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Thread: recipes for cinnamon chips

  1. #1

    recipes for cinnamon chips

    I have finally found a source for cinnamon chips, and am excited to bake with them.

    I have the recipe for snickerdoodle muffins, and would love more recipes using them.

    I have tried to seach the BB, but pull up everything using cinnamon and chips, not necessarily cinnamon chips...

    requesting recipes or help with search, please

    thanks!
    Susan

  2. #2
    I haven't tried this yet because I can't find cinnamon chips, but it got great reviews here on the board.


    * Exported from MasterCook *

    Easy Cinnamon Bread

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories : Breads Breakfast
    Company

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 cups all purpose flour
    1/2 cup sugar
    2 tsps instant yeast
    1 tsp cinnamon
    1 tsp salt
    1 cup warm milk (i used skim)
    1/4 cup butter -- mleted
    1 egg
    1 tsp baking powder
    1 cup cinnamon chips -- (6 oz)
    Cinnamon-sugar -- for topping

    In a large bowl, mix together the flour, sugar, yeast, cinnamon and salt.
    In a separate bowl, whisk together the milk, butter and egg. Combine the
    wet and dry ingredients, beating until smooth. Cover and let the batter
    rest at room temperature for 1 hour, then stir in the baking powder and
    cinnamon chips (i used a wooden spoon, then switched to my clean hands,
    though it was very MESSY!)

    Preheat oven to 350 deg. Spoon the batter (i used my already messy hands
    to do this) into greased 8 1/2 x 4 1/2-inch loaf pan. Sprinkle the top
    with cinnamon sugar.

    Bake the bread for 35 to 40 minutes, until a cake tester inserted into the
    center comes out clean (mine was more like 40-45 min till it came out
    clean). Remove the bread from the oven, let it rest in the pan for 5
    minutes, then tranfer it from the pan to a rack to cool completely. Don't
    slice the bread while it's hot; it will slice much better when it's
    completely cool.

    nut'n info: 1 slice, 66 g
    223 cal, 9 g. fat, 4 g. pro, 20 g. complex cho, 12 g sugar, 1 g fiber, 23
    mg chol, 193 mg sodium, 134 mg potassium, 43 RE vitamin A, 1 mg vit. C, 2
    mg iron, 66 mg calcium, 70 mg phosph.

    1 loaf, 16 slices

    This bread is a cross between a typical baking powder-leavened quick bread
    and a yeast bread. The result: a loaf that tastes like cinnamon
    coffeecake, wondeful served plain and incredible toasted.


    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 867 Calories; 50g Fat (50.9%
    calories from fat); 6g Protein; 103g Carbohydrate; 1g Dietary Fiber; 311mg
    Cholesterol; 3145mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 9
    1/2 Fat; 7 Other Carbohydrates.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

  3. #3
    Join Date
    Jan 2001
    Location
    Houston, Tx
    Posts
    8,526
    ditto what she said and another


    * Exported from MasterCook *

    Cinnamon-Bun Bread

    Recipe By :
    Serving Size : 24 Preparation Time :0:00
    Categories : Bread

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 package dry yeast
    1/4 cup granulated sugar, divided
    1 2/3 cups warm fat-free milk (100 to 110 degrees)
    1/4 cup butter or stick margarine, melted
    4 teaspoons vanilla extract
    2 large egg yolks
    5 cups all-purpose flour, divided
    2 teaspoons salt
    cooking spray
    2/3 cup firmly packed brown sugar
    2 teaspoons ground cinnamon
    1/2 cup apricot preserves, melted
    1 tablespoon butter or stick margarine, softened
    1 cup sifted powdered sugar
    1 tablespoon fat-free milk
    1/2 teaspoon vanilla extract

    Dissolve yeast and 1 tablespoon granulated sugar in warm milk in a large
    bowl; let stand 5 minutes. Stir in 1/4 cup butter, 4 teaspoons vanilla,
    and egg yolks. Add 4 1/2 cups flour, remaining 3 tablespoons granulated
    sugar, and salt to yeast mixture, stirring to form a soft dough. Turn
    dough out onto a lightly floured surface. Knead until smooth and elastic
    (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time,
    to prevent dough from sticking to hands (dough will be slightly sticky).

