Cinnamon French Toast Cookies Preparation: Heat oven to 350 degrees F. Line bake sheet with parchment 2 1/2 cups of flour 1 teaspoon baking powder 1/4 teaspoon salt 2 teaspoons of cinnamon, plus 2 tablespoon of cinnamon for divided use ½ cup unsalted butter, softened ½ cup cream cheese ¾ cup dark brown sugar, ½ cup granulated sugar, plus ¼ cup sugar for divided use 1 large egg 1 large egg yolk 1 ½ tablespoon maple syrup 1 teaspoon vanilla extract Instructions: 1. Sift flour, baking powder, salt and cinnamon into a bowl; set aside. Cream butter, cream cheese and both sugars until pale and fluffy. Lightly mix egg and egg yolk in a separate bowl and add to creamed butter, mix until combined. Add in maple syrup and vanilla extract, mix until combined. Add flour mixture in and using a wooden spoon or a sturdy spatula fold until incorporated. 2.Divide dough in half and shape into flat rectangles. Refrigerate for at least 2 hours. Remove chilled dough and on a lightly floured surface,start rolling dough from one long length side edge to another. Return rolled logs to chill for another two hours or overnight. 3. Mix remaining cinnamon and sugar and place inside a fine mesh shaker or in a fine mesh sieve. 3. Using a knife slice dough into ¼ inch thick rounds. Place cookies 1 inch apart on parchment lined bake sheet. Using a sieve or a fine mesh shaker lightly cover cookies with cinnamon and sugar mixture over sliced cookies. Bake for 10-12 minutes.
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CINNAMON ROLL BITESmakes 24 24 pecan halves1 c. flour1 tsp. baking powder1/4 tsp. salt3/4 c. heavy cream1/2 c. dark brown sugar1/2 tsp ground cinnamon2 Tbsp. very soft butter Preheat oven to 400F. degrees Lightly grease one 24 cup mini muffin tin or two twelve cup mini tins. Place a pecan half in each cup of the tin. Combine flour,baking powder & salt in a medium bowl. Make a well in the center of the flour & slowly pour in the cream stirring until the dough comes together. With your hands bring the dough together & place on a floured surface. In a separate small bowl combine the brown sugar & cinnamon. Roll the dough into a rectangle 12×7. Smear the soft butter on the dough & then sprinkle with the cinnamon & brown sugar pressing lightly into the dough. Cut 24 equal strips crosswise. Roll each strip tightly into a bun. Place the buns in the muffin tin on top of the pecan halves. Bake for 12-15 minutes or until they begin to turn golden. recipe from the cookbook “Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies” by Alice Medrich
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Cinnamon-Spiced Mocha FloatsFood & Wine August 2002Yield: 43/4 cup boiling water1/2 cup finely ground espresso (1 ounce)1/4 cup plus 1 1/2 tablespoons granulated sugar1 teaspoon cinnamon, preferably Vietnamese (see Note), plus more for sprinkling2 ounces bittersweet or semisweet chocolate, coarsely chopped1 cup heavy cream1/4 teaspoon pure vanilla extractChilled club soda1. In a glass measuring cup, pour the boiling water over the espresso. Cover the measuring cup with a small plate and let steep for 10 minutes. Strain the espresso through a paper filter into a small saucepan.2. Whisk 1/4 cup of the sugar and 1 teaspoon of the cinnamon into the espresso and bring to a boil. Reduce the heat to moderate and simmer for 1 minute. Remove the saucepan from the heat, add the chocolate and, using a wooden spoon, stir until smooth. Using a rubber spatula, scrape the mocha mixture into a small bowl and let cool to room temperature, stirring a few times.3. Meanwhile, in a large bowl, whip the heavy cream with the remaining 1 1/2 tablespoons of sugar and the vanilla until the cream holds soft peaks. Add the cooled mocha mixture and whip until the cream holds firm peaks. Cover the mocha cream and freeze until set, about 3 hours.4. Using a medium ice cream scoop, add 3 or 4 small scoops of the frozen cream to tall soda glasses. Add club soda and sprinkle cinnamon over the top. Serve at once with a straw and a long-handled spoon.Make Ahead: The mocha cream can be frozen for up to 2 days. Let it stand at room temperature for about 10 minutes before scooping.
