Best Cinnamon Apple Syrup Recipes

CINNAMON APPLE SYRUP

Steps:

• In a saucepan, combine the apples, sugar, cinnamon and water. Stir to dissolve sugar, and bring to a boil. Reduce the heat to low, and simmer for 10 minutes, or until apples are soft and syrup has thickened. Serve over pancakes or ice cream.

APPLE-CINNAMON SYRUP

Steps:

• In a saucepan over medium heat, bring brown sugar, water, butter and cornstarch and cinnamon to a boil; boil for 2 minutes until thick. Reduce heat to medium. Add apples; cook for 10-12 minutes or until apples are tender.

APPLE DUMPLINGS WITH CINNAMON SYRUP

Steps:

• Mix flour and salt. Cut in shortening until mixture is crumbly. Add enough water to make dough. Divide dough into 6 equal parts. Keep covered while making filling.
• Peel and slice apples. Sprinkle with cinnamon and sugar. Set aside.
• Put syrup ingredients in medium saucepan. Boil for 3 minutes.
• Roll each pastry piece into a circle. Place apples in center of each circle. Wet edges of pastry and bring up edges around the apples. Pinch to seal.
• Place dumplings in a 9x12 baking dish. Pour syrup over the top of dumplings.
• Bake at 425° about 5 minutes or until crust just starts to brown. Reduce temperature to 350° and bake 30 minutes or until crust is golden brown.

CINNAMON DUMPLINGS WITH APPLE-CIDER SYRUP

Steps:

• Sift flour, baking powder, cinnamon, and salt in a medium bowl; set aside. Stir together sugar and 3/4 cup water in a large saucepan over medium heat. Cook, without stirring, until sugar begins to melt and turn light amber, about 14 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns medium amber, about 2 minutes more.
• Meanwhile, work butter into the flour mixture using your fingers or a pastry blender until flour is incorporated but mixture is still crumbly. Whisk together egg, egg yolk, and milk in a medium bowl. Form a well in the center of flour mixture; pour in egg mixture. Stir gently with a fork until combined.
• Remove sugar mixture from heat; slowly whisk in cider. Return to heat; bring to a simmer. Using your hands or a small spoon, divide the dough evenly into 12 pieces, and roll into balls about 1 1/2 inches in diameter. Carefully drop 6 balls of dough into the simmering cider syrup. Cook, turning once or twice to coat fully, until dumplings have tripled in size and are deep golden brown, about 20 minutes. Using a slotted spoon, transfer dumplings to a platter, and cover. Repeat with remaining balls of dough. Divide dumplings among 6 bowls, and drizzle with the remaining cider syrup. Serve with creme fraiche.

APPLE CINNAMON WAFFLES WITH CIDER SYRUP

Steps:

• In 2-quart saucepan, mix 1 cup sugar, 3 tablespoons Bisquick mix and 1 teaspoon cinnamon. Stir in cider and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter.
• Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
• In large bowl, stir all waffle ingredients except apple until blended. Stir in apple. Pour batter onto center of hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron.
• Bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve with syrup.

APPLE AND SAUSAGE FRENCH TOAST CASSEROLE WITH CINNAMON SYRUP

Steps:

• 1. Spread cubed bread in a single layer on 2 sheet pans and bake in a 325 degree oven for about 15 minutes. Cool slightly then transfer bread into a greased 9 by 13 inch baking pan.
• 2. In a large bowl, mix cream cheese, brown sugar and cinnamon. Add eggs, milk, and vanilla.
• 3. Sprinkle the raisins, dried apples, chopped apple and the sausage over the bread. Now pour the egg mixture over the bread. With a spoon, gently push the bread down until it is soaked.
• 4. You can bake it now or cover with foil and refrigerate overnight to bake in the morning.
• 5. If you are baking it in the morning leave the casserole at room temperature while the oven preheats. Bake uncovered at 350 degrees F, for 35 - 45 minutes just until the center is set.
• 6. While the french toast is baking, prepare the cinnamon syrup. Combine the brown sugar, cinnamon, and salt in a small saucepan. Combine the water and corn starch in a measuring cup then pour into the pan.
• 7. Cook over medium heat and bring to a rolling boil, stirring often. Remove from heat and add the vanilla extract and butter. It will be the consistency of syrup.
• 8. When the french toast is out of the oven drizzle some syrup over it and serve the rest on the side. By now everyone has smelled it cooking and they will be ready to eat! Serve hot.

APPLE CINNAMON BUTTER SYRUP

Steps:

• 1. In a small saucepan, stir together sugar, cornstarch and cinnamon.
• 2. Then stir in the apple juice and the lemon juice. Cook and stir over medium heat until mixture is thickened and bubbly. Then cook and stir another 2 minutes on low heat.
• 3. Remove pan from heat, and stir in the butter, until melted
• 4. Makes about 1-1/3 cups. Now enjoy on your choice of pancakes, waffles or french toast! MMMMmmmmmmmm GOOD!!

