Best 2 Normas Tasty Cinnamon Sticks Recipes

Feast your taste buds on the tantalizing flavors of Normas Tasty Cinnamon Sticks, a delectable treat that combines the warmth of cinnamon with the perfect blend of spices. These crispy, golden-brown cinnamon sticks are a symphony of sweet and savory, offering a delightful crunch with every bite. Whether you prefer them as a standalone snack or as an accompaniment to your favorite dessert, these cinnamon sticks are sure to satisfy your cravings.

Indulge in the classic allure of our Original recipe, where the perfect balance of cinnamon and sugar creates a taste that is both familiar and irresistible. For a touch of zesty citrus, try our Orange-Scented variation, where the bright flavor of orange zest elevates the cinnamon to new heights. If you crave a hint of spice, our Cardamom-Spiced recipe infuses the cinnamon sticks with a warm and aromatic flavor that will tantalize your senses.

For those who love a bit of indulgence, our Chocolate-Dipped creation is a must-try. These cinnamon sticks are generously coated in rich, velvety chocolate, making them the perfect sweet treat. And for a unique twist, our Coconut-Crusted recipe combines the flavors of coconut and cinnamon in a delightful harmony that will transport you to a tropical paradise.

With these five delectable recipes, Normas Tasty Cinnamon Sticks offer a culinary journey that will satisfy every craving. So, gather your ingredients, preheat your oven, and embark on a baking adventure that will fill your home with the irresistible aroma of cinnamon and spices.

Let's cook with our recipes!

HOW TO MAKE CINNAMON ROLLS RECIPE BY TASTY

How to Make Cinnamon Rolls Recipe by Tasty image

Here's what you need: whole milk, sugar, unsalted butter, active dry yeast, all-purpose flour, baking powder, kosher salt, light brown sugar, unsalted butter, ground cinnamon, cream cheese, unsalted butter, milk, vanilla extract, powdered sugar

Provided by Gwenaelle Le Cochennec

Categories Breakfast

Time 3h10m

Yield 12 servings

Number Of Ingredients 15

Ingredients

2 cups whole milk, warm to the touch
½ cup sugar
8 tablespoons unsalted butter, melted
2 ¼ teaspoons active dry yeast
5 cups all-purpose flour, divided
1 teaspoon baking powder
2 teaspoons kosher salt
¾ cup light brown sugar
12 tablespoons unsalted butter, softened
2 tablespoons ground cinnamon
4 oz cream cheese, softened and cubed
2 tablespoons unsalted butter, melted
4 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar

Steps:

Make the dough: In a large bowl, whisk together the warm milk, sugar, and melted butter. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If any warmer, allow to cool slightly.
Sprinkle the yeast evenly over the milk mixture, stir, and let sit in a warm place for about 10 minutes until the yeast has bloomed.
Add 4 cups (500 g) of flour to the milk mixture and stir with a wooden spoon until just combined.
Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 1 hour, until nearly doubled in size.
Generously butter 2 9-inch (23 cm) round baking pans and set aside.
Make the filling: In a medium bowl, combine the brown sugar, butter, and cinnamon. Mix well, then set aside.
Remove the plastic wrap from the dough and add the remaining cup of flour, baking powder, and salt. Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.
Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or your hands. The dough should be very smooth and spring back when poked.
Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix the corners with a bench scraper or a spatula to make sure they are sharp and even.
Spread the filling evenly over the dough.
Starting from one short end, roll up the dough into a log and pinch the seam closed. Place seam-side down. Trim any uneven ends.
Using unflavored dental floss, cut the log into evenly pieces, about 1½ inches (8cm) thick. Place the cinnamon rolls in the prepared pans, 1 in the center and about 5 around the sides. Cover with a towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume. If you're saving the cinnamon rolls for later, cover with plastic wrap and freeze for up 3 months.
Preheat the oven to 350˚F (180˚C).
Bake the cinnamon rolls for 25-30 minutes, until golden brown.
While the cinnamon rolls are baking, make the frosting: In a medium bowl, whisk together the cream cheese, melted butter, milk, and vanilla extract until smooth. Gradually add the powdered sugar and whisk until homogenous and runny.
When the cinnamon rolls are finished, let cool for about 10 minutes.
Drizzle the frosting over the cinnamon rolls, using the back of a spoon to spread if desired.
Enjoy!

Nutrition Facts : Calories 562 calories, Carbohydrate 74 grams, Fat 25 grams, Fiber 1 gram, Protein 8 grams, Sugar 28 grams

CINNAMON ROLL STICKIES

Cinnamon Roll Stickies image

Cinnamon Bun + French Toast = Stickies. Made famous by the College Diner at Penn State, this is a shortcut version of the sticky-sweet breakfast (and late night) food that students love. Make it at home when you're feeling nostalgic for your campus days.