    Place dough in a large bowl coated with cooking spray, turning to coat
    top. Cover and let rise in a warm place (85 degrees), free from drafts, 1
    hour or until doubled in bulk. Punch dough down, and let rest 5 minutes.
    Divide dough in half. Working with one portion at a time (cover remaining
    dough to keep from drying), roll each portion into a 14 x 7-inch rectangle
    on a lightly floured surface. Combine brown sugar and cinnamon, and stir
    well. Sprinkle brown sugar mixture evenly over each rectangle of dough,
    leaving a 1/2-inch border. Roll up each rectangle tightly, starting with
    a short edge, pressing firmly to eliminate air pockets; pinch seams to
    seal. Cut each dough roll crosswise into 3 pieces. Place 3 pieces. cut
    sides up, into each of 2 (8 x 4-inch) loaf pans coated with cooking spray.
    Cover and let rise 30 minutes or until doubled in bulk.

    Preheat oven to 350 degrees.

    Uncover dough, and bake at 350 for 35 minutes or until loaves are browned
    and sound hollow when tapped. Let cool in pan 10 minutes on a wire rack;
    remove from pans. Brush tops of loaves with melted preserves. Let loaves
    cool completely on wire rack.

    Place 1 tablespoon butter in a medium bowl; beat at low speed of a mixer
    until creamy. Add powdered sugar, 1 tablespoon milk, and 1/2 teaspoon
    vanilla, beating just until blended. Spread over tops of laoves.

    1 slice-198 cal, 3.7g pro, 3.2g fat, 38.5g carb, 0.9g fiber, 19mg chol,
    1.5mg iron, 239mg sod, 38mg calc.
    points-4
    diabetic exchanges-1 1/2 starch, 1/2 fat

    Source:
    "Weight Watchers-Easy Homestyle Ckbk"
    Yield:
    "2 loaves"






    * Exported from MasterCook *

    Malted Oatmeal Cinnamon Pancakes

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories : Breakfast

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------


    Recipe By : ???
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    5 1/2 cups rolled oats -- ground in food processor
    8 cups unbleached flour
    3/4 cup non diastatic malt powder for best malt
    flavor -- or use sugar
    5 tablespoons baking powder
    1 1/2 tablespoons salt
    1 tablespoon ground cinnamon
    2 1/2 cups malted milk powder
    1 cup vegetable oil
    2 cups cinnamon chips -- optional

    Whisk together all dry ingredients except cinnamon chips. Drizzle in the
    vegetable oil and mix until evenly distributed, the mixture will remain
    dry and crumbly. This is most easly done in a stand mixer. If you don't
    have a stand mixer you may want to work with half of the mix at a time.
    Stir in cinnamon chips( if you choose to use them) Spoon into jars or air
    tight containers and attach instructions. (see below)


    Instructions for pancakes: To each cup of mix, whisk in 1 egg and 1/2 cup
    milk. Let stand for 10 to 15 min. to thicken. Cook pancakes as you usually
    do. Yields about a dozen 4 inch pancakes.

    Instructions for waffles: Prepare batter as for pancakes or, for crispyy
    waffles, add 2 tablespoons oil when mixing the batter. One cup of dry mix
    will make three or four 6 inch waffles.

    Description:
    "This makes 16 cups, enough to fill four 1 Qt. jars"

  4. #4
    Join Date
    Mar 2001
    Location
    Connecticut
    Posts
    12,171
    I got this cookie recipe from the King Arthur Flour website. They are great cookies! My notes are below.


    * Exported from MasterCook *

    Chip 'n' Chunk Cookies

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories : Cookies Desserts


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 cup unsalted butter -- (1 stick)
    3/4 cup granulated sugar
    1 teaspoon baking soda
    2 teaspoons vanilla
    1/2 teaspoon salt
    1 egg
    1 1/4 cups King Arthur Unbleached All-Purpose Flour
    3/4 cup cinnamon chips -- (4 1/2 ounces)
    1 cup chocolate chunks -- (6 ounces)
    1 1/2 cup coarsely chopped pecans (or other nuts) -- (5 1/2 ounces)
    1/2 cup toasted coconut* -- (1 1/2 ounces)

    *Toasted coconut lends the cookies a much crunchier texture, and better flavor, than plain coconut.

