cinnamon

Apple Pie

unsalted butter

allspice

salt

sugar

all-purpose flour

cornstarch

apple cider vinegar

recipe all-purpose pie dough

egg, lightly beaten

Monkey Bread

all-purpose flour,

granulated sugar

baking powder

fine sea salt

320 milliliters cold buttermilk, plus more as needed

unsalted butter (1 1/2 sticks), at room temperature

vanilla extract

220 grams light or dark brown sugar

confectioners’ sugar

heavy cream or milk, plus more as needed

Everything you love about a sweet, juicy blueberry muffin exists in this sliceable, streusel-topped loaf. Baking it at a higher temperature for the first 20 to 25 minutes helps achieve a crisp topping, while finishing it at a lower temperature helps ensure a moist center. This recipe calls for fresh blueberries, but frozen work, too. If you use frozen, don’t thaw them first, and keep in mind that they may release additional liquid during baking, which will add more color to the loaf. One final tip: Tossing the fresh or frozen berries in a little flour before stirring them into the batter helps keep them suspended so that each and every slice is evenly studded with blueberries.

Blueberry Streusel Loaf Cake

30 grams old-fashioned oats

light brown sugar

unsalted

Nonstick cooking spray

blueberries

baking soda

unsalted butter,

vegetable oil

75 grams light brown sugar

egg,

180 milliliters buttermilk,

Make the streusel: In a medium bowl, stir the flour, oats, sugar, baking powder, cinnamon and salt together to combine. Add the cubed butter and toss until each cube is fully coated in flour.

Cut the butter into the flour mixture with your hands or a pastry cutter until the mixture forms large clumps. Refrigerate while you make the batter.

Heat the oven to 400 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.

Make the cake: In a medium bowl, toss the blueberries with 1/4 cup/30 grams all-purpose flour. In another medium bowl, whisk the remaining 2 cups/260 grams flour with the baking powder, baking soda and salt to combine.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, granulated sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the egg, and mix well to combine. Scrape down the sides of the bowl, then add the vanilla and mix to combine.

Add half of the flour mixture, then mix on low speed to combine. With the mixer still running, add the buttermilk in a slow, steady stream and mix until fully combined. Add the remaining flour mixture and mix until just combined.

Remove the bowl from the mixer and, using a silicone spatula, fold in the blueberries (and any remaining flour in the bowl with them) by hand until they are evenly distributed throughout the batter.

Pour half of the batter into the prepared pan and spread it into an even layer. Crumble half of the streusel on top in an even layer. Pour the remaining batter into the loaf pan, spread into an even layer and crumble the remaining streusel on top. The loaf pan will be just over 3/4 full. Place it on a parchment-lined baking sheet.

Transfer the loaf to the oven and bake for 20 to 25 minutes, until the bread has risen about 1/2 inch above the edge of the loaf pan. Lower the temperature to 325 degrees and bake until a toothpick inserted into the center comes out clean, 45 to 55 minutes, tenting the loaf with foil if it’s browning too quickly.

Set the cake on a wire rack and let cool in the pan for 15 to 20 minutes, then run an offset spatula around the outside edge and gently unmold the cake onto a wire rack. Cool completely before slicing and serving.

With their pleasant tang and gorgeous color, cranberries take this brunch staple to the next level. Here, they're nestled in a sour cream cake batter that's topped with a butter crumb, and cook down to add the perfect burst of sour. You can use fresh cranberries or berries that have been frozen and thawed, but note that the cooking time will vary depending on which you use. Lastly, while cranberries make this cake especially nice for fall and winter, blueberries, raspberries or blackberries would be excellent in the summer.

Cranberry Crumb Cake

orange zest (from 1 or 2 oranges)

eggs,

cranberries

packed/220 grams light or dark brown sugar

unsalted butter (1 stick), melted

Prepare the cake: Heat the oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment. In another medium bowl, whisk together the flour, baking powder, salt and baking soda.

In a large bowl, beat the granulated sugar, butter and orange zest with an electric mixer on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl as necessary. Add in the vanilla. Beat in half of the dry ingredients at low speed, then the sour cream, and then the remaining dry ingredients, mixing just until no dry spots remain (do not overmix). Fold in 1 cup of the cranberries.

Transfer the batter to the prepared pan and spread it out into an even layer using an offset spatula. Top with the remaining cranberries.

