We don’t often look to the spice rack to inspire a recipe roundup, but cinnamon deserves a deep dive, given its ubiquity in fall and winter baking. Also known as cassia, the cinnamon you’re most likely to find in the US is bold and spicy-sweet (in contrast with milder Ceylon cinnamon). Its signature aroma and flavor is one of the culinary hallmarks of fall.
Unfortunately, cinnamon has been in the news for something other than its role in autumn pies and pastries lately: Within the last year, the Food and Drug Administration released a list of 17 brands of cinnamon that contain high amounts of lead. « The FDA has called on distributors to voluntarily recall the products, but until that happens, these brands might still be available on store shelves, » according to a Consumer Reports article. « In addition to not buying these brands, consumers should check their spice racks for them and throw them away. » But that doesn’t mean you need to cut cinnamon out of your cooking completely—Consumer Reports’ food safety scientists tested 36 common cinnamon products and reported on which ones were safe for consumption, whether in small or big doses—at the top of their « Best to Use » list is a brand that they deem safe to use up to 16 teaspoons (more than five tablespoons) of a day, which is more than you’re likely to find in any common baked good, including the recipes we’re featuring here.
We love cinnamon in a warm, gooey cinnamon roll fresh from the oven, but there are many more ways to take advantage of the spice, including plenty of everyday uses that don’t require making and proofing a yeasted dough. Baked oatmeal with cinnamon and apples, cream cheese–stuffed wontons tossed with cinnamon sugar, horchata steeped with coffee and cinnamon sticks—keep reading for these recipes and more of our favorite treats starring this warm fall spice.
