Type what you have

Ingredients

• ✓ cinnamon
• green cardamom
• milk
• white rice
• butter
• sugar
• butter

Instructions

1. 1 Crush cardamom seeds with a rolling pin until very fine; place in a deep heavy pan. Add milk, rice, and 1 cup butter; cook over medium heat, while slowly stirring, for 90 minutes. Reduce heat if necessary to prevent milk from boiling or overheating. Stir in sugar; continue cooking until thickens, about 15 minutes more.
2. 2 Pour rice mixture into a serving bowl. Add 3 tablespoons butter on top; let melt. Dust with cinnamon. Serve warm or cold.

By MaryBeth B

Ingredients

• ✓ cinnamon
• egg
• milk
• all-purpose flour
• vanilla extract
• salt
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Whisk eggs, milk, flour, vanilla extract, cinnamon, and salt together in a bowl; set aside.
3. 3 Melt butter in a 9x11-inch baking dish in the preheated oven, making sure it doesn't burn, about 5 minutes.
4. 4 Pour batter into the baking dish with melted butter.
5. 5 Continue baking until pancake is puffed and no longer moist in the center, 20 to 25 minutes.

By Kristi Francis

Ingredients

• ✓ cinnamon
• cottage cheese
• raisin
• egg
• white sugar
• vanilla extract
• salt
• canola oil
• all-purpose flour

Instructions

1. 1 Mix together cottage cheese, raisins, eggs, sugar, vanilla extract, cinnamon, and salt in a large bowl until well combined. Add flour slowly, mixing until incorporated and batter is very thick.
2. 2 Heat oil in a large skillet over medium heat. Drop batter by tablespoonfuls onto the hot skillet and cook for 1 minute. Flip and flatten slightly with a spatula, cook until browned on the other side, about 2 minutes more. Flip back to the first side and cook until browned, about 1 more minute. Repeat with remaining batter.

By Cyndi

Ingredients

• ✓ cinnamon
• egg
• half-and-half
• sugar
• salt
• all-purpose flour
• baking powder
• baking soda
• butter

Instructions

1. 1 Beat the egg yolks in a bowl; whisk the half-and-half, sugar, and salt with the egg yolks until thoroughly mixed.
2. 2 Whisk the flour, baking powder, baking soda, and cinnamon together in a separate bowl. Beat the flour mixture into the egg mixture just until smooth and most of the lumps are gone.
3. 3 With an electric mixer, beat the egg whites in a bowl until they form stiff peaks. Gently fold the beaten egg whites into the batter.
4. 4 Brush melted butter into the round depressions of a cast-iron ebelskiver pan. Place the pan over medium-high heat. When the butter is very hot and smells slightly nutty, pour batter into each depression, filling the round shapes about half to three-quarters full. Allow the ebelskiver to cook until the bottoms are golden brown, 1 to 2 minutes. The inside batter will still be runny.
5. 5 Using a toothpick or wooden skewer, gently push each ebelskiver at an edge to loosen from the pan. Insert the toothpick lightly into a top edge from the inside, and gently lift and rotate the pancake to turn it over. Turn them so the round bottoms are facing upward and the liquid batter in the center of a pancake runs into the bottom of the round depression. Cook until the other side of each pancake is browned, about 1 more minute.
6. 6 Remove the finished pancakes from the pan with the toothpick, transfer to a platter, and serve warm.

By Jim White

Ingredients

• ✓ cinnamon
• milk
• butter
• brown sugar
• egg
• salt
• yeast
• bread flour
• raisin
• cherry

Instructions

1. 1 Place the milk, butter, brown sugar, egg, salt, cinnamon, yeast and bread flour into the pan of a bread machine in the order recommended by the manufacturer. Select the white bread cycle. About 5 minutes before the end of the mixing process, add the raisins and cherries. If your bread machine has a fruit setting, use that.

