Savor the warm, aromatic magic of cinnamon beyond your morning oatmeal! This versatile spice transforms both sweet treats and savory dishes with its cozy, inviting flavor. Whether you’re craving quick weeknight dinners or indulgent desserts, our roundup of 20 delicious recipes will inspire your next kitchen adventure. Let’s explore how a simple sprinkle can elevate your cooking—get ready to fall in love with cinnamon all over again!
Cinnamon Roll Pancakes
Jingle bells, jingle bells, jingle all the way to the griddle! If you’ve ever stared longingly at a cinnamon roll, then at a pancake, and wished for a glorious mashup, your breakfast prayers have been answered. These Cinnamon Roll Pancakes deliver all the cozy, swirly goodness of the classic pastry in fluffy, fork-friendly form—no yeast or rolling pin required, just pure morning magic.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1 cup
– Granulated sugar – 2 tbsp
– Baking powder – 2 tsp
– Salt – ½ tsp
– Milk – 1 cup
– Egg – 1 large
– Unsalted butter, melted – 2 tbsp
– Brown sugar – ¼ cup
– Ground cinnamon – 1 tbsp
– Cream cheese – 4 oz
– Powdered sugar – 1 cup
– Vanilla extract – 1 tsp
Instructions
1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, and ½ tsp salt until fully combined.
2. In a separate medium bowl, whisk 1 cup milk, 1 large egg, and 2 tbsp melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few lumps are fine to avoid tough pancakes.
4. In a small bowl, mix ¼ cup brown sugar and 1 tbsp ground cinnamon to create the filling.
5. Heat a non-stick skillet or griddle over medium-low heat (about 325°F) and lightly grease with butter or cooking spray.
6. Pour ¼ cup of batter onto the skillet for each pancake, then immediately sprinkle 1 tsp of the cinnamon-sugar mixture in a swirl pattern on top.
7. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip carefully to keep the swirl intact.
8. Cook for another 1-2 minutes until golden brown and cooked through; tip: adjust heat if browning too quickly.
9. Repeat with remaining batter and filling, keeping cooked pancakes warm in a 200°F oven.
10. For the glaze, beat 4 oz cream cheese, 1 cup powdered sugar, and 1 tsp vanilla extract in a bowl until smooth, adding 1-2 tbsp milk if needed for drizzling consistency.
11. Drizzle the cream cheese glaze over the warm pancakes just before serving.
Yum—these pancakes are a textural dream, with fluffy interiors, crispy edges, and a gooey cinnamon swirl that melts into every bite. Serve them stacked high with extra glaze for a decadent brunch, or pair with crispy bacon to balance the sweetness. Honestly, they might just make you forget regular pancakes exist!
Cinnamon Sugar Donuts
Cinnamon sugar donuts are the ultimate holiday hug in fried dough form—imagine biting into a fluffy, golden ring that’s been showered in a sweet, spicy embrace. They’re so irresistible, you’ll want to hide the whole batch from your family (good luck with that!).
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – ½ cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Milk – ¾ cup
– Egg – 1 large
– Unsalted butter – 2 tbsp, melted
– Vegetable oil – 4 cups
– Cinnamon – 1 tbsp
– Granulated sugar – 1 cup (for coating)
Instructions
1. In a large bowl, whisk together 2 cups of all-purpose flour, ½ cup of granulated sugar, 2 tsp of baking powder, and ½ tsp of salt until fully combined.
2. In a separate medium bowl, whisk ¾ cup of milk, 1 large egg, and 2 tbsp of melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined—overmixing can make the donuts tough, so stop as soon as no dry flour remains.
4. On a lightly floured surface, pat the dough into a ½-inch thick rectangle, then use a donut cutter or two round cutters (one 3-inch, one 1-inch) to cut out 12 rings, re-rolling scraps as needed.
5. In a large, heavy-bottomed pot or deep fryer, heat 4 cups of vegetable oil to 350°F, using a candy thermometer to monitor the temperature for even frying.
6. Carefully add 3-4 donuts to the hot oil at a time, frying for 1-2 minutes per side until golden brown and puffed—flip them with tongs halfway through for uniform color.
