Nothing makes your home smell better than something baking in the oven. And anything with cinnamon in it will trigger all those wonderful memories of fresh-baked cookies, pies and, especially, cinnamon rolls. It reminds us of holidays and cozy times. Using cinnamon can be as complicated or as simple as you want it to be, too. It makes its warm statement whether it’s just a sprinkle on top of hot chocolate or mixed in to the batter of a multistep culinary masterpiece. Lucky for you, these recipes travel well to holiday gatherings, so you can sprinkle holiday spirit around like, well, cinnamon.
Cinnamon Swirl Pancakes
Recipe Name: Cinnamon Swirl Pancakes Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 2 servings
Author: Tammy Algood
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 tablespoons pure maple syrup plus more for serving
- 5 tablespoons light brown sugar
- 3 tablespoons unsalted butter, softened
- 2 teaspoons ground cinnamon
Instructions
- Stir together the flour, baking powder and salt in a mixing bowl. Make a well in the center and add the milk and 2 tablespoons of maple syrup. Whisk just until combined and set aside. Preheat a nonstick griddle that has been coated with cooking spray over medium heat. Meanwhile, in a small mixing bowl, stir together the sugar, butter and cinnamon. Transfer to a pastry bag or a zip-top bag and cut off a small piece of one corner. Set aside. When the griddle is hot, add ¼ cup of the batter to the skillet. Repeat but do not overcrowd the skillet. Pipe a swirl of the cinnamon mixture onto each pancake. Cook 3-4 minutes or until small bubbles appear along the edges. Flip and cook 1 minute longer or until lightly browned and cooked through. Repeat with the remaining batter. Serve warm with additional maple syrup.
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Cinnamon Scones
Recipe Name: Cinnamon Scones Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 16 scones
Author: Tammy Algood
Ingredients
- 3¼ cups all-purpose flour
- ⅓ cup plus 1 tablespoon sugar, divided
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon, divided
- 1 teaspoon salt
- ½ teaspoon baking soda
- 6 tablespoons frozen unsalted butter
- 1½ cups cinnamon chips
- ⅓ cups buttermilk
- 3 tablespoons unsalted butter, melted
Instructions
- Line 2 cookie sheets with parchment and set aside. In a large mixing bowl, combine the flour, ⅓ cup sugar, baking powder, 1 teaspoon cinnamon, salt and baking soda. Grate the butter into the flour mixture and carefully mix with your hands to coat. Stir in the cinnamon chips and buttermilk just until combined. Turn the dough onto a lightly floured surface and knead gently just until the dough comes together. Divide in half and pat each into a ½-inch disk. Brush the tops with the melted butter. In a small bowl, combine the remaining sugar and remaining cinnamon. Sprinkle evenly over the tops. Cut each disk into 8 wedges. Arrange on the cookie sheets 2 inches apart. Refrigerate for 45 minutes. Preheat the oven to 425 degrees. Bake for 14 minutes. Cool on wire racks for at least 10 minutes before serving.
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Cinnamon Spice Muffins
Recipe Name: Cinnamon Spice Muffins Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 12 muffins
Author: Tammy Algood
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 teaspoons ground cinnamon, divided
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon pumpkin pie spice
- 1½ cups unsalted butter, divided
- 2 cups sugar, divided
- 2 eggs, room temperature
- 1 teaspoon maple or pure vanilla extract
- 1 cup milk
Instructions
- Preheat the oven to 350 degrees. Grease 12 muffin cups or line and grease the liners. Set aside. In a medium bowl, stir together the flour, baking powder, salt, 1 teaspoon of the cinnamon, baking soda, nutmeg and pumpkin pie spice. Set aside. In the bowl of an electric mixer, cream 1 cup of the butter and 1 cup of the sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the extract to the milk and stir. Add a third of the milk mixture to the creamed butter, then a third of the flour mixture. Repeat in thirds to combine, but don’t overmix. Transfer the batter to the prepared muffin cups, filling each three-fourths full. Bake 25 minutes or until a tester inserted in the center comes out clean. Cool in the pan for 5 minutes on a wire rack. Meanwhile, in a wide-mouthed but small bowl, melt the remaining butter in the microwave on low power for 15 seconds. Repeat in 10 second intervals until completely melted. Stir together the remaining sugar and cinnamon. When the muffins are cool enough to handle, dip the tops in the melted butter, then in the cinnamon and sugar mixture. Place on a wire rack to cool or serve warm.