By Christine

Ingredients

• ✓ cinnamon
• cooking spray
• cinnamon bread
• milk
• egg
• vanilla extract
• chocolate-hazelnut spread
• half-and-half
• cocoa powder
• corn syrup
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray it with cooking spray.
2. 2 Cut each slice of bread into three sticks. Whisk together milk, egg, vanilla extract, and cinnamon in a large shallow dish. Dip each bread stick in the egg mixture quickly to avoid soaking the bread, yet coating it on all sides; shake off excess. Arrange bread sticks on the prepared baking sheet without them touching.
3. 3 Bake in the preheated oven for 8 minutes, flip them, spray lightly with cooking spray, and return to the oven until cooked through and golden brown, about 8 more minutes.
4. 4 Meanwhile, whisk together hazelnut spread, half-and-half, cocoa powder, corn syrup, and salt in a small saucepan on medium-low heat. Bring to a boil and immediately remove pan from the heat, whisking until smooth.
5. 5 Remove French toast sticks from the oven and serve warm with the chocolate dipping sauce.

By lutzflcat

Ingredients

• ✓ cinnamon
• milk
• all-purpose flour
• egg
• sugar
• baking soda
• salt
• apple
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Combine milk, flour, eggs, sugar, cinnamon, baking soda, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Mix in apples.
2. 2 Heat 1 tablespoon oil in a skillet over medium-high heat.
3. 3 Drop batter by large spoonfuls into the pan and cook until the edges are dry and the bottom is browned, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
4. 4 Dust pancakes with confectioners' sugar.

By Olenka

Ingredients

• ✓ cinnamon
• whole wheat flour
• white sugar
• baking powder
• salt
• nutmeg
• clove
• egg
• milk
• butter
• vanilla extract

Instructions

1. 1 Stir the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; mix in the egg, milk, butter, and vanilla until just combined.
2. 2 Heat an aebleskiver pan over medium heat; prepare with cooking spray.
3. 3 Pour the batter into each cup to about 2/3 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown. Don't forget which cup you placed the batter in first, it's all about rotation! Use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.

By ellie

Ingredients

• ✓ cinnamon
• all-purpose flour
• salt
• butter
• sour cream
• egg
• cream cheese
• brown sugar
• walnut
• confectioners' sugar
• water

Instructions

1. 1 Gather all ingredients.
2. 2 To make the pastry: Place flour and salt in a food processor and pulse to combine. Add butter and pulse until pieces are pea-sized.
3. 3 Add sour cream and pulse to form a sticky dough. Cover dough tightly with plastic wrap and refrigerate for 8 hours, or overnight.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
5. 5 To make the filling: Place egg yolk in a medium bowl; set egg white aside for egg wash.
6. 6 Add cream cheese, brown sugar, and cinnamon; beat with an electric mixer until smooth.
7. 7 Stir in 1 cup toasted walnuts until well combined.
8. 8 Divide chilled dough in half.
9. 9 Roll each piece of dough into a 10x12-inch rectangle on a lightly floured surface.
10. 10 Working from a short side, spoon 1/2 of the filling along the center four inches of each rectangle.
11. 11 On both sides of the filling, cut the unfilled pastry into eight horizontal strips. Working top to bottom, fold each strip over the filling, alternating sides. Press to seal ends and tuck under; arrange braids on the prepared baking sheet.
12. 12 Beat egg white and 1 tablespoon water together until smooth; brush evenly over each braid. Bake kringles in the preheated oven until golden brown and no longer doughy at the seams, about 30 to 35 minutes. Cool on the baking sheet for 30 minutes.
13. 13 While pastries are cooling, make glaze: Mix together confectioners' sugar and 2 tablespoons water in a small bowl until smooth and thin enough to drizzle. Spoon or drizzle glaze over cooled pastries; sprinkle with remaining 1/4 cup of walnuts.

By Colleen Royal

Ingredients

• ✓ cinnamon
• ✓ cinnamon
• pancake
• egg
• heavy cream
• milk
• vanilla extract
• salt
• pecan
• all-purpose flour
• brown sugar
• salt
• butter

Instructions

1. 1 Lightly butter a 9x13-inch baking dish.
2. 2 To prepare the casserole: Prick each pancake half several times with a fork. Place in the prepared baking dish in 2 to 3 long rows, overlapping in a shingled formation.
3. 3 Whisk eggs, heavy cream, milk, vanilla, cinnamon, and salt together in a large bowl. Pour over pancakes. Cover and refrigerate the casserole for 8 hours, to overnight.
4. 4 When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
5. 5 To make the streusel topping: Combine pecans, flour, brown sugar, cinnamon, and salt in a medium bowl. Add butter and mix with a fork or your fingers until crumbly.
6. 6 Remove pancakes from the refrigerator and uncover. Sprinkle streusel topping evenly over the top.
7. 7 Bake in the preheated oven until golden brown and cooked throughout, about 55 minutes.

