Cinnamon Sticks Recipes

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CINNAMON STICKS



Cinnamon Sticks image

Refrigerated soft breadsticks make a great breakfast or anytime treat. The kids (and adults) love them!

Provided by Chris from Kansas

Categories     Breakfast

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

11 ounces refrigerated breadstick dough
2 tablespoons margarine, melted
1 tablespoon honey
2 tablespoons sugar
1/2 teaspoon cinnamon

Steps:

  • Heat oven to 350.
  • Unroll dough; separate into strips.
  • Combine margarine and honey; brush over strips.
  • Twist each strip on flat surface.
  • Place 1 inch apart on large ungreased cookie sheet.
  • In small bowl, combine sugar and cinnamon; sprinkle evenly over strips.
  • Bake for 15 to 18 minutes or until golden brown.

Nutrition Facts : Calories 45.9, Fat 2.8, SaturatedFat 0.5, Sodium 33.4, Carbohydrate 5.5, Fiber 0.1, Sugar 5.3, Protein 0.1

CINNAMON-SUGAR STICKS



Cinnamon-Sugar Sticks image

Provided by Food Network Kitchen

Time 15m

Yield 4-6

Number Of Ingredients 0

Steps:

  • Beat 1/2 cup softened cream cheese with 1 tablespoon cinnamon sugar until smooth. Spread onto strips of refrigerated breadstick dough. Twist and stretch into 12-inch sticks and bake as the dough label directs. Brush with melted butter.

CINNAMON BREADSTICKS



Cinnamon Breadsticks image

I think this is the best sweet breadstick you'll find. I love to snack on these while drinking my morning coffee. Each twist has just 1 gram of fat and is quite satisfying. -Carol Birkemeier of Nashville, Indiana

Provided by Taste of Home

Time 30m

Yield 32 breadsticks.

Number Of Ingredients 7

1 package (16 ounces) hot roll mix
1 cup warm water (120° to 130°)
2 tablespoons canola oil
1 egg white, lightly beaten
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
Refrigerated butter-flavored spray

Steps:

  • In a bowl, combine the contents of the roll mix and yeast packets. Add the water, oil and egg white; beat until smooth. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 10 minutes., Roll into a 16-in. x 12-in. rectangle. Cut widthwise into sixteen 1-in. strips. Cut strips in half widthwise, forming 32 strips. Twist each strip 5-6 times; place on a baking sheet coated with cooking spray., Combine sugar and cinnamon. Spray dough sticks generously with refrigerated butter-flavored spray; sprinkle with cinnamon-sugar. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375° for 10-12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 72 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 96mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

CINNAMON FRENCH TOAST STICKS



Cinnamon French Toast Sticks image

I love my French toast sticks sugary and easy to make. This recipe is easy and quick, and it serves a lot of people.

Provided by Charlie

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 40m

Yield 8

Number Of Ingredients 5

1 loaf bread, sliced
6 large eggs
½ cup white sugar, divided
6 teaspoons ground cinnamon, divided
1 teaspoon vanilla extract

Steps:

  • Cut the crust off of the bread and cut each slice of bread into 3 pieces.
  • Combine eggs, 1/4 cup of sugar, 4 teaspoons cinnamon, and vanilla extract in a bowl. Dip bread in the egg mixture until it is soaked through.
  • Place about 6 sticks at a time into a greased skillet set over medium heat. Cook until golden and cooked though, 2 to 3 minutes per side. Continue until all sticks are cooked.
  • Mix remaining 1/4 cup sugar and 2 teaspoons cinnamon together in a separate bowl. Transfer each stick into the mixture and turn until fully coated. Place on a platter and serve.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 43 g, Cholesterol 139.5 mg, Fat 5.6 g, Fiber 2.3 g, Protein 9.1 g, SaturatedFat 1.6 g, Sodium 439.2 mg, Sugar 15.3 g

CINNAMON STIR STICKS



Cinnamon Stir Sticks image

Our home economists use cinnamon sticks as holders for cute little lollipops that can be enjoyed alone or stirred into cider.

Provided by Taste of Home

Time 50m

Yield 2-1/2 dozen.

Number Of Ingredients 6

1-1/2 cups sugar
3/4 cup water
2/3 cup corn syrup
1/2 teaspoon cream of tartar
1/2 teaspoon cinnamon oil
30 cinnamon sticks (5 inches)

Steps:

  • Using a pencil, draw ten 2-in. ovals on three sheets of parchment paper. Place paper, pencil mark side down, on baking sheets; chill until ready to use., In a large heavy saucepan, combine the sugar, water, corn syrup and cream of tartar. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 325° or mixture is a golden amber color., Remove from the heat; stir in oil (keep face away from mixture as oil is very strong). Immediately ladle mixture over ovals; press a cinnamon stick into each. Cool completely. Store in an airtight container for up to 1 month.

Nutrition Facts : Calories 60 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.

CINNAMON STICKS (COOKIES)



Cinnamon Sticks (cookies) image

I like these because they are easy to make and they use the egg whites left over from spritz cookies. I got this from an old Better Homes and Gardens magazine.

Provided by Katra Diesel

Categories     Dessert

Time 1h15m

Yield 28-32 cookies

Number Of Ingredients 6

2 egg whites
1/2 cup sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
2 drops cinnamon oil
1/4 cup margarine or 1/4 cup butter, melted and cooled

Steps:

  • Preheat oven to 350 degrees.
  • In a small mixer bowl beat egg whites till you form soft peaks, gradually add sugar till you form stiff peaks.
  • Stir together the flour and cinnamon.
  • fold into egg whites.
  • Stir together oil of cinnamon and margarine or butter; fold into egg white mixture.
  • Drop batter by 2 level measuring teaspoons onto a greased cookie sheet and spread with a spatula to a 3-inch circle, baking 2 or 3 cookies at a time allowing room to spread.
  • Bake for 6-7 minutes or till golden around the edges.
  • Let cool for only 2 0r 3 seconds, then loosen and quickly roll around a wooden spoon handle (a chopstick works well too).
  • Slid cookie onto a cooling rack and continue with other cookies.
  • Repeat with remaining batter, using a clean greased cookie sheet for each batch.
  • NOTE: If the cookie becomes too stiff to roll return to the oven for one minute.

Nutrition Facts : Calories 37.9, Fat 1.6, SaturatedFat 0.3, Sodium 23, Carbohydrate 5.4, Fiber 0.1, Sugar 3.6, Protein 0.5

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