    In a large mixing bowl, cream together the butter and sugar until they're light and fluffy. Mix in the baking soda, vanilla, salt and egg. Stir in the flour, chips, chunks, nuts, and coconut.

    Shape the dough into 3/4-ounce balls (about the size of a walnut), place them on an ungreased baking sheet, leaving about 2 inches between them, and flatten slightly.

    Bake the cookies in a preheated 375°F oven for 12 to 15 minutes, until they're a light, golden brown. Bake them a bit longer if you like extra-crisp cookies; a bit shorter if you prefer chewier cookies. Remove them from the oven, and cool on a wire rack. Yield: about 3 dozen cookies.

    Source:
    "KA website"


    NOTES : These crisp cookies are loaded with flavor: coconut, chocolate, cinnamon and pecans give them their rich taste. Leave out the coconut if the kids object, but we think young and old alike will find these delicious.

    my notes: I made these as written (except used only about 1/2 cup nuts). they are really yummy. seem like ccc's even though there is no brown sugar. I made good sized cookies and got 18. these are crisp outside and chewy inside. just like a good cookie should be. I wouldn't call them crisp, as the description says. but the ones that I baked longer until golden brown all over were a lot better than the ones that I baked until just lightly brown. The had a great crunch to them which I loved. definitely bake these on the long side.

  5. #5
    I'm sure the KA cinnamon chips are far better (I have never personally tried them) but doesn't any of your local stores carry Hershey's cinnamon chips. I tried the Hershey's chips once and kind of got an upset stomach from them so I haven't tried them since. I made a cinnamon/crescent thing with them. I can't remember the name of the recipe. It was on the back of the package of chips.

  6. #6
    I believe this was the recipe:

    CINNAMON CHIP FILLED CRESCENTS

    • 2 cans (8 oz. each) refrigerated quick crescent dinner rolls
    • 2 tablespoons butter or margarine, melted
    • 1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips, divided
    • CINNAMON CHIPS DRIZZLE (recipe follows)


    1. Heat oven to 375°F. Unroll dough; separate into 16 triangles.

    2. Spread melted butter on each triangle, Sprinkle 1 cup cinnamon chips evenly over triangles; gently press chips into dough. Roll from shortest side of triangle to opposite point. Place, point side down, on ungreased cookie sheet; curve into crescent shape.

    3. Bake 8 to 10 minutes or until golden brown. Drizzle with Cinnamon Drizzle. Serve warm. 16 crescents.

    CINNAMON CHIPS DRIZZLE: Place remaining 2/3 cups chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir until chips are melted and mixture is smooth.

  7. #7
    There are 10 other recipes using cinnamon chips at the hersheys website. I just did a search for cinnamon chips.

  8. #8
    Join Date
    Feb 2002
    Location
    Pittsburgh
    Posts
    349
    I highly recommend you make the Snickerdoodle muffins. WOW, are they yummy and only 3 grams of fat!!!! So good!

    C<><
    Take time to explore the untraveled paths and secret gardens of this sweet life. ~unknown

  9. #9
    Join Date
    Aug 2001
    Location
    Marietta, Ga
    Posts
    7,693
    Here's this recipe from Val. The fudge is good, but it is very unique. You have to like cinnamon to like the fudge. My 6 year old loves the stuff.

    ......
    Valchemist:

    I made up two recipes yesterday. Well, really I adapted two recipes to come up with something...

    First, I was looking to use my cinnamon chips in a unique way. I decided to use them to make fudge. I thought for sure I could find a recipe online that used cinnamon chips to make fudge, but I couldn't, so I adapted a recipe to come up with this one. It sets up quickly and is really rich and delicious and very cinnamon-y!!