7. Remove the fried donuts with a slotted spoon and drain on a wire rack set over a baking sheet for 2 minutes to let excess oil drip off, which keeps them crisp.
8. In a shallow bowl, mix 1 cup of granulated sugar and 1 tbsp of cinnamon while the donuts are still warm.
9. Roll each warm donut in the cinnamon-sugar mixture until fully coated, pressing gently to help the sugar stick for that classic, sparkly finish.
10. Serve immediately for the best texture. A warm cinnamon sugar donut boasts a tender, cake-like interior with a crisp, sugary crust that melts in your mouth. Try stacking them on a festive platter with a side of hot cocoa for dipping, or crumble leftovers over ice cream—because let’s be honest, there won’t be any leftovers!
Pumpkin Cinnamon Bread
A cozy, spiced loaf that’s basically a hug for your taste buds—this pumpkin cinnamon bread is the ultimate fall treat that’ll make your kitchen smell like a bakery wonderland. It’s so simple, even a kitchen novice can whip it up without summoning a baking disaster.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– All-purpose flour – 1 ½ cups
– Granulated sugar – 1 cup
– Pumpkin puree – 1 cup
– Eggs – 2
– Vegetable oil – ½ cup
– Baking soda – 1 tsp
– Ground cinnamon – 1 tsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt until fully combined.
3. In a separate bowl, beat the eggs with a fork until smooth, then stir in the pumpkin puree and vegetable oil.
4. Pour the wet ingredients into the dry ingredients and mix just until no flour streaks remain—overmixing can lead to a dense loaf, so keep it gentle!
5. Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
6. Bake at 350°F for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then remove it to a wire rack to cool completely—this prevents it from getting soggy.
8. Slice and serve once cooled. For an extra touch, toast a slice lightly and spread with butter to enhance the warm spices.
This bread emerges with a moist, tender crumb and a rich pumpkin flavor, perfectly spiced with cinnamon that’ll have you sneaking extra slices. Try it toasted for breakfast or crumbled over vanilla ice cream for a decadent dessert twist—it’s versatile enough to steal the show any time of day.
Spiced Cinnamon Coffee Cake
Kick off your holiday morning with a cake that’s basically a warm hug in dessert form—this spiced cinnamon coffee cake is the cozy, crumbly treat your brunch table has been dreaming of. It’s so delightfully aromatic, your kitchen will smell like a festive bakery, and trust me, it’s impossible to resist sneaking a slice before the guests arrive!
Serving: 9 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – 1 cup
– Unsalted butter – ½ cup
– Milk – ¾ cup
– Egg – 1
– Baking powder – 2 tsp
– Salt – ½ tsp
– Ground cinnamon – 2 tsp
– Brown sugar – ½ cup
Instructions
1. Preheat your oven to 350°F and grease an 8×8-inch baking pan.
2. In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 tsp of baking powder, and ½ tsp of salt until fully combined.
3. Cut ½ cup of unsalted butter into small cubes and add it to the dry ingredients; use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk ¾ cup of milk and 1 egg until smooth, then pour this into the flour mixture, stirring just until no dry streaks remain—overmixing can make the cake tough.
5. Pour half of the batter into the prepared pan and spread it evenly with a spatula.
6. In a small bowl, mix ½ cup of brown sugar and 2 tsp of ground cinnamon to create the filling; sprinkle half of this mixture over the batter layer.
7. Top with the remaining batter, spreading gently to cover, then sprinkle the rest of the cinnamon-sugar mixture evenly on top.
8. Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean—this ensures it’s fully cooked without drying out.
9. Let the cake cool in the pan on a wire rack for at least 10 minutes before slicing; this helps it set for cleaner cuts.
10. Serve warm or at room temperature.
This cake boasts a tender, moist crumb with a sweet, spicy cinnamon swirl that melts in your mouth. For a fun twist, try serving it with a dollop of whipped cream or a drizzle of caramel sauce to elevate the cozy flavors—it’s perfect for pairing with your morning coffee or as a festive dessert centerpiece.
Cinnamon Honey Butter
Y’know that magical spread that makes everything from toast to sweet potatoes taste like a cozy hug? That’s cinnamon honey butter—a three-ingredient wonder that’s basically dessert in spreadable form, ready to upgrade your carbs from “meh” to “more, please!” in about five minutes flat.
