Cinnamon

Cinnamon Muffins

Ingredients
2 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 tablespoon cinnamon
1/2 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 eggs
2 tablespoons sugar
1 teaspoon cinnamon

Instructions
Preheat the oven to 375ºF. Grease 16 muffins cups.
In a bowl, combine the flour, sugar, baking powder, cinnamon and salt.
In another bowl, beat together the milk, vegetable oil, and eggs. Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until combined – don’t overmix.
Divide the mixture evenly between the prepared muffin cups.
In a small bowl, combine the 2 tablespoons sugar and 1 teaspoon of cinnamon. Sprinkle the cinnamon sugar mixture over the tops of the batter filled cups.
Bake the muffins until a toothpick inserted in the center comes out clean, 13-15 minutes.

Cinnamon & Oats Pancakes

Ingredients: 1 cup of your-choice milk 1 cup of your-choice flour 1/2 cup of quick-cook oats 2 Tablespoons of butter OR 2 Tablespoons of olive oil 2 Tablespoons of maple syrup OR 2 Tablespoons of honey 1 Tablespoon of Apple Cider Vinegar 1 egg 1 1/2 teaspoons of baking powder 1/2 teaspoon of baking soda 1 teaspoon of ground cinnamon 1 teaspoon of vanilla extract A pinch of salt Optional: sprinkle of chocolate chips

Tools: 1 large mixing bowl 1 small mixing bowl 1 non-stick skillet OR 1 electric skillet 1 spatula (for flipping pancakes) 1 whisk 1 measuring cup 1 microwave-safe small bowl (if using butter) 1 butterknife (if using butter) Optional: 1 small egg cracking-bowl (if you prefer to crack eggs separate)

Instructions:
In the small mixing bowl, combine the milk and vinegar. Stir, then let rest for 5 minutes.
In the large mixing bowl, combine flour, oats, baking powder, baking soda, cinnamon, and salt. Stir.
If using butter, use the microwave to melt the butter. If not a microwave, you can always use a skillet or pot.
Back to the small mixing bowl, add the egg, melted butter, maple syrup (or honey), and vanilla. Whisk thoroughly to blend.
Pour the small mixing bowl into the large mixing bowl. Whisk to combine to remove the large lumps (small lumps are okay!) Let the batter rest for 5 minutes or so.
Preheat your skillet to 375* F / 190* C, or medium-low heat, whichever is applicable. If your skillet isn't non-stick, grease it with butter or olive oil.
Gently stir your batter mix one last time, to ensure the liquid has not separated while it settled. If you want to add chocolate chips, sprinkle them in before/as you stir.
Use a measuring cup to scoop the batter, careful not to drip any off the side, and pour onto your skillet. Always recommend making a small pancake for the first pancake, since this is the one most likely to mess up.
Let it cook until 1) small bubbles start popping at the top, and 2) the surface looks less glossy and more matte. Check the edges with your spatula to make sure they hold, and once you feel comfortable, flip the pancake. This should take about 2-3 minutes if you're timing, but may vary depending on the size of your pancake and the exact temperature you're cooking at.
Let the bottom-side cook 1-2 minutes. This one is easier to tell when it's ready to flip, as it should slide across the pan when you shove it with your spatula. Cook both sides until they're a golden brown, and you may continue to flip occasionally if you aren't satisfied.
Repeat the process to cook the rest of your batter! Grease your skillet if necessary before each pancake. You can store leftover pancakes in the fridge for up to 3 days.

Homemade Cinnamon Rolls with Cream Cheese Frosting

Ingredients
Cinnamon Roll Dough:
[*] 1 cup milk, warm (105 degrees F)
[*] ½ cup + 1 TBS granulated sugar divided
[*] 1 TBS Active dry yeast
[*] 2 large eggs room temperature
[*] 6 TBS butter melted
[*] 1 tsp pure vanilla extract
[*] 4 to 4 ½ cups all-purpose flour
[*] 1 tsp sea salt
[*] 1 tsp ground cinnamon

Cinnamon Sugar Filling:
[*] 1 cup brown sugar packed
[*] 2 ½ TBS ground cinnamon
[*] 6 TBS butter softened

Cream Cheese Frosting:
[*] 1 8 oz package cream cheese, softened
[*] ¼ cup butter softened
[*] 2 cups powdered sugar
[*] ½ tsp pure vanilla extract
[*] 1/8 tsp salt


