18 Delicious Recipes with Cinnamon Sweet

Ready to sprinkle some warmth and sweetness into your cooking? Cinnamon isn’t just for desserts—it’s a versatile spice that can transform your meals from ordinary to extraordinary. Whether you’re craving cozy comfort food or looking for a quick, flavorful twist on dinner, our roundup of 18 delicious recipes with cinnamon sweet has something for every home cook. Dive in and discover your next favorite dish!

Cinnamon Roll Pancakes

Last weekend, I stumbled upon the most delightful breakfast fusion that’s been on repeat in my kitchen ever since—imagine the cozy warmth of cinnamon rolls meeting the fluffy goodness of pancakes. It’s the kind of dish that turns a regular morning into something special, and I’m here to share every delicious detail with you.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3 1/2 tsp baking powder
• 1 tsp fine sea salt
• 1 tbsp granulated sugar
• 1 1/4 cups whole milk
• 1 large pasture-raised egg, lightly beaten
• 3 tbsp unsalted butter, melted and slightly cooled
• 1/2 cup light brown sugar, packed
• 2 tsp ground cinnamon
• 2 tbsp clarified butter, for frying
• 4 oz cream cheese, softened
• 1/4 cup pure maple syrup
• 1/2 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, fine sea salt, and granulated sugar until well combined.
2. In a separate bowl, mix the whole milk, lightly beaten pasture-raised egg, and melted unsalted butter until fully incorporated.
3. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix to ensure fluffy pancakes.
4. In a small bowl, combine the light brown sugar and ground cinnamon to create the cinnamon swirl mixture.
5. Heat a large non-stick skillet over medium heat and add 1/2 tbsp of clarified butter, swirling to coat the pan evenly.
6. Pour 1/4 cup of pancake batter onto the skillet, then sprinkle 1 tsp of the cinnamon sugar mixture over the top.
7. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown.
8. Repeat with the remaining batter, adding more clarified butter to the skillet as needed.
9. In a medium bowl, beat the softened cream cheese, pure maple syrup, and pure vanilla extract until smooth to create the cream cheese glaze.
10. Drizzle the cream cheese glaze over the warm cinnamon roll pancakes before serving.

Zesty and sweet, these cinnamon roll pancakes are a dreamy twist on breakfast classics, with the perfect balance of fluffy texture and rich, spiced flavor. Serve them stacked high with extra glaze on the side for dipping, and watch them disappear before your eyes.

Apple Cinnamon Oatmeal

Every morning, I find myself reaching for the same comforting bowl of apple cinnamon oatmeal, a dish that never fails to warm my soul. It’s the perfect blend of sweet and spicy, with a texture that’s both creamy and satisfyingly chewy. I love how the apples soften just enough to melt in your mouth, while the cinnamon adds a cozy depth of flavor.

Ingredients

• 1 cup rolled oats
• 2 cups filtered water
• 1 medium Granny Smith apple, finely diced
• 1 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1 tbsp unsalted butter

Instructions

1. In a medium saucepan, bring 2 cups of filtered water to a rolling boil over high heat.
2. Add 1 cup of rolled oats to the boiling water, stirring gently to combine.
3. Reduce the heat to medium-low and simmer the oats for 5 minutes, stirring occasionally to prevent sticking.
4. While the oats cook, melt 1 tbsp of unsalted butter in a small skillet over medium heat.
5. Add the finely diced Granny Smith apple to the skillet, sautéing for 3 minutes until slightly softened.
6. Sprinkle 1/2 tsp of ground cinnamon over the apples, stirring to coat evenly, and cook for an additional 1 minute.
7. Stir the sautéed apples into the cooked oats, along with 1 tbsp of pure maple syrup and 1/4 tsp of fine sea salt.
8. Remove the saucepan from the heat and let the oatmeal sit for 2 minutes to thicken.

Rich in flavor and texture, this apple cinnamon oatmeal is a delightful way to start your day. For an extra touch of indulgence, top it with a dollop of Greek yogurt or a sprinkle of toasted walnuts. The combination of tender apples and aromatic cinnamon makes each spoonful a comforting embrace.

