5,350 cinnamon recipes

Sweet noodle kugel layered with cottage cheese, sour cream, raisins, and vanilla, then rested overnight and baked into a golden cinnamon-sugar-topped Jewish holiday classic.

Pan-seared chicken supremes marinated in lime, white wine, ginger, garlic, and tarragon, finished with a glossy cinnamon-colored pan sauce reduction. Classic French bistro technique.

Lentil savoy stew: a vegan one-pan braise of lentils, mushrooms, red bell pepper, and steamed kale, warmed with cinnamon. High-fiber, plant-powered weeknight dinner.

Honey almond whole wheat bread spiraled with brown sugar, cinnamon, and wheat germ. A rich yeasted loaf brightened with orange zest and buttermilk for weekend bread baking.

Puffy sour cream drop cookies topped with cinnamon sugar before baking. Soft, cakey, and lightly golden around the edges. Simple pantry ingredients, 30 minutes start to finish. Makes 18.

Versatile butter-rich yeast dough made in a bread machine, then shaped into loaves, dinner rolls, cloverleaf rolls, cinnamon-raisin swirls, or breadsticks. One dough, six possibilities.

Old-fashioned yeast coffee cake enriched with scalded milk and lard, topped with cinnamon sugar. A tender, bread-like breakfast cake from the yeasted coffee cake tradition.

Amish friendship bread starter ferments flour, sugar, and milk for five days to create the sweet, yeasty mother that fuels the famous chain-letter cinnamon quick bread.

Aeblekage: a traditional Danish apple cake with cinnamon-dusted apples baked under a buttery cake batter. Equal-weight flour-sugar-butter ratio for tender, golden-topped slices.

Elephant ears: Pennsylvania Dutch yeast-dough fritters stretched thin, deep-fried until golden and bubbly, then dusted with powdered sugar or cinnamon sugar. The state fair classic.

Apple bread quick loaf with finely chopped apples folded through the batter and a buttery cinnamon-sugar streusel on top. Made with sour milk for tender crumb and a hint of tang.

Light, airy cheesecake with whipped egg whites folded into the cream cheese filling, baked on a graham cracker crust and topped with sweetened sour cream, cinnamon, and nutmeg.

Wild duck breasts draped in bacon and braised in spiced wine with mushrooms, onions, and herbs. Warm cinnamon, cardamom, and clove notes make this a hunter's table showpiece.

Tender chicken simmered with saffron, cinnamon, and honey in a fragrant North African tagine. Couscous cooks right in the sauce, soaking up every bit of spiced, golden broth.

Cheddar pinwheels made from a quick biscuit dough rolled thin with sharp cheddar and sliced like cinnamon rolls. Flaky, buttery, and cheesy with golden edges. No yeast needed.

Komish broit is a Jewish twice-baked cookie similar to Italian biscotti, made with matzo meal, potato starch, and chocolate chips. Crisp diagonal slices rolled in cinnamon sugar.