Cinnamon Sugar

Sometimes it’s a small finishing touch that can really set your dessert apart from the rest – take this exquisite Cooks’ Ingredients Cinnamon Sugar. Made from ground cinnamon, this sugar is a quick way of adding sweetness to your bakes while also making them feel wonderfully warm and comforting.

So, will you sprinkle it over an apple strudel or dust it over your doughnuts for a fairground-worthy bite? You could even add a little to your savoury marinades and sauces to finish them with a hint of sweetness. If you need a little inspiration, read on to discover some delicious hacks and recipes that will be just the ticket...

Having a batch of cookies on standby is always a good idea and these cinnamon numbers are sure to hit the spot. Finishing them with a sprinkling of the Cooks’ Ingredients Cinnamon Sugar makes them feel that extra bit special, too.

Ingredients

200g unsalted butter, softened

75g Waitrose Golden Caster Sugar

75g Waitrose Dark Brown Soft Sugar

1 tsp Cooks’ Ingredients Cinnamon

1 tsp vanilla paste

225g plain flour

1 tsp cream of tartar

1-2 tbsp milk

35g Cooks’ Ingredients Cinnamon Sugar

Method

1. Heat the oven to 200C/180C fan/gas 6 and line a large baking tray with baking paper. Put the butter, caster sugar, brown sugar, cinnamon and vanilla into the bowl of a stand mixer (if you don’t have a stand mixer, you could use an electric whisk) and beat for 2 mins until smooth and fluffy.

2. Scrape the mixture down the sides of the bowl so everything is combined, then tip in the flour, cream of tartar and a pinch of salt and stir well. Slowly pour in the milk, mixing until you have a dough.

3. Add the Cooks’ Ingredients Cinnamon Sugar to a bowl, then roll the dough into walnut-sized balls (about 35g). Toss them in the cinnamon sugar.

4. Place the dough balls on the baking tray, leaving 3cm between each one, and bake for 10-12 mins until golden. Leave to cool for 5 mins, then transfer onto a wire rack to cool completely.

It doesn’t get much better than the sweet smell of cinnamon filling your home and these buns are the perfect weekend treat – especially when you add a sprinkling of the Cooks’ Ingredients Cinnamon Sugar.

Ingredients

260ml whole milk

50g Essential Waitrose Unsalted Butter

1 tsp vanilla paste

500g strong white flour, plus extra for dusting

75g Waitrose Golden Caster Sugar

7g fast-action dried yeast

50g Cooks’ Ingredients Cinnamon Sugar

30g Essential Waitrose Unsalted Butter, melted

2 tbsp maple syrup

Method

1. Add the milk, butter and vanilla to a saucepan over a medium heat. Once the butter has melted, transfer to a bowl and leave to cool at room temperature. Alternatively, heat in the microwave in short bursts.

2. Put the flour, sugar, yeast and salt into a large bowl or the bowl of a stand mixer. Gradually whisk in the warm milk mixture (you may not need it all) until you have a shaggy dough (lumpy, but well mixed with no dry spots of flour).

3. Knead by hand or use the hook attachment in a stand mixer for 7-10 mins until the dough is soft and not sticky. Place in a bowl, cover, and leave to rest in a warm place for 1 hour until doubled in size.

4. Heat the oven to 200C/180C fan/gas 6. Line a 30 x 25cm deep baking dish with non-stick baking paper, then lightly flour your work surface and tip out the dough. Roll out a 35 x 45 cm rectangle and brush over the melted butter. Sprinkle the Cooks’ Ingredients Cinnamon Sugar all the way to the edges.

5. Starting from the shortest side, tightly roll the dough into a spiral, making sure the seam is at the bottom on the table. Neatly slice 12 slices out of the log making sure your knife is sharp. Place the spirals into the baking dish and spread out, making sure the seams are facing inwards.

6. Bake for 25 mins until golden and fluffy, then remove from the oven and leave to cool for 5 mins. If you’re not eating them right away, cover the buns with a tea towel to lock in steam and keep them moist. When ready to eat, brush the maple syrup over the top and enjoy.

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