Cinnamon Sugar Donuts

Just yesterday, I found myself craving something sweet yet simple, a treat that reminds me of lazy Sunday mornings at my grandma’s house. That’s when I decided to whip up a batch of these irresistible Cinnamon Sugar Donuts, a recipe that’s as fun to make as it is to eat.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 3/4 cup whole milk, at room temperature
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 1/2 cup clarified butter, for frying
• 1/2 cup granulated sugar, for coating
• 1 tbsp ground cinnamon, for coating

Instructions

1. In a large mixing bowl, whisk together the sifted flour, 1/2 cup granulated sugar, baking powder, sea salt, cinnamon, and nutmeg until well combined.
2. In a separate bowl, combine the whole milk, lightly beaten eggs, melted unsalted butter, and vanilla extract, stirring until the mixture is homogenous.
3. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined; avoid overmixing to ensure tender donuts.
4. Heat the clarified butter in a deep fryer or heavy-bottomed pot to 375°F, using a candy thermometer for accuracy.
5. Using a small ice cream scoop or two spoons, carefully drop tablespoon-sized portions of dough into the hot butter, frying in batches to avoid overcrowding.
6. Fry the donuts for about 2 minutes per side, or until they achieve a golden-brown hue and float to the surface.
7. Transfer the fried donuts to a wire rack set over a baking sheet, allowing excess oil to drain for a minute.
8. While still warm, roll each donut in the mixture of 1/2 cup granulated sugar and 1 tbsp ground cinnamon until fully coated.

Here’s the best part: biting into these donuts reveals a cloud-like interior with a crisp, sugary exterior. Serve them stacked high on a vintage plate for a touch of nostalgia, or alongside a cold glass of milk for the ultimate comfort food experience.

Pumpkin Cinnamon Bread

Ah, the cozy aroma of pumpkin and cinnamon wafting through the kitchen is something I look forward to every fall. It’s not just a bread; it’s a warm hug on a chilly morning, and today, I’m sharing my go-to recipe that never fails to impress.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 1/2 cups granulated sugar
• 1/2 cup coconut oil, melted
• 2 pasture-raised eggs, lightly beaten
• 1 cup pumpkin puree
• 1/3 cup water

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with coconut oil.
2. In a medium bowl, whisk together the sifted flour, baking soda, sea salt, cinnamon, nutmeg, cloves, and ginger until well combined.
3. In a large bowl, mix the granulated sugar and melted coconut oil until smooth. Tip: Ensure the coconut oil is cool to the touch to avoid cooking the eggs.
4. Add the lightly beaten eggs to the sugar mixture, stirring until fully incorporated.
5. Fold in the pumpkin puree and water, mixing until the batter is uniform.
6. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Tip: Overmixing can lead to a dense loaf, so stop as soon as the flour disappears.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, tent it with aluminum foil.
9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Unbelievably moist and fragrant, this Pumpkin Cinnamon Bread is a delightful balance of sweet and spice. Serve it toasted with a smear of cream cheese for an extra indulgent breakfast, or enjoy it as is with your afternoon coffee.

Cinnamon Apple Crisp

Zesty mornings call for something sweet and comforting, and nothing hits the spot quite like a warm Cinnamon Apple Crisp. I remember the first time I made this dish; it was a chilly autumn morning, and the aroma of cinnamon and apples filled my kitchen, creating a cozy atmosphere that made everyone gather around the table in anticipation.

Ingredients

• 6 cups of Granny Smith apples, peeled and thinly sliced
• 1/2 cup of granulated sugar
• 1 tbsp of ground cinnamon
• 1 cup of all-purpose flour
• 1 cup of rolled oats
• 1/2 cup of packed light brown sugar
• 1/2 cup of unsalted butter, chilled and cubed
• 1/4 tsp of fine sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine the sliced apples, granulated sugar, and cinnamon, tossing until the apples are evenly coated.
3. Transfer the apple mixture to the prepared baking dish, spreading it out into an even layer.
4. In another bowl, mix the flour, oats, brown sugar, and sea salt. Add the cubed butter and use your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
5. Sprinkle the topping evenly over the apples, covering them completely.
6. Bake for 35-40 minutes, or until the topping is golden brown and the apples are bubbling around the edges.
7. Let the crisp cool for 10 minutes before serving to allow the flavors to meld together.