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Cinna-Bun Butter Cakes in a Jar 1 yellow butter cake mix, I used Betty Crocker 1/2 cup canola or vegetable oil 1/2 cup sour cream 3 eggs 1 small package vanilla instant pudding mix 1/2 cup all-purpose flour 1/2 cup light packed brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon kosher salt 4 tablespoons (1/2 stick) unsalted butter, cold 1. Preheat oven to 350 degrees F. and spray baking jars of choice with non-stick cooking spray. 2. Place cake mix, oil, sour cream, eggs, and pudding mix into the bowl of a stand or electric mixer, beating until well combined, about 1 minute. 3. Place flour, brown sugar, cinnamon, and salt into a medium bowl, mixing to combine. Cut cold butter into small cubes, add to flour mixture and use a pastry cutter or a fork and cut butter into mixture until well combined and crumbly. Takes a good 5 minutes. 4. Depending on the size of jar you use, this step will be different for every size. For the tiny jars I used, I placed about 2 tablespoons cake mix into the bottom, topped with 2 tablespoons cinnamon mix and topped with another 1 tablespoon of cake mix. No matter what size of jar you use, only fill it 1/2 full or you’ll end up slicing off the top that bakes over the top. Use your best judgement according to the size jar you are using. Layer cake mix and cinnamon topping until you reach 1/2 full of your jar. 5. For my tiny jars, I baked them for 19 minutes and they were perfect. If using larger jars just keep a close eye on them after 20 minutes of baking. Carefully remove hot jars from oven, let cool then close with lids. Find some cute tags and wrap around top with a ribbon.
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Apple Pie Pop Tarts with Cinnamon Glaze(makes 8, adapted from spicy icecream’s recipe)3-4 apples, peeled and finely chopped (about 3 cups worth)Juice from half a lemon1 vanilla bean pod1 tbsp (14g) butter1 tbsp brown sugar1 tbsp glucose syrup (optional, can be replaced with another tbsp of brown sugar)1 tbsp flourFor the pastry:2 cups plain flour2 tbsp sugar1 tsp salt225g unsalted butter, cold, cut into cubes1 large egg2 tbsp milk1 large egg, for brushing the doughFor the glaze:1 cup icing sugar, sifted1 1/2 tbsp milk1/2 tsp ground cinnamonOptional: granulated or raw sugar crystalsPrepare the filling first. Place butter in a medium saucepan on medium-low heat until it goes golden brown, then add chopped apple, lemon juice, brown sugar, glucose and vanilla bean (split and seeds scraped) and return to the heat. Stir regularly until apples are slightly more tender and liquid has reduced slightly, about 5-10 minutes. Remove from the heat and cool completely. Add flour and stir to combine, then chill while preparing the pastry.In the bowl of a food processor, combine flour, sugar and salt. Add the cold butter and pulse until only pea sized lumps remain in your mixture. In a small bowl, beat the egg with the milk. Add the mixture all at once to the dry ingredients and pulse until moisture is introduced to all of the flour mixture. Lightly dust a clean surface with flour and knead the dough until it starts to hold together. Divide the dough in two, wrap in plastic wrap and refrigerate for about 30 minutes. Remove one piece of dough from the refrigerator. On a well floured surface, roll the dough out to 3mm thick. Trim the dough into rectangles 14 x 8cm (this is why my stainless steel ruler is one of my most used kitchen utensils). Place the dough rectangles onto 2 baking trays lined with baking paper and refrigerate while you prepare the second piece of dough in the same way. Brush one set of 8 squares with a beaten egg. This will act as the glue for the top layer of dough. Spoon 1 1/2-2 tbsp of apple filling into the center of each brushed dough square. Top with a second piece of dough and use a floured fork to crimp the sides closed. Use the tines of the fork to create vent holes in each tart.Preheat the oven to 180°C (350°F). Let the tarts rest in the fridge while the oven preheats. Bake for 25-30 minutes or until golden brown on top. While the tarts bake, whisk together the icing sugar, cinnamon and milk for the glaze and set aside. Let baked tarts rest on a cooling rack to cool completely before glazing. If glaze is too runny, gradually sift more icing sugar into the mixture until it reaches the correct viscosity. Sprinkle a small amount of sugar crystals over each tart. When glaze has set, serve immediately or store in an airtight container. Best served within 2 days, warmed up for 20-30 seconds in the microwave.