Serving: 8 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– Unsalted butter – ½ cup
– Honey – ¼ cup
– Ground cinnamon – 1 tsp
Instructions
1. Place ½ cup of unsalted butter in a medium mixing bowl and let it sit at room temperature for 30 minutes until soft to the touch—this ensures it blends smoothly without lumps.
2. Add ¼ cup of honey and 1 tsp of ground cinnamon to the bowl with the softened butter.
3. Use a hand mixer on medium speed for 2 minutes, scraping down the sides halfway through, until the mixture is fully combined and fluffy. Tip: If you don’t have a mixer, a sturdy whisk works, but mix for an extra minute to incorporate air for a lighter texture.
4. Transfer the cinnamon honey butter to an airtight container or a small serving dish.
5. Refrigerate the butter for at least 1 hour to firm up slightly, making it easier to spread. Tip: For a softer consistency, leave it at room temperature for 15 minutes before serving—it’ll glide like a dream on warm bread.
6. Serve immediately or store in the refrigerator for up to 2 weeks. Tip: Label the container with the date to keep track of freshness, as the honey can cause separation if left too long.
Rich and velvety with a warm cinnamon kick, this butter melts into a sweet, glossy pool on hot biscuits or pancakes. Try swirling it into oatmeal for a breakfast upgrade or slathering it on cornbread—it’s so versatile, you might just skip the jam aisle forever.
Cinnamon Apple Crisp
Kick off your holiday baking with this Cinnamon Apple Crisp that’s so cozy, it practically gives you a hug through the oven door. Imagine tender, spiced apples bubbling under a golden, buttery oat topping—it’s the dessert equivalent of wearing your favorite fuzzy socks while sipping hot cocoa. Trust me, your kitchen will smell like a festive dream, and your taste buds will throw a little party.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Apples – 6 cups, peeled and sliced
– Cinnamon – 2 tsp
– Sugar – ¾ cup
– Flour – 1 cup
– Oats – 1 cup
– Butter – ½ cup, cold and cubed
– Salt – ½ tsp
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish lightly.
2. In a large bowl, toss the apples with ½ cup of sugar and 1 tsp of cinnamon until evenly coated—this helps draw out their natural juices for a saucy base.
3. Spread the apple mixture evenly into the prepared baking dish, pressing down gently to create a flat layer.
4. In the same bowl (no need to wash it—save time!), combine the flour, oats, remaining ¼ cup of sugar, remaining 1 tsp of cinnamon, and salt.
5. Add the cold, cubed butter to the dry ingredients and use your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs; keeping the butter cold ensures a crisp, flaky topping.
6. Sprinkle the oat mixture evenly over the apples, covering them completely without pressing down—this allows steam to escape for optimal crispiness.
7. Bake in the preheated oven for 45 minutes, or until the topping is golden brown and the apples are bubbling around the edges; if the top browns too quickly, loosely tent it with foil.
8. Remove from the oven and let it cool on a wire rack for at least 10 minutes before serving to let the flavors meld and avoid a mouth-scorching experience.
Get ready for a dessert that’s all about contrast: the soft, cinnamon-kissed apples meld perfectly with the crunchy, buttery oat crumble. Serve it warm with a scoop of vanilla ice cream for that classic hot-and-cold combo, or try it for breakfast with a dollop of Greek yogurt—because why should dessert have all the fun?
Snickerdoodle Cookies
Oh, the holidays are here, and your kitchen is begging for that classic cinnamon-sugar hug only Snickerdoodles can deliver—these aren’t just cookies, they’re edible nostalgia wrapped in a cozy, crackly crust. Let’s bake up a batch that’ll have everyone fighting over the last crumb (no judgment here).
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Butter – 1 cup
– Sugar – 1½ cups
– Eggs – 2
– Flour – 2¾ cups
– Cream of tartar – 2 tsp
– Baking soda – 1 tsp
– Salt – ½ tsp
– Cinnamon – 2 tbsp
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter and 1½ cups of sugar until light and fluffy, about 2–3 minutes with a mixer.
3. Beat in the eggs one at a time until fully incorporated.
4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined—overmixing can make cookies tough, so stop as soon as no flour streaks remain.