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Cinnamon Sugar Teacakes
Recipe Name: Cinnamon Sugar Teacakes Description: These aren’t excessively sweet like cookies but delicious with hot tea or coffee. Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 24 teacakes
Author: Tammy Algood
Ingredients
- 1 cup unsalted butter, softened
- 2 cups plus ¼ cup sugar, divided
- 3 eggs
- 2 tablespoons buttermilk
- 1½ teaspoons pure vanilla extract
- 5 cups all-purpose flour
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
Instructions
- Place the butter in the bowl of an electric mixer and cream at medium speed for 1 minute. Gradually add 2 cups of the sugar, beating well. Add the eggs, buttermilk and extract, blending well. In a separate bowl, stir together the flour and baking soda. Gradually add to the butter mixture until well blended. Cover and refrigerate overnight or at least 8 hours. Preheat the oven to 400 degrees. Lightly grease cookie sheets and set aside. On a lightly floured surface, roll out the dough to ¼-inch thickness. Cut with a large (3½-inch) cutter and place 1 inch apart on the prepared sheets. In a small bowl, stir together the remaining sugar and cinnamon. Sprinkle evenly on top of the teacakes. Bake 7 minutes or until lightly browned. Remove onto wire racks to cool completely.
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Cinnamon Whipped Cream
Recipe Name: Cinnamon Whipped Cream Description: Serve on teacakes or pound cake or dolloped on hot drinks like coffee or hot chocolate. Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 1 cup
Author: Tammy Algood
Ingredients
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon ground cinnamon
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat the cream at medium speed. Gradually add the powdered sugar and cinnamon. Continue beating until stiff peaks form, around 3 minutes. Serve immediately.
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Cinnamon Sugar Butter
Recipe Name: Cinnamon Sugar Butter Description: Great to smear on toast, bagels, English muffins or waffles or added to a baked sweet potato! Prep Time: Cook Time: Total Time: Yield: Serving: Yield: about ⅔ cup
Author: Tammy Algood
Ingredients
- ½ cup unsalted butter, softened
- ¼ cup firmly packed light brown sugar
- ⅓ teaspoon ground cinnamon
Instructions
- Place the butter in the bowl of an electric mixer and beat at medium speed until fluffy, about 1 minute. Gradually add the sugar and cinnamon, blending well. Transfer to a serving container, cover and refrigerate until ready to use.
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Easiest Ever Cinnamon Rolls
Recipe Name: Easiest Ever Cinnamon Rolls Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 16 small cinnamon rolls
Author: Tammy Algood
Ingredients
- 1 (8-ounce) can refrigerated crescent rolls
- 4 teaspoons ground cinnamon, divided
- ½ cup powdered sugar
- 2 teaspoons milk
Instructions
- On a cutting board, unroll the crescent dough and cut the dough crosswise into 2 equal portions. Press the perforations in each piece together with your fingers. Evenly sprinkle each piece with 2 teaspoons of the cinnamon. Starting at the long end, roll up the dough, pressing firmly. Pinch the ending seam to seal, and repeat with the other half of the dough. Leave on the cutting board and place in the freezer for 10 minutes. Meanwhile, preheat the oven to 375 degrees. Lightly coat a baking sheet with cooking spray and set aside. Remove the rolls from the freezer and cut each roll into 8 slices. Place on the prepared baking sheet and bake 10–12 minutes or until golden-brown. Meanwhile, in a small bowl, whisk together the sugar and milk until well blended. Allow the cinnamon rolls to cool for 5 minutes, then drizzle the icing over the tops and sprinkle with remaining cinnamon. Serve warm.
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