CHUNKY APPLE CINNAMON SYRUP

Steps:

• In a saucepan, bring brown sugar, water, butter, cornstarch and cinnamon to a boil; boil until thick (about 2 minutes).
• Stir in apples; cook until tender (about 10-12 minutes).
• Serve wherever syrup, or a sweet topping is wanted.

APPLE TARTLETS WITH CINNAMON-BALSAMIC SYRUP AND BUTTER-TOFFEE ICE CREAM

Steps:

• ICE CREAM Melt butter in heavy small saucepan over medium heat. Whisk in sugar, then half and half and salt. Bring just to a simmer, stirring to dissolve sugar. Whisk eggs in medium bowl to blend. Gradually whisk in hot half and half mixture. Return mixture to same saucepan. Cook over medium-low heat until mixture thickens and finger leaves path on back of spoon when drawn across, stirring constantly, about 3 minutes. Stir in cream, scotch, and vanilla. Strain into medium bowl. Cover and chill until cold, about 2 hours. Process cream mixture in ice cream maker according to manufacturer's instructions. Add toffee bits about three minutes before ice cream is done. Transfer to container; freeze. (Can be made one day ahead. Keep frozen.) SYRUP Bring all ingredients to boil in heavy small saucepan, stirring to dissolve sugar. Reduce heat to medium and boil until syrupy and reduced to generous 1/2 cup, about six minutes. (Can be made one day ahead. Cover and let stand at room temperature. Rewarm in microwave 10 seconds before serving.) TARTLETS Preheat oven to 400 degrees. Mix sugar and butter to blend in small bowl. Divide mixture among four 1-cup ramekins or custard cups, pressing to cover bottom evenly. Layer apple slices over sugar mixture, pressing slightly on apples to compact and almost filling cup. Open pastry sheet. Using biscuit cutter or small plate, cut out 4 rounds the same size as top diameter of ramekins. Using fork, pierce dough all over. Place 1 dough round atop apples in each ramekin. Bursh tops with beaten egg. Bake tartlets until pastry is puffed and deep golden brown, about 30 minutes. Let cool at least 4 minutes. (Can be made 4 hours ahead, let stand at room temperature.) To serve, invert warm or room temperature tartlets onto plates. Drizzle with syrup and serve with scoop of ice cream alongside.

CINNAMON APPLE SYRUP

Steps:

• In a small saucepan, combine the cornstarch, cinnamon and salt. Gradually stir in water and apple juice concentrate until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in vanilla. Serve warm. Refrigerate leftovers.

APPLE TARTLETS WITH CINNAMON-BALSAMIC SYRUP & BUTTER-TOFFEE ICE CREAM

Steps:

• ICE CREAM: Melt butter in heavy small saucepan over medium heat. Whisk in sugar, then half & half, and salt. Bring just to simmer, stirring to dissolve sugar. Whisk eggs in medium bowl to blend. Gradually whisk in hot half and half mixture. Return mixture to same saucepan. Cook over medium-low heat until mixture thickens and finger leaves path on back of spoon when drawn across, stirring constantly, about 3 minutes. Stir in cream, liqueur, & vanilla. Strain into medium bowl. Cover and chill until cold, about 2 hours. Process cream mixture in ice cream maker according to manufacturer's instructions. Add toffee bits and about 3 minutes before ice cream is done. Transfer to container; freeze. DO AHEAD: Can be made 1 day ahead. Keep frozen. SYRUP: Bring all ingredients to boil in heavy small saucepan, stirring to dissolve sugar. Reduce heat to medium and boil until syrupy and reduced to generous ½ cup, about 6 minutes. DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature. Rewarm in microwave 10 seconds before serving. TARTLETS: Preheat oven to 400°. Mix sugar & butter to blend in small bowl. Divide mixture among four 1-cup ramekins, pressing to cover bottom evenly. Layer apple slices over sugar mixture, pressing slightly on apples to compact and almost filling cup. Open pastry sheet. Using biscuit cutter, cut out 4 rounds the same size as top diameter of ramekins. Using fork, pierce dough all over. Place 1 dough round atop apples in each ramekin. Brush tops with beaten egg. Bake tartlets until pastry is puffed and deep golden brown, about 30 minutes. Let cool at least 5 minutes. DO AHEAD: Tartlets can be made 4 hours ahead. Let stand at room temp. Invert warm or room temp tartlets onto plates. Drizzle with syrup and serve with scoop of ice cream alongside.

CINNAMON-CORNBREAD WAFFLES WITH APPLE-CINNAMON SYRUP

Steps:

• In medium microwavable bowl, mix pie filling and maple syrup. Microwave uncovered on High 1 to 2 minutes or until warm; set aside.
• Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
• In medium bowl, stir waffle ingredients with spoon until blended. Pour batter onto hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron.
• Bake 4 to 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. Serve waffles with syrup.