6. In a small bowl, mix the remaining ¼ cup of sugar with the cinnamon for rolling.
7. Scoop dough into 1-inch balls, roll each ball in the cinnamon-sugar mixture until evenly coated, and place them 2 inches apart on the prepared sheets.
8. Bake for 8–10 minutes, or until the edges are set and lightly golden but the centers still look soft—they’ll firm up as they cool, so don’t overbake for that perfect chewy texture.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
What you get are cookies with a soft, pillowy center and that signature crackly top, bursting with warm cinnamon sweetness. Serve them warm with a glass of cold milk for the ultimate comfort, or crumble them over vanilla ice cream for a next-level dessert twist—trust me, they disappear faster than holiday leftovers!
Cinnamon Raisin Bread Pudding
Zesty cinnamon raisin bread pudding is the ultimate cozy dessert that transforms stale bread into a warm, custardy hug—perfect for holiday leftovers or when your sweet tooth demands immediate satisfaction. This no-fuss recipe delivers maximum comfort with minimal effort, making it the ideal treat for chilly evenings or impressing guests without breaking a sweat.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Cinnamon raisin bread – 6 cups, cubed
– Eggs – 3 large
– Whole milk – 2 cups
– Granulated sugar – ½ cup
– Vanilla extract – 1 tsp
– Ground cinnamon – 1 tsp
– Unsalted butter – 2 tbsp, melted
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F and grease an 8×8-inch baking dish with 1 tbsp of melted unsalted butter.
2. Place 6 cups of cubed cinnamon raisin bread evenly in the prepared baking dish.
3. In a large bowl, whisk together 3 large eggs until smooth and frothy.
4. Add 2 cups of whole milk, ½ cup of granulated sugar, 1 tsp vanilla extract, 1 tsp ground cinnamon, and ¼ tsp salt to the eggs, whisking until fully combined.
5. Pour the custard mixture evenly over the cubed cinnamon raisin bread in the baking dish, pressing down gently with a spatula to ensure all bread is soaked.
6. Let the mixture sit for 10 minutes at room temperature to allow the bread to absorb the custard.
7. Drizzle the remaining 1 tbsp of melted unsalted butter over the top of the bread pudding.
8. Bake in the preheated oven at 350°F for 45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
9. Remove from the oven and let cool for 10 minutes before serving.
Delightfully warm and fragrant, this bread pudding boasts a soft, custardy interior with crispy edges and bursts of sweet raisins. Serve it drizzled with caramel sauce or a scoop of vanilla ice cream for an extra indulgent twist that’ll have everyone asking for seconds.
Chai Cinnamon Latte
Ready to upgrade your cozy beverage game from “meh” to “more, please”? Meet the Chai Cinnamon Latte—your new best friend for chilly afternoons when regular coffee just won’t cut it. It’s like a warm hug in a mug, but with a spicy kick that’ll make your taste buds do a happy dance.
Serving: 1 | Pre Time: 2 minutes | Cooking Time: 5 minutes
Ingredients
– Milk – 1 cup
– Chai tea bag – 1
– Ground cinnamon – ½ tsp
– Honey – 1 tbsp
– Whipped cream – 2 tbsp
Instructions
1. Pour 1 cup of milk into a small saucepan and place it over medium heat.
2. Add 1 chai tea bag to the milk in the saucepan.
3. Heat the milk and tea bag mixture until it reaches 160°F, stirring occasionally with a spoon to prevent scorching—use a kitchen thermometer for accuracy, as overheating can make the milk taste bitter.
4. Remove the saucepan from the heat once it hits 160°F, and let it steep for 3 minutes to infuse the chai flavor fully.
5. Discard the tea bag from the saucepan after the steeping time is complete.
6. Stir in ½ tsp of ground cinnamon and 1 tbsp of honey into the milk until fully dissolved, which adds a sweet-spicy balance without clumping.
7. Pour the chai mixture into a mug immediately to keep it warm.
8. Top the latte with 2 tbsp of whipped cream for a creamy finish—pro tip: gently swirl it with a spoon to create a marbled effect that looks as good as it tastes.
