Recipes Using Cinnamon

Cinnamon Pastries

Serving: 18            Preparation:  30 minutes            Cook: 25 minutes


1 (8 ounce) package cream cheese

1 cup white sugar, divided

1 egg yolk

3 tablespoon ground cinnamon

18 slices bread, crust removed

¾ cup butter, melted


  1. In a bowl, beat together cream cheese, ¼ cup sugar and egg yolk.
  2. In another bowl, mix ¾ cup sugar and cinnamon.
  3. Spread one side of each bread slice with the cream cheese mixture. Roll bread slices (jelly roll fashion) and dip into melted butter. Place each piece in the sugar mixture and coat evenly.
  4. Arrange in a single layer on a baking sheet. Cover with foil and place in the freezer at least 1 hour until frozen.
  5. Preheat oven to 350F/175C.
  6. Uncover frozen bread rolls and bake 25 minutes in the preheated oven or until golden brown.

Source: Amy Cranmer at


Broad Bean & Chicken Pilaf

Serving: 4              Preparation:  30 minutes            Cook: 1 – 1 hour 15 minutes


200 g basmati rice

2 oz butter

1 tablespoon vegetable oil

1 onion, chopped

2 garlic clove, finely chopped

1 ½ teaspoon cumin seeds

1 cinnamon stick

1 teaspoon turmeric

350 g / 12 oz skinless, boneless chicken breast or thighs, cut into bite-sized pieces

425 ml chicken stock

200 g shelled broad beans (about 8..g / 1lb 12 oz before podding)

2 tablespoon chopped fresh dill


  1. Rinse the rice thoroughly, then leave to drain until needed. Melt half the butter with the oil in a large pan or paella pan and fry the onion gently, stirring occasionally, for about 7 minutes until translucent, without browning.
  2. Add the garlic and spices and stir for about 30 seconds, then add the chicken. Stir fry lightly for a few minutes on a high heat until the chicken is tinged brown. Top the drained rice into the pan, and stir fry for a final 30 seconds, until the rice the coated with the juices in the pan.
  3. Pour in the stock and stir in the beans. Season generously with salt and pepper and bring to boil. Put the lid on tightly and turn the heat down as low as it will go. Leave to simmer for 10 – 12 minutes, without stirring, until the stock is absorbed and the rice and chicken are tender. Check now and then towards the end of coking to make sure the rice hasn’t boiled dry. Stir in the dill and the remaining butter just before serving.

Source: Sophie Grigson at