    * Exported from MasterCook *

    Cinnamon Fudge

    Recipe By :
    Serving Size : 36 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 cups sugar
    3/4 cup margarine
    2/3 cup evaporated milk
    10 oz. cinnamon chips
    7 oz. Kraft Marshmallow creme
    2 tsp vanilla

    Combine sugar, butter, and milk in heavy 2 1/2 qt. saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in cinnamon chips till melted. Add marshmallow creme and vanilla beat till blended. Pour into a foil-lined, buttered 13x9 inch pan. Let cool at room temperature. Lift fudge out of pan using edges of foil. Cut into squares. Store at room temperature. Can be frozen for long term storage.


    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 106 Calories; 4g Fat (34.6% calories from fat); trace Protein; 17g Carbohydrate; 0g Dietary Fiber; 1mg Cholesterol; 50mg Sodium. Exchanges: 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
    "Mommy, Can we Please, Please, Please have spinach for dinner?" DD2(age 6)

  10. #10
    Join Date
    Mar 2001
    Location
    Connecticut
    Posts
    12,171
    Originally posted by cinnabun
    I'm sure the KA cinnamon chips are far better (I have never personally tried them) but doesn't any of your local stores carry Hershey's cinnamon chips.
    actually, the KA cinnamon chips are virtually identical to the hershey's chips. I have tried them both.

    unfortunately, the Hershey's cinnamon chips are really not all that widely available. I had to go to 6 grocery stores before I found mine. and they aren't available at all in some areas of the country and Canada.

    here is another great recipe...


    * Exported from MasterCook *

    Cinnamon Bars

    Recipe By : posted by Helene
    Serving Size : 24 Preparation Time :0:00
    Categories : Desserts

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    CRUST:
    2 cup All-Purpose Flour
    1/2 cup granulated sugar
    3/4 cup Butter -- softened
    TOPPING:
    4 eggs
    1 cup granulated sugar
    1 cup corn syrup
    1/4 cup Butter -- melted
    1 pkg CHIPITS® Cinnamon Baking Chips -- (225g)
    1 cup dried cranberries -- dried
    3/4 cup walnuts -- chopped

    CRUST:

    COMBINE all ingredients, mixing until crumbly. Press firmly into greased 13"x9" cake pan.

    BAKE at 350°F (180°C)for 15-18 minutes, or until light golden.

    TOPPING:

    BEAT eggs, sugar, corn syrup and melted butter together until blended. Stir in CHIPITS® Baking Chips, cranberries and walnuts. Pour evenly over crust.

    BAKE for about 30-35 minutes longer, or until set and golden. Cool completely, then cut into bars.

    Makes: about 3 dozen bars


    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 227 Calories; 11g Fat (41.1% calories from fat); 3g Protein; 32g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 104mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates.

    my notes: these are excellent and different. I left out the cranberries and nuts and they were fine that way. they were originally called "Cranberry Cinnamon Nut Bars." I forgot to grease the pan and that was a BIG mistake.

  11. #11
    Join Date
    Oct 2003
    Location
    Massachusetts
    Posts
    412
    I believe Hershey's discontinued Cinnamon Chips a couple of years ago- at least in the Boston area. I had discovered them about 4 years ago and my husband fell in love with the Oatmeal Cinnamon Chip Cookie recipe. Then I couldn't find them for awhile, and thought perhaps they were only a holiday item. But then one day they popped back up again. Flash forward a year later to my husband coming home from the grocery store with 10 bags of them Apparantly they were reduced to $1.00 a bag because they were discontinued so DH bought all they had left.

    The Oatmeal Cinnamon Chip Cookies are very good though- oatmeal is a good foil for the cinnamon.

    -Kim

  12. #12
    Join Date
    Jun 2000
    Location
    Bowie, MD, USA
    Posts
    2,466
    Here's an old thread titled What to do with Cinnamon Chips? that might also be helpful.

    I like to use mine in CL's Sour Cream Coffee Cake. My review and the recipe are in the link.
    Life is either a daring adventure, or nothing. To keep our faces toward change and behave like free spirits in the presence of fate is strength undefeatable.

    --Helen Keller

  13. #13
    Join Date
    Aug 2004
    Location
    Germantown, Ohio
    Posts
    1,322
    Originally posted by Terrytx
    ...* Exported from MasterCook *

    Malted Oatmeal Cinnamon Pancakes
    ...
    Terrytx -
    Any experience with these pancakes? I was really happy to see the recipe (At last! A non-dessert recipe to use up the jar of malted milk powder I bought to use in a single recipe!) but after doing an internet search on the Non diastatic malt powder, I see the two can not be used interchangably. But the pancakes still sound good! I'm wondering if the suggested substitution - sugar - works as well. If I decide to give it a try, I will definitely have to scale down the recipe. Any idea how long the mix will keep?

