12 Irresistible Cinnamon Desserts You Must Try

Last updated on August 13th, 2025

Cinnamon desserts bring that warm, spicy-sweet comfort that transforms any ordinary moment into something special. These twelve carefully selected recipes deliver bakery-quality results with precise temperatures, timing guidelines, and insider techniques that guarantee perfect outcomes every time.

From classic American cinnamon rolls with cream cheese frosting to authentic Latin American arroz con leche, you’ll discover step-by-step instructions, cultural origins, and professional tips that transform simple ingredients into extraordinary treats your family will treasure.

Table of Contents

• Cinnamon Rolls
• Cinnamon Muffins
• Snickerdoodle Cookies
• Cinnamon Apple Pie
• Churros with Cinnamon Sugar
• Cinnamon Coffee Cake
• Cinnamon Babka
• Cinnamon Ice Cream
• Cinnamon Bread Pudding
• Cinnamon Sticky Buns
• Cinnamon Doughnuts
• Arroz con Leche (Cinnamon Rice Pudding)
• You're Ready to Master Cinnamon Desserts

Cinnamon Rolls

Ingredients:

• 3 cups all-purpose flour
• 1 packet active dry yeast
• 1 cup warm milk
• ¼ cup granulated sugar
• ⅓ cup melted butter
• 1 egg
• 1 tsp salt
• ½ cup brown sugar
• 2 tbsp cinnamon
• 4 tbsp softened butter
• 8 oz cream cheese (room temperature)
• 2 cups powdered sugar
• ¼ cup heavy cream

Recipe:

1. Dissolve yeast in warm milk with 1 tablespoon sugar; let foam for 5 minutes until bubbly. This activates your yeast and ensures proper rise.
2. Mix flour, remaining sugar, and salt in a large bowl. Add foamy yeast mixture, melted butter, and egg. Knead by hand or stand mixer for 8-10 minutes until the dough becomes smooth and elastic.
3. Place dough in a greased bowl, cover, and let rise 1 hour until doubled in size. Roll into an 18×12-inch rectangle, spread softened butter evenly, then sprinkle cinnamon sugar mixture completely to edges.
4. Roll tightly from the long side, sealing the seam. Cut into 12 equal pieces using dental floss or a sharp knife. Place cut-side up in a greased 9×13 pan. Rise 45 minutes until puffy.
5. Bake at 375°F for 25-30 minutes until golden brown and cooked through. Internal temperature should reach 190°F for perfectly baked rolls.
6. Beat room temperature cream cheese until smooth, then gradually add powdered sugar and heavy cream. Whip until light and fluffy with no lumps remaining.
7. Spread a generous amount of cream cheese frosting over warm rolls while they’re still in the pan, allowing it to melt into every gooey cinnamon swirl for ultimate indulgence.

Cinnamon Muffins

Ingredients:

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• ⅓ cup butter, melted
• 1 large egg
• 1 cup milk
• 1 tsp vanilla extract
• ¼ cup brown sugar (streusel)
• 2 tbsp flour (streusel)
• 1 tbsp butter, cold (streusel)

Recipe:

1. Preheat oven to 400°F and line a 12-cup muffin pan with paper liners. Mix flour, granulated sugar, baking powder, cinnamon, and salt in a large bowl.
2. Whisk together melted butter, egg, milk, and vanilla in a separate bowl until well combined. Pour wet ingredients into dry ingredients using a gentle folding motion.
3. Stir just until flour disappears – lumpy batter is perfect for tender muffins. Overmixing develops gluten, creating a tough, dense texture instead of fluffy results.
4. Make streusel by combining brown sugar, 2 tablespoons flour, and cold butter. Use fingers to rub mixture until coarse crumbs form for topping.
5. Fill muffin cups ⅔ full with batter, then sprinkle streusel evenly over tops. This creates a beautiful bakery-style finish during the baking process.
6. Bake 18-20 minutes until golden brown and a toothpick inserted in the center comes out with just a few moist crumbs attached to the tester.
7. Cool in the pan 5 minutes before transferring to a wire rack. These cinnamon sugar muffins are best served warm and keep well covered for 3 days.

