Type what you have

Ingredients

• ✓ ground cinnamon
• milk
• brown sugar
• dark chocolate
• heavy cream

Instructions

1. 1 Heat milk in a saucepan over medium heat until just before boiling, 3 to 4 minutes. Add brown sugar and stir until dissolved, about 1 minute. Stir dark chocolate into milk until melted, 2 to 3 minutes.
2. 2 Remove saucepan from heat and stir cream and cinnamon into milk mixture. Serve hot.

By Aurora

Ingredients

• ✓ ground cinnamon
• egg yolk
• sugar
• whole milk
• heavy cream
• nutmeg
• vanilla extract
• whipped cream

Instructions

1. 1 Beat egg yolks and sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Set aside.
2. 2 Combine milk, heavy cream, and nutmeg in a large saucepan and cook over medium heat until mixture begins to simmer and small bubbles appear around the edges, about 3 minutes. Remove from heat.
3. 3 Whisk constantly while gradually pouring a small amount of the hot milk mixture into the yolk mixture to temper the eggs. Continue adding milk mixture in small increments until fully combined; transfer eggnog back into saucepan. Continue to cook over medium heat, whisking constantly, until eggnog thickens slightly and reaches 160 degrees F (70 degrees C), about 5 minutes.
4. 4 Remove from heat and pour eggnog into a large pitcher. Cover and refrigerate until well chilled, at least 6 hours or overnight.
5. 5 Blend cooled eggnog with an immersion blender until no lumps remain, about 1 minute. Ladle into cups and top each with a dollop of whipped cream and a sprinkle of cinnamon.

By Jennifer Nolan

Ingredients

• ✓ ground cinnamon
• vanilla ice cream
• heavy cream
• milk
• vodka
• dark rum
• irish cream liqueur
• coffee-flavored liqueur
• nutmeg

Instructions

1. 1 Combine ice cream, heavy cream, milk, vodka, rum, Irish cream liqueur, coffee-flavored liqueur, nutmeg, and cinnamon together in a blender; blend until smooth.

By Kenneth Smith

Ingredients

• ✓ ground cinnamon
• orange
• tequila

Instructions

1. 1 Place orange slice between forefinger and thumb of left hand. Lick the skin just below thumb of left hand and sprinkle with a pinch of cinnamon. Place shot of tequila in right hand. Lick cinnamon, drink shot, and bite orange slice.

By Gabrielle MacMillen

Ingredients

• ✓ ground cinnamon
• pear
• water
• lemon juice

Instructions

1. 1 Combine pears and water in a pot; bring to a boil. Reduce heat and simmer until pears begin to break down, about 25 minutes. Stir lemon juice and cinnamon into pears.
2. 2 Use an immersion blender to blend pears until smooth or to desired consistency.

By Steve Zazulyk

Ingredients

• ✓ ground cinnamon
• sugar pumpkin
• brown sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut off pumpkin top; reserve. Scrape out seeds.
3. 3 Add brown sugar and butter to pumpkin cavity; sprinkle with cinnamon. Replace pumpkin top. Transfer pumpkin to a baking pan with a small amount of water at the bottom.
4. 4 Bake in the preheated oven until tender, about 30 minutes.

By Kim Smith

Ingredients

• ✓ ground cinnamon
• brown sugar
• butter
• peach
• vanilla ice cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Create 8 brown sugar mounds, 1 teaspoon per mound, spaced about 2- to 3-inches apart in a 9x13-inch baking dish. Top each mound with 1 piece butter and sprinkle with cinnamon. Place 1 peach half, cut-side down, on each brown sugar-butter mound.
3. 3 Bake in the preheated oven until peaches are soft, 15 to 20 minutes.
4. 4 Place 2 warm peach halves on each serving plate; top with ice cream.

By prttimecook

Ingredients

• ✓ ground cinnamon
• coconut oil
• popcorn kernel
• honey
• salt

Instructions

1. 1 Heat coconut oil in a large pot over high heat. Drop 3 popcorn kernels into hot oil and place a lid on the pot; cook until 1 kernel has popped. Remove the lid and pour in remaining popcorn. Return the lid to the pot and cook popcorn, shaking the pot back and forth over the burner, until there are 1 to 2 seconds between pops, about 5 minutes.
2. 2 Quickly transfer popcorn to a large bowl; evenly drizzle honey over popcorn. Add salt and cinnamon; toss popcorn with your hands to coat evenly.

