5 Comforting, Delicious and Perfect-for-Fall Cinnamon Recipes

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When the summer ends and colder weather comes, we all like to sit in a warm room enjoying tea and delicious treats. Cinnamon is a sweet spice that comes from Sri Lanka and it goes great in combination with apples and pumpkins. Of course, there are many other recipes, because let’s face it, it goes well with basically everything. You can put it in bread, cakes, coffee, ice cream, sweet pastries and puddings, in whatever you choose to make. You can add it to red wine, and of course, drink it in a tea. It is best to buy it in small quantities so it stays fresh and the flavour doesn’t disappear.



Check out these delicious, comforting cinnamon recipes that you can make, that are perfect for the fall:

1 – Pecan Cinnamon Cookies

Cinnamon Pecan Cookies

Beside from being delicious, these cookies are healthy as well. (photo source)

What You Need:

  • 1/2 cup of unsalted butter
  • 3/4 cup of granulated sugar, divided
  • 1/4 cup of packed light brown sugar
  • 1 large egg
  • 1 teaspoon of vanilla extract
  • 1 1/4 cups of whole-wheat pastry flour
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 1 cup finely chopped pecans
  • 1 1/2 teaspoon of ground cinnamon
Cinnamon Pecan cookies

The cookies are tasty and crunchy. (photo source)

How to make it:

  1. Beat butter, 1/2 cup granulated sugar and brown sugar in a mixing bowl. You can do it with an electric mixer until it becomes creamy. Add an egg and vanilla and beat well. Put flour, baking powder and salt in a medium bowl and add to the butter mixture. Beat on low speed until it is combined well. Put in pecans.
  2. Divide the dough in half and use your hands to shape each portion into a 6-inch round log. You can put a bit of flour on your hands so they don’t get sticky. Wrap each log in wax paper and freeze for at least 1 hour, until it gets firm.
  3. Preheat the oven to 350°F.
  4. Unwrap the dough and leave it at room temperature for 5 minutes. Combine the remaining 1/4 cup of granulated sugar and cinnamon on a shallow plate. Roll the logs in the sugar mixture, then slice each into 24 (1/4-inch-thick) cookies. Place the cookies apart on ungreased baking sheets.
  5. Bake, one batch at a time, 10 to 12 minutes, until they get lightly brown.

Tip: You can make more dough and freeze for up to 3 months. This way you don’t have to make it often, just take it from the freezer and bake it.

2 – Cinnamon Chai Cream Pie

Cinnamon Chai Cream Pie

This pie will make you think of the holidays. (photo source)

What you need:

For the Hazelnut Crust:

  • 1/2 cup of toasted and finely chopped hazelnuts
  • 1/2 cup of toasted and finely chopped almonds
  • 3/4 cup of crushed graham crackers
  • 3 tablespoon of brown sugar
  • 4 tablespoon of melted butter

For the Cinnamon Pudding:

  • 3 tablespoon of cornstarch
  • 3/4 cup of brown sugar
  • 3 cups of milk
  • 2 egg
  • 1/2 tablespoon of cinnamon
  • 1 teaspoon of butter
  • 1 1/2 teaspoon of pure vanilla extract

For the Chai Whipped Cream:

Cinnamon Chai Cream Pie

Serve it sprinkled with toasted hazelnuts. (photo source)

How to make it:

  1. Heat the oven to 350 degrees F.
  2. Place nuts on a baking sheet and toast for about 10 minutes, checking often. Allow them to cool and remove the skins from the hazelnuts. Finely chop the hazelnuts and almonds.  Place the graham crackers in a bag, and crush into fine crumbs.
  3. In a medium bowl, mix the graham cracker crumbs, chopped nuts, brown sugar, and melted butter. Press the mixture firmly into the bottom and sides.
  4. Bake for 12 minutes, or until golden. Remove from oven and let it cool.
  5. Mix the cornstarch and brown sugar in a saucepan.  Gradually add the milk and cook over medium heat, stirring constantly. After it becomes bubbly cook and stir for 2 more minutes and remove from heat.  Add the cinnamon and stir.
  6. In the bowl you have set aside with your eggs in it, gradually add one cup of the milk mixture.  Pour the egg mixture back into the milk mixture in the saucepan.  Cook the pudding until almost bubbly, but don’t allow it to boil.  Reduce heat and cook for 2 more minutes, then remove from heat.  Add the butter and vanilla, and stir.
  7. Pour the pudding into the pie crust, and place in the freezer for a couple of hours, until frozen.
  8. Place the cream and chai concentrate in a bowl, and put in the freezer for at least 10 minutes. Remove from freezer and pour the heavy cream into the cold mixer bowl, add the Chai concentrate, and mix on until cream is whipped into soft peaks.  Spread the whipped cream over the layer of pudding.  Sprinkle with toasted hazelnuts.
  9. Put in freezer for at least 20 minutes before serving.