Snickerdoodle Cookies

Ingredients:

• 2¾ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup granulated sugar (for rolling)
• 2 tbsp ground cinnamon (for rolling)

Recipe:

1. Preheat oven to 400°F. Mix flour, cream of tartar, baking soda, and salt in a medium bowl, whisking thoroughly to distribute cream of tartar evenly.
2. Cream softened butter and 1½ cups sugar with an electric mixer until light and fluffy, about 3-4 minutes. Beat in eggs one at a time, then vanilla extract.
3. Gradually add dry ingredients to butter mixture, mixing on low speed until just combined. Don’t overmix, or cookies will become tough and lose their chewy texture.
4. Combine ¼ cup sugar and cinnamon in a small bowl. Roll dough into 1½-inch balls, then roll each ball in cinnamon sugar mixture until completely coated.
5. Place balls 2 inches apart on ungreased baking sheets. Bake 8-10 minutes until edges are set but centers still look slightly underbaked for perfect chewiness.
6. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents breaking while ensuring they maintain that soft, chewy texture.
7. Store in an airtight container up to one week. These cinnamon cookies improve in flavor after a day, becoming even more tender and delicious.

Cinnamon Apple Pie

Ingredients:

• 2 pie crusts (homemade or store-bought)
• 6-8 large apples, peeled and sliced
• ¾ cup granulated sugar
• 2 tbsp all-purpose flour
• 2 tsp ground cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• 2 tbsp butter, cubed
• 1 egg, beaten (for wash)
• 1 tbsp coarse sugar (for sprinkling)

Recipe:

1. Preheat oven to 425°F. Roll out bottom pie crust and place in 9-inch pie dish, trimming edges to 1-inch overhang for proper sealing.
2. Combine sliced apples, sugar, flour, cinnamon, nutmeg, and salt in a large bowl. Toss until apples are evenly coated with the spice mixture for consistent flavor.
3. Fill the pie crust with the apple mixture, mounding slightly in the center. Dot with butter cubes to add richness and prevent the filling from becoming too dry.
4. Roll out the top crust and create a lattice pattern by cutting into 1-inch strips. Weave strips over and under, trimming excess and crimping edges to seal.
5. Brush the lattice with beaten egg and sprinkle with coarse sugar for a beautiful golden finish. Cover edges with foil to prevent over-browning during long bake.
6. Bake 15 minutes at 425°F, then reduce to 350°F and continue baking 35-45 minutes until crust is golden and filling bubbles through the lattice.
7. Cool completely on a wire rack before slicing, about 4 hours. This allows filling to set properly, preventing runny slices of this beloved spiced apple dessert.

Related: Crispy Sourdough Apple Fritters

Churros with Cinnamon Sugar

Ingredients:

• 1 cup water
• 2½ tbsp granulated sugar
• ½ tsp salt
• 2 tbsp vegetable oil
• 1 cup all-purpose flour
• 2 large eggs
• Oil for frying (about 6 cups)
• ½ cup granulated sugar (for coating)
• 1 tsp ground cinnamon (for coating)
• Chocolate sauce for dipping

Recipe:

1. Heat oil to 375°F in a heavy pot or deep fryer. Combine water, 2½ tablespoons sugar, salt, and 2 tablespoons oil in a saucepan, bringing to a boil.
2. Remove from heat and immediately stir in flour until mixture forms a smooth ball that pulls away from sides. Let cool 5 minutes before proceeding.
3. Beat in eggs one at a time until dough becomes smooth and glossy. Transfer to a piping bag fitted with a large star tip for those characteristic ridges.
4. Mix remaining sugar and cinnamon in a shallow dish. Pipe 4-6 inch lengths directly into hot oil, cutting with scissors to release from the piping bag.
5. Fry churros 2-3 minutes per side until deep golden brown and crispy. Don’t overcrowd the pot or the oil temperature will drop significantly, causing soggy results.
6. Remove with a slotted spoon and immediately roll in cinnamon sugar while still hot. The residual heat helps the coating stick perfectly to the crispy exterior.
7. Serve immediately with warm chocolate sauce or caramel for dipping. These fried dough pastries are best enjoyed fresh and warm for ultimate crispiness.

Cinnamon Coffee Cake

Ingredients:

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• ½ cup butter, softened
• 2 large eggs
• 1 cup sour cream
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• ½ cup brown sugar
• 1 tsp ground cinnamon
• ½ cup chopped pecans (optional)

Recipe:

1. Preheat oven to 350°F and grease a 9-inch square baking pan. Mix flour, baking powder, baking soda, and salt in a medium bowl.
2. Cream butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then sour cream and vanilla until well combined.
3. Gradually add dry ingredients to the wet mixture, mixing just until combined. Don’t overmix or the cake will become dense and tough instead of tender.
4. Make streusel by combining brown sugar, cinnamon, and pecans. Spread half the batter in the prepared pan, sprinkle with half the streusel mixture.
5. Add remaining batter carefully, spreading gently to avoid disturbing the streusel layer. Top with remaining streusel for that perfect crumb topping finish.
6. Bake 40-45 minutes until a toothpick inserted in the center comes out with just a few moist crumbs attached. Don’t overbake or the cake will dry out.
7. Cool in the pan 15 minutes before serving. This brunch cake is equally delicious warm or at room temperature, perfect with your morning coffee.