For an extra touch of indulgence, serve this cinnamon apple crisp with a scoop of vanilla bean ice cream. The contrast between the warm, spiced apples and the cool, creamy ice cream is simply divine. Alternatively, a dollop of whipped cream or a drizzle of caramel sauce can elevate this humble dessert into something truly special.

Homemade Cinnamon Raisin Bread

Remember those chilly mornings when the aroma of freshly baked cinnamon raisin bread would fill the kitchen, making it impossible to resist a slice? That’s exactly what I aimed to recreate with this recipe, blending the warmth of cinnamon with the sweet bursts of raisins in every bite.

Ingredients

• 3 1/2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tsp fine sea salt
• 2 1/4 tsp active dry yeast
• 1 cup whole milk, warmed to 110°F
• 1/4 cup unsalted butter, melted and cooled
• 1 large pasture-raised egg, lightly beaten
• 1 cup raisins, plumped in warm water and drained
• 2 tbsp ground cinnamon
• 1/4 cup light brown sugar, packed

Instructions

1. In a large mixing bowl, combine sifted flour, granulated sugar, sea salt, and yeast.
2. Add warmed whole milk, melted unsalted butter, and lightly beaten pasture-raised egg to the dry ingredients. Mix until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 10 minutes, until smooth and elastic. Tip: The dough is ready when it passes the windowpane test.
4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. While dough rises, mix plumped raisins, ground cinnamon, and packed light brown sugar in a small bowl.
6. Punch down risen dough and roll out into a 12×18-inch rectangle on a floured surface.
7. Sprinkle raisin mixture evenly over the dough, leaving a 1-inch border. Tip: Gently press the filling into the dough to prevent it from falling out during rolling.
8. Roll dough tightly from the long side, pinch seams to seal, and place in a greased 9×5-inch loaf pan. Cover and let rise for 45 minutes.
9. Preheat oven to 350°F. Bake loaf for 35-40 minutes, until golden brown and sounds hollow when tapped. Tip: Tent with foil if the top browns too quickly.
10. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Unbelievably soft with a perfect swirl of cinnamon and raisins, this bread is a delight on its own or toasted with a smear of cream cheese. For an extra treat, try it as French toast on a lazy Sunday morning.

Cinnamon Swirl Banana Bread

Every time I spot overripe bananas on my kitchen counter, I know it’s time to whip up my favorite Cinnamon Swirl Banana Bread. There’s something incredibly satisfying about transforming those speckled bananas into a moist, fragrant loaf that fills the house with warmth. Plus, the cinnamon swirl adds a delightful surprise in every slice, making it a hit with my family every single time.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3 overripe bananas, mashed
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/4 cup whole milk
• 1/3 cup granulated sugar
• 2 tablespoons ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, and sea salt until well combined.
3. In a large bowl, mix the mashed bananas, melted unsalted butter, light brown sugar, lightly beaten pasture-raised eggs, pure vanilla extract, and whole milk until smooth.
4. Gradually fold the dry ingredients into the wet ingredients, stirring just until combined to avoid overmixing, which can lead to a dense loaf.
5. In a small bowl, mix the granulated sugar and ground cinnamon to create the swirl mixture.
6. Pour half of the banana bread batter into the prepared loaf pan, then sprinkle half of the cinnamon-sugar mixture over the batter. Repeat with the remaining batter and cinnamon-sugar mixture.
7. Use a knife or skewer to gently swirl the cinnamon-sugar mixture into the batter for a marbled effect.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with aluminum foil.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Moist and tender with a perfect balance of sweetness and spice, this Cinnamon Swirl Banana Bread is a dream come true for banana bread lovers. Serve it warm with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent treat.

Cinnamon Vanilla French Toast

Ah, there’s nothing quite like the aroma of cinnamon and vanilla wafting through the kitchen on a lazy weekend morning. It’s the kind of scent that pulls everyone out of bed, promising a breakfast that’s as comforting as it is indulgent. I remember the first time I tweaked this recipe to perfection; it was a game-changer for my brunch game.