By Nicole McLaughlin

Ingredients

• ✓ cinnamon
• egg
• all-purpose flour
• salt
• shortening
• milk
• apple
• brown sugar
• sour cream
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch baking pan. Divide egg; set aside egg white for filling.
2. 2 Combine flour and salt in a bowl. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Mix in milk and egg yolk until incorporated. Divide dough into two equal pieces. Pat one piece into the bottom of the prepared pan; set other piece aside.
3. 3 Mix apples, brown sugar, sour cream, flour, butter, and cinnamon together until well combined. Pour over the dough in the pan.
4. 4 Roll or pat remaining dough into a rectangle and place on top of filling. Beat reserved egg white until frothy and brush over dough.
5. 5 Bake until top and bottom are golden brown, 15 to 20 minutes. Remove from the oven and allow to cool completely, about 30 minutes, before cutting into bars.

By momof2

Ingredients

• ✓ cinnamon
• almond
• cream cheese
• milk
• vegetable oil
• salt
• white sugar
• all-purpose flour
• baking powder
• plum butter
• plum
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch springform pan.
2. 2 Place a skillet over medium-high heat. Toast the almonds in the hot skillet until they turn brown; set aside to cool.
3. 3 Combine the cream cheese, milk, oil, salt, sugar, and cinnamon in a bowl. Mix in the flour and baking powder; knead together until smooth. Place the dough on a lightly floured surface, and roll the dough into a 20-inch square. Spread the plum butter, plums, and toasted almonds over the dough. Roll the dough up tightly like a jelly roll. Cut into 12 even slices. Arrange rolls in prepared pan. Brush butter over top of the rolls.
4. 4 Bake in preheated oven until golden brown, 40 to 55 minutes.

By Ingrid

Ingredients

• ✓ cinnamon
• milk
• cake yeast
• butter
• egg
• white sugar
• cardamom
• salt
• all-purpose flour
• butter
• white sugar

Instructions

1. 1 Pour warm milk into a bowl; mash in yeast cakes. Mix in butter, eggs, sugar, cardamom, salt, and 3 1/2 cups flour. Use a wooden spoon to mix dough together. If very sticky, add remaining 1/2 cup flour. Cover the bowl; let dough rise for 30 minutes.
2. 2 Beat together butter and sugar in a medium bowl until filling is creamy. Stir in cinnamon until combined. Set aside.
3. 3 Transfer dough to a floured surface; knead until firm, about 3 minutes. Divide dough in half; roll each half into a 1/2-inch thick rectangle. Spread each rectangle with 1/2 of the filling.
4. 4 Stack dough rectangles on top each other, filling-side up. Roll dough into a log starting with edge closest to you. Cut log into 1-inch-thick slices.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Alternatively, grease a baking dish or 2 cake pans if you prefer pull-apart rolls.
6. 6 Place rolls on the prepared baking sheet about 3 inches apart. If baking pull-apart rolls, arrange in the prepared baking dish or cake pans about 1 inch apart. Let rolls rest at room temperature for 20 minutes.
7. 7 Bake rolls in the preheated oven until golden brown, about 10 minutes. Pull-apart rolls will take longer. Reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until sides are fully set, about 10 minutes more. Cover rolls with foil if browning too quickly.

By malene_2

Ingredients

• ✓ cinnamon
• all-purpose flour
• white sugar
• baking soda
• nutmeg
• allspice
• clove
• salt
• pumpkin
• egg
• water
• vegetable oil
• vanilla extract
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
2. 2 Combine flour, sugar, cinnamon, baking soda, nutmeg, allspice, cloves, and salt in a large bowl. Whisk pumpkin, eggs, water, vegetable oil, and vanilla together in a separate bowl. Whisk pumpkin mixture into flour mixture until everything is well mixed: fold in walnuts. Divide batter between the 2 prepared loaf pans.
3. 3 Bake in the preheated oven until top is golden and springs back when lightly pressed, 50 to 60 minutes. Cool for 20 minutes before removing from the pans.