Prepare the crumble: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter and mix it in with a fork until evenly moistened.

Sprinkle the crumble mixture evenly over the top, squeezing into various-size clumps. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached. If you are using fresh cranberries, start checking the cake around 45 minutes. If you are using frozen cranberries, this could take 55 to 60 minutes.

Transfer the cake in the pan to a rack to cool completely (about 3 hours). Using the parchment overhang, carefully lift the cake and transfer to a cutting board to cut and serve.

Glazed Cinnamon-Cardamom Buns recipe | Epicurious.com

milk

Tbsp. active dry yeast

(475 g) all-purpose flour

(105 g) granulated sugar

cardamom

kosher salt

Tbsp. room temperature unsalted butter,

Tbsp. unsalted butter, room temperature

Tbsp. cinnamon

(packed) brown sugar, divided

All-purpose flour (for surface)

Cinnamon-Date Sticky Buns recipe | Epicurious.com

buttermilk or plain whole-milk yogurt

(packed; 50 g) dark brown sugar

¼-oz. envelope active dry yeast (about 2¼ tsp.)

(375 g) all-purpose flour

(packed; 180 g) Medjool dates, halved, pitted

(83 g) powdered sugar

buttermilk yogurt

vanilla paste

Our Favorite Cinnamon Rolls recipe | Epicurious.com

yeast

eggs, room temperature, beaten

Vegetable-oil cooking spray

nutmeg

unsalted butter, room temperature

chopped, pecans

whole milk

round cake pans

Sheet-Pan Cider-Ricotta Pancakes with Pear Compote recipe | Epicurious.com

Bartlett pears (about 2 lb.), coarsely chopped

apple cider

lemon juice

Tbsp. honey

Butter vegetable oil spray (for pan)

oats

eggs

ricotta

honey

Tbsp. finely grated lemon zest

Powdered sugar (optional, for serving)

Cinnamon Sugar Sourdough Waffles recipe | Epicurious.com

(50 g) sugar

(120 g) leftover starter

(240 ml) milk, whole or 2%

(120 g) all-purpose flour

tbsp (12 g) sugar

1⁄2 tsp fine sea salt

Cooking spray,

pineapple

berries

(30 g) coconut flakes

Yucatán-Style French Toast recipe from Pati&#x27;s Mexican Table Season 3, Episode 10 “Brunch at the Jinich House”

Yucatán-Style French Toast

water

raisins (or

ceylon cinnamon stick

cloves

Dry Sherry (optional)

eggs (separated)

sweetened condensed milk

Vegetable oil (for frying)

French baguette

almonds

Place a medium saucepan with the water, sugar, raisins, cinnamon and cloves over medium heat. Bring to a simmer and let it cook until it achieves the consistency of a light syrup and the flavors from the spices have infused the liquid, about 35 minutes. Turn off the heat. If you like a hint of alcohol in your dessert, add the sherry. Remove the cinnamon stick and cloves. Cover to keep warm.

Meanwhile, beat the egg whites in the bowl of an electric mixer or with a hand mixer over medium-high speed until they hold stiff peaks. Reduce the speed to low, add the yolks one by one and continue beating just until incorporated, so the volume will not decrease much.

In a large bowl, combine the milk, sweetened condensed milk and vanilla, stir until incorporated.

Set the bowl with the milk mixture beside the bowl with the beaten egg whites and yolks.

Fill a large sauté pan with about 1/4-inch of oil and heat over medium heat until hot, but not smoking, and you see ripples in the oil when you tilt the pan.

One at a time, dunk each piece of bread in the milk mixture until soaked, immediately dip into the egg mixture to completely cover, and place the coated slice in the hot oil. Fry for about a minute on one side, until golden brown, flip to the other side and do the same. Add as many bread pieces as will fit into the pan without over-crowding. When finished frying, place the bread pieces on a baking dish covered with paper towels to drain.

Traditionally, the “poor gentleman” pieces are placed on a platter, covered with the syrup and refrigerated. But I think they are a thousand times tastier served hot! Cover the pieces with warm syrup, sprinkle chopped almonds on top and serve.

If you have leftovers, cover the battered and fried bread pieces with the remaining syrup and almonds, and store covered in the refrigerator. I admit they are also fabulous cold.