Cinnamon Babka

Ingredients:

• 3½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 packet active dry yeast
• 1 tsp salt
• ½ cup warm milk
• 3 large eggs
• ½ cup butter, softened
• ½ cup brown sugar
• 2 tsp ground cinnamon
• 3 tbsp butter, melted
• 1 egg beaten (for wash)

Recipe:

1. Dissolve yeast in warm milk with 1 teaspoon sugar. Let foam for 5 minutes. Mix flour, remaining sugar, and salt in a large bowl.
2. Add yeast mixture, eggs, and softened butter to the dry ingredients. Knead 8-10 minutes until a smooth, elastic dough forms. Rise 1 hour until doubled.
3. Make filling by combining brown sugar, cinnamon, and melted butter. Roll dough into a 16×12-inch rectangle on a lightly floured surface for easy handling.
4. Spread cinnamon filling evenly over dough, leaving a 1-inch border. Roll tightly from the long side, then cut lengthwise to expose beautiful swirled layers inside.
5. Twist the two halves together, keeping the cut sides facing up to showcase the filling. Place in a greased 9×5-inch loaf pan, cover, and rise 45 minutes.
6. Brush with beaten egg for a golden finish. Bake at 350°F for 35-40 minutes until deep golden brown and internal temperature reaches 190°F.
7. Cool completely before slicing to prevent crumbling. This braided dessert keeps well wrapped and improves in flavor after a day or two.

Cinnamon Ice Cream

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 6 large egg yolks
• 3 cinnamon sticks
• 2 tsp vanilla extract
• ¼ tsp salt
• ½ tsp ground cinnamon

Recipe:

1. Heat cream, milk, and cinnamon sticks in heavy saucepan over medium heat until small bubbles form around edges. Remove from heat, steep 30 minutes.
2. Whisk egg yolks and sugar in a large bowl until pale and thick. Remove cinnamon sticks from warm cream mixture using a slotted spoon.
3. Slowly pour warm cream into the egg mixture while whisking constantly to prevent curdling. This tempering process is crucial for a smooth custard base.
4. Return mixture to saucepan and cook over low heat, stirring constantly, until custard coats back of spoon and reaches 170°F on instant-read thermometer.
5. Strain custard through a fine-mesh sieve to remove any lumps. Stir in vanilla, salt, and ground cinnamon. Chill completely in the refrigerator, at least 4 hours.
6. Churn in ice cream maker according to manufacturer’s instructions, usually 20-25 minutes until a thick and creamy consistency forms throughout the mixture.
7. Transfer to an airtight container and freeze for at least 4 hours before serving. This frozen treat pairs perfectly with warm desserts or fresh fruit.

Cinnamon Bread Pudding

Ingredients:

• 6 cups stale bread, cubed
• 2 cups whole milk
• 3 large eggs
• ½ cup granulated sugar
• 2 tsp ground cinnamon
• 1 tsp vanilla extract
• ½ tsp salt
• ½ cup raisins
• 3 tbsp butter, melted
• 2 tbsp brown sugar (for topping)

Recipe:

1. Preheat oven to 350°F and grease an 8×8-inch baking dish. Arrange bread cubes and raisins evenly in the prepared dish for consistent distribution.
2. Whisk together milk, eggs, granulated sugar, cinnamon, vanilla, and salt in a large bowl until well combined. This custard base will transform dry bread.
3. Pour custard mixture over bread cubes, pressing gently to ensure all pieces are moistened. Let stand 15 minutes to absorb liquid completely.
4. Drizzle melted butter over the top and sprinkle with brown sugar for a caramelized finish. This creates a beautiful golden crust during the baking process.
5. Bake 45-50 minutes until center is set and top is golden brown. The knife inserted in the center should come out mostly clean.
6. Cool 10 minutes before serving to allow the custard to set properly. Serve warm for an ultimate comfort food experience, when flavors are most pronounced.
7. Store leftovers covered in the refrigerator up to 3 days. Reheat individual portions in the microwave for a quick warm dessert anytime you crave this baked cinnamon custard.