By LApagmom2

Ingredients

• ✓ cinnamon
• egg
• all-purpose flour
• sugar
• baking powder
• salt
• milk
• vanilla extract
• butter
• nutmeg
• butter
• white sugar
• apple

Instructions

1. 1 Combine eggs, flour, 1 tablespoon sugar, baking powder, and salt in a large bowl; gradually mix in milk, stirring constantly. Add vanilla, melted butter, and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Melt butter in a 10-inch oven-proof skillet, brushing butter up on the sides of the pan. Combine 1/4 cup sugar, cinnamon, and remaining 1/2 teaspoon nutmeg in a small bowl; sprinkle sugar mixture over the butter. Line the pan with apple slices. Sprinkle the remaining 1/4 cup sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour batter mixture over apples.
4. 4 Bake in the preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes more. Slide pancake onto a serving platter and cut into wedges.

By Mollie_Cole

Ingredients

• ✓ cinnamon
• active dry yeast
• water
• lemon
• milk
• margarine
• salt
• white sugar
• egg
• all-purpose flour
• white sugar
• pecan
• vanilla extract
• confectioners' sugar

Instructions

1. 1 In a small bowl, dissolve yeast in the warm water and let stand until creamy, about 15 minutes. Zest and juice the lemon; set juice aside for later use.
2. 2 In a large mixing bowl, combine the yeast mixture, milk, butter, salt, sugar, eggs, lemon zest, and 2 cups of the flour. Stir until smooth and well combined. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has come together, turn it out onto a lightly floured surface and knead until smooth and satiny; about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume; about 1 hour.
3. 3 Punch down the dough and turn out onto a lightly floured surface. Roll the dough out into a rectangle approximately 12x24 inches.
4. 4 In a small bowl, mix together the cinnamon, 1/4 cup sugar and pecans; spread this mixture evenly across the dough. Roll the dough into a long roll and press the seam closed. With the seam turned downward, seal the two ends together to make a ring. Use a little water to help you seal the ends.
5. 5 Place the ring on a lightly greased cookie pan. Using a sharp knife or kitchen shears, make cuts every inch or so along the ring, cutting only three quarters of the way through. Twist each piece slightly so that the rolls fan out from the center of the ring. Cover the roll with greased plastic wrap and let rise in a warm place until nearly doubled in volume, about 1 hour.
6. 6 Preheat oven to 375 degrees F (190 degrees C).
7. 7 Bake until golden brown, 25 to 30 minutes. Remove the ring from the oven, place on a rack to cool.
8. 8 Place the lemon juice in a small bowl along with the vanilla. Add 1/4 cup of powdered sugar and stir until the sugar is dissolved. Continue adding powdered sugar, 1 tablespoon at a time, until the mixture is fairly thick but still pourable. Drizzle the lemon-sugar topping over the ring.

By LOGINHAZEL

Ingredients

• ✓ cinnamon
• all-purpose flour
• white sugar
• yeast
• milk
• butter
• egg yolk
• milk
• salt
• olive oil
• butter
• honey
• raisin
• walnut

Instructions

1. 1 Make the dough: Combine 3 tablespoons flour and 1 teaspoon sugar in a small mixing bowl. Add yeast, then add 1/4 cup warm mix and mix well; let stand until creamy, about 10 minutes.
2. 2 Beat butter with remaining sugar in a large mixing bowl with an electric mixer until creamy. Add egg yolks, one at a time, beating well after each addition. Add yeast mixture, 1 1/3 cups milk, and salt; mix well.
3. 3 Add remaining flour, 1/2 cup at a time, mixing well after each addition. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4. 4 Lightly oil a large bowl. Place dough into the greased bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
5. 5 Lightly grease two rimmed baking sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide into two equal pieces. Roll each piece into a rectangle about 1/4 to 1/2 inch thick.
6. 6 Spread filling ingredients over dough in the following order: melted butter, honey, raisins, and walnuts. Sprinkle cinnamon over top. Roll each piece up and over filling like a jelly roll, pinching the ends to seal. Transfer loaves, seam-side down, to the prepared baking sheets. Let rise until doubled in volume, 45 minutes to 1 hour.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake loaves in the preheated oven until golden brown on top, about 1 hour.

