1,695 cinnamon recipes

French fried sweet potatoes coated in crushed corn flakes for an extra-crispy crunch. Parboiled, double-dredged, and deep fried until golden. Serve with salt or cinnamon sugar.

West Indian rice and peas turns vegan with crisp tempeh, coconut-toasted brown rice, and black-eyed peas simmered with bay. Cinnamon, chile, and bell pepper bring Caribbean warmth.

Stewed California figs cooked low and slow in water, with variations using orange, lemon, sherry, ginger, or cinnamon. Serve warm or chilled for breakfast or dessert.

Herman milk sourdough starter: a sweet, milk-based fermented batter that becomes the base for Amish friendship bread, cinnamon coffee cakes, and quick breads. Pass cups along to friends; the starter never runs out.

Warm Irish spice bread studded with golden raisins and candied citron balances cinnamon, ginger, and nutmeg in every buttery slice.

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.

Lighter cranberry apple cookies made with egg whites and skim milk, loaded with fresh fruit, cinnamon, and orange zest. A guilt-free holiday cookie that yields 2 dozen.

Old-fashioned sour pickles brined with salt, vinegar, mustard seed, allspice, cinnamon, and mace. A traditional canning recipe ready after 8 weeks of curing.

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

Whole wheat cookies shaped like cat poop, rolled in Grape-Nuts, and served in a litter box. Two dough options: chocolate or gingerbread. The ultimate gross-out Halloween party hit!

Sugar puffs are crispy deep-fried dough squares dusted with powdered sugar or cinnamon. Made from a simple egg and flour dough rolled paper-thin.

Cranberry apple relish with cider-cooked apples, raw cranberries, sugar, cinnamon, and cloves. A ratio-based holiday condiment you can scale to any batch size.

Hasenoehrle: traditional German "bunny ears" fried dough dusted with cinnamon sugar. A crispy, rustic Fastnacht pastry made from a simple egg-and-milk noodle dough.

Pan-seared chicken supremes marinated in lime, white wine, ginger, garlic, and tarragon, finished with a glossy cinnamon-colored pan sauce reduction. Classic French bistro technique.

Lentil savoy stew: a vegan one-pan braise of lentils, mushrooms, red bell pepper, and steamed kale, warmed with cinnamon. High-fiber, plant-powered weeknight dinner.

Honey almond whole wheat bread spiraled with brown sugar, cinnamon, and wheat germ. A rich yeasted loaf brightened with orange zest and buttermilk for weekend bread baking.