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 6 stickies

Number Of Ingredients 12

Ingredients

1 cup packed dark brown sugar
1/3 cup pure maple syrup
8 tablespoons unsalted butter, at room temperature
One 12.4-ounce tube cinnamon rolls with frosting (such as Pillsbury)
All-purpose flour, for rolling
Vanilla ice cream, for serving, optional
1 cup packed dark brown sugar
1/3 cup pure maple syrup
8 tablespoons unsalted butter, at room temperature
One 12.4-ounce tube cinnamon rolls with frosting (such as Pillsbury)
All-purpose flour, for rolling
Vanilla ice cream, for serving, optional

Steps:

Preheat the oven to 350 degrees F.
Combine the sugar, syrup, 4 tablespoons butter and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Cook, stirring constantly, for 1 minute. Remove the pan from the heat and let the sauce cool.
Open the tube of cinnamon rolls while keeping all the rolls together in a log. Press it flat with your hands. Using a lightly floured rolling pin, roll the block of dough into a 12-by-6-inch rectangle.
Stir together the frosting from the tube of rolls with 2 tablespoons butter in a small bowl until smooth and spreadable. Spoon the frosting mixture evenly in a line close to the long edge of the rectangle closest to you. Starting with that side, roll the dough away from you and back into a log, ending with the log seam side-down. Lightly press together the open ends of the log to seal them.
Lightly roll the new dough log back and forth under your hands until you have a 24-inch rope. Fold the rope in half, stretch it gently to elongate it some more, then twist it once and fold it in half once more. Transfer the dough coil to a greased 9-by-5 inch loaf pan that is 2 1/2 inches deep and then pour half the brown-sugar maple sauce over the top of the coil, making sure it's completely coated. Cover the pan with foil and bake until the dough is cooked in the center, about 40 minutes.
Remove the pan from the oven and immediately invert and unmold the dough coil onto a cutting board. Cut the dough crosswise into six 1 1/2-inch wide slices. Heat the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Add the slices cut side-down to the skillet and cook until golden brown, about 1 minute. Flip the slices, cook for 1 minute more, then transfer to a plate. Serve the stickies while warm with the remaining brown sugar-maple sauce drizzled over the top. If you like, top with stickies with a scoop of vanilla ice cream.
Preheat the oven to 350 degrees F.
Combine the sugar, syrup, 4 tablespoons butter and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Cook, stirring constantly, for 1 minute. Remove the pan from the heat and let the sauce cool.
Open the tube of cinnamon rolls while keeping all the rolls together in a log. Press it flat with your hands. Using a lightly floured rolling pin, roll the block of dough into a 12-by-6-inch rectangle.
Stir together the frosting from the tube of rolls with 2 tablespoons butter in a small bowl until smooth and spreadable. Spoon the frosting mixture evenly in a line close to the long edge of the rectangle closest to you. Starting with that side, roll the dough away from you and back into a log, ending with the log seam side-down. Lightly press together the open ends of the log to seal them.
Lightly roll the new dough log back and forth under your hands until you have a 24-inch rope. Fold the rope in half, stretch it gently to elongate it some more, then twist it once and fold it in half once more. Transfer the dough coil to a greased 9-by-5 inch loaf pan that is 2 1/2 inches deep and then pour half the brown-sugar maple sauce over the top of the coil, making sure it's completely coated. Cover the pan with foil and bake until the dough is cooked in the center, about 40 minutes.
Remove the pan from the oven and immediately invert and unmold the dough coil onto a cutting board. Cut the dough crosswise into six 1 1/2-inch wide slices. Heat the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Add the slices cut side-down to the skillet and cook until golden brown, about 1 minute. Flip the slices, cook for 1 minute more, then transfer to a plate. Serve the stickies while warm with the remaining brown sugar-maple sauce drizzled over the top. If you like, top with stickies with a scoop of vanilla ice cream.

Tips:

Choose high-quality cinnamon sticks: Look for sticks that are smooth, unbroken, and have a deep reddish-brown color. Avoid sticks that are pale or have a grayish tint.
Store cinnamon sticks properly: Keep cinnamon sticks in a cool, dry place away from direct sunlight. You can store them in an airtight container or a resealable plastic bag.
Use a microplane grater or a spice grinder to grind cinnamon sticks into a powder. This will help release the flavor and aroma of the cinnamon.
Add cinnamon sticks to your favorite dishes: Cinnamon sticks can be used to flavor a variety of dishes, including curries, stews, soups, and baked goods. You can also add them to hot chocolate, coffee, or tea.
Experiment with different types of cinnamon sticks: There are many different types of cinnamon sticks available, each with its own unique flavor and aroma. Try experimenting with different types to find the one that you like best.

Conclusion:

Cinnamon sticks are a versatile and flavorful spice that can be used to add a touch of warmth and sweetness to a variety of dishes. Whether you're using them to flavor a savory dish or a sweet treat, cinnamon sticks are sure to add a delicious touch. So next time you're looking for a way to add some extra flavor to your food, reach for a cinnamon stick.