Ingredients

• 4 slices of brioche bread, 1 inch thick
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tbsp pure vanilla extract
• 1 tsp ground cinnamon
• 2 tbsp clarified butter
• 2 tbsp granulated sugar

Instructions

1. In a shallow dish, whisk together the lightly beaten eggs, whole milk, pure vanilla extract, and ground cinnamon until fully combined.
2. Heat a large non-stick skillet over medium heat and add 1 tbsp of clarified butter, ensuring it coats the bottom evenly.
3. Dip one slice of brioche bread into the egg mixture, allowing it to soak for 10 seconds on each side for maximum flavor absorption.
4. Transfer the soaked brioche to the skillet, cooking for 2-3 minutes on each side or until golden brown and slightly crispy.
5. Repeat the process with the remaining slices, adding the remaining tbsp of clarified butter to the skillet as needed.
6. Sprinkle each cooked slice with granulated sugar immediately after removing from the skillet for a delicate caramelized finish.

Lightly dusting the French toast with powdered sugar before serving adds an extra touch of sweetness, but it’s the contrast between the crispy edges and the custardy center that truly makes this dish shine. For an extra indulgent twist, serve with a drizzle of maple syrup and a side of fresh berries.

Cinnamon Spiced Hot Chocolate

There’s something undeniably comforting about wrapping your hands around a warm mug of cinnamon spiced hot chocolate on a chilly evening. I remember the first time I tried adding a dash of cinnamon to my hot chocolate; it was a game-changer, transforming the ordinary into something extraordinary. Now, it’s my go-to recipe for those moments when I need a little extra warmth and spice in my life.

Ingredients

• 2 cups whole milk
• 1/4 cup high-quality cocoa powder
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon pure vanilla extract
• 1/8 teaspoon sea salt
• 1/2 cup heavy cream, lightly whipped

Instructions

1. In a medium saucepan, gently heat the whole milk over low heat until it begins to steam, about 5 minutes. Avoid boiling to prevent scalding.
2. Whisk in the high-quality cocoa powder and granulated sugar until fully dissolved, about 2 minutes. This ensures a smooth, lump-free texture.
3. Stir in the ground cinnamon, pure vanilla extract, and sea salt. Continue to heat for another 2 minutes, allowing the flavors to meld beautifully.
4. Remove from heat and pour into mugs. Top each serving with a dollop of lightly whipped heavy cream for a luxurious finish.
5. For an extra touch of warmth, garnish with a cinnamon stick or a light dusting of cocoa powder before serving.

Key to this recipe is the balance of sweetness and spice, with the cinnamon adding a subtle warmth that complements the rich cocoa perfectly. Serve it with a side of shortbread cookies for dipping, or enjoy it as is for a simple yet indulgent treat. The velvety texture and deep flavors make it a standout beverage for any occasion.

Cinnamon Honey Butter

Last weekend, I found myself in a cozy little café, sipping on a latte when I noticed the most divine-smelling toast at the next table. It was slathered with what I later learned was cinnamon honey butter, a revelation that sent me straight to my kitchen to recreate it. Here’s how you can make this heavenly spread at home, perfect for those lazy Sunday mornings or as a sweet addition to your baking repertoire.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1/4 cup raw honey
• 2 tsp ground cinnamon
• 1/2 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. In a medium mixing bowl, combine the softened unsalted butter and raw honey. Use a hand mixer on medium speed to blend until the mixture is smooth and creamy, about 2 minutes.
2. Add the ground cinnamon, pure vanilla extract, and fine sea salt to the butter mixture. Continue to mix on medium speed until all ingredients are fully incorporated and the butter is uniformly spiced, about 1 minute.
3. Transfer the cinnamon honey butter to a serving dish or an airtight container. For best flavor, let it sit at room temperature for 30 minutes before serving to allow the flavors to meld.
4. Store any leftover cinnamon honey butter in the refrigerator for up to two weeks. For optimal spreadability, let it come to room temperature before using.

Key to its charm, this cinnamon honey butter boasts a velvety texture that melts effortlessly over warm bread, with a flavor profile that’s sweet, spiced, and subtly complex. Try it on freshly baked scones or stir a dollop into your morning oatmeal for a decadent twist.

