Need recipes that use cinnamon!

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I have 10 pounds of cinnamon! (see my topic on the non-hair board re: my silly husband!) The only things I make with cinnamon are oatmeal cookies or apple pies. Any other ideas?

Someone also suggested mixing it with baking soda to make "carpet fresh". Any more non-food ideas to get rid of some of it?
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This came from www.foodtv.com just type in the word cinnamon

STICKY BUNS

Sticky bun dough, recipe follows
Cinnamon filling, recipe follows
Sticky topping, recipe follows

Dough:
1/2 cup milk, lukewarm
1/2-ounce fresh yeast (compressed) or 1 1/4-ounce package active dry yeast
1/4 cup sugar
2 large eggs, at room temperature
1/2 teaspoon salt
3 cups all-purpose flour
4 tablespoons unsalted butter

Cinnamon Filling:
2 tablespoons (1/4 stick) unsalted butter, melted
1/4 cup sugar
1 tablespoon cinnamon

Sticky Topping:
4 tablespoons (1/2 stick) unsalted butter
3/4 cup dark brown sugar, packed
3/4 cup pecan pieces

Dough: Combine the milk, yeast and sugar in the bowl of an electric mixer and let rest for a few minutes to proof. Mix the eggs and salt into the yeast mixture. With a dough hook, blend in the flour. Then blend in the butter by the tablespoonful. With the dough hook, knead the dough for 7 minutes, or until springy and elastic. Transfer the dough to a lightly oiled bowl, covered with plastic wrap, and set aside in a warm place until doubled in volume, about 50 minutes.

Filling: Punch down the dough. On a lightly floured surface, roll it out into an 8 by-18-inch rectangle. Brush with the melted butter and sprinkle on the sugar and cinnamon. Starting at a long side, roll the dough up into a log. Slice into 12 (1 1/2-inch-wide) rolls.

Topping: Lightly butter the bottom of a 9 by 13-inch baking pan. In a small saucepan, combine the butter and brown sugar and cook, stirring until the sugar has dissolved. Pour the mixture into the pan and sprinkle the pecan pieces over it.

Lay rolls, cut side down, in the cake pan with the topping, squeezing them in if necessary. Let rise in a warm place until doubled in volume, about 50 minutes.

Preheat oven to 350 degrees with the rack set in the middle.

Bake the rolls for 30 to 35 minutes, or until golden brown. Carefully invert onto a serving platter and let cool for just a few minutes. Break into individual buns and serve warm, with the sticky topping, and ice cream.


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Here's a couple of recipes for ornaments made with cinnamon......might be fun!Old Fashioned Cinnamon & Applesauce Christmas Ornaments
My daughter and I made these ornaments several years ago, and they are still in good shape. We made some heart shaped and decorated them with fabric paints and sparkle. We tucked them into the Christmas boughs we put out. Other's were miniature gingerbread men that I used to decorate Christmas wreaths. And of course the rest hung on the tree, soft scents of cinnamon and cloves.

Ingredients: 1/2 cup applesauce, 9 tsp. to 1/2 cup cinnamon, a dash of powdered cloves.
Squeeze applesauce through muslin. Mix 1 tsp. cinnamon at a time into applesauce until mixture is stiff. Roll mixture between 2 sheets of waxed paper until 1/4" thick. Cut out shapes with cookie cutters. Don't forget to poke a little hole in the top of each ornament for stringing up later. Bake at 250 degrees for 2-4 hours. Turn every 1/2 hour. Decorate with paints & sparkles. These ornaments keep from year to year so be sure to date their backs. Store in plastic containers.


--------------------


Cinnamon Applesauce Ornaments

Ingredients


3/4 Cup Applesauce
1 Package Unflavored Gelatin
1 Jar Cinnamon [approx 1.9 ounces]
1/4 Cup Cornstarch
3 Tablespoons Ground Cloves

Instructions
Combine applesauce and gelatin in small saucepan and let stand for 3 minutes. Heat over medium heat stirring constantly just until simmering.

Combine cinnamon, cornstarch and cloves in separate bowl. Stir in applesauce mixture.

Turn out onto counter and knead a few turns. Divide dough in half and wrap each half in plastic wrap. Use within 30 minutes. Roll dough between sheets of plastic wrap to a scant 1/4-inch thickness. Cut out ornaments using 2-inch cookie cutters. Use a straw of plain pastry tip to cut out holes for hanging. Dry on wire rack overnight.

Reroll scraps and repeat cutting and drying as directed. String on ribbon or twine.

Note: These are NON-EDIBLE.

Guest
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Thanks for the recipes! I LOOOVE sticky buns but I've never made any. I guess I will now!

I love the ornament idea! Sounds like a good way to use up ALOT of the cinnamon. It'll be fun to get my nephew involved in helping! You guys are so cool!
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And in case you're feeling REALLY decadent:

Cinnabons

1/2 cup warm water
2 pkg active yeast -- Approx 2 Tbsp
2 Tbsp granulated sugar
1 3 1/2 pkg instant vanilla pudding, not the cook kind
1/2 cup butter, melted
2 large eggs, beaten
1 tsp salt
7 to 8 cups bread flour
1/2 cup melted or very soft butter
2 cup brown sugar, packed
7 Tbsp cinnamon

[Note: The secret to these rolls is in the pudding mix.]

