Best 6 Cinnamon Cream Sauce Recipes

MEXICAN ICE CREAM SUNDAES WITH CINNAMON-CHOCOLATE SAUCE

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.

CINNAMON COCOA MERINGUES WITH VANILLA ICE CREAM AND CINNAMON CHOCOLATE SAUCE

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

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

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.

CINNAMON CREAM SAUCE

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.

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

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 -- .