Best Cinnamon Cream Sauce Recipes

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MEXICAN ICE CREAM SUNDAES WITH CINNAMON-CHOCOLATE SAUCE



Mexican Ice Cream Sundaes with Cinnamon-Chocolate Sauce image

This sundae melds together all the flavors you crave -- sweet, salty, nutty, chocolaty.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 15m

Number Of Ingredients 7

3/4 cup sweetened flaked coconut
2/3 cup heavy cream
6 ounces bittersweet chocolate, broken into pieces
1 teaspoon ground cinnamon
Pinch salt
1 1/2 pints dulce de leche ice cream
1/4 cup redskin or unsalted peanuts

Steps:

  • Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until brown and fragrant, about 10 minutes. (Store at room temperature up to 1 day.)
  • In a medium saucepan over medium-high, bring cream to a boil; remove from heat. Add chocolate, cinnamon, and salt. Let stand 1 to 2 minutes. Whisk until chocolate is melted and mixture is shiny. (Cover and refrigerate up to 2 days; before serving, reheat in a double boiler or the microwave.)
  • Remove ice cream from freezer 15 minutes before serving. Scoop into bowls; top with warm sauce, peanuts, and coconut.

APPLE AND CARAWAY TARTLETS WITH CINNAMON-CLOVE ICE CREAM AND CIDER-CARAMEL SAUCE



Apple and Caraway Tartlets with Cinnamon-Clove Ice Cream and Cider-Caramel Sauce image

Categories     Dairy     Fruit     Dessert     Bake     Apple     Winter     Cinnamon     Caraway     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 tartlets

Number Of Ingredients 14

Crust:
1 1/2 cups all purpose flour
3 tablespoons sugar
1 teaspoon caraway seeds
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
5 teaspoons (or more) ice water
Filling:
Cider-Caramel Sauce
2 1/2 pounds medium Granny Smith apples (about 7), peeled, halved, cored, each half cut into 4 wedges
1/2 teaspoon ground cinnamon
Cinnamon-Clove Ice Cream or vanilla ice cream
Clusters of red grapes (optional)
Fresh mint (optional)

Steps:

  • For crust:
  • Blend flour, sugar, caraway and salt in processor. Add butter and process, using on/off turns, until butter is cut into pea-size pieces. Add 5 teaspoons ice water. Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Cut into 6 equal pieces. Press each piece of dough into 4 1/2-inch-diameter tartlet pan with 3/4-inch-high sides and removable bottom. (Can be made 1 day ahead. Cover each crust; chill.)
  • For filling:
  • Place 3/4 cup Cider-Caramel Sauce in heavy large skillet. Add apples and cinnamon. Cook over high heat until apples are crisp-tender, about 8 minutes. Cool filling completely.
  • Place rack at lowest position in oven; preheat to 375°F Divide filling among crusts, overlapping apples, if desired. Place tartlets on oven rack; bake until apples are tender and crust is brown at edges, about 40 minutes. Transfer to rack; cool 30 minutes. Push up pan bottoms, releasing tartlets. (Can be made 8 hours ahead. Let stand at room temperature.)
  • Rewarm remaining sauce in small saucepan. Place tartlets on plates. Top with ice cream and some warm sauce. Garnish with grapes and mint, if desired.

CINNAMON COCOA MERINGUES WITH VANILLA ICE CREAM AND CINNAMON CHOCOLATE SAUCE



Cinnamon Cocoa Meringues with Vanilla Ice Cream and Cinnamon Chocolate Sauce image

Categories     Milk/Cream     Blender     Chocolate     Egg     Dessert     Bake     Freeze/Chill     Christmas     Cinnamon     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 14

2 large egg whites
a pinch of cream of tartar
1/2 cup sugar
2 teaspoons unsweetened cocoa powder
1/2 teaspoon cinnamon
vanilla ice cream
cinnamon chocolate sauce
For the sauce:
3/4 cup heavy cream
1/3 cup firmly packed light brown sugar
3 ounces bittersweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/2 stick (1/4cup) unsalted butter, softened
1/2 teaspoon cinnamon

Steps:

  • Make the sauce:
  • In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. Remove the pan from the heat, add the chocolates, and whisk the mixture until they are melted. Whisk in the butter and the cinnamon, whisking until the sauce is smooth, and let the sauce cool slightly. The sauce may be made 1 week in advance and kept covered and chilled. Reheat the sauce over very low heat, stirring occasionally, until it is warm. Makes about 1 1/2 cups.
  • Make the meringues:
  • In a bowl with an electric mixer beat the egg whites until they are foamy, add the cream of tartar, and beat the whites until they hold soft peaks. Add the sugar, 1 tablespoon at a time, beating, and beat the meringue until it holds stiff peaks. Sift the cocoa powder and the cinnamon over the meringue and fold them in gently but thoroughly. Transfer the mixture to a pastry bag fitted with a 1/2-inch star tip and pipe it into 5-inch rounds on baking sheets lined with parchment paper. Bake the meringues in the middle of a preheated 250°F. oven for 1 1/2 hours and let them cool on the sheets. The meringues may be made 10 days in advance and kept, separated with sheets of wax paper, in an airtight container. Arrange 1 meringue on each of 2 plates and top each meringue with a scoop of the ice cream and some of the cinnamon chocolate sauce.

MEXICAN ICE CREAM SUNDAES WITH CINNAMON CHOCOLATE SAUCE



Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce image

Make and share this Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce recipe from Food.com.

Provided by CookingONTheSide

Categories     Frozen Desserts

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

3/4 cup sweetened flaked coconut
2/3 cup heavy cream
6 ounces bittersweet chocolate, broken into pieces
1 teaspoon ground cinnamon
1 pinch salt
1 1/2 pints dulce de leche ice cream or 1 1/2 pints vanilla ice cream
1/4 cup redskin peanuts or 1/4 cup unsalted peanuts

Steps:

  • Preheat oven to 350 degrees.
  • Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until brown and fragrant, about 10 minutes (store at room temperature up to 1 day).
  • In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat.
  • Add chocolate, cinnamon and salt.
  • Let stand 1-2 minutes.
  • Whisk until chocolate is melted and mixture is shiny (cover and refrigerate up to 2 days; before serving, reheat in double boiler or the microwave).
  • Remove ice cream from freezer 15 minutes before serving.
  • Scoop into bowls; top with warm sauce, peanuts and coconut.

APPLE WALNUT PANCAKES WITH CINNAMON CREAM AND FUDGE SAUCE '21' CLUB



Apple Walnut Pancakes with Cinnamon Cream and Fudge Sauce '21' Club image

Categories     Milk/Cream     Mixer     Chocolate     Dessert     Sauté     Kid-Friendly     Lemon     Apple     Walnut     Triple Sec     Cinnamon     Gourmet     Small Plates

Yield Serves 6

Number Of Ingredients 16

For apple walnut filling
1 3/4 pounds Macoun or other tart apples (4 to 6)
2 tablespoons unsalted butter
1/3 cup pure maple syrup
1/2 cup walnuts, chopped
1 teaspoon cinnamon
1 teaspoon fresh lemon juice
1/4 cup Grand Marnier
12 orange pancakes
For cinnamon cream
1/2 cup well-chilled heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon cinnamon
1/2 cup crème fraîche*
1/2 cup fudge sauce
*available at specialty foods shops and some supermarkets

Steps:

  • Make apple walnut filling:
  • Peel and core apples and cut into 1/4-inch wedges. In a skillet heat butter over moderately high heat until foam subsides and sauté apples until a rich golden, 6 to 8 minutes. Reduce heat to low. Carefully stir in syrup, walnuts, cinnamon, and lemon juice and cook until apples are tender throughout but not mushy and liquid is reduced to a syrup-like consistency. Remove skillet from heat and stir in Grand Marnier. Cook filling over low heat 1 minute to blend flavors and keep warm. Filling may be made 1 day ahead and chilled, covered. Reheat filling before proceeding.
  • Preheat oven to 250°F.
  • Put 2 1/2 tablespoons warm apple filling in center of each pancake and roll up pancakes tightly to enclose filling. In a baking pan keep filled pancakes warm in oven.
  • Make cinnamon cream:
  • In a bowl with a whisk or an electric mixer beat cream with confectioners' sugar and cinnamon until it holds soft peaks and fold in crème fraîche.
  • Put 2 filled pancakes on each of 6 dessert plates. Top pancakes with some cinnamon cream and drizzle with fudge sauce.