In small bowl, combine water yeast and sugar. Stir until dissolved. Set aside.

In large bowl, make pudding mix according to package directions. Add butter, eggs and salt. Mix well Add the yeast mixture; blend. Gradually add flour and knead until smooth, adding small amts of flour as needed to eliminate sticking. Start by adding 7-1/2 cup of flour, then add more if needed. Place in very large greased bowl. Cover and let rise until double in bulk (about 1 hour). Punch down and let rise again. On lightly floured surface, roll out to a 40 x 21. Spread 1/2 cup of melted butter over surface. Mix brown sugar and cinnamon together. Sprinkle all over top of surface. Roll up very tightly. Slice into 2 inch slices. Placed on greased baking pan - 2 inches apart. Lightly press rolls down with your hands to kind of seal them. Cover and let rise until double again. (1 hour?) Bake at 350 for 15 - 20 minutes. Take them out as they start to turn golden. Don't overbake.

Frost with cream cheese frosting.

1 8 oz pkg cream cheese
1/2 cup butter
1 tsp vanilla
3 cup powdered sugar
2-3 Tbsp milk (just enough to get spreading consistency).

Combine all and mix until smooth. Frost rolls while warm.
Isdelia likes this.
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Tara: YUMMMMMMMM!!!! I've gotta make these! I LOVE anything with cream cheese frosting!
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Peppy, these sound like more work then they are and they are absolutley delicious!!

Sandy


Apple and cinnamon dumplings

SYRUP
1 1/2 cups white sugar
1 1/2 cups water
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 tablespoons butter

PASTRY
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup shortening
1/2 cup milk

APPLES
6 apples, peeled and cored
6 teaspoons white sugar
1 tablespoon ground cinnamon
2 teaspoons ground nutmeg
6 tablespoons butter


Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium saucepan over medium heat, combine 1 1/2 cups sugar, water, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg. Bring to a boil, remove from heat and stir in 3 tablespoons butter. Set aside.
3. In a large bowl, combine flour, baking powder and salt. Cut in shortening, using knives or pastry blender, until mixture resembles coarse crumbs. Pour in milk, all at once, and stir to form a dough. On a floured surface, roll dough into a 1/4 inch thick, 12x18 rectangle. Cut into 6 - 6 inch squares.
4. Place a whole, peeled and cored apple in the center of each pastry square. Dust each apple with a mixture of the of sugar, cinnamon and nutmeg. Dot with a tablespoon of butter. Moisten the edges of the pastry square, bring the corners together at the top of the apple, and press edges together to seal. Place dumplings 1 inch apart on a baking sheet.
5. Pour the syrup over the dumplings and sprinkle with additional sugar, if desired.
6. Bake in preheated oven for 35 minutes, until apples are tender.


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Frantik: Thanks! These sound great! Good alternative to plain ol' apple pie!
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I read your post on the non-hair board, and I almost fell out of my chair laughing. I have this recipe for cinnamon chips (which I love). Remember these, Taco Bell used to sell them before they started selling the cinnamon crisps (bleck), and they are YUMMY!
Cinnamon Chips

Ingredients:
Packaged tortillas - soft taco size
Oil
Cinnamon/sugar mixture
(I have seen anywhere from 8-16 tsp of cinnamon to 1 cup of sugar. It is to taste.)

Let the oil get hot on the stove.

Cut the tortillas into chip sized pieces.
Throw a few in the pot and watch until they get lightly golden brown. Keep them separated from each other.

When they seem crispy, take them out of the pot and let them drain on paper towels. Sprinkle them with cinnamon/sugar on both sides.

You can make tons of these and store them in a tightly sealed container. Just make sure you drain them well or they can be greasy.

P.S. Tortillas come low fat. Cook the low fat tortilla chips in canola or safflower oil, and these become HEALTH FOOD!!! You can experiment with pita bread and the like.

Here is another recipe that I have NOT tried.

Cinnamon-Sugar Chips

6 tablespoons sugar
1/2 tsp. cinnamon
6 flour tortillas (fajita-size)
1 tablespoon light corn syrup

Heat oven to 400 degrees. Mix sugar and cinnamon. Brush one side of each tortilla with corn syrup and sprinkle with cinnamon mixture. Cut each tortilla into 6 wedges and place on baking sheet. Bake about 10 minutes, until golden and crisp. Serve with applesauce as a dip!

Good luck!
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Thanks Fakecurlz! Ya'll keep 'em coming! I've got LOTS of cinnamon to use up!
Isdelia likes this.
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I came across this recipie while looking for something for tomorrow's dinner. Havent tried it but it seems simple & healthy.
http://www.epicurious.com/run/recipe/view?id=103510
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If you're into moderately spicy food, check out some Moroccan recipes.
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Epicurious (webjockey's recipe is from there) has excellent recipes. Just go to www.epicurious.com and type in "cinnamon" in the search and you will get numerous recipes. I am always searching the web for dinner ideas and Epicurious has never failed me yet. Many of its recipes come from Food and Wine or Gormet magazines. Highly recommended.

I think certain versions of CousCous (it's a Moroccan dish like a stew) has cinnamon in it. I had this at a couple Moroccan restaurants in Paris and.. wow!

Spunky
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cinnamon juice

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