How About Exploring Some Cinnamon-Based Treats This Autumn? Here are 6 Recipe Ideas That You Can Try.

Fall is here and it only makes us want to snuggle up with something sweet and comforting, like cinnamon and spice. Picture this—the smell of cinnamon wafting through your home while the autumn leaves shrug lazily outside your windows. It’s so inviting that you’ll want to curl up with a hot drink—and a dessert.

It is the warm, sweet flavour of cinnamon that is so reminiscent of child-like innocence, movie marathons and crisp evenings. However, the best part about cinnamon-based anything is that it pairs beautifully with other fall favourites like apples, pumpkins, and nuts. Together, they bring forth a hearty, satisfying treat to your table. With Gilmore Girls returning for another rerun, we have pulled up 6 wholesome dessert ideas that will make your heart sing. 

Caramel Apple Cinnamon Roll Bake

Ingredients:

• Home made cinnamon rolls, with icing
• 4 medium-sized apples
• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped nuts (like pecans or walnuts), raisins, or caramel sauce

For Serving:

• Vanilla ice cream (for serving)
• Additional caramel sauce (for drizzling)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or spray it with non-stick cooking spray.
2. Peel, core, and slice the apples into thin wedges. In a large bowl, toss the apple slices with brown sugar, ground cinnamon, melted butter, and vanilla extract until they all are evenly coated.
3. Cut each cinnamon roll into quarters and set aside.
4. Spread a layer of the cinnamon roll pieces evenly in the bottom of the prepared baking dish. Top with half of the apple mixture, spreading it out as evenly as possible. Add another layer of cinnamon roll pieces and top with the remaining apple mixture.
5. If you’re using nuts, raisins, or caramel sauce, sprinkle them over the top layer of apples.
6. Bake in the preheated oven for 30-35 minutes, or until the cinnamon rolls are golden brown and the apples are tender.
7. About 5 minutes before the bake is done, drizzle the cinnamon roll icing over the top. Return to the oven to let it set.
8. Let the bake cool slightly before serving. For the ultimate indulgence, serve warm with a scoop of vanilla ice cream. Yum!

Mini Cinnamon Roll Cheesecakes 

Ingredients:

• Digestive Biscuits: 150g
• Unsalted Butter: 75g, melted (for the crust) + 20g, softened (for the butter swirl)
• Double Cream: 250ml, cold 
• Cream Cheese: 360g
• Icing Sugar: 120g + 20g 
• Granulated Sugar: 1 tablespoon
• Cinnamon: 1 tablespoon (for the cheesecake) + 1 teaspoon (for the cinnamon sugar topping)

Instructions:

1. Start by crushing 150g of Digestive Biscuits into tiny crumbs. Melt 75g of unsalted butter and mix it into the crumbs. Press down the crumb mixture into cupcake cases.
2. Grab a bowl and whisk 250ml of cold double cream until it’s as fluffy and set it aside. In another bowl, combine 360g of cream cheese, 120g of icing sugar, and a tablespoon of cinnamon. Mix it all together until it’s smooth. Gently fold in the whipped cream. Spoon this creamy delight into your cupcake cases and smooth it out.
3. In a small bowl, mix 1 tablespoon of granulated sugar with 1 teaspoon of cinnamon. Sprinkle this sugary cinnamon goodness over the top of each cheesecake. 
4. Mix 20g of softened unsalted butter with 20g of icing sugar until it’s smooth and creamy. Pipe a swirl of this sweet butter mix on top of each cheesecake. Finish with a sprinkle of cinnamon sugar because everything’s better with a little extra sparkle.
5. Pop your mini cheesecakes into the freezer for 30-60 minutes or let them chill in the fridge for 3 hours. Enjoy these little bites of heaven straight from your freezer!

Cinnamon Sugar Vegan Donuts

Ingredients:

• All-Purpose Flour: 1 1/2 cups 
• Granulated Sugar: 1/2 cup
• Baking Powder: 1 tablespoon
• Salt: 1/4 teaspoon 
• Soy Milk: 3/4 cup 
• Applesauce: 1/4 cup 
• Vegan Butter: 1/4 cup, melted
• Vanilla Extract: 1 teaspoon 

For Coating:

• Vegan Butter: 1/4 cup, melted 
• Granulated Sugar: 1/2 cup
• Ground Cinnamon: 2 teaspoons 

Instructions:

1. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Pour in the soy milk, applesauce, melted vegan butter, and vanilla extract. Stir everything together until it’s well combined and smooth.
2. Spoon the batter into a greased donut pan. Pop the pan in the oven and bake for 9-10 minutes, or until the donuts are lightly golden brown on the edges. Trust us—your kitchen will smell amazing.
3. Let the donuts cool in the pan for a few minutes, then carefully remove them and transfer them to a wire rack set over a large sheet of parchment paper (to catch any crumbs or drips).
4. Dunk each donut into melted vegan butter, coating both sides. Then, roll them around in the cinnamon sugar mixture until they’re coated all over. Place the coated donuts back on the wire rack. Let them set for a few minutes so the cinnamon sugar can stick, and voilà.