Cinnamon Sticky Buns

Ingredients:

• 3 cups all-purpose flour
• 1 packet active dry yeast
• ¼ cup granulated sugar
• 1 tsp salt
• ¾ cup warm milk
• ¼ cup butter, melted
• 1 egg
• ½ cup brown sugar (filling)
• 2 tsp cinnamon
• ¾ cup brown sugar (glaze)
• ½ cup butter (glaze)
• ½ cup chopped pecans

Recipe:

1. Dissolve yeast in warm milk with 1 teaspoon sugar, let foam. Mix flour, remaining sugar, and salt, then add yeast mixture, melted butter, and egg.
2. Knead dough 8 minutes until smooth and elastic. Place in a greased bowl, rise 1 hour until doubled in size for proper texture development.
3. Make glaze by melting ¾ cup brown sugar and ½ cup butter in a 9×13 pan in the oven while preheating to 350°F. Sprinkle pecans over the melted mixture.
4. Roll dough into a rectangle, spread with softened butter, and sprinkle with brown sugar and cinnamon filling. Roll tightly and cut into 12 pieces evenly.
5. Place cut rolls over pecan mixture in pan, cut-side down. Cover and let rise 45 minutes until puffy, or refrigerate overnight for enhanced flavor.
6. Bake 25-30 minutes until golden brown and bubbling. Internal temperature should reach 190°F for perfectly cooked breakfast buns throughout the center.
7. Cool 5 minutes, then immediately flip onto a serving platter. Let caramel drip down the sides for a beautiful presentation of these pecan sticky buns.

Cinnamon Doughnuts

Ingredients:

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• ⅓ cup butter, melted
• ¾ cup milk
• 1 large egg
• 1 tsp vanilla extract
• Oil for frying (if frying)
• ½ cup granulated sugar (coating)
• 2 tsp ground cinnamon (coating)

Recipe:

1. Mix flour, ¾ cup sugar, baking powder, 1 teaspoon cinnamon, and salt in a large bowl. Create a well in the center for wet ingredients.
2. Whisk together melted butter, milk, egg, and vanilla in a separate bowl. Pour into flour mixture, stirring just until combined for a tender texture.
3. For baked donuts, pipe into greased donut pans and bake at 350°F for 12-15 minutes. For fried, roll the dough and cut with a donut cutter.
4. If frying, heat oil to 375°F and fry donuts 1-2 minutes per side until golden brown. Maintain temperature for even cooking throughout.
5. Combine the remaining sugar and cinnamon in a shallow dish. Roll warm doughnuts in cinnamon sugar immediately after baking or frying for the best coating adhesion.
6. For filled versions, use a piping bag to inject jam or cream filling into cooled doughnuts through a small hole in the side.
7. Serve immediately for best texture and flavor. These breakfast treats are perfect alongside fresh coffee and taste best when still slightly warm.

Related: Baked Sourdough Donuts Recipe – Delicious & Homemade

Arroz con Leche (Cinnamon Rice Pudding)

Ingredients:

• 1 cup long-grain white rice
• 3 cups whole milk
• 1 cup water
• 1 cinnamon stick (canela preferred)
• ½ cup granulated sugar
• ½ cup condensed milk
• 1 tsp vanilla extract
• ¼ tsp salt
• ½ cup raisins (optional)
• Ground cinnamon for garnish

Recipe:

1. Rinse rice until the water runs clear. Combine rice, water, and cinnamon stick in a heavy-bottomed saucepan, bring to a boil over medium-high heat.
2. Reduce heat to low, simmer covered 18-20 minutes until rice is tender and water is absorbed. Remove the cinnamon stick and discard carefully.
3. Add whole milk gradually while stirring constantly to prevent sticking. Cook over medium-low heat, stirring frequently, for 15-20 minutes until mixture thickens.
4. Stir in sugar, condensed milk, vanilla, and salt. Continue cooking 10 minutes more until a creamy consistency forms throughout the pudding mixture.
5. Add raisins if using during the last 5 minutes of cooking. Rice should be very tender, and the mixture should coat the spoon but still flow.
6. Remove from heat and let cool slightly. Pudding will continue thickening as it cools, reaching a perfect creamy, sweet consistency for serving.
7. Serve warm or chilled, sprinkled with ground cinnamon. This Latin dessert keeps well refrigerated for 3 days and can be thinned with milk if needed.

You’re Ready to Master Cinnamon Desserts

You now have twelve tested cinnamon recipes that cover everything from classic rolls to international favorites. These recipes give you options for any occasion, whether you want a quick breakfast treat or an impressive dessert for guests.

Each one comes with detailed instructions and helpful tips to ensure your success in the kitchen. From American cinnamon rolls to Latin American arroz con leche, you’ve got a solid foundation in different baking techniques and flavor profiles.

With these recipes in your collection, you’re well-equipped to satisfy any cinnamon craving that comes your way.