4,044 cinnamon sugar recipes

Sambusak (Sephardic stuffed pastries) with a yeasted anise-scented dough filled with spiced ground beef, deep-fried to golden. A traditional Jewish meat pastry for holidays and gatherings.

Moist quick bread made with Amish Friendship starter, fresh apples, and nuts, spiced with cinnamon. Makes two loaves perfect for gifting or freezing.

Pumpkin cheesecake with a praline pecan-graham cracker crust, brown sugar filling, and warm spices. A rich Thanksgiving dessert that chills overnight for clean slices.

Classic zucchini bread with grated zucchini, cinnamon, and a moist oil-based crumb. Bakes two 8x4 loaves at once, freezes well, and only gets better the next day.

Overnight cinnamon rolls with a refrigerator-rest yeast dough, swirled with cinnamon-brown-sugar butter and finished with vanilla butter icing. Make-ahead breakfast that bakes off fresh in the morning.

French meringue strips with a buttery shortbread base topped with vanilla meringue, cinnamon sugar, and chopped almonds. Elegant bar cookies that yield 8 dozen.

Harvest apple bread with three cups of fresh chopped apples in a brown sugar batter, topped with a warm cinnamon-almond streusel. Dense, moist, and loaded with fruit.

Chocolate top apple cake with chopped apples folded into a cinnamon batter, baked under a crunchy layer of brown sugar, nuts, and mini chocolate chips. A 9x13 crowd-pleaser.

Yeast tea ring filled with apricots, pecans, brown sugar, and cinnamon, rolled and shaped into a glazed coffee cake. The classic slit-and-turn technique shows off the swirled interior.

Favourite sour cream apple pie tosses tart apples in a vanilla sour cream custard, then crowns it with a crunchy walnut-cinnamon sugar topping. No butter in the topping means a cleaner, crispier nut crust.

Maple nut rugelach roll cream cheese pastry around a maple-walnut-cinnamon filling for buttery, crescent-shaped Jewish cookies. Sweetened with pure maple syrup instead of jam.

A feather-light cheesecake lightened with whipped egg whites for an airy texture, on a cinnamon zwieback crust, finished with a sour cream, crumb, and almond topping. Far lighter than dense New York style.

A three-layer food processor cheesecake with a cinnamon zwieback crust, whipped cream cheese filling, and sour cream topping finished with slivered almonds. Chill overnight for best results.

Skip the rolling pin. This press-in crust gets layered with raspberry jam, creamy cheesecake filling, and cinnamon-dusted apple slices fanned in a pinwheel. Easier than pie, literally.

A lighter cheesecake made with blended cottage cheese instead of cream cheese, finished with a tangy yogurt topping. Higher in protein, lower in fat, and easy to make sugar-free.

Place plain, nonfat yogurt into cheese cloth or a coffee filter. Place in strainer over a small bowl or cup. Allow to drain 2 to 24 hours, covered and refrigerated, until cheese reached desired consistency. Discard the whey (liquid). Store in covered container in refrigerator.