By halfnotes

Ingredients

• ✓ ground cinnamon
• milk
• white sugar
• vanilla extract
• white bread

Instructions

1. 1 Combine milk, sugar, and vanilla extract in a medium saucepan over medium heat; bring to a boil. Divide milk among 3 bowls.
2. 2 Tear toast into bite-sized pieces; divide among bowls. Sprinkle with cinnamon.

By Stephanie Murrile

Ingredients

• ✓ ground cinnamon
• apple
• corn syrup
• honey
• maple syrup
• brown sugar
• flour tortilla

Instructions

1. 1 Heat a large skillet over medium-low heat. Add apple, corn syrup, honey, maple syrup, ground cinnamon, and brown sugar; cook, stirring occasionally, until apple is slightly softened and caramelized, 8 to 10 minutes. Transfer mixture to a bowl.
2. 2 Place 1 tortilla in the same skillet over medium-low heat; spread apple mixture on tortilla. Top with remaining tortilla. Cook until bottom tortilla is golden brown, 1 to 3 minutes. Carefully flip quesadilla; cook until bottom tortilla is golden brown, 1 to 3 minutes more.

By Vera

Ingredients

• ✓ ground cinnamon
• peach
• milk
• sugar
• all-purpose flour
• egg yolk
• vanilla extract

Instructions

1. 1 Place peach slices in a large serving bowl; sprinkle with cinnamon.
2. 2 Combine milk, sugar, flour, and egg yolks in a medium saucepan; cook and stir over medium-low heat until thickens and clings to the back of a spoon, about 20 minutes. Off heat, stir in vanilla.
3. 3 Pour hot pudding over peaches. Refrigerate until chilled, about 2 hours.

By Karissa

Ingredients

• ✓ ground cinnamon
• plantain
• garlic powder
• canola oil
• margarine
• black pepper
• agave nectar
• brown sugar

Instructions

1. 1 Cut plantain into three sections; quarter each section to yield twelve pieces. Season with garlic powder.
2. 2 Heat oil and margarine together in a small skillet over medium heat. Add plantain pieces, cook until lightly browned, 2 to 3 minutes per side. Season with black pepper; continue cooking until slightly darker in color, 2 to 3 minutes more.
3. 3 Off heat, drizzle agave syrup over plantain pieces; sprinkle with brown sugar and cinnamon.

By Donna Munaco

Ingredients

• ✓ ground cinnamon
• apple pie filling
• allspice
• egg
• water
• pie crust
• white sugar
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with nonstick foil.
2. 2 Mix apple pie filling, 3 tablespoons cinnamon, and allspice in a bowl until well combined. Lightly whisk egg and water together in a small bowl.
3. 3 Gently unroll each pie crust and cut into quarters; you will have 8 pieces of dough. Put 4 pieces on the prepared baking sheet. Spoon about 1/4 cup filling onto the centers of those pieces, leaving 1/4 inch around the edges uncovered. Cover each filled quarter with a top crust and press the edges together to seal. Roll the edges up and over, and crimp them with a fork. Cut 3 slits for ventilation in the top of each pie with a sharp knife.
4. 4 Brush egg wash over top crusts and all edges. Sprinkle tops with cinnamon, sugar, and salt.
5. 5 Bake in the preheated oven until golden brown, 15 to 18 minutes.
6. 6 Cool on rack for at least 15 minutes before serving.

By HaddyNae

Ingredients

• ✓ ground cinnamon
• apple
• butter
• apple cider
• apple pie spice
• sweetened condensed milk
• half-and-half
• caramel flavored topping

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add apples; cook, stirring occasionally, until tender, about 10 minutes. Stir in apple cider and apple pie spice; cover and simmer, 5 minutes.
2. 2 Whisk sweetened condensed milk and cream together in a medium bowl until well blended; stir in apple mixture. Fill a large bowl about halfway with ice cubes and very cold water. Set the bowl with sweet condensed mixture inside the ice water bowl; stir mixture until very cold, 5 to 10 minutes.
3. 3 Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes. Pack ice cream into an 8- or 9-inch square pan; cover and freeze until firm, about 3 hours.
4. 4 Scoop ice cream and mound in the pan; drizzle caramel topping over ice cream, allowing caramel to seep into ice cream. Repack ice cream into the pan. Cover and freeze until ready to serve.