  14. #14
    Join Date
    Jan 2001
    Location
    Houston, Tx
    Posts
    8,526
    I used sugar when I made these. I mixed up the whole batch then divided it into qt jars, kept one and gave the others away. They were a big hit with us all. DS1 is still asking me when I will make him another jar.

  15. #15
    Join Date
    Aug 2004
    Location
    Germantown, Ohio
    Posts
    1,322
    Terrytx -

    Thanks for the info. Maybe I'll try out a half batch (I am having a hard time committing 8 cups of flour to ANY single recipe!) instead of scaling it back to a couple of servings.

    You know what? I just noticed that the recipe has both the non-diastatic malt powder (I don't have this and never heard of it until today) and malted milk powder (I do have this and want to use it up).
    Just shows how carefully I read through that recipe !!!

    Thanks again!

  16. #16
    I adapted this recipe from the one posted above my valchemist.

    * Exported from MasterCook *

    Cranberry Cinnamon Nut Bars

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories : Cookies/Brownies

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    CRUST:
    1 cup all-purpose flour
    1/4 cup granulated sugar
    1/8 t. salt -- (1/8 to 1/4)
    5 T. unsalted butter -- softened
    TOPPING:
    2 eggs
    1/2 cup granulated sugar
    1/2 cup corn syrup
    1/2 t. pure vanilla (1/2 to 1 t.)
    1/2 cup Cinnamon Baking Chips
    1/2 cup chopped fresh cranberries, packed and
    heaping
    1/4 cup chopped macadamia nuts

    CRUST: Stir flour and measure using the spoon and sweep method. Combine dry ingredients in a food processor. Pulse once to mix. Add butter and keep pulsing until it's combined. Press into greased 7x11 brownie pan (could also use an 8 or 9 inch square pan).

    BAKE at 350°F for about 15 minutes, or until light golden.

    TOPPING: Beat eggs, sugar, and corn syrup together with a mixer until blended. Stir in cinnamon chips, cranberries, and macadamias. Pour evenly over crust.

    BAKE for about 25 to 30 minutes longer, or until set and golden. Cool completely, then cut into bars.


    NOTES : Could easily add even more cinnamon chips, cranberries, and macadamias. Can double the ingredients and bake in a 9x13 pan. Bake about 5 minutes longer until set.

  17. #17
    Never knew they were that hard to find or even possibly discontinued.

  18. #18
    Join Date
    Dec 2002
    Location
    Los Angeles
    Posts
    5,563
    [i]
    Cranberry Cinnamon Nut Bars
    These are soooooooo good! I could eat them all myself. Back. Back. They're mine!
    Grab the guns. I'll make pancakes. ~Sarah Conner

  19. #19
    Join Date
    Dec 2002
    Location
    Los Angeles
    Posts
    5,563
    Originally posted by tholbrook


    Terrytx -
    Any experience with these pancakes? I was really happy to see the recipe (At last! A non-dessert recipe to use up the jar of malted milk powder I bought to use in a single recipe!) but after doing an internet search on the Non diastatic malt powder, I see the two can not be used interchangably. But the pancakes still sound good! I'm wondering if the suggested substitution - sugar - works as well. If I decide to give it a try, I will definitely have to scale down the recipe. Any idea how long the mix will keep?
    Does this mean we can't use the malted milk powder you get in the grocery store? I bought the kind you mix into milk to use in ice cream, and I'd like to try this recipe.
    Grab the guns. I'll make pancakes. ~Sarah Conner

  20. #20
    Join Date
    Apr 2003
    Location
    Central California
    Posts
    2,897
    I second the Easy Cinnamon Bread, from King Arthur's Baking Conmpanion. It is so good!! It tastes just like a cinnamon roll. I recommend doubling the recipe if you make it....our one loaf was gone in record time
    Dianne

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