Instructions
Make the Cinnamon Roll Dough:
Warm milk in the microwave milk for 45-60 seconds. It should be warm, but not hot to the touch (about 105 degrees F).
Place milk into the bowl of your standing mixer, then add 1 TBS sugar and 1 TBS yeast to the warm milk. Stir and let it sit (proof) for five minutes or until it becomes foamy.
Add the ½ cup sugar, butter, eggs, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until combined.
Add 4 cups flour, salt and cinnamon and stir the dough hook, starting on low and increasing to high.
Knead dough in the standing mixer until a large ball is formed. The dough should be smooth and only slightly tacky to the touch. If the dough seems too sticky and is not forming a ball, add more flour 1 TBS at a time until a smooth ball is formed.
Transfer dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball.
Grease a large bowl and place the dough inside.
Cover the bowl with a warm, damp towel and put the bowl in a warm place to rise.
Let the dough rise in a warm place about 1 hour or until dough has doubled in size.

Make the filling:
Combine the cinnamon and sugar. You'll melt the butter and brush it on the rolled dough, then sprinkle the cinnamon sugar on the butter-brushed dough (see instructions below).

Assemble Cinnamon Rolls
Sprinkle a large work surface with flour.
Gently press the gas out of the dough and form it into a rectangle.
Roll the dough into a 24x12” rectangle, about ¼ inch thick.
Use a pastry brush to spread the melted butter all over the dough. Then sprinkle the dough with cinnamon sugar and pat it down gently to insure it sticks.
Roll up dough cut into 12 equal sized rolls (feel free to measure and cut each roll to be 2” long).
Line a 9x13 inch glass baking dish with parchment paper and lightly grease. Then place rolls in 4 rows of three, evenly spaced.
Cover and let rise until nearly doubled (about 30 minutes) then preheat the oven to 350 degrees F.

Bake Cinnamon Rolls
Once rolls are doubled in size, bake them in the preheated oven until golden brown, about 18-20 minutes. They will rise more in the oven. (NOTE: Check the center cinnamon rolls and make sure they are baked through. If your oven bakes cool or unevenly you may need to increase the baking time up to 10 minutes longer. If the top starts to brown before the center is baked, tent the baking pan with foil to prevent further browning).

Make the Cream Cheese Frosting
While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract and salt. Do NOT chill the frosting. Keep it at room temperature until the cinnamon rolls are baked.
Once the cinnamon rolls have bene removed from the oven, spread the cream cheese frosting on them while they are still warm. Let cool and serve warm.

Cinnamon Rice

This is kind of a do-it-as-you-go recipe. The measurements are not gospel - vary it to your taste. Pairs well with fish!

Ingredients

• 1 cup of rice
• 2 cups water
• 1 tablespoon of cinnamon
• 1 tsp of nutmeg
• hot sauce to taste (I like it with sriracha or tabasco, red pepper flakes work too)
• Optional: a tablespoon or two of butter (pulls out the flavor)

Instructions:

1. Combine water, rice, and butter. Add spices in if you want - I prefer adding them later.
2. If you're cooking white rice, simmer 20 minutes. If you're cooking brown rice, simmer 40 minutes. If you're cooking another rice, follow the instructions
3. Add everything else if you didn't at the beginning.
4. That's it. No, really. That's it.
   
   To vary it up or make it a full meal, you can add frozen veggies into it at the beginning, and the veggies will cook with the rice. Maybe add some tinned beans. Or cook some fish on the side.

Cinnamon Swirl Bread


Ingredients

• 1 ⅓ cups white sugar, divided
• 2 teaspoons ground cinnamon
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 large egg, beaten
• 1 cup milk
• ⅓ cup vegetable oil

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
2. Mix together 1/3 cup sugar and 2 teaspoons cinnamon in a small bowl; set aside.
3. Combine flour, remaining 1 cup sugar, baking powder, and salt together in a large bowl. Combine egg, milk, and oil in a separate bowl; add to flour mixture. Stir until just moistened.
4. Pour 1/2 of the batter into the prepared pan. Sprinkle with 1/2 of the reserved cinnamon-sugar mixture. Repeat with remaining batter and cinnamon-sugar mixture. Draw a knife through batter to marble.
5. Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes.
6. Let cool in the pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

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