By Vicky Bryant

Ingredients

• ✓ cinnamon
• milk
• egg
• butter
• sugar
• salt
• bread flour
• active dry yeast
• butter
• brown sugar
• raisin
• confectioners' sugar
• almond extract
• milk

Instructions

1. 1 In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer. Select the Dough cycle and press Start. When dough is mixed, transfer to a greased bowl; cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
2. 2 Grease 2 baking sheets or line them with parchment paper; set aside.
3. 3 Divide dough in half. Roll each piece out into rectangles about 12x16 inches. Spread each dough rectangle with 1 tablespoon softened butter. In a small bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2 cup raisins.
4. 4 Sprinkle cinnamon mixture onto buttered dough. Roll them up jelly-roll fashion, along long side. Pinch edges to seal. Stretch and twist into rings, pinching ends to seal. Place them seam-side down onto prepared baking sheets. Using clean scissors, cut 2/3 way of the way through the loaf at about 1-inch intervals. Spread each cut slightly. you wish to
5. 5 [At this point, the dough can be refrigerated: cover dough with greased plastic wrap and refrigerate overnight. The next morning, let pastries come to room temperature for about half an hour before baking as directed in step 7.]
6. 6 Alternately, cover each ring with a clean towel or greased plastic wrap and let loaves rise until double, about 40 minutes.
7. 7 Arrange two oven racks so that both baking sheets will fit. Preheat oven to 350 degrees F (175 degrees C).
8. 8 Bake for 10 minutes in preheated; rotate baking sheets. Bake until rings are light brown and the filling is oozing and bubbling, about 10 minutes more.
9. 9 In a small mixing bowl, combine confectioners sugar, almond extract, and milk until icing is desired consistency. Drizzle icing over warm pastries.

By Julia

Ingredients

• ✓ cinnamon
• ✓ cinnamon
• ✓ cinnamon
• butter
• kosher salt
• brown sugar
• all-purpose flour
• water
• egg yolk
• butter
• all-purpose flour
• brown sugar
• cooking spray
• vanilla extract
• butter
• water
• egg
• salt
• granulated sugar
• instant yeast
• all-purpose flour

Instructions

1. 1 Combine flour, yeast, sugar, salt, and cinnamon in the work bowl of a stand mixer fitted with dough hook attachment; mix on low until combined. Add egg, warm water, butter, and vanilla; continue mixing on low until dough begins to come together, about 1 minute. Increase speed to medium and continue beating until dough is soft and smooth, about 5 minutes.
2. 2 Spray a large bowl with cooking spray and set dough inside. Cover and let stand in a warm place (75 degrees F (23 degrees C)) until doubled in size, 1 1/2 to 2 hours.
3. 3 Punch down the dough, and turn out onto a lightly floured surface. Roll into a 9x18-inch rectangle about 1/4-inch thick. Let rest, uncovered, at room temperature, about 10 minutes. Lightly spray a 9x5-inch loaf pan with cooking spray.
4. 4 While the dough is resting, stir together sugar, flour, and cinnamon for the filling in a small bowl until combined. Stir in melted butter until mixture is smooth. If dough shrank while resting, re-roll into a 9x 18-inch rectangle. Spread filling in an even layer over the dough, leaving a 1/2-inch border around the edges.
5. 5 Beginning with the long edge, roll dough gently into a log, pinching seam and ends to seal. Using a serrated knife, cut log in half lengthwise. With cut sides up, twist the two pieces together; tuck ends underneath and place into the prepared loaf pan. Whisk together egg yolk and 1 tablespoon water; gently brush egg wash over the dough.
6. 6 Stir together flour, sugar, cinnamon, and salt for the topping in a bowl until combined. Using your fingers, work in cold butter until coarse crumbs form. Sprinkle topping evenly over the loaf. Loosely cover loaf and let rise in a warm place (75 degrees F (23 degrees C)) until doubled in size, about 1 hour.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Bake uncovered in the preheated oven until babka is a deep golden brown and a thermometer inserted in the center registers 190 degrees F (87 degrees C), about 45 minutes. After about 25 minutes, cover babka with aluminum foil so surface does not get too dark.
8. 8 Set the pan on a wire rack and allow to cool, 10 minutes. Remove from the pan; let cool slightly, about 20 minutes more. Serve warm. Recipe developed by Melissa Gray