Cinnamon Sugar Pretzels

Delightfully crunchy and irresistibly sweet, these Cinnamon Sugar Pretzels are my go-to snack when I need a quick pick-me-up. I remember the first time I made them; the aroma of cinnamon filled my kitchen, and I knew I had stumbled upon something special. Now, they’re a staple in my home, perfect for movie nights or as a thoughtful homemade gift.

Ingredients

• 1 lb store-bought soft pretzels, cut into 1-inch pieces
• 1/2 cup unsalted butter, clarified
• 1 cup granulated sugar
• 2 tbsp ground cinnamon
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 275°F (135°C) and line a large baking sheet with parchment paper.
2. In a small saucepan over low heat, melt the clarified butter, ensuring it doesn’t brown. Tip: Clarified butter has a higher smoke point, making it ideal for baking.
3. In a large mixing bowl, combine the granulated sugar, ground cinnamon, and fine sea salt, whisking until evenly distributed.
4. Add the pretzel pieces to the bowl, then drizzle with the melted clarified butter. Use a rubber spatula to gently toss until each piece is evenly coated.
5. Spread the coated pretzel pieces in a single layer on the prepared baking sheet. Tip: Avoid overcrowding to ensure each piece crisps up nicely.
6. Bake for 45 minutes, stirring every 15 minutes to promote even browning and prevent sticking.
7. Remove from the oven and let cool completely on the baking sheet. Tip: The pretzels will crisp up further as they cool, so resist the urge to sample them too soon.

Zesty with cinnamon and perfectly sweet, these pretzels offer a satisfying crunch with every bite. Serve them in a decorative bowl at your next gathering, or package them in mason jars tied with ribbon for a charming edible gift.

Cinnamon Roasted Almonds

Craving something sweet, crunchy, and utterly irresistible? Let me tell you about my latest obsession: cinnamon roasted almonds. There’s something magical about the way the warm spices cling to each nut, creating a snack that’s impossible to put down. I stumbled upon this recipe during a chilly autumn evening, and now, it’s my go-to for cozy nights in or as a thoughtful homemade gift.

Ingredients

• 2 cups raw almonds
• 1/4 cup pure maple syrup
• 1 tbsp ground cinnamon
• 1/2 tsp sea salt
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, combine the almonds, maple syrup, melted butter, cinnamon, and sea salt. Toss until the almonds are evenly coated. Tip: For an extra layer of flavor, let the mixture sit for 10 minutes before roasting to allow the flavors to meld.
3. Spread the almonds in a single layer on the prepared baking sheet. Roast for 20 minutes, stirring halfway through to ensure even cooking. Tip: Keep an eye on them during the last 5 minutes to prevent burning—the maple syrup can go from perfectly caramelized to burnt quickly.
4. Remove from the oven and let cool completely on the baking sheet. The almonds will harden as they cool. Tip: For a glossy finish, give them a gentle stir every few minutes as they cool to prevent clumping.

Kick back and enjoy these cinnamon roasted almonds as they are, or get creative by sprinkling them over vanilla ice cream for a decadent dessert. The combination of crunchy texture and warm, spicy sweetness makes them utterly addictive. Trust me, you’ll want to make a double batch!

Cinnamon Infused Coffee

Unwinding with a cup of coffee is my daily ritual, but when I discovered the magic of cinnamon infused coffee, it transformed my mornings into something truly special. The warmth of cinnamon adds a comforting depth to the coffee, making each sip a cozy embrace.

Ingredients

• 1 cup freshly ground coffee beans
• 1 cinnamon stick, whole
• 4 cups filtered water
• 1 tbsp pure maple syrup (optional)

Instructions

1. Begin by heating the filtered water in a kettle until it reaches 200°F, just below boiling, to preserve the coffee’s delicate flavors.
2. Place the freshly ground coffee beans and the whole cinnamon stick into a French press.
3. Pour the heated water over the coffee grounds and cinnamon stick, ensuring all grounds are fully saturated.
4. Allow the mixture to steep for 4 minutes, covered, to infuse the coffee with the cinnamon’s aromatic oils.
5. Gently press the plunger down on the French press to separate the grounds from the liquid.
6. If desired, stir in the pure maple syrup for a subtle sweetness that complements the cinnamon’s spice.
7. Pour the infused coffee into your favorite mug and savor the warmth and complexity of flavors.

