92 Best Rated
Dishes with Cinnamon

This creamy pudding is one of Puerto Rico’s specialties, made by cooking coconut milk with cornstarch and sugar, then topping the concoction with cinnamon. The end result is a slightly firm pudding with a smooth custard-like texture, and it is typically served cold. The name tembleque means wiggly, referring to a slight wiggle when the pudding is shaken. This rich dessert can also be flavored with vanilla, nutmeg, or rum, if desired. It is especially popular at birthday parties and similar festive occasions.Expand

The cinnamon roll or kanelbulle is a famous Swedish pastry made with yeasted, butter-rich, sweetened, and cardamom-flavored dough and has a cinnamon, butter, and sugar filling. Traditionally, kanelbulle will also have pearl sugar on top, although some variants can have either cardamom sugar or slivered almonds instead. Cinnamon rolls are typically associated with fika, a well-established Swedish coffee-and-cake form of socializing. Although the origin of these tasty swirls is still subject to considerable debate, the pastry has its own day in Sweden – October 4th, known as Cinnamon Roll Day.Expand

Also known as vdolek, pecák or lopaták, Valašský frgál is a traditionally made, round-shaped sweet cake with toppings, produced in the Moravian Wallachia region in the south-eastern part of the Czech Republic. The cake has a diameter of about 30 centimetres and is golden in color when fully baked. On the surface, there is a crumble that can be additionally sprinkled with sugar, cinnamon, and gingerbread crumbs, or drizzled with butter. Nearly half of the finished product (42-48%) consists of the topping, which can be made from dried pears (the most popular variety), jam, fruits, curd cheese, poppy seeds, walnuts, cabbage, kohlrabi, or carrots. The toppings are never combined. Once the cake is finished, it weighs from 600 to 700 grammes in total and can be sold either fresh or frozen. The recipe for this delicacy dates back to 1826 and is associated with festive occasions such as weddings, Christmas, and Easter.Expand

Queso helado is a Peruvian dessert that's very similar to ice cream, and it originates from Arequipa. It's usually made with a combination of whole milk, evaporated milk, cinnamon, cloves, desiccated coconut, sugar, and egg yolks. Both types of milk are simmered with cinnamon, cloves, coconut, and sugar. The pan is taken off the heat, the egg yolks are added to the pan one by one, and it's then returned to the heat and simmered for a few minutes. The mixture is strained in order to remove the spices, and it's then placed in the freezer until frozen. After a few hours, queso helado is served in bowls, dusted with cinnamon. It is believed that the first queso helado was made at the Arequipa convent of Santa Catalina as an ice cream substitute.Expand

A traditional dish of the Cantonese cuisine, crispy fried chicken consists of chicken that is first steamed and dried, then deep-fried in a special way so that the skin remains extremely crunchy, and the meat underneath gets tender. The chicken is steamed with spices such as cinnamon, Sichuan pepper, ginger, anise, and nutmeg. Later, it usually gets drizzled over with a combination of sugar and vinegar, helping the skin achieve its typical crispiness in the process. According to tradition, crispy fried chicken is a dish that should be eaten at night, while it is also regularly consumed at most Chinese wedding feasts. It is usually accompanied by two side dishes: prawn crackers and pepper salt.Expand

Hotteok is a popular Korean pancake that is usually filled with cinnamon, brown sugar, and nuts such as peanuts and walnuts. It is commonly sold as street food at numerous Korean street stands, especially when the weather is cold. The pancakes can be either thick or thin, and are characterized by their crispy exterior and tender, chewy interior. It is believed that hotteok was invented in the late 19th century when Chinese merchants followed their country's soldiers to Korea. Many of them decided to stay in Korea, making Chinese versions of pancakes with savory fillings. However, the Koreans preferred the sweet fillings over the savory ones, and the Chinese then adapted the pancakes according to the Koreans' wishes, thus inventing hotteok. Today, there are many varieties of hotteok, including a number of versions with matcha, and a special version called bubble hotteok, which is baked over flames instead of being fried.Expand

Jabłecznik, also known as Polish apple cake, is a traditional dessert in Poland. It consists of a layer of spiced apple filling sandwiched between two layers of sponge cake. The more popular szarlotka is similar but has shortcrust pastry in place of sponge cake. The apples are often mixed with cinnamon, sugar, and sometimes a touch of lemon juice, creating a sweet and slightly tart flavor profile. This cake is commonly dusted with powdered sugar before serving and is enjoyed as a comforting treat, especially during the autumn and winter months. Jabłecznik is beloved for its simplicity and the use of fresh, seasonal apples.Expand

In Europe, babka is a term usually associated with a simple Polish sweet, yeasted, bundt-shaped bread, but there is another version of babka which became extremely popular in North American cities with large Jewish populations: the rich, buttery, swirly loaf of yeasted dough, woven with ribbons of filling. The most popular filling is chocolate, but cinnamon and hazelnuts are also used quite often. As if the buttery dough and luscious chocolate filling aren't rich enough, this version, typically baked in a high loaf pan, is often finished with a generous layer of streusel topping, which results in a truly decadent dessert that, in terms of richness, surpasses the original.Expand

Hailing from the Greek island of Crete, kalitsounia or skalotsounia is a traditional, small-sized snack that comes in numerous different shapes and can be both savory and sweet. In its most traditional form, it combines an unleavened pastry and a filling that consists of fresh cow's milk cheese called mizithra. Sweet varieties enrich the cheese with cinnamon and lemon zest, while the savory versions occasionally employ spinach. Though it is traditionally associated with Easter, nowadays it is enjoyed all year-round.Expand

Beaver tails are sweet, flat, and thin Canadian pastries made from whole wheat flour. The dough is hand-stretched and shaped to look like a beaver's tail - unsurprisingly, one of Canada's national symbols. The shaped dough is fried (a technique referred to as float-cooking) on canola oil and smothered with butter and a variety of different toppings. Beaver Tails originated from a recipe created by Grant Hooker's family and have been served commercially since 1978. It is believed that the pastry evolved from a yeasty, wheaty dessert made from excess dough that was first made on early Canadian and American farms. Beaver Tails are always served hot and topped with cinnamon, sugar, and some lemon juice, which is the most popular option. Other toppings may include chocolate and hazelnut, maple syrup and butter, apple and cinnamon, whipped cream, chocolate sauce, jelly beans, bananas... The list goes on, as the possibilities are virtually infinite for this Canadian icon.Expand