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Buttermilk Biscuit Cinnamon Buns Ingredients2 cups all-purpose flour1 1/2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1/4 cup butter (cut into small chunks)3/4 cup buttermilk2 tbsp softened butter1/2 cup brown sugar (firmly packed)2 tsp cinnamon1/2 cup raisins (optional)1 cup powdered sugar2 tbsp buttermilk1 tsp butter (melted)1/2 teaspoon vanilla Instructions Preheat the oven to 500F. In a large bowl, whisk together the flour, baking powder, baking soda and salt until well combined. Add the butter and fold into the flour mixture until it forms small crumbs. Pour in the buttermilk and stir slowly until the dough forms into a ball. Knead the dough over a lightly floured surface until well formed (about 3 minutes), then roll out into about a 9×16-inch rectangle. Spread the 2 tbsp softened butter over the dough. Next, cover with brown sugar, cinnamon and raisins. Tightly roll the dough into a spiral across the longer side. Press the seam to seal the buns, then gently cut the dough into 1 1/2 inch pieces. Place the rolls on a baking sheet lined with parchment paper. Bake at 500F until sugar is bubbling and the buns are golden around the edges (about 8-10 minutes). While buns are baking, beat together the powdered sugar, 2 tbsp buttermilk, 1 tsp melted butter and vanilla until a stiff glaze is formed. NOTE: Add more buttermilk if you would like a less-thick glaze. Remove the buns from the oven and coat with the buttermilk glaze before serving. TIP: For extra tasty cinnamon buns, place them into a sealed container for 30 minutes to 1 hour after frosting, before serving.
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Raspberry Cinnamon French Toast(Makes 6-8 servings) Ingredients  12 slices cinnamon bread, cubed  5 eggs, beaten 1-3/4 cups milk  1 cup packed brown sugar, divided 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup slivered almonds 1/4 cup butter, melted 2 cups fresh raspberries Directions Place bread cubes in a greased 13-in. x 9-in. baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, cinnamon and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar; drizzle over the top. Bake, uncovered, at 400° for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.
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Apple Dumpling Cinnamon Rollsvegan, makes 12 rollsApple mixture:3 cups diced green apples (1 XL apple or 2 medium)2-3 Tbsp vegan buttery spread1/4 cup agave or maple syrup blend1/2 tsp cinnamon1/2 tsp vanilla extract2 tbsp lemon juiceYeast Activation mixture:1 packet yeast1/4 cup warm waterpinch of dry sugarRoll Dough:1 tsp salt1/2 cup applesauce1 tsp baking powder1 Tbsp maple syrup1/4 cup canola oil1/2 tsp cinnamon3/4 cup water2 1/4 - 3 cups white whole wheat pastry flour(plus extra flour for rolling out dough) Dough Sides:2 tsp cinnamon for sprinkling2 Tbsp dry sugar for sprinklingOptional Cream Cheese drizzle (not shown):1/2 cup tofu cream cheese2 tbsp maple syrupdash of cinnamon1/4 tsp vanilla extractdash lemon juiceoptional dash of powdered sugar to thicken DIRECTIONS: 1. First prep your apple mixture. Dice your apple into tiny cubes. Place in a large freezer-friendly bowl. 2. Heat up your apple mixture ingredients so that the buttery spread melts. Mix into the melted buttery spread: vanilla extract, lemon, cinnamon. Pour the liquid over the apples and toss well so each apple is coated. Then place this bowl in the freezer. 3. Next, start on your dough by combining the yeast activation ingredients. Mix well for a minute.4. Add in the remaining dough ingredients and fold until a nice dry ball of dough forms. Use more flour if your dough is too wet. Add in more water if your dough is too dry.5. Place dough in a lightly oiled and floured mixing bowl, cover with a clean dish towel and place in a warm, dry place to rise for 30-60 minutes. (If you are using quick-rise yeast you will only need 30 minutes, traditional yeast will take longer). *Preheat your oven to 375 degrees before you start rolling out the dough. 6. When your dough has risen, punch it out. Then roll out onto a floured work surface using a rolling pin. Use more flour for dusting. 7. Roll out dough to a rectangle/square is shape - about 12-14 inches long and about 1/2 inch thick. 8. Next you will dust the cinnamon and sugar over then surface of the dough.9. Grab your apples from the freezer and spread over top your dough, evenly. They should be nice and frozen so the liquid doesn’t spill all over the board. 10. Roll up the dough into a spiral shape. Slice into 1 1/2 inch thick rolls. 11. Place the rolls on a parchment paper lined baking sheet. Sprinkle some more cinnamon and sugar right on top of each roll. 12. Bake at 375 for 25 minutes - or until the outer crust of the rolls starts to turn light brown and slightly crisp.13. Remove from the oven and allow to cool for 15 minutes before serving.