By Eagle brand

Ingredients

• ✓ ground cinnamon
• butter
• brown sugar
• banana
• rum
• banana liqueur
• vanilla ice cream
• mint

Instructions

1. 1 Heat butter and brown sugar in a skillet over medium-high heat until butter melts and mixture begins to bubble, 3 to 5 minutes.
2. 2 Place bananas, cut-side down, into the brown sugar mixture. Cook until just golden, about 30 seconds; flip and cook until golden on the other side, about 30 seconds. Turn off the heat.
3. 3 With the heat off, pour rum and banana liqueur into the skillet. Turn the heat to medium-high or high; cook until alcohol ignites and flames, 1 to 3 minutes. Carefully add cinnamon. When the flames die, remove from the heat.
4. 4 Scoop vanilla ice cream into two bowls. Divide banana mixture between the bowls and garnish with mint sprigs.

By John Mitzewich

Ingredients

• ✓ ground cinnamon
• rhubarb
• white sugar
• butter
• milk
• egg
• vanilla extract
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a deep dish pie plate.
2. 2 Place rhubarb in the prepared pie dish; sprinkle with cinnamon. Set aside.
3. 3 Mash sugar and butter together in a large bowl until creamy and well blended. Beat in milk, eggs, and vanilla with an electric mixture until smooth. Combine flour and baking powder in a small bowl; gently stir into egg mixture until well combined. Spread batter over rhubarb in the pie dish.
4. 4 Bake in the preheated oven until crust is lightly browned and rhubarb is bubbling, about 45 minutes. Serve warm.

By mama of four

Ingredients

• ✓ ground cinnamon
• butter
• sugar
• all-purpose flour
• oat
• salt
• apple
• brown sugar
• water

Instructions

1. 1 Combine butter and white sugar in a bowl using your fingers; add flour, oats, 1 pinch cinnamon, and salt. Mix until crumbly.
2. 2 Grease a microwave-safe mug. Place ½ oat crumble mixture in the mug; press to form a crust.
3. 3 Microwave crust on high for 30 seconds.
4. 4 Add apple slices, brown sugar, and 1 pinch cinnamon to the mug; add water and mix together carefully without disturbing bottom crust. Pour remaining ½ oat crumble mixture on top.
5. 5 Microwave on 60 percent power for 1 minute 50 seconds. Cool before serving, about 1 minute.

By letsbakewithjakecom

Ingredients

• ✓ ground cinnamon
• milk
• all-purpose flour
• egg
• butter
• sugar
• orange juice
• white sugar
• orange zest
• blueberry
• whipped cream

Instructions

1. 1 Whisk milk, flour, egg, 2 teaspoons melted butter, and 2 teaspoons sugar together in a bowl until smooth. Cover and refrigerate crepe batter for at least 30 minutes, or overnight.
2. 2 Heat an 8-inch saute pan over medium heat. Brush pan with 1 teaspoon melted butter. Pour in 1/4 cup crepe batter; immediately tilt the pan and swirl so the batter covers the entire bottom of the pan. Cook until crepe begins to bubble and the edges are turning brown, 1 to 2 minutes. Flip crepe and cook until the other side browns slightly, about 1 more minute. Remove to a plate and repeat to cook remaining 3 crepes.
3. 3 At the same time, place orange juice, 1/4 cup sugar, and cinnamon in a small saucepan; bring to a boil. Remove from heat and let cool for 5 minutes. Stir in orange zest.
4. 4 Fill each crepe with blueberries and whipped cream. Roll up and pour syrup over top.

