Recipes tagged with « Cinnamon »
Vanilla Frozen Yogurt Remix
Greek yogurt and heavy cream form the base, using maple syrup instead of granulated sugar for complexity. Cinnamon replaces vanilla extract, adding warmth. Salt balances flavors. Blend just enough to combine, pour into a CREAMi™ pint sans lid, freeze 22 hours to avoid blade damage. Onion-clear ice signals ready. Spin on frozen yogurt cycle, respin if icy. Mix-ins optional right after spinning. Texture tight, dense but creamy. Substitutions for sugars and spices detailed. Frozen yogurt technique benefits from watching texture not clock. Practical tips on freezing, blending, and cleaning included to avoid common pitfalls.
Honey Cinnamon Butter Twist
Whip softened unsalted butter until creamy. Beat in sifted powdered sugar, a dash of maple syrup replacing honey, and ground cinnamon, with a hint of nutmeg for warmth. Achieve fluffy texture by relying on visual swelling and tactile softness rather than just time. Use handheld mixer on medium speed, scrape bowl edges often. Great for spreading on warm biscuits, toast, or pancakes. Substitutions include coconut sugar for powdered sugar to cut sharpness, agave nectar for maple syrup to tweak sweetness. Avoid overbeating which makes butter grainy. Chill briefly if too soft but don’t freeze; texture will suffer.
Stuffed Cinnamon Monkey Bread
Sticky pulls of cinnamon dough wrapped tightly around cream cheese cubes, baked layered with butter-sugar syrup and crunchy walnuts. A twist on classic monkey bread with tangy cream cheese pockets inside soft, golden buns. Brown sugar caramelizes on the sides, walnuts toast, aroma fills the kitchen. A Bundt pan holds the shape, easy to share. Watch for bubbling syrup edges and a deep golden crust. Serve warm, with a quick drizzle of warmed glaze. Sub two thirds of walnuts for pecans or sliced almonds. Use mascarpone or ricotta if cream cheese is tight. No Bundt pan? Use a deep round cake pan and monitor baking closely.
Cinnamon Twisted Pastry Sticks
Crisp twisted sticks from buttery puff pastry infused with cinnamon sugar, baked until golden and flaky. Quick hands and a sharp blade. Dairy-free milk swap suggested, plus exciting nutmeg addition for a spicy lift. About 40 sticks per batch, great crowd pleaser or snack with tea.