9. Serve the latte right away while it’s hot and frothy.
Delightfully smooth with a velvety texture from the whipped cream, this latte boasts a rich blend of spicy chai and sweet cinnamon that’s perfectly balanced. For a fun twist, sprinkle a pinch of extra cinnamon on top or pair it with a buttery cookie for the ultimate cozy treat.
Cinnamon Vanilla French Toast
Yikes, your boring breakfast just got a major upgrade—meet the Cinnamon Vanilla French Toast, the cozy, aromatic dish that’ll make your mornings feel like a warm hug from a pastry chef. It’s the perfect lazy weekend treat that’s surprisingly simple to whip up, turning basic bread into a sweet, spiced masterpiece that’ll have everyone fighting for seconds. Trust me, this isn’t your average soggy toast; it’s a flavor explosion waiting to happen!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Bread – 8 slices
– Eggs – 4 large
– Milk – 1 cup
– Vanilla extract – 2 tsp
– Ground cinnamon – 1 tbsp
– Granulated sugar – ¼ cup
– Unsalted butter – 2 tbsp
Instructions
1. Crack 4 large eggs into a large, shallow bowl and whisk them vigorously until fully blended and frothy, about 30 seconds.
2. Pour 1 cup of milk into the bowl with the eggs and whisk again to combine evenly, ensuring no lumps remain.
3. Add 2 tsp of vanilla extract, 1 tbsp of ground cinnamon, and ¼ cup of granulated sugar to the egg mixture, whisking continuously until the sugar dissolves and the spices are fully incorporated, about 1 minute.
4. Heat a large non-stick skillet or griddle over medium heat and add 1 tbsp of unsalted butter, swirling it to coat the surface evenly as it melts and bubbles slightly.
5. Dip one slice of bread into the egg mixture, letting it soak for 10 seconds on each side until fully coated but not falling apart—this prevents sogginess.
6. Place the soaked bread slice onto the preheated skillet and cook for 3–4 minutes, or until the bottom turns golden brown and crispy with visible caramelization.
7. Flip the bread slice using a spatula and cook the other side for another 3–4 minutes until equally golden brown, adjusting heat to medium-low if it browns too quickly.
8. Transfer the cooked French toast to a plate and repeat steps 5–7 with the remaining bread slices, adding the remaining 1 tbsp of butter to the skillet as needed to prevent sticking.
9. Serve the French toast immediately while warm. Tip: For extra fluffiness, let the egg mixture sit for 5 minutes before dipping to allow the flavors to meld.
Zesty and utterly irresistible, this French toast boasts a crispy, caramelized exterior that gives way to a soft, custardy center infused with warm cinnamon and sweet vanilla. Drizzle it with maple syrup or top with fresh berries for a burst of color, or get creative by stacking it high with whipped cream for a decadent brunch centerpiece—it’s so good, you might just skip lunch!
Moroccan Cinnamon Chicken Tagine
Zesty, aromatic, and downright magical, this Moroccan Cinnamon Chicken Tagine is the cozy, flavor-packed dinner your weeknights have been dreaming of—think tender chicken, warm spices, and a hint of sweetness that’ll make your taste buds do a happy dance. It’s the kind of dish that turns an ordinary evening into a mini culinary adventure, no passport required. So, grab your favorite pot and let’s get simmering!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken thighs – 1.5 lbs
– Olive oil – 2 tbsp
– Onion – 1 large, chopped
– Garlic – 3 cloves, minced
– Ground cinnamon – 1 tsp
– Ground cumin – 1 tsp
– Paprika – 1 tsp
– Chicken broth – 1 cup
– Honey – 2 tbsp
– Dried apricots – ½ cup, chopped
– Salt – 1 tsp
– Fresh cilantro – ¼ cup, chopped
Instructions
1. Pat the chicken thighs dry with paper towels to ensure a good sear.
2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken thighs skin-side down and cook until golden brown, about 5–6 minutes per side, then transfer to a plate.
4. In the same pot, add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
5. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Stir in the ground cinnamon, ground cumin, and paprika, and toast the spices for 30 seconds to release their aromas.
7. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot for extra flavor.
8. Add the honey and dried apricots, stirring to combine.
9. Return the chicken thighs to the pot, nestling them into the liquid.
10. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 30 minutes until the chicken is tender and cooked through.