VIRGINIA'S CINNAMON SAUCE (BREAD PUDDING, ICE CREAM, CREPES, ETC



Virginia's Cinnamon Sauce (Bread Pudding, Ice Cream, Crepes, Etc image

My favorite recipe from my grandmother, who would make this to go over bread pudding and other desserts. So simple to make, but special enough for a holiday table (or over bread pudding to celebrate the birth of a child in our family!). An absolute family tradition; I haven't seen anything else like it. I've come to find that it's a pretty flexible recipe -- you can add more or less cinnamon, sugar, or even other spices (nutmeg, ginger, and cardamom are all good in addition to the cinnamon). I like mine a bit thicker so I use less water than called for here (2 to 2 1/2 cups), but most in my family make it just like this. Quick, easy, and really yummy.

Provided by LightEra

Categories     Sauces

Time 12m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 5

1 cup sugar
3 tablespoons cornstarch
1 pinch salt
3 teaspoons cinnamon
1 teaspoon vanilla

Steps:

  • In a medium saucepan, combine the sugar, cornstarch, salt, and cinnamon.
  • Whisk 3 cups of water into the dry ingredients.
  • Bring to a rolling boil over medium-high heat, stirring frequently.
  • Remove from heat and stir in vanilla. Sauce will thicken and turn clear as it cools. Serve warm or cool.
  • Covered, the sauce will keep in the refrigerator for some time and reheats well in the microwave. Try it over pancakes or french toast, ice cream, blintzes, bread pudding, apple pie -- .

Nutrition Facts : Calories 74.6, Sodium 13.3, Carbohydrate 19, Fiber 0.3, Sugar 16.7

CINNAMON CREAM SAUCE



Cinnamon Cream Sauce image

I use this sauce for topping slices of angel food cake. With the angel food cake put 1/3 of the batter in bundt cake pan and sprinkle with 1/2 tsp of cinnamon (sprinkled thru sieve) then another 1/3 of the batter, 1/2 tsp cinnamon sprinkled and then the remaining cake batter. Then use this cream sauce as a topping for each slice.

Provided by HokiesMom

Categories     Dessert

Time 15m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 4

1 cup whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

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.

Nutrition Facts : Calories 119.1, Fat 11, SaturatedFat 6.8, Cholesterol 40.8, Sodium 11.4, Carbohydrate 4.8, Fiber 0.1, Sugar 3.8, Protein 0.6

CINNAMON NUTTY SAUCE FOR ICE CREAM TOPPING



Cinnamon Nutty Sauce for Ice Cream Topping image

Serve this over chocolate, peach, rum raisin or French Vanilla Ice Cream! You can substitute toasted almonds or pecans for the walnuts. Enjoy!

Provided by Bev I Am

Categories     Sauces

Time 20m

Yield 1 cup

Number Of Ingredients 4

1 cup dark brown sugar
1/2 cup water
1 teaspoon ground cinnamon
1/2 cup toasted walnuts (toasted almonds or pecans)

Steps:

  • In a small saucepan combine: sugar, water, cinnamon.
  • Bring to boil, allow to boil for 5 minutes.
  • Remove from heat and stir in nuts.

Nutrition Facts : Calories 1225, Fat 38.2, SaturatedFat 3.6, Sodium 66.6, Carbohydrate 225.9, Fiber 5.3, Sugar 215, Protein 9.3

CRISPY CINNAMON SUGAR-COATED CREAM CHEESE WONTONS WITH NUTELLA-DULCE DE LECHE DIPPING SAUCE



Crispy Cinnamon Sugar-Coated Cream Cheese Wontons With Nutella-Dulce de Leche Dipping Sauce image