For an extra touch, garnish with a thin slice of orange peel to introduce a bright citrus note that pairs beautifully with the cinnamon. The result is a velvety smooth coffee with a spicy-sweet profile that’s perfect for chilly mornings or as an afternoon pick-me-up.

Cinnamon Pear Tart

Nothing says comfort like the warm, spiced aroma of a cinnamon pear tart baking in the oven. I remember the first time I made this dish; it was a chilly autumn evening, and the combination of ripe pears and cinnamon filled my kitchen with an irresistible fragrance that had my family gathered around the oven in anticipation.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 3 medium ripe pears, peeled, cored, and thinly sliced
• 1/3 cup light brown sugar, packed
• 1 tsp ground cinnamon
• 1 tbsp clarified butter, melted
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch tart pan with clarified butter.
2. In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and fine sea salt. Add the chilled, diced unsalted butter and use your fingertips to rub the mixture until it resembles coarse breadcrumbs.
3. Press the dough evenly into the prepared tart pan, ensuring the sides are well covered. Chill in the refrigerator for 15 minutes to firm up.
4. Meanwhile, toss the thinly sliced pears with light brown sugar and ground cinnamon in a bowl until evenly coated.
5. Arrange the pear slices in concentric circles over the chilled tart base, overlapping slightly for a beautiful presentation.
6. Brush the edges of the tart with the lightly beaten egg wash for a golden finish.
7. Bake in the preheated oven for 35-40 minutes, or until the crust is golden and the pears are tender.
8. Remove from the oven and let cool slightly on a wire rack before serving.

Unbelievably tender pears and a buttery, flaky crust make this tart a showstopper. Serve it warm with a scoop of vanilla bean ice cream for an extra indulgent treat.

Cinnamon Chocolate Chip Cookies

Remember those chilly autumn evenings when the only thing that could warm you up was the smell of cinnamon wafting through the house? That’s exactly what inspired me to tweak the classic chocolate chip cookie recipe by adding a dash of cinnamon. It’s a small change, but it makes all the difference, turning a familiar treat into something unexpectedly cozy and aromatic.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 cups semisweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the lightly beaten pasture-raised eggs one at a time, then stir in the pure vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
5. Gradually blend the dry ingredients into the creamed mixture.
6. Fold in the semisweet chocolate chips until evenly distributed throughout the dough.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 9 to 11 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheets for 2 minutes before transferring to wire racks to cool completely.

Baking these cinnamon chocolate chip cookies fills your kitchen with an irresistible aroma that promises a treat with a perfect balance of sweetness and spice. The cookies emerge with a crisp edge and a soft, chewy center, dotted with melty chocolate chips. Serve them slightly warm with a glass of cold milk for a comforting snack, or stack them high on a plate for your next gathering—they’re sure to disappear fast.

Cinnamon Spiced Apple Pie

Craving something sweet and comforting? I remember the first time I made this Cinnamon Spiced Apple Pie; the aroma filled my kitchen, wrapping me in a warm hug. It’s the perfect blend of sweet, tart, and spice, making it a hit at any gathering or a cozy night in.

Ingredients

• 2 1/2 cups all-purpose flour, sifted
• 1 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 6 cups Granny Smith apples, peeled, cored, and thinly sliced
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 tbsp ground cinnamon
• 1 tbsp lemon juice
• 1/4 tsp ground nutmeg
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp turbinado sugar

Instructions

1. In a large bowl, combine the sifted all-purpose flour and chilled, cubed unsalted butter. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
3. Divide the dough into two equal parts, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
4. Preheat your oven to 375°F (190°C). In another bowl, toss the thinly sliced Granny Smith apples with granulated sugar, light brown sugar, ground cinnamon, lemon juice, and ground nutmeg until evenly coated.
5. Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming any excess.
6. Fill the pie crust with the apple mixture, mounding slightly in the center.
7. Roll out the second disc of dough and place it over the apples. Trim, seal, and crimp the edges. Cut a few slits in the top for venting.
8. Brush the top crust with the lightly beaten pasture-raised egg and sprinkle with turbinado sugar for a sparkling finish. Tip: For an even golden crust, brush the egg wash lightly and evenly.
9. Bake for 50 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any drips and prevent a messy oven.