CINNAMON DUMPLINGS WITH APPLE CIDER SYRUP

Steps:

• sift flour, baking powder, salt, cinnamon in medium bowl.set aside.
• stir together sugar, and 3/4 cup water in large pan.over medium heat.
• cook without stirring still sugar begins to melt and turns to amber color -- about 14 minutes.
• continue to cook, stirring occasionally.about 2 minutes more or medium amber.
• work butter into flour till crumbly.
• whisk butter into flour till crumbly.
• forming a well in the center of the flour mixture -- pour in egg.
• stir gently with fork till combined.
• remove sugar mixture from heat, slowly whisk in cider.
• return to heat.bring to simmer.
• using hands, divide dough into 12 pieces.roll into balls --
• drop balls into cider.cook, turning over once or twice until tripled in size and golden brown.
• remove with slotted spoon to a platter and cover.
• repeat with remaining dough.
• drizzle with remaining syrup.
• top with cool whip -- .

CINNAMON APPLE SYRUP FROM PEEL

Steps:

• Bring all four ingredients to a boil in a large stockpot. Stir until sugar dissolves.
• Reduce heat to medium and simmer until peels lose their bright color. (Approximately 10 minutes.).
• Remove apple peels with tongs or a slotted spoon.
• Continue simmering until mixture has reduced by half. Test consistency by dipping a spoon into the mixture and then rubbing your finger across it. You will be able to tell when it has thickened. Cooking time will vary.
• You may can this in sterile jars or let it cool and keep in the refrigerator.

APPLE ZUCCHINI PANCAKES WITH CINNAMON SYRUP

Steps:

• 1. peel apples and chop fine, and set aside.Shred Zucchini optional. Mix all the dry ingredients thoroughly in another bowl and set aside.
• 2. In a separate bowl mix the egg,milk,melted butter. Add the apple and Zucchini if desired.Stir together. Add dry mixture to wet mixture and stir well.
• 3. In a large non stick fry pan or griddle. Melt 1 tablespoon of butter for every 2 pancakes you make in batches. Fry until edges bubble,and a lot of bubbles appear near center, and flip. Pancakes are done when golden brown and center is cooked through.
• 4. place 3 in a stack on a plate. Melt the butter with the maple syrup,and cinnamon in a microwave safe dish until butter melts. Serve over pancakes and enjoy.

CORNMEAL AND CURRANT GRIDDLECAKES WITH APPLE-CINNAMON SYRUP

Steps:

• Make syrup:
• Boil syrup ingredients in a large saucepan until reduced to 3/4 cup.
• Make griddlecakes:
• Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl, then stir in currants. Stir together yogurt and eggs with a fork in another bowl and stir into flour mixture with melted butter just until incorporated.
• Heat a lightly greased large nonstick skillet over moderately low heat until hot. Pour 1/4-cup measures of batter into skillet in batches, forming 3 1/2-inch cakes, and cook about 3 minutes, or until undersides are golden. Turn and cook 1 minute more, or until golden. Transfer to a baking sheet and keep warm in a 250°F oven while cooking remaining cakes.
• Serve griddlecakes with warm syrup.

NO-SUGAR-ADDED CINNAMON APPLE SYRUP

Steps:

• In a small saucepan, combine the cornstarch, cinnamon and salt. Gradually stir in water and apple juice concentrate until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from the heat; stir in vanilla. Serve warm. Refrigerate leftovers.

APPLE CINNAMON SYRUP-CANNING

Steps:

• Combine apple juice and cinnamon sticks in a large saucepan. Simmer 5 minutes, and set aside. Next, combine the sugar and water in a medium saucepan. Boil to 260*F. Add apple juice and corn syrup to sugar syrup. Boil 5 minutes. Remove the cinnamon sticks. Stir in the lemon juice. Ladle the hot syrup into hot jars, leaving 1/4" headspace. Adust caps. Process in a boiling water canner 10 minutes.
• Yield: about 6 pints.

APPLE PANCAKES WITH CINNAMON BUTTER & SYRUP

Steps:

• To make the cinnamon butter, mix all the ingredients together, wrap in cling film, shape into a log and chill. You can make this up to 3 days ahead.
• Mix the flour, bicarb and a pinch of salt in a bowl. Make a well in the centre, then gradually whisk in the eggs, followed by the buttermilk, milk and melted butter. Once the mixture is smooth, stir in the grated apples and cranberries.
• Melt a little more butter in a non-stick pan or wipe with sunflower oil. When hot, add 1-3 small ladles of batter to the pan to make 1-3 small pancakes (depending on the size of your pan). Cook for 2-3 mins until bubbles appear and the underneaths are set and golden. Flip and cook for a few mins more. Transfer pancakes to a plate, cover with baking parchment and keep warm in a low oven. Cook the remaining pancakes.
• To serve, stack pancakes on plates, top with a good knob of cinnamon butter and drizzle with maple syrup.

APPLE CINNAMON PANCAKE SYRUP

Steps:

• Bring apple juice almost to a boil and stir in sugar.
• Lower heat to a simmer.
• Stir and simmer until sugar is dissolved.
• Add the cinnamon and vanilla extract and continue to simmer for one more minute.