This recipe appears in: Dumplings for Dessert: Crispy Cream Cheese Wontons With Caramel-Nutella Sauce Cinnamon sugar cream cheese wontons are the dessert dumplings of your dreams. [Photographs: Morgan Eisenberg] When my sweet tooth takes hold, I want my desserts to be stuffed, sugary, dippable, and dripping. I want big flavor in small packages, and I want it fast. That's why these sweet wontons became an instant favorite of mine, and they come together in just 30 minutes. Why this recipe works: * Pre-made wonton wrappers keep prep time down. * A simple mix of cream cheese, sugar, and vanilla extract lends cheesecake flavor to the filling without any fuss. * Sealing the wrappers with egg wash prevents the filling from leaking. Note: The wontons continue to crisp and brown slightly after removing from oil, so take them out just before they reach the perfect golden color. Serious Eats Crispy Cinnamon Sugar-Coated Cream Cheese Wontons With Nutella-Dulce de Leche Dipping Sauce Reading Options: Cooking Mode Text Only Ingredients * 16 ounces cream cheese, softened * 1 teaspoon vanilla extract * 1 cup (about 7 ounces) granulated sugar, divided * 1 large egg * 1/3 cup water * 24 store-bought wonton wrappers * 1 teaspoon ground cinnamon * 1/2 cup Nutella * 1/2 cup store-bought or homemade dulce de leche * 2 tablespoons heavy cream * 1 quart vegetable, canola, or peanut oil Directions * 1. In a large bowl, mix the cream cheese, vanilla extract, and 2/3 cup sugar until smooth and well-combined. In a small bowl, beat the egg with 1/3 cup water. * 2. Place wonton wrappers on a work surface and cover with a moist kitchen towel. Working one wonton at a time, lay out a wonton wrapper and place 1 heaping teaspoon of the cream cheese mixture in center. Moisten the edges of the wrappers with a fingertip dipped in the egg wash mixture. * 3. Fold one corner of the wrapper over to create a triangle. Moisten the two side corners of the triangle with egg wash and cross them over the center of the wonton. Transfer to a large plate. Repeat until all of the wontons have been sealed, and cover with a lightly dampened kitchen towel. Set aside. * 4. Toss the remaining 1/3 cup sugar and cinnamon in a paper bag. Set aside. * 5. In a microwave safe bowl, combine the dulce de leche, Nutella, and heavy cream. Cover with a paper plate and microwave on high for 30 seconds. Stir well. Continue to microwave and stir in 15 second intervals until pourable and smooth. Keep warm. * 6. Heat oil in a heavy-bottomed cast iron pan, wok, or deep fryer to 350°F. Add wontons to the oil in batches of 4 and fry, turning and agitating constantly until just beginning to turn golden, about 30 seconds. Place the fried wontons on a paper towel lined plate to absorb excess oil. Transfer to the bag with the cinnamon sugar and toss to coat. Transfer wontons to a wire rack set in a rimmed baking sheet. Repeat until all of the wontons are cooked. * 7. Serve immediately with Nutella dipping sauce.

Provided by @MakeItYours

Number Of Ingredients 11

16 ounces cream cheese, softened
1 teaspoon vanilla extract
1 cup (about 7 ounces) granulated sugar, divided
1 large egg
1/3 cup water
24 store-bought wonton wrappers
1 teaspoon ground cinnamon
1/2 cup Nutella
1/2 cup store-bought or homemade dulce de leche
2 tablespoons heavy cream
1 quart vegetable, canola, or peanut oil

Steps:

  • 1. In a large bowl, mix the cream cheese, vanilla extract, and 2/3 cup sugar until smooth and well-combined. In a small bowl, beat the egg with 1/3 cup water.
  • Place wonton wrappers on a work surface and cover with a moist kitchen towel. Working one wonton at a time, lay out a wonton wrapper and place 1 heaping teaspoon of the cream cheese mixture in center. Moisten the edges of the wrappers with a fingertip dipped in the egg wash mixture.
  • Fold one corner of the wrapper over to create a triangle. Moisten the two side corners of the triangle with egg wash and cross them over the center of the wonton. Transfer to a large plate. Repeat until all of the wontons have been sealed, and cover with a lightly dampened kitchen towel. Set aside.
  • Toss the remaining 1/3 cup sugar and cinnamon in a paper bag. Set aside.
  • In a microwave safe bowl, combine the dulce de leche, Nutella, and heavy cream. Cover with a paper plate and microwave on high for 30 seconds. Stir well. Continue to microwave and stir in 15 second intervals until pourable and smooth. Keep warm.
  • Heat oil in a heavy-bottomed cast iron pan, wok, or deep fryer to 350°F. Add wontons to the oil in batches of 4 and fry, turning and agitating constantly until just beginning to turn golden, about 30 seconds. Place the fried wontons on a paper towel lined plate to absorb excess oil. Transfer to the bag with the cinnamon sugar and toss to coat. Transfer wontons to a wire rack set in a rimmed baking sheet. Repeat until all of the wontons are cooked.
  • Serve immediately with Nutella dipping sauce.

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