolls.  Combine pudding, sugar, and cinnamon.  sprinkle over rolls.  Melt butter and pour over. Place a damp cloth over pan and let sit overnight.  Bake at 350 degrees for 20-30 minutes.  Turn upside down on serving plate.  May top with chopped cherries if desired.

Hot Cinnamon Dessert Sauce
1/4 cup sugar
2 tablespoon flour
1 cup water
3 tablespoons lemon juice
1 tablespoon butter
1 teaspoon Spice Barn Ground Cinnamon
1/2 teaspoon Spice Barn Ground Nutmeg
1/4 teaspoon Spice Barn Ground Allspice

Combine sugar and flour in a small saucepan; add water and juice, mix well.  Cook over medium heat; stirring constantly until thickened.  Add butter and spices.  Serve warm or pie, ice cream, etc.

Easy Cinnamon Pecan Rolls
1/3 cup pecans, coarsely chopped
1/3 cup light brown sugar
1/4 teaspoon Spice Barn Ground Cinnamon
1 package crescent roll dough

Combine first 3 ingredients; set aside.  Separate rolls at perforations, and brush one side with melted butter. Sprinkle with sugar mixture and roll up starting at wide end and rolling to narrow point.  Place on a lightly greased baking sheet.  Bake in a preheated oven at 400 degrees for 10-12 minutes.  May be dusted with confectioners sugar, or glazed after removing from the oven; or serve plain.  Great either way.

Grilled Pineapple
1 ripe pineapple, cut into 1/2" rings
1 stick butter
1/2 cup Spice Barn Cinnamon Sugar

Melt butter and remove from heat.  Dip each ring in butter, then cinnamon sugar, coating both sides liberly; shake off excess.  Grill until brown and sizzling on a preheated grill for 5-8 minutes; turning with spatula.  Great as a side with grilled chicken or pork.  Good as a dessert served with ice cream.

Berry Cheese Spread
8 ounces cream cheese
1/2 cup sour cream
2 tablespoons honey
1/4 teaspoon Spice Barn Ground Cinnamon
16 ounces whole berry cranberry sauce
1/3 cup slivered almonds, toasted

Let cream cheese stand at room temperature one hour.  Beat cheese, sour cream, honey, and cinnamon with electric mixer.  Spread onto serving dish.  In a bowl, stir cranberry sauce until it reaches spreading consistency; spread over cream cheese. Sprinkle with almonds.  Refrigerate for 2-3 hours.  Serve with crackers.

Apple Betty
2 cans quality apple pie filling
3/4 cup quick cooking oatmeal
3/4 cup self-rising flour
1 teaspoon Spice Barn Ground Cinnamon
3/4 cup light brown sugar
1/2 cup melted butter

Preheat over to 350 degrees. Lightly grease baking dish with cooking spray.  Combine oatmeal, flour, brown sugar, and melted butter; combine thoroughly, set aside.  Combine pie filling and cinnamon carefully; avoid breaking apples. Spoon filling into baking dish; crumble oatmeal topping over evenly.  Bake for 30-45 minutes, until browned.

Fudgy Chocolate Torte

½ cup chocolate chips
1/3 cup sweetened condensed milk
1 package devil’s food cake mix
1/3 cup oil
1 t ground cinnamon
15 ounce can sliced pears, drained
2 eggs
1/3 cup chopped pecans, toasted
2 t water
Caramel sauce
Whipped cream and additional toasted pecans

Melt chocolate and condensed milk; stir until smooth.
In bowl, combine cake mix, oil, and cinnamon until crumbly. Set aside ½ cup for topping.
In food processor, process pears until smooth; add to cake mixture.
Add eggs; beat on medium speed for 2 minutes.
Pour into greased 9” spring form pan.  Drop melted chocolate by tablespoons over the batter.
Combine pecans, water, and reserved cake mixture; crumble over chocolate.
Bake at 350 degrees for 45-50 minutes.  Cool for 10 minutes.
Run a knife around edge of pan, cool on wire rack.  Remove sides of pan.
Place slice on plate, drizzle on caramel sauce, top with whipped cream and additional pecans.

Best Caramel Sauce

1 cup sugar
1/4 cup water
2 T. corn syrup
Pinch of salt
1/2 cup heavy cream
¼ t rum extract
1/2 stick unsalted butter
1 t. vanilla extract

Boil sugar, water, corn syrup, and salt in a saucepan
over medium-high heat, swirling occasionally.
Cook until caramel is light brown. Add cream and rum, whisking to combine. Off heat, whisk in butter and vanilla.