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Cinnamon Roll Cake INGREDIENTSFor the filling:1 package (8 oz) cream cheese1/2 cup granulated sugar1 T cinnamon1 large egg For the cake:3 large eggs3/4 cup granulated sugar1 cup all-purpose flour1/4 tsp baking soda1/3 cup water1 1/2 tsp vanilla extract For the glaze:1 cup powdered sugar4-5 tsp milk1 1/2 tsp vanilla extract DIRECTIONSMaking the cinnamon filling: Preheat oven to 375 degrees. Line a 15x10 jelly-roll pan with parchment paper and spray lightly with non-stick spray.  In a medium bowl, using an electric mixer set on medium speed, beat cream cheese, sugar and cinnamon until smooth. Beat in egg. Pour filling into pan; spread evenly. (This is easiest to do with the back of a teaspoon.) Refrigerate. Making the cake: Meanwhile, in a large bowl, using an electric mixer set on high speed, beat eggs until light and fluffy, about 2 minutes. Gradually add sugar and continue beating until thickened, about 2 minutes longer. In a medium bowl, combine flour and baking soda. On low speed, gradually blend flour mixture into egg mixture, beating just until combined. Add water and vanilla; beat until combined. Pour batter over cinnamon filling; spread evenly to cover.  Bake until cake springs back when pressed in center, about 20 minutes. Invert cake onto the back of a baking sheet and carefully peel away parchment paper. Cut cake into 5 lengthwise strips. (A pizza cutter works well for this.) Roll up one strip jelly-roll fashion. (You must do this while the cake is warm) Place cut side down on a serving platter. With filling facing in, wrap remaining strips around the first strip to form one large spiral. Let cool.  Making the glaze: In a medium mixing bowl, combine powdered sugar, milk and vanilla; stir until mixture forms a thick glaze. Drizzle over top of cake. Let stand until glaze sets. Cut into wedges and serve. (This cake is best served within a day of making it.) Recipe Source: Creative Cook’s Kitchen, Cakes and Pies
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Fruit Salsa with Cinnamon Chips INGREDIENTS: Cinnamon Chips:10 (10 inch) flour tortillasmelted butter1 cup sugar2T cinnamon Fruit Salsa : 2 kiwis, peeled and diced2 Fuji apples, cored and diced1 pound strawberries, diced1 T brown sugar1 tsp lemon juice3 T fruit preserves, any kind DIRECTIONS:1. Heat oven to 350 degrees and brush both sides of a flour tortilla with melted butter. Mix sugar with cinnamon and pour mixture over tortilla until it is completely covered. Lift tortilla and shake off excess, then cut into 8 wedges with a pizza cutter. Place on baking sheet and repeat with remaining tortillas. Bake at 350 for 9-10 minutes, or until cinnamon chips are crispy and just starting to brown. Remove from oven and let cool.2. In a large bowl, mix kiwis, strawberries, brown sugar and preserves. Add apples and stir to mix. Serve immediately.Recipe Source: adapted from allrecipes.com
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Easy Cinnamon Buns w/ Buttermilk Glaze (recipe adapted from Cook’s Illustrated) For the entire recipe8 tablespoon unsalted butter, melted Cinnamon-Sugar Filling3/4 cup dark brown sugar (packed, 5-1/4 ounces)1/4 cup granulated sugar (1-3/4 ounces)2 teaspoons ground cinnamon1/8 teaspoon ground cloves1/8 teaspoon table salt Dough2-1/2 cups unbleached all-purpose flour (12-1/2 ounces)2 tablespoons granulated sugar1-1/4 teaspoons baking powder1/2teaspoon baking soda1/2 teaspoon table salt1-1/4 cups buttermilk Glaze2 tablespoons cream cheese, softened2 tablespoons buttermilk, room temperature3-4 tablespoons confectioners’ sugar DIRECTIONS: 1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Pour 1 tablespoon melted butter in 9-inch nonstick cake pan; brush to coat pan. Spray wire rack with nonstick cooking spray; set aside. 2. Combine Cinnamon-Sugar filling ingredients in small bowl. Add 1 tablespoon melted butter and stir with fork or fingers until mixture resembles wet sand; set filling mixture aside. 3. Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk buttermilk and 2 tablespoons melted butter in small bowl. Add liquid to flour mixture and stir with wooden spoon until liquid is absorbed and just combined, about 30 seconds. Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy, about 5 minutes. 4. Roll dough into approximately a 12 by 9-inch rectangle. Brush dough with 2 tablespoons melted butter. Sprinkle evenly with filling, leaving 1/2-inch border of plain dough around edges. Press filling firmly into dough. 5.Using bench scraper, loosen dough from work surface. Starting at long side, roll dough, pressing lightly, to form a tight log. Pinch seam to seal. 6. Roll log seam-side down and cut evenly into eight pieces. Turn pieces onto it’s side so spiral pattern faces up. Slightly flatten each piece of dough with palm to seal open edges and keep filling in place. 