3 – Honey Cinnamon Peach Cobbler

Honey Cinnamon Peach Cobbler

The flavours of honey, cinnamon and sweet peach work beautifully together. (photo source)

What you need:

For the filling:

  • 3 pounds of sliced peaches
  • 1/4 cup of honey
  • 3 teaspoons of cornstarch
  • 1 teaspoon of cinnamon
  • 1/8 teaspoon of salt

For the dough:

  • 1 1/2 cups of flour
  • 1/2 cup of sugar
  • 1 1/2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of cinnamon
  • 9 tablespoon of cold butter
  • 1/3 cup of boiling water
Honey Cinnamon Peach Cobbler

All the ingredients will mix together making a delicious mess on a plate. (photo source)

How to make it:

The filling:

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, put together peaches, honey, cornstarch, cinnamon, and salt until well combined. Put additional sugar if needed, depending on how sweet your fruit is.
  3. Pour the filling into the prepared dish.

The dough:

  1. In a medium bowl, stir together the flour, sugar, baking powder, salt, and cinnamon. Cut in the butter to coarse crumbs. Add the boiling water and stir to form a dough.
  2. Drop small chunks of the dough on top of the fruit filling.
  3. Bake for 40 minutes until golden brown. Cool before serving.

4 – Pound Cake Churros

Pound Cake Churros

Make delicious warm cake sticks. (photo source)

What you need:

For the cake:

  • 1/2 cup of butter
  • 3 eggs
  • 1 1/2 cups of sugar
  • 1 teaspoon of vanilla
  • 1/2 cup of sour cream
  • 1 1/2 cups of flour
  • 1/8t of baking soda
  • 1/2t of cinnamon

For the ice cream:

  • 4 teaspoon of  cornstarch
  • 1/4 cup of milk
  • 1 1/4 cups of heavy cream
  • 1 3/4 cups of milk
  • 2/3 cup of sugar
  • 2 tablespoons of light corn syrup
  • 1/4t salt
  • 3 tablespoon of cream cheese
  • 4 tablespoon of malted milk powder
Pound Cake Churros

You can eat them together with the ice cream. (photo source)

How to make it:  

The cake:

  1. Heat the oven to 350F.
  2. Beat butter and sugar for 5 minutes until it is fluffy. Gradually add eggs gradually and vanilla.
  3. In a separate bowl, mix flour, baking soda and cinnamon. Add to batter and mix until there are no lumps. Mix in the sour cream.
  4. Line pan with parchment.
  5. Bake it for 50 minutes until the top of the cake springs back when lightly pressed.
  6. Let it cool.
  7. Cut the cake into 1×3 inch rectangles
  8. Put oil into a pan and on medium heat fry on each side for about 45 seconds, until it becomes golden brown.
  9. Put cinnamon and sugar on a plate and roll the cake in it. Serve warm.

The ice cream: 

  1. Whisk together cornstarch with a bit of milk. Set aside.
  2. Put whisk cream, the rest of the milk, sugar, syrup and salt into a saucepan. Let it boil.
  3. Cook for 4 minutes then add in the cornstarch mix.
  4. Let it boil and stir for 2 minutes,  until it’s thickened.
  5. Place cream cheese in a bowl and pour in 1/4 cup of hot mix. Whisk it until it becomes smooth.
  6. Put in into the hot mix. Whisk it all together and add malted milk powder.
  7. Pour into a large ziplock bag and put in fridge until it cools completely.
  8. Spin it in the ice cream maker. Freeze it.

5 – One Hour Cinnamon Rolls

Cinnamon Rolls

Delicious cinnamon rolls have glaze topping. (photo source)

What you need:
For the dough:
  • 3 ½ cups of warm water
  • ¾ cup of sugar
  • ½ cup of vegetable oil
  • 6 tablespoons of rapid rise/quick yeast
  • 1 tablespoon of salt
  • 3 eggs
  • 11 cups of flour
For the filling:
  • 1 cup of brown sugar
  • 1 cup of white sugar
  • 1/2 cup of melted butter
  • 1-2 tablespoons of ground cinnamon
For the glaze:
  • 4 cups of powdered sugar
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of maple syrup
  • 2 tablespoons of melted butter
Cinnamon rolls

It takes just an hour to make this tasty recipe. (photo source)

How to make it:
The rolls:
  1. Prepare two large cookie sheets (half-sheet size) with parchment paper or silpat mats. Set aside.
  2. In a large bowl combine water, yeast, oil and sugar. Let it sit for 10 minutes.
  3. Add eggs, flour and salt, and mix it all for 10 minutes. You can use the mixer or do this by hand, using a wooden spoon until it all comes together.
  4. Pour dough onto a floured surface, and knead until dough is soft, smooth and not too sticky. Add additional flour if it’s sticking to the surface and to your hands.
  5. Roll dough into a large rectangle, approximately 18×26 inches.
The Filling:
  1. Spread melted butter over the top of the dough. Then, top with brown sugar, white sugar and cinnamon.
  2. Roll the dough into a log and cut it into 24 1-inch pieces.
  3. Place rolls onto prepared cookie sheets. Cover them with clean towels and set aside to rise for 20 minutes in a warm spot.
  4. In the meantime, preheat the oven to 400F.
  5. Bake for 12-20 minutes, until golden brown.
The glaze:
  1. Combine all ingredients (sugar, vanilla, maple syrup and butter) in a medium sized bowl. Stir or whisk until smooth.
  2. Pour the glaze over the rolls as soon as they come out of the oven.

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