My favorite part? The contrast between the flaky, buttery crust and the tender, cinnamon-kissed apples. Serve it warm with a scoop of vanilla ice cream for an unforgettable dessert experience.

Cinnamon Caramel Popcorn

Nothing beats the cozy aroma of cinnamon and caramel wafting through the kitchen, especially when it’s for a batch of homemade Cinnamon Caramel Popcorn. I remember the first time I tried making this; it was a chilly evening, and I wanted something sweet to nibble on while binge-watching my favorite series. This recipe is my go-to for movie nights or when I need a quick sweet fix.

Ingredients

• 1/2 cup unsalted butter, clarified
• 1 cup granulated sugar
• 1/4 cup light corn syrup
• 1/2 tsp fine sea salt
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 10 cups freshly popped popcorn (from 1/2 cup unpopped kernels)

Instructions

1. Preheat your oven to 250°F and line a large baking sheet with parchment paper.
2. In a medium saucepan over medium heat, melt the clarified butter. Add the granulated sugar, light corn syrup, and fine sea salt, stirring constantly until the sugar dissolves.
3. Increase the heat to medium-high and bring the mixture to a boil without stirring. Cook until the caramel reaches 300°F on a candy thermometer, about 5 minutes.
4. Remove from heat and carefully stir in the pure vanilla extract and ground cinnamon. The mixture will bubble vigorously, so stand back.
5. Immediately pour the caramel over the freshly popped popcorn in a large bowl, using a silicone spatula to evenly coat each piece.
6. Spread the coated popcorn onto the prepared baking sheet in a single layer. Bake for 45 minutes, stirring every 15 minutes to ensure even caramelization.
7. Allow the popcorn to cool completely on the baking sheet before breaking it into clusters. Tip: For extra crunch, let it sit uncovered overnight.

My favorite thing about this Cinnamon Caramel Popcorn is the perfect balance of sweet and spicy, with a satisfying crunch that’s irresistible. Serve it in paper cones for a fun, portable treat at your next gathering.

Cinnamon Glazed Carrots

Oh, the joy of transforming simple carrots into a dish that feels like a warm hug! I remember the first time I made these Cinnamon Glazed Carrots; it was a chilly evening, and I wanted something sweet yet wholesome to accompany our dinner. The aroma of cinnamon filling the kitchen was just the beginning of a love affair with this recipe.

Ingredients

• 1 lb fresh carrots, peeled and sliced into 1/2-inch rounds
• 2 tbsp unsalted butter, clarified
• 1/4 cup pure maple syrup
• 1 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1/4 cup water

Instructions

1. In a large skillet over medium heat, melt the clarified butter until it begins to shimmer.
2. Add the carrot rounds to the skillet, arranging them in a single layer to ensure even cooking.
3. Sprinkle the ground cinnamon and fine sea salt over the carrots, stirring gently to coat each piece evenly.
4. Pour in the water and pure maple syrup, stirring to combine all ingredients thoroughly.
5. Reduce the heat to low, cover the skillet, and let the carrots simmer for 10 minutes, or until they are tender but still slightly firm to the bite.
6. Remove the lid and increase the heat to medium-high, allowing the liquid to reduce to a glossy glaze, about 5 minutes. Stir occasionally to prevent burning.
7. Once the glaze has thickened and coats the carrots beautifully, remove the skillet from the heat.

Buttery and tender, these Cinnamon Glazed Carrots boast a perfect balance of sweetness and spice. Serve them alongside a roasted chicken or fold them into a wild rice pilaf for an unexpected twist on a classic side dish.

Conclusion

These 18 Delicious Recipes with Cinnamon Sweet showcase the versatile spice that can transform any dish into a cozy, flavorful masterpiece. Whether you’re baking, cooking, or crafting a drink, cinnamon adds that special touch. We invite you to try these recipes, share your favorites in the comments, and spread the warmth by pinning this article on Pinterest. Happy cooking!

Bella Bacinos