7. Place one roll in center of prepared nonstick pan, then place remaining seven rolls around perimeter of pan. Brush with remaining 2 tablespoons remaining melted butter. Bake until edges are golden brown, about 25-28 minutes. Cool buns in pan for 5 minutes. Use offset metal spatula to loosen buns from pan; without separating. 8. Place plate on top and invert buns onto plate. Place another plate on the now inverted buns and flip it over, so it’s right-side up. Continue to cool for 5 minutes before icing. 9. While buns are cooling, whisk cream cheese and buttermilk in small bowl until thick and smooth. Add confectioners’ sugar 1 tablespoon at a time; whisk until smooth glaze forms, about 30 seconds. Drizzle glaze evenly over buns; serve while warm or at room temperature.  (via Easy Cinnamon Buns)
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Cinnamon Apple Macaronsmakes ~50 small macarons or 20-30 large macaronsfor Macaron Shells:200 gr powdered sugar120 gr blanched and slivered almonds10 gr freeze-dried apple1 heaping Tbspn ground cinnamon1/2 tspn green powered food coloring, if desired30 gr granulated (superfine, opt) vanilla sugar (for directions on making homemade vanilla sugar, see here)100 gr egg whites, aged 1-2 days at room temperature or a week in the refrigerator, at room temp1/4 tspn cream of tartar1. Prepare two baking sheets lined with silpats or parchment paper and a pastry bag with a large round piping tip.2. Combine the powdered sugar, almonds, dried apple, cinnamon, and green food coloring, if using, in a food processor and grind until a fine powder. Sift thoroughly through a fine mesh strainer and set aside.3. In a small bowl, have ready the granulated vanilla sugar.4. In a separate mixing bowl, combine the egg whites and the cream of tartar. Using a balloon whisk, quickly stir the mixture until the entire surface is covered with foam. Then, start whisking the egg whites, gradually adding in the granulated vanilla sugar. Whisk until you reach glossy, almost-stiff peaks.5. Gently fold the sifted almond and powdered sugar mixture into the egg whites in three to four stages, just until the ingredients are incorporated and the batter slowly re-absorbs peaks.6. Transfer the macaron mixture to the prepared piping bag and pipe rounds on to the lined baking sheets. Tap the baking sheets on the table a few times to release air pockets.7. Rest the macarons for at least 30 minutes (and up to 60), until the outside shells are no longer tacky and sticky to a light touch.8. Preheat oven to 290 degrees F, with the oven rack in the bottom third of the oven.9. Bake the macarons in the oven, one sheet at a time, for 24-28 minutes total, rotating the sheet half-way through the baking time to insure even baking.10. Remove from oven and let cool.*Note: the resting and oven temperature and times are adjusted to what works in my kitchen and oven (which, to my knowledge and according to two oven thermometers, is quite accurate). Please note that you may have to adjust according to what works in your kitchen and oven.for Apple Butter Buttercream:3 egg yolks1/3 cup sugar1/4 cup water1 cup butter, at room temperature1/3 cup apple butter1. Whip the egg yolks until light and shows definitive streaks when you move your whisk through them.2. In a small saucepan, combine the sugar and water and stir until the sugar is completely wet. Cook over medium high heat, without stirring, until the sugar reaches 238 degrees F. Immediately remove from heat and (carefully!) gradually pour into the egg yolks while whisking, being careful not to hit the whisk wires.3. Continue whipping the egg yolks on medium high until the the outside of the bowl is no longer hot or warm to the touch.4. Add the butter in while beating, one tablespoon at a time.5. Once the butter is incorporated, beat in the apple butter. Use immediately to fill the macarons (or, if you refrigerate the buttercream, bring to room temperature and beat to restore texture before using).for Assembly:1 small tart green apple, in small, thin chunks (thick enough to still have crunch, though!)lemon juiceground cinnamon1. Toss the apple chunks with a light coating of lemon juice. Then, sprinkle with cinnamon.2. Fill the macarons with the apple butter buttercream and apple chunks. Let the macarons “cure” in an airtight container in the refrigerator overnight before serving. (via Desserts for Breakfast: Midweek Macarons: Cinnamon Apple Macarons with Apple Butter Buttercream and Tart Green Apples)
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