5,219 cinamon recipes

Malai kofta are golden-fried potato and paneer-style balls stuffed with cashews and raisins, simmered in a cashew-cream sauce warmed with cloves, cinnamon, nutmeg, and cayenne. A North Indian restaurant classic.

Amish friendship bread starter ferments flour, sugar, and milk for five days to create the sweet, yeasty mother that fuels the famous chain-letter cinnamon quick bread.

How to prepare fiddlehead ferns: clean, simmer until tender, and serve with butter and lemon. Works for bracken, ostrich, and cinnamon fern varieties.

Sweet yeast dough built with buttermilk, butter, and a blend of white and whole-wheat flours. The workhorse base for sticky buns, cinnamon rolls, and tender breakfast pastries with a soft, pillowy crumb.

Blitz kuchen is a classic German lightning cake with a light, egg-leavened batter topped with butter, cinnamon sugar, and chopped nuts. Quick to mix and bakes in minutes.

Roasted red peppers meld with vine-ripened tomatoes in this silky soup brightened by fresh lime and a whisper of cinnamon for unexpected warmth.

A simple fruit-filled cake with a gummy, tender crumb and a cinnamon-sugar crust on top. Use any jar of pie filling you like: cherry, blueberry, apple, or peach. Just 7 ingredients and 15 minutes of prep.

Little snow people cookies: holiday snowman cookies shaped from festive dough with three stacked balls, decorated with mini chocolate chip eyes, cinnamon candy buttons, and peanut butter cup hats.

Swedish tea ring with cinnamon-sugar yeast dough rolled into a ring and snipped into pull-apart sections. Traditional Scandinavian breakfast bread for special occasions.

Grandma Hilda's apple pie: an old-world sheet-pan apple pie with a tender egg-rich dough, piled with grated apples, brown sugar, and a cinnamon-sugar crust on top.

Spiced cherry biscotti studded with candied cherries and almonds, warmed with nutmeg, and dusted with cinnamon-nutmeg sugar. A ruby-flecked holiday coffee cookie.

Elephant ears: Pennsylvania Dutch yeast-dough fritters stretched thin, deep-fried until golden and bubbly, then dusted with powdered sugar or cinnamon sugar. The state fair classic.

Loukoumades, Greek honey puffs made with yogurt and brandy batter, deep-fried until golden and drizzled with honey, cinnamon, and nuts. Crispy outside, airy inside.

Tender chicken simmered with saffron, cinnamon, and honey in a fragrant North African tagine. Couscous cooks right in the sauce, soaking up every bit of spiced, golden broth.

Baked beef samosas, not fried, with a spiced ground beef filling fragrant with cinnamon, cardamom, cumin, and fresh cilantro, all wrapped in flaky homemade pastry. A lighter take on the Indian classic.

Kopenhai is a Greek almond torte with an orange-scented shortbread base, fluffy ground-almond souffle filling, crackly phyllo top, and a fragrant lemon-cinnamon syrup soaked through every diamond slice.