By Diana Moutsopoulos

Ingredients

• ✓ cinnamon
• almond
• egg white
• white sugar
• almond extract
• white sugar
• almond
• almond paste
• butter
• cardamom
• salt
• white sugar
• all-purpose flour
• heavy cream
• active dry yeast
• sugar
• milk

Instructions

1. 1 Make the bread: Stir milk and sugar together in a small bowl. Sprinkle yeast over top and let stand for 10 minutes to dissolve. Stir in cream.
2. 2 Stir together flour, sugar, salt, and cardamom in a separate bowl. Cut in butter with 2 knives or a pastry blender until texture is coarse and mealy. Add yeast mixture and stir until well blended. Pat into a ball, flatten slightly, and wrap in plastic wrap. Refrigerate for 12 to 24 hours.
3. 3 When ready to bake, make the filling: Mix almond paste, almonds, sugar, cinnamon, and almond extract with an electric mixer in a large bowl until evenly blended. It may be crumbly.
4. 4 Roll chilled dough into a 2x24-inch rectangle. Spread filling over dough to within 2 inches of each side. Roll up into a tube. Cover the work surface with sugar and roll dough tube into sugar until thoroughly coated.
5. 5 Roll and stretch dough tube out into a 40-inch-long rope. Place onto a parchment-lined baking sheet and form into a pretzel shape.
6. 6 Brush dough with egg white and sprinkle with almonds. Cover loosely with a towel and let rise for 45 minutes.
7. 7 Preheat the oven to 375 degrees F (190 degrees C).
8. 8 Bake kringle in the preheated oven until golden brown, 25 to 30 minutes. Cut into slices to serve.

By WOLSELEY

Ingredients

• ✓ cinnamon
• milk
• vanilla extract
• confectioners sugar
• butter
• nutmeg
• salt
• all-purpose flour
• brown sugar
• butter
• apple
• butter
• water
• instant yeast
• salt
• brown sugar
• all-purpose flour

Instructions

1. 1 To make the pastry: Combine 1 cup flour, 2 tablespoons brown sugar, 1 teaspoon salt, and instant yeast in a mixing bowl. Add water and room temperature butter; beat for 1 minute. Stir in remaining cup of flour and mix well. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape dough into a ball and transfer to an oiled bowl, turning to coat the surface of the dough. Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 hour.
2. 2 Meanwhile, make the filling: Place chopped apples and 3 tablespoons butter in a medium saucepan. Combine 1/2 cup brown sugar, 1 ½ tablespoons flour, 1/4 teaspoon salt, cinnamon, and nutmeg and mix well; add mixture to the saucepan; bring to a boil over medium-high heat and then reduce heat to a simmer. Cook until apples are tender, about 5 minutes. Remove from heat and allow filling to cool.
3. 3 Transfer Danish pastry dough to a floured surface and punch down. Let dough rest, covered, for 15 minutes. Roll dough out into a 13 x 8-inch rectangle. Place dough on a greased or parchment-lined baking sheet.
4. 4 Turn the baking sheet so that you face the short side of the dough. Spread apple filling down the center third of the dough. With a sharp paring knife, make cuts in the dough along the right side, starting each cut about 1/4 inch from the apple filling. Cut to the edge of the dough strip, with each cut angled to about 4 o'clock. Each strip of dough should be about 1-inch thick. Repeat on the left side of the dough, angling the cuts to 8 o'clock.
5. 5 Starting at the top, fold the dough strips across the apple filling, alternating left and right. The pastry will look like a long braid. Pinch the top and bottom ends of the braid to seal in the filling. Cover the pastry and let it rise at room temperature until the dough is puffy, 30 to 40 minutes.
6. 6 Preheat an oven to 375 degrees F (190 degrees C). Bake the braid for 20 minutes, covering it with aluminum foil during the last 10 minutes of baking to prevent over-browning. Remove the pastry from the oven and allow it to cool.
7. 7 To make the glaze: Heat 2 tablespoons of butter in a saucepan over medium heat. Swirl the pan occasionally and cook until the milk solids turn brown and give off a nutty fragrance, about 5 minutes. Remove from heat and transfer to a bowl to cool slightly. Stir in confectioners' sugar and vanilla. Mix in milk a teaspoon at a time until glaze is thin enough to drizzle. Decorate the Danish braid with glaze.