11. Remove the lid, stir in the salt, and let it simmer uncovered for 5 minutes to slightly thicken the sauce.
12. Turn off the heat and stir in the fresh cilantro just before serving.
Warm, fragrant, and utterly comforting, this tagine boasts fall-apart tender chicken in a subtly sweet and spiced sauce that clings perfectly to every bite. Serve it over fluffy couscous or with crusty bread to soak up every last drop, and maybe even top it with a sprinkle of toasted almonds for a delightful crunch—it’s a meal that feels like a hug in a bowl!
Cinnamon Roasted Sweet Potatoes
Let’s be real—sometimes you need a side dish that’s so effortlessly delicious, it practically high-fives your taste buds. Cinnamon roasted sweet potatoes are that hero: sweet, warmly spiced, and ridiculously easy to make, turning humble tubers into a cozy, caramelized delight. Perfect for holiday feasts or a lazy Tuesday, they’re the upgrade your plate deserves.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– Sweet potatoes – 2 lbs
– Olive oil – 2 tbsp
– Ground cinnamon – 1 tsp
– Salt – ½ tsp
– Maple syrup – 2 tbsp
Instructions
1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
2. Peel the sweet potatoes and cut them into 1-inch cubes for even roasting.
3. In a large bowl, toss the sweet potato cubes with olive oil until evenly coated.
4. Sprinkle ground cinnamon and salt over the potatoes, tossing again to distribute the spices.
5. Spread the potatoes in a single layer on the prepared baking sheet, avoiding overcrowding to ensure crispiness.
6. Roast in the preheated oven for 15 minutes, then remove the sheet and drizzle maple syrup over the potatoes.
7. Use a spatula to gently toss the potatoes, coating them in the syrup for a glossy finish.
8. Return the sheet to the oven and roast for another 15 minutes, or until the edges are caramelized and fork-tender.
9. Let the potatoes cool for 5 minutes on the sheet before serving to allow flavors to meld.
Velvety on the inside with a lightly crisp exterior, these sweet potatoes offer a warm hug of cinnamon and a subtle maple sweetness. Serve them piled high as a side, or get creative by mashing them into a spiced puree for toast or swirling into oatmeal—they’re versatile enough to steal the spotlight any time of day.
Cinnamon Spiced Hot Chocolate
Ugh, is there anything more magical than a steaming mug of hot chocolate on a chilly day? Now, let’s crank up the cozy factor with a dash of cinnamon spice—because your average cocoa just got a major personality upgrade. Get ready to wrap your hands around the mug of your dreams.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– Whole milk – 2 cups
– Semi-sweet chocolate chips – ½ cup
– Granulated sugar – 2 tbsp
– Ground cinnamon – 1 tsp
– Vanilla extract – ½ tsp
– Whipped cream – for topping
Instructions
1. Pour 2 cups of whole milk into a small saucepan and place it over medium-low heat.
2. Heat the milk for 3–4 minutes, stirring occasionally with a whisk, until small bubbles form around the edges—do not let it boil.
3. Add ½ cup of semi-sweet chocolate chips and 2 tbsp of granulated sugar to the warm milk.
4. Whisk continuously for 2–3 minutes until the chocolate is fully melted and the mixture is smooth, scraping the bottom to prevent sticking.
5. Stir in 1 tsp of ground cinnamon and ½ tsp of vanilla extract until well combined.
6. Reduce the heat to low and simmer the mixture for 1 more minute, whisking constantly to blend the flavors.
7. Remove the saucepan from the heat and immediately pour the hot chocolate into two mugs.
8. Top each mug with a dollop of whipped cream for serving.
Yum, this hot chocolate boasts a velvety-smooth texture with a rich chocolate base that’s perfectly spiced—the cinnamon adds a warm, aromatic kick without overpowering. Serve it with a cinnamon stick stirrer for extra flair, or drizzle with caramel for a decadent twist that’ll make any winter day feel like a holiday.