By LilMisMegs

Ingredients

• ✓ ground cinnamon
• tomato
• carrot
• salt
• red onion
• garlic
• jalapeno pepper
• sriracha hot chile sauce
• cinnamon
• vegetable oil
• water
• chicken bouillon
• chicken
• black bean
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
2. 2 Roast tomatoes in preheated oven on the prepared baking sheet until completely softened, about 25 minutes. Transfer tomatoes to a cutting board to cool.
3. 3 Spread chopped carrot onto the prepared baking sheet; season with a pinch of cinnamon and salt.
4. 4 Roast carrots in preheated oven until tender, about 25 minutes.
5. 5 Heat a large skillet over medium-high heat. Toast onion slices, garlic cloves, and jalapeno pepper in the skillet until beginning to char, 5 to 7 minutes.
6. 6 Peel cooled tomatoes and put in a blender bowl; add onion, garlic, jalapeno pepper, Sriracha chile sauce, and 1 1/2 teaspoons cinnamon and puree until smooth.
7. 7 Heat vegetable oil in a large stockpot or Dutch oven over medium-high heat. Stir pureed tomato mixture into the oil; cook and stir until the mixture thickens, about 5 minutes.
8. 8 Pour water into the pot; add chicken bouillon and stir. Bring liquid to a simmer, reduce heat to medium-low, and cook mixture, stirring occasionally, until the liquid reduces slightly, about 15 minutes.
9. 9 Stir chicken and black beans into the soup; bring again to a simmer and cook until beans are softened, about 15 minutes. Add carrots and cook to reheat the carrots, 2 to 3 minutes. Season soup with salt and pepper.

By ChelsEats

Ingredients

• ✓ ground cinnamon
• white sugar
• all-purpose flour
• cinnamon
• nutmeg
• clove
• pumpkin pie spice
• cream cheese
• pumpkin puree
• egg
• sour cream
• vanilla extract
• almond extract
• graham cracker pie crust
• whipped cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine sugar, flour, ½ teaspoon cinnamon, nutmeg, cloves, and pumpkin pie spice in a small bowl; set aside.
3. 3 Beat cream cheese in a large bowl with an electric mixer until fluffy. Beat in pumpkin purée, eggs, sour cream, vanilla extract, almond extract, and sugar-spice mixture; beat until smooth and thoroughly combined. Divide evenly among pie crusts.
4. 4 Bake in the preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate before serving, 90 minutes.
5. 5 Top cheesecakes with whipped cream and a pinch of cinnamon.

By Lisawas

Ingredients

• ✓ ground cinnamon
• crescent roll
• butter
• brown sugar
• skim milk
• maple syrup
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 16 mini muffin cups.
2. 2 Unroll crescent dough onto a work surface; separate into 2 sections along the perforated lines. Brush each half with melted butter; sprinkle with brown sugar and cinnamon. Roll into logs and slice each log into 8 sections. Place into prepared muffin cups.
3. 3 Bake rolls in preheated oven until golden brown, about 8 minutes.
4. 4 Whisk milk and maple syrup together in a bowl. Mix in confectioners' sugar, a few spoonfuls at a time, to form desired icing consistency. Drizzle over warm rolls.

By cole2585

Ingredients

• ✓ ground cinnamon
• sugar
• butter
• all-purpose flour
• baking powder
• milk
• butter
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir white sugar and butter chunks together in a bowl with a spoon; add flour and baking powder. Slowly add milk to flour mixture while stirring until batter is just moistened. Spread batter into a 9x13-inch baking dish. Pour melted butter, brown sugar, and cinnamon evenly over the top.
3. 3 Bake in the preheated oven until golden and set, 20 to 25 minutes.

By Tim A Long

Ingredients

• ✓ ground cinnamon
• pumpkin puree
• evaporated milk
• sugar
• self-rising flour
• egg
• vanilla extract
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter, and ground cinnamon to taste. Spoon into a casserole dish.
3. 3 Bake in the preheated oven for 1 hour.

By Lori DeLosh

Ingredients

• ✓ ground cinnamon
• water
• almond milk
• polenta
• almond meal
• brown sugar
• vanilla extract
• mixed berry

Instructions

1. 1 Bring water and almond milk to a boil in a medium saucepan. Add polenta and almond meal in a steady stream, whisking constantly to prevent lumps. Reduce heat to low and stir porridge frequently until thick, about 15 minutes. Stir in brown sugar and vanilla extract.
2. 2 Ladle porridge into bowls and top with berries and a dash of cinnamon.