By kunes5

Ingredients

• ✓ cinnamon
• brown sugar
• bacon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a shallow bowl, mix brown sugar and cinnamon. Dip bacon slices in the brown sugar mixture to coat, and arrange in a single layer on a baking sheet.
3. 3 Bake 8 minutes in the preheated oven, turning once, until dark golden brown. Allow to cool slightly before serving.

By MUSE

Ingredients

• ✓ cinnamon
• tahini
• honey

Instructions

1. 1 Combine tahini, honey, and cinnamon in a bowl. Stir until well combined. Taste and add more honey if desired.

By Diana Moutsopoulos

Ingredients

• ✓ cinnamon
• grapefruit
• sugar
• butter

Instructions

1. 1 Preheat your oven's broiler.
2. 2 Cut the grapefruits in half, and use a small serrated knife to cut out the sections in the halves. Spoon the sections and juice into a bowl, then scrape out all of the remaining thick skins and pulp. Spoon the sections from the bowl back into the halves. This is best done one half at a time.
3. 3 Sprinkle sugar and cinnamon over the top of each grapefruit half, adjusting as you see fit. Dot with butter. Place the halves on a cookie sheet.
4. 4 Broil for 3 to 5 minutes, until the butter is melted and sugar is starting to turn brown.

By LAURA_G123

Ingredients

• ✓ cinnamon
• banana
• egg
• butter

Instructions

1. 1 Mash banana in a bowl; add eggs and beat until well incorporated. Add cinnamon and stir.
2. 2 Heat butter in a skillet over medium-low heat. Pour a small amount of batter into the center of the skillet. Cook until pancake is firm, 3 to 5 minutes. Flip carefully and cook 1 minute more.

By JoAnn Marie Beatty

Ingredients

• ✓ cinnamon
• egg
• milk
• bread

Instructions

1. 1 Combine eggs, milk and cinnamon; beat well. Dip bread into egg mixture until completely coated.
2. 2 Heat a lightly oiled griddle or frying pan over medium high heat. Cook bread slices until they are golden brown on both sides. Serve hot.

By Sevanna

Ingredients

• ✓ cinnamon
• apple
• brown sugar
• bacon

Instructions

1. 1 Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire. Alternatively, preheat an outdoor grill.
2. 2 Place apples in a loaf pan. Combine brown sugar and cinnamon in a bowl; spoon into each apple.
3. 3 Place the loaf pan into the campfire or on the grill; cook for about 3 minutes. Carefully remove the pan from the fire and sprinkle bacon over apples. Place in the fire or on the grill for about 5 minutes more.

By Tracey4840

Ingredients

• ✓ cinnamon
• egg
• cream cheese
• stevia

Instructions

1. 1 Combine eggs, cream cheese, stevia, and cinnamon in a blender; blend until smooth. Let batter sit until bubbles settle, about 2 minutes.
2. 2 Meanwhile, heat a large nonstick skillet over medium heat.
3. 3 Pour 1/4 of the batter onto the hot skillet; cook until golden brown, about 2 minutes. Flip and continue cooking until second side is golden brown, about 1 minute more. Remove to a plate and repeat to cook remaining pancakes.

By Anson Loomis

Ingredients

• ✓ cinnamon
• sweet potato
• banana
• soy milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bake sweet potato in the preheated oven until tender and cooked through, about 1 hour. Remove skin, then cool in the refrigerator 8 hours to overnight.
3. 3 Blend sweet potato, banana, soy milk, and cinnamon together in a blender until smooth.

By Tim

Ingredients

• ✓ cinnamon
• all-purpose flour
• brown sugar
• baking powder
• salt

Instructions

1. 1 Sift flour, brown sugar, baking powder, cinnamon, and salt together in a bowl; mix well. Pour into a quart jar; seal.

By Sandy N