Cinnamon Pear Smoothie
Get ready to blend your way to bliss with this Cinnamon Pear Smoothie—it’s like autumn in a glass, but without the pesky leaf-raking! Perfect for when you’re craving something cozy yet refreshing, this sipper will have you wondering why you ever settled for boring old apple juice. Trust me, your blender is about to become your new best friend.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– Frozen pear slices – 2 cups
– Plain Greek yogurt – ½ cup
– Almond milk – 1 cup
– Ground cinnamon – ½ tsp
– Honey – 1 tbsp
– Ice cubes – ½ cup
Instructions
1. Add 2 cups of frozen pear slices to a high-speed blender.
2. Pour in ½ cup of plain Greek yogurt for a creamy, protein-packed base.
3. Measure and add 1 cup of almond milk to help everything blend smoothly.
4. Sprinkle in ½ teaspoon of ground cinnamon for that warm, spicy kick.
5. Drizzle 1 tablespoon of honey into the blender to sweeten it naturally.
6. Toss in ½ cup of ice cubes to chill and thicken the mixture.
7. Secure the blender lid tightly to avoid any messy surprises.
8. Blend on high speed for 45–60 seconds, or until completely smooth and no chunks remain.
9. Stop the blender and scrape down the sides with a spatula if needed to incorporate any stray bits.
10. Pour the smoothie evenly into two glasses, aiming for a frothy top.
11. Garnish each glass with an extra pinch of cinnamon for a pretty finish.
12. Serve immediately while it’s cold and refreshing.
Perfectly velvety with a hint of spice, this smoothie tastes like a cozy sweater for your taste buds. Try topping it with a sprinkle of granola for crunch or sipping it through a fun striped straw—it’s so good, you might just forget it’s actually healthy!
Cinnamon Glazed Carrots
Raising the bar on boring veggies, these Cinnamon Glazed Carrots are the sweet, spiced side dish that’ll make even the pickiest eaters do a happy dance—because who said vegetables can’t be dessert-adjacent?
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Carrots – 1 lb
– Butter – 2 tbsp
– Brown sugar – ¼ cup
– Ground cinnamon – 1 tsp
– Salt – ½ tsp
Instructions
1. Peel the carrots and slice them into ½-inch thick rounds.
2. In a large skillet over medium heat, melt the butter until it’s foamy, about 1 minute.
3. Add the carrot rounds to the skillet in a single layer—don’t crowd them, or they’ll steam instead of caramelize.
4. Cook the carrots for 10 minutes, stirring occasionally, until they start to soften and develop light brown spots.
5. Sprinkle the brown sugar, ground cinnamon, and salt evenly over the carrots.
6. Reduce the heat to low and stir continuously for 5 minutes to coat the carrots and dissolve the sugar completely, avoiding any burnt bits.
7. Increase the heat to medium and cook for another 5 minutes, stirring every minute, until the glaze thickens and coats the carrots like a shiny jacket.
8. Remove the skillet from the heat and let the carrots rest for 2 minutes to allow the glaze to set slightly.
Unexpectedly tender with a caramelized crunch, these carrots boast a warm, cozy flavor that’s perfect for holiday tables or jazzing up weeknight dinners—try them over creamy mashed potatoes for a sweet-savory twist.
Cinnamon Maple Granola
Let’s be real—your morning routine deserves more excitement than soggy cereal. This Cinnamon Maple Granola is the crunchy, sweet-tart upgrade your yogurt bowls and snack jars have been dreaming of, with a cozy spice kick that’ll make your kitchen smell like a holiday bakery (no fancy skills required).
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Old-fashioned rolled oats – 3 cups
– Raw pecans – 1 cup
– Maple syrup – ½ cup
– Coconut oil – ¼ cup
– Ground cinnamon – 1 tbsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 325°F and line a large baking sheet with parchment paper.
2. In a large bowl, combine the old-fashioned rolled oats and raw pecans.
3. In a small saucepan over low heat, melt the coconut oil, then stir in the maple syrup, ground cinnamon, and salt until fully blended—this prevents clumping.
4. Pour the warm maple mixture over the oat-pecan blend and mix thoroughly with a spatula until every piece is evenly coated.
5. Spread the mixture in a single, even layer on the prepared baking sheet; a thin layer ensures crispiness without burning.
