1,695 cinnamon recipes

Traditional Panforte di Siena with toasted almonds, hazelnuts, candied orange peel, citron, cocoa, and honey syrup cooked to soft ball stage. A dense Italian Christmas confection.

Traditional German Lebkuchen honey cakes spiced with cinnamon, cloves, allspice, and nutmeg, studded with candied citron and brushed with a clear sugar glaze.

Fermented mincemeat made with venison or beef tongue, suet, apples, dried fruit, red wine, cider, and brandy. A six-to-eight-week crock cure transforms the ingredients into the deep, boozy filling of old hunting cabin Christmas pies.

Soft persimmon cookies spiced with allspice, nutmeg, and cinnamon, loaded with dates and walnuts. Fall harvest baking at its finest.

Summer cucumber crisps: refrigerator quick pickles with cloves, cinnamon, allspice, and mustard seed. Sweet-tart spiced pickle chips, no canning, ready overnight.

Calamaria Parayemista, Greek stuffed squid filled with spiced rice, tomato puree, cinnamon, and cloves, then braised in white wine. A traditional Greek mezze appetizer.

Apple cranberry pie with Granny Smith slices, whole cranberries, and an oat-cinnamon crumble topping. The Thanksgiving pie that combines pie and crisp.

Double chocolate zucchini bread with melted unsweetened chocolate, chocolate chips, chopped nuts, and cinnamon. Moist, rich, and the best way to sneak vegetables into dessert.

Orange-pecan couscous cooked in orange juice with cinnamon sticks, cloves, turmeric, and raisins. A fragrant, Moroccan-inspired side dish ready in under 30 minutes.

Soft, chewy oatmeal cookies sweetened naturally with banana and raisins, loaded with chunky peanut butter and cinnamon. No added sugar. Makes just 2 big satisfying cookies.

Custard-rich bread pudding made with egg bread, vanilla, and warm nutmeg. Customize it with jam swirls, cherries, raisins, or a sprinkle of coconut and cinnamon.

Molasses sandwich cookies with a hidden strawberry preserves filling, spiced with cinnamon and ginger, and topped with a vanilla powdered sugar glaze. The secret is inside.

Traditional British boiled venison served with frumenty, a medieval wheat porridge cooked in milk with dried fruit, honey, and cinnamon. A hearty piece of culinary history.

A traditional Dutch spice cake (gevulde speculaas) with a ground almond filling sandwiched between two layers of cinnamon, clove, and nutmeg-spiced dough. Topped with whole toasted almonds.

Baked Granny Smith apples stuffed with brown sugar, cinnamon, and chopped nuts, then drenched in a maple syrup glaze. A classic Midwest fall dessert served warm with cream.

Banana-stuffed French toast made with cinnamon-raisin bread, egg whites, and skim milk. A lighter brunch dish with mashed banana filling and a maple yogurt topping.