By EVELLINGSON

Ingredients

• ✓ ground cinnamon
• apricot
• lemon
• sugar
• brown sugar
• all-purpose flour
• cinnamon
• pastry
• egg
• white sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place apricots in a large bowl. Squeeze lemon halves over apricots. Gently mix 1 cup white sugar, brown sugar, flour, and 2 tablespoons cinnamon into apricots to coat.
3. 3 Line a 9-inch pie dish with 1 pie pastry. Spread apricot filling into shell. Roll remaining pastry onto a work surface; cut into about 1/2-inch-wide strips for a lattice crust. Cover apricot filling with pie dough strips creating a lattice pattern; seal top crust pieces to bottom crust edges and crimp into a fluted pattern. Brush egg white over top crust and sprinkle with a pinch of white sugar and cinnamon. Cover fluted crust edges loosely with aluminum foil.
4. 4 Bake in the preheated oven until filling is bubbling and crust is golden brown, 45 to 55 minutes. Remove pie from oven and cool.

By luv2cook

Ingredients

• ✓ ground cinnamon
• skim milk
• lemon juice
• rolled oat
• egg
• whole wheat flour
• baking powder
• vanilla extract
• ground clove
• salt

Instructions

1. 1 Stir milk and lemon juice together in a bowl; let sit until milk begins to slightly sour, about 10 minutes. Stir oats into milk mixture; cover and refrigerate, 8 hours to overnight.
2. 2 Mix eggs, flour, baking powder, vanilla extract, cinnamon, cloves, and salt into oat mixture until batter is evenly combined.
3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By sincka55

Ingredients

• ✓ ground cinnamon
• white sugar
• butter
• egg
• pumpkin purée
• milk
• cake flour
• baking powder

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a 9-inch square baking dish.
2. 2 Beat sugar, butter, and eggs with an electric mixer until smooth and creamy. Mix in pumpkin purée until well combined. Add milk, cake flour, and baking powder and mix until smooth. Pour mixture into the prepared baking dish and sprinkle cinnamon over top.
3. 3 Bake in the preheated oven until set in the middle, 45 minutes to 1 hour.

By Kattygirl

Ingredients

• ✓ ground cinnamon
• water
• cinnamon stick
• white rice
• whole milk
• evaporated milk
• sugar

Instructions

1. 1 Combine water and cinnamon stick in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
2. 2 Gradually add whole milk to rice, then evaporated milk. Stir in sugar. Cook uncovered until sugar is dissolved and mixture has thickened, about 10 minutes.
3. 3 Serve warm or cold. Sprinkle each portion with ground cinnamon.

By rorozco

Ingredients

• ✓ ground cinnamon
• egg
• molasses
• heavy cream
• vanilla extract
• ground ginger
• challah bread
• butter

Instructions

1. 1 Beat together the eggs, molasses, cream, vanilla, ginger, and cinnamon in a bowl until smooth. Dip the challah slices in the batter until coated on all sides.
2. 2 Melt half of the butter in a large skillet over medium heat. Place half of the challah slices into the pan, and cook until golden brown on each side, about 3 minutes per side. Repeat with remaining butter and challah slices.

By cdelpm2

Ingredients

• ✓ ground cinnamon
• pecan
• all-purpose flour
• butter
• white sugar
• confectioners' sugar
• cream cheese
• confectioners' sugar
• whipped topping
• pumpkin
• milk
• brown sugar
• vanilla pudding mix
• pumpkin pie spice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir 1 cup pecans, flour, butter, white sugar, and 1 tablespoon confectioners' sugar together until crumbly. Press pecan mixture into the bottom of a 9x13-inch baking dish.
3. 3 Bake pecan crust in the preheated oven until golden, 20 minutes. Cool completely.
4. 4 Beat cream cheese and 3/4 cup confectioners' sugar in a bowl with an electric mixer until fluffy, about 2 minutes. Fold 1 1/2 cups whipped topping into cream cheese mixture. Spread cream cheese mixture over cooled pecan crust.
5. 5 Beat pumpkin, milk, brown sugar, vanilla pudding mix, and pumpkin pie spice together in a bowl with an electric mixer until mixture thickens, 2 to 3 minutes. Gently fold in 4 ounces whipped topping. Spread pumpkin mixture in a layer over the cream cheese mixture.
6. 6 Spread remaining whipped topping over the pumpkin mixture layer. Sprinkle cinnamon and remaining 1/4 cup pecans over the top. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.

By Ellen Bancroft Ziegler