6. Bake at 325°F for 20–25 minutes, stirring halfway through, until the granola turns golden brown and fragrant.
7. Remove from the oven and let it cool completely on the sheet—about 30 minutes—to harden into crunchy clusters.
8. Once cooled, break the granola into pieces and store in an airtight container.
Keep this granola handy for a versatile treat: its crunchy texture and warm cinnamon-maple flavor pair perfectly with Greek yogurt for breakfast, sprinkle over ice cream for dessert, or simply munch by the handful. Trust me, you’ll want to double the batch!
Cinnamon Infused Rice Pudding
Tired of the same old holiday desserts? Let’s shake things up with a cozy, cinnamon-kissed rice pudding that’s basically a hug in a bowl—perfect for those post-gift-wrapping sugar cravings or a festive, low-fuss treat that won’t have you slaving in the kitchen all day.
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 45 minutes
Ingredients
– White rice – 1 cup
– Whole milk – 4 cups
– Granulated sugar – ½ cup
– Ground cinnamon – 1 tsp
– Salt – ¼ tsp
– Vanilla extract – 1 tsp
– Unsalted butter – 2 tbsp
Instructions
1. In a medium saucepan, combine 1 cup white rice, 4 cups whole milk, ½ cup granulated sugar, 1 tsp ground cinnamon, and ¼ tsp salt.
2. Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking—this should take about 5–7 minutes. Tip: Use a heavy-bottomed pan to avoid scorching the milk.
3. Once boiling, reduce the heat to low and cover the saucepan with a lid, leaving it slightly ajar to let steam escape.
4. Simmer the pudding for 35–40 minutes, stirring every 10 minutes, until the rice is tender and the mixture has thickened to a creamy consistency. Tip: If it thickens too quickly, add a splash of milk to loosen it up.
5. Remove the saucepan from the heat and stir in 1 tsp vanilla extract and 2 tbsp unsalted butter until fully melted and incorporated.
6. Let the pudding cool for 10 minutes at room temperature to allow it to set slightly. Tip: For a smoother texture, give it a final vigorous stir before serving to break up any clumps.
Grab a spoon and dive into this velvety, spiced delight—the rice plumps up into tender pearls swirled in a rich, cinnamon-infused custard that’s comfort food at its finest. Serve it warm with a drizzle of honey or chilled with fresh berries for a festive twist that’ll have everyone asking for seconds.
Cinnamon Spiced Apple Cider
Crisp winter air got you down? Let’s banish those chills with a mug of liquid holiday cheer that’s basically a hug from the inside. This cozy concoction is so simple, you’ll be sipping bliss before you can say “Is it sweater weather yet?”
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– Apple cider – 8 cups
– Cinnamon sticks – 3
– Whole cloves – 1 tsp
– Orange – 1
– Brown sugar – ¼ cup
Instructions
1. Pour 8 cups of apple cider into a large pot or Dutch oven.
2. Add 3 cinnamon sticks and 1 teaspoon of whole cloves directly to the cider.
3. Slice 1 orange into ¼-inch thick rounds, removing any seeds, and add all slices to the pot. Tip: Leaving the peel on adds wonderful citrus oils!
4. Stir in ¼ cup of brown sugar until it dissolves completely into the liquid.
5. Place the pot over medium-high heat and bring the mixture to a gentle boil, which should take about 5-7 minutes.
6. Once boiling, immediately reduce the heat to low to maintain a bare simmer.
7. Let the cider simmer uncovered for 15 minutes, allowing the spices to fully infuse. Tip: Don’t let it boil vigorously or you’ll cook off too much liquid and concentrate the sweetness.
8. After 15 minutes, remove the pot from the heat.
9. Use a fine-mesh strainer to pour the hot cider into a heatproof pitcher or directly into mugs, catching and discarding the solids. Tip: For extra smooth cider, line your strainer with cheesecloth first.
10. Serve the cider immediately while piping hot.
Bubbly with warmth and aromatic spice, this cider delivers a perfectly balanced sweetness with a tangy orange kiss. Try serving it with a fresh cinnamon stick stirrer or spike it with a splash of dark rum for the adults—it’s the ultimate festive upgrade.
Summary
Brimming with inspiration, this roundup proves cinnamon is a kitchen superstar! Whether you’re craving cozy sweets or savory surprises, there’s a perfect recipe waiting for you. We’d love to hear which dish becomes your new favorite—leave a comment below and share this delicious collection on Pinterest to spread the warmth!