Cinnamon Swirl Snickerdoodle Blondies

Ingredients:

• Unsalted Butter: 1/2 cup, melted 
• Granulated Sugar: 1 cup 
• Large Eggs: 2 
• Vanilla Extract: 1 teaspoon 
• Baking Powder: 1/2 teaspoon 
• Salt: 1/4 teaspoon 
• All-Purpose Flour: 1 cup 

For the Cinnamon Swirl:

• Granulated Sugar: 2 tablespoons 
• Ground Cinnamon: 1 tablespoon 

Instructions:

1. Set your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper—both options will ensure your blondies come out effortlessly.
2. In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth and creamy. Beat in the eggs, one at a time, then add the vanilla extract. Make sure each addition is well blended before moving onto the next.
3. Stir in the baking powder and salt. Gradually add the flour, and keep mixing until everything is combined – be wary of overmixing.
4. In a small bowl, mix the granulated sugar and ground cinnamon. This will create your delightful swirl. Pour half of the blondie batter into the prepared pan and spread it evenly. Sprinkle half of the cinnamon-sugar mixture over the batter. 
5. Pour the remaining batter on top and gently spread it to cover the cinnamon layer. Sprinkle the rest of the cinnamon-sugar mixture on top and use a knife to swirl it through the batter, creating a beautiful marbled effect.
6. Bake in your preheated oven for 25-30 minutes. The edges should be lightly browned, and a toothpick inserted into the center should come out clean.
7. Let the blondies cool in the pan on a wire rack before cutting them into squares. This helps them set and makes slicing easier. 

Cinnamon Muffins

Ingredients:

• All-Purpose Flour: 1 1/2 cups
• Granulated Sugar: 1 cup 
• Baking Powder: 2 teaspoons 
• Salt: 1/2 teaspoon 
• Ground Nutmeg: 1/2 teaspoon 
• Unsalted Butter: 1/2 cup, melted 
• Egg: 1, at room temperature 
• Milk: 1/2 cup, warm 

For the Cinnamon Sugar Topping:

• Granulated Sugar: 1/2 cup 
• Ground Cinnamon: 1 tablespoon 

Instructions:

1. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and nutmeg. This is your dry ingredient blend. In another bowl, mix the warm milk, beaten egg, and melted butter. Pour the wet ingredients into the dry ingredients. Stir until just combined—don’t overmix. The batter should be lumpy and full of character.
2. Grease your muffin pan or line it with paper liners. Divide the batter evenly among the muffin wells, filling each about ⅓ full. An ice cream scoop works wonders for this.
3. Bake in a preheated oven at 350ºF (175ºC) for about 20 minutes. You’ll know they’re done when the edges are golden and a toothpick inserted in the center comes out clean.
4. While the muffins are baking, mix the granulated sugar and ground cinnamon in a small bowl. In a separate bowl, melt the remaining butter in the microwave.
5. Once the muffins are out of the oven and slightly cooled, dip the tops of each muffin briefly in the melted butter. Then, roll or dip them generously in the cinnamon-sugar mixture. For an extra crunch, coat the sides too.
6. Set the muffins on a wire rack to cool completely, allowing the cinnamon sugar to set.

Sink your teeth into the warm crunch of the muffins paired with the comforting flavours of autumn – it is everything that the heart desires and more.

Cinnamon Bun Cookies

For the Vanilla Cookie Dough:

• Unsalted Butter: 3/4 cup (1½ sticks), at room temperature
• Powdered Sugar: 1/2 cup 
• Vanilla Extract: 1½ teaspoons 
• Salt: 1/2 teaspoon 
• All-Purpose Flour: 1½ cups 

For the Cinnamon Sugar Filling:

• Egg White: 1 large 
• Water: 1 tablespoon 
• Granulated Sugar: 1/4 cup 
• Ground Cinnamon: 1½ teaspoons 

For the Icing:

• Powdered Sugar: 1/2 cup 
• Heavy Whipping Cream: 2 tablespoons 
• Vanilla Extract: 1/2 teaspoon 
• Ground Cinnamon: 1/2 teaspoon 

Instructions:

1. In a medium-sized bowl, use an electric mixer to cream together the butter, powdered sugar, vanilla extract, and salt until smooth. Gradually add the flour, mixing until the dough comes together. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least an hour.
2. Lightly flour a piece of parchment or wax paper. Roll out the chilled dough into a 9×12-inch rectangle. In a small bowl, whisk together the egg white and water until foamy. Brush this mixture evenly over the rolled-out dough. In another small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle this mixture evenly over the dough.
3. Starting from one long edge, carefully roll the dough into a log. If the dough sticks to the parchment, gently use a metal spatula to lift it. Seal the edge of the roll by pressing it gently. Wrap the log in plastic wrap or parchment paper and freeze until firm.
4. Preheat your oven to 350°F (175°C). Lightly grease (or line with parchment paper) two cookie sheets. Remove the dough from the freezer and unwrap it. Using a sharp knife, cut the dough into 1/2-inch slices and place them on the prepared baking sheets. Bake for 12 to 15 minutes, or until the cookies are a light golden brown. Transfer the cookies to a wire rack to cool.
5. Sift or strain the powdered sugar into a medium bowl to remove any lumps. Whisk in the heavy whipping cream, vanilla extract, and ground cinnamon until smooth. Drizzle or spread the icing onto the cooled cookies, or serve it on the side for dipping. Enjoy these cookies with a cup of tea or coffee, or simply as a sweet treat any time of the day.

Images: Pinterest