Cinnamon Sauce Recipes

Steps:

• In 6-quart stockpot or Dutch oven, place all ingredients. Heat to boiling, stirring occasionally. Reduce heat to low; cook uncovered 30 to 40 minutes, stirring occasionally, until apples are tender.
• Remove from heat; discard lemon peel and cinnamon sticks. Let apple mixture cool slightly, about 10 minutes; puree in a food processor, blender, or mash with a potato masher. Serve warm or cover and refrigerate until ready to serve.

Steps:

• Stir together the white sugar, brown sugar, flour, and cinnamon in a small saucepan. Stir in vanilla extract and water. Bring to a rolling boil, stirring often. Continue to boil and stir until mixture thickens to syrup consistency. Remove from heat; cool 10 minutes before serving.

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

Steps:

• In a medium saucepan, combine apples, lemon juice, cinnamon, and salt. Bring to a boil over medium heat. Cover, and cook, stirring occasionally, until the apples have cooked down into a sauce, 20 to 25 minutes.
• Using a fork, remove pieces of apple peel from sauce, and discard. Use immediately, or store, refrigerated, in an airtight container for up to 1 week.

Steps:

• Combine apples, sugar, water and cinnamon in a 3-qt. slow cooker; stir gently. Cover and cook on low for 6-8 hours or until apples are tender.

Steps:

• Beat whipping cream in a chilled bowl with chilled beaters until thick.
• Fold in confectioner's sugar, vanilla and cinnamon - just enough to mix inches.
• Serve over angel food cake slices or your choice of dessert.

Steps:

• Heat butter in a saucepan over medium heat.
• Take off heat and add the sugar, milk and corn syrup. Mix well.
• Place back on heat and add hot water.
• Stir well until the sugar is dissolved, be careful not to boil.
• Add cinnamon and stir well.
• Serve drizzled over french toast. Enjoy!

Steps:

• Combine sugar, flour and salt.
• Add boiling water gradually, stirring constantly.
• Add butter and cook for five minutes, stirring occasionally, until thickened.
• Remove from heat and stir in cinnamon.

Steps:

• Chop plums, supreme (section) the oranges and halve the grapes, divide mixed fruit among 4 cups. Combine yogurt with honey and cinnamon. Top each fruit cup with 1/4 of the sauce.

Steps:

• Combine all ingredients in a 2-qt, microwave-safe bowl.
• Microwave for 2 minutes at High.
• Stir.
• Microwave for 1-2 minutes at High, or until boiling.
• Serve warm.

Steps:

• Combine apples, 1 cup water and brown sugar in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat, cover and simmer until apples are very tender, about 25 minutes. Uncover and simmer until almost all liquid in saucepan has evaporated, about 6 minutes. Remove from heat. Stir in lemon juice and cinnamon. Cool 30 minutes.
• Using fork, mash apple mixture until coarse and chunky. Serve at room temperature or refrigerate until cold. (Applesauce can be prepared 3 days ahead. Cover and keep refrigerated.)

Steps:

• Combine sugar, cornstarch, and cinnamon sticks in a medium saucepan.
• Gradually stir in evaporated milk.
• Cookover medium heat, stirring constantly, until mixture comes just to a boil and slightly thickens.
• Remove from heat and remove cinnamon sticks; stir in vanilla.
• Refrigerate for 2 hours until well chilled.
• Arrange fruit in serving dishes.
• Top with sauce and sprinkle with cinnamon if desired.
• Refrigerate leftover sauce up to 4 days.

Steps:

• Combine the sugar and flour in a small bowl.
• In a small saucepan, stir together the sugar mix into the milk. Cook until thick.
• Remove from heat and add the vanilla, butter, and cinnamon.
• Use as desired. Leftovers keep well, covered, in the refrigerator. When reheating in the microwave, do it very low and very slow, stirring frequently to prevent clumping and curdling.

Steps:

• pudding: add 2 tablespoonsmilk powder, 2 tablespoons sugar, 1.5 tablespoons cornstarch,2 teaspoon vanilla and 0.5 teaspoon salt to one cup of cold milk then stir well till dissolved then turn the flame on and stir till it become viscous.
• then allow it to be cooled to room temperature.
• Rolls:in new bowel, put 1/4 cup warm water, 1 tablespoon dry yeast and 1 tablespoon sugar and stir till it get dissolved.
• after pudding cools put it in bread machine or mixer ,add to it 1/4 cup melted margarine, 1 egg "room temperature", 0.5 teaspoon salt and mix all.then add the yeast sugar water combination and mix again.
• then add the 3 cups all purpose flour gradually while mixing till it completely mixed.then cover the dough and allow it to be fermented ,optimum when it becomes doubled in size"may be hour" it differs according to kitchen temperature and if used instant yeast ,it works faster than active dry yeast.
• meanwhile make the sauce.
• after it become double, spread the dough over a floured board and shape it to rectangle where the wider rib infront of you.
• then start to spread the melted margraine over the rectangle and sprinkle over it the mixture of sugar and 2 tablespoons cinnamon or (1 tablespoon cinnamon and1 tablespoon cococa and 1 teaspoon coffe) but leave the most far 1.5 cm at the far rib uncovered with the mixture.then lightly press over this mixture by hand on dough to be fixed to the margarine.
• then start to roll the dough tightly till it becomes fully rolled.
• then cut the rolls to 10 pieces.then take every piece and make sure that the free end is well fixed to the roll and put it in greasy baking pan 2 inchs apart.
• then let it to rest 15 mins before you put in oven, meanwhile start to heat the oven 180 degree.
• after that put the pan in the preheated oven and allow it to be baked in range 15: 20 minutes, check it after 15 mins , remove from oven when it become golden, don't over bake.
• then put the sauce over it the way you like.the sauce better to be warm or just made when put over the rolls.
• white cream sauce:put 1 cup milk, 1.5 cup sugar in a pan then allow them to boil then 250 gm filadelfia or cream cheese and stir well by mixer or by hand quickly then let it to be boiled for sometime then add 1/4 cup butter.
• caramel sauce:put 1 cup sugar and 1/4 cup water in a pan and stir till dissolved and let it to boil till the color turn dark golden then add the 1 cup whipping cream while quickly stiring then remove from the flame and add 1 tablespoon butter.
• chocolate sauce:put 1 cup milk in a pan then add 50 gm sugar till they boil then add 75 gm dark chocolate and 1 tablespoon cocoa and stir well and leave to boil then add 1 tablespoon butter.
• you can keep rest of sauces in refrigator to be used later.