Here's what you need: ground cinnamon, butter, vanilla, sugar, brown sugar, eggs, flour, cream of tartar, baking soda, salt, sugar, cinnamon

The Best Soft And Chewy Snickerdoodle Cookies Recipe by Tasty

butter, softened

vanilla

brown sugar

flour

cream of tartar

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Tasty

In a small bowl, mix together the ingredients for the cinnamon sugar mix until evenly incorporated. Set aside.

Now make the cookie dough, in a large mixing bowl, whip the butter with vanilla until light and fluffy.

Add the sugar and brown sugar and mix until well incorporated.

Add the eggs and stir until thoroughly incorporated.

Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.

Using your hands roll dough into ping pong sized balls.

Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.

Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.

https://vid.tasty.co/output/50492/mp4_640x640/1504205013

This is an easy banana bread with a delicious crumb topping and full of warm cinnamon flavors.

Whole Wheat Cinnamon Crunch Banana Bread

bananas

sugar (can reduce to 1/3 - 1/2 cup for a less sweet version)

Greek yogurt

whole wheat flour

cornstarch (or more whole wheat flour)

flour (plain or whole wheat)

butter

Prep: Heat the oven to 360°F. Grease and line a 9x5 inch loaf pan.

Make topping: For the crumb topping, place the flour, brown sugar and cinnamon in a medium bowl. Rub in the butter with your fingertips until crumbs form. Refrigerate until ready to use.

https://player.vimeo.com/video/399420271?background=1&amp;mute=1&amp;portrait=0

video tutorial for step one to make cinnamon crunch banana bread - making the streusel topping

Cinnamon Crunch Banana Bread - 1

Combine dry ingredients: Add all dry ingredients to a large mixing bowl. Stir together until well combined.

https://player.vimeo.com/video/399420537?background=1&amp;mute=1&amp;portrait=0

video tutorial for step two to make cinnamon crunch banana bread - combining the dry ingredients

Cinnamon Crunch Banana Bread - 2

Combine wet ingredients: Stir together all wet ingredients in a separate large measuring jug until well combined.

https://player.vimeo.com/video/399420670?background=1&amp;mute=1&amp;portrait=0

video tutorial for step three to make cinnamon crunch banana bread - combining the wet ingredients

Cinnamon Crunch Banana Bread - 3

Assemble bread: Pour wet into dry ingredients and fold together just until flour is moistened (a few lumps are fine). Place the batter in the prepared loaf tin and evenly sprinkle with the crumb topping.

https://player.vimeo.com/video/399420844?background=1&amp;mute=1&amp;portrait=0

video tutorial for step four to make cinnamon crunch banana bread - combining the batter to bake

Cinnamon Crunch Banana Bread - 4

Bake the banana bread: Bake for around 50-60 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then remove to a cooling rack to cool completely (remember to peel off the parchment paper, too!)

https://embed.mediavine.com/videos/vyypqxc9wnl7w8n9ochw

Learn how to make the best banana bread recipe on the Internet: This banana bread is made with whole wheat flour and topped with a delicious cinnamon Streusels crumb topping. So good!

How to Make Cinnamon Crunch Banana Bread

With all the apple recipes out there, it's amazing how difficult it is to find a good, basic apple crisp. You know, one of those recipes you're desperately seeking (along with applesauce) when you've just gone to the orchard with the kids, and they enthusiastically filled two very large bags with apples.
While this version of apple crisp may seem daunting, with a fairly long list of ingredients, many are simply optional enhancements. Basically, you're looking at apples, sugar, thickener, and a touch of spice in the filling; and flour, sugar, butter, oats, and cinnamon in the topping.

Classic Apple Crisp

apples

(57 grams) rum apple cider

brown sugar depending on the sweetness/tartness of your apples

(28 grams) butter

cider

Apple Pie Spice ginger

(85 grams) King Arthur Unbleached All-Purpose Flour

(50 grams) quick-cooking oats

(142 grams) brown sugar

(113 grams) butter cold cut in pats

(57 grams) diced pecans or walnuts optional

"What are you making? It smells like a fall day..." That was the reaction the first time we baked these moist, flavorful scones. Fresh diced apple and cinnamon chips complement each other beautifully, flavor-wise; and a topping of crunchy, cinnamon-enhanced coarse sugar is the perfect foil to the scones' tender texture.

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