84 Best Rated Dishes With Cinnamon

This creamy pudding is one of Puerto Rico’s specialties, made by cooking coconut milk with cornstarch and sugar, then topping the concoction with cinnamon. The end result is a slightly firm pudding with a smooth custard-like texture, and it is typically served cold.

The name tembleque means wiggly, referring to a slight wiggle when the pudding is shaken. This rich dessert can also be flavored with vanilla, nutmeg, or rum, if desired. It is especially popular at birthday parties and similar festive occasions.

The cinnamon roll or kanelbulle is a famous Swedish pastry made with yeasted, butter-rich, sweetened, and cardamom-flavored dough and has a cinnamon, butter, and sugar filling. Traditionally, kanelbulle will also have pearl sugar on top, although some variants can have either cardamom sugar or slivered almonds instead.

Cinnamon rolls are typically associated with fika, a well-established Swedish coffee-and-cake form of socializing. Although the origin of these tasty swirls is still subject to considerable debate, the pastry has its own day in Sweden – October 4th, known as Cinnamon Roll Day.

A traditional dish of the Cantonese cuisine, crispy fried chicken consists of chicken that is first steamed and dried, then deep-fried in a special way so that the skin remains extremely crunchy, and the meat underneath gets tender. The chicken is steamed with spices such as cinnamon, Sichuan pepper, ginger, anise, and nutmeg.

Later, it usually gets drizzled over with a combination of sugar and vinegar, helping the skin achieve its typical crispiness in the process. According to tradition, crispy fried chicken is a dish that should be eaten at night, while it is also regularly consumed at most Chinese wedding feasts. 

Also known as vdolek, pecák or lopaták, Valašský frgál is a traditionally made, round-shaped sweet cake with toppings, produced in the Moravian Wallachia region in the south-eastern part of the Czech Republic.

The cake has a diameter of about 30 centimetres and is golden in color when fully baked. On the surface, there is a crumble that can be additionally sprinkled with sugar, cinnamon, and gingerbread crumbs, or drizzled with butter. Nearly half of the finished product (42-48%) consists of the topping, which can be made from dried pears (the most popular variety), jam, fruits, curd cheese, poppy seeds, walnuts, cabbage, kohlrabi, or carrots. 

Hotteok is a popular Korean pancake that is usually filled with cinnamon, brown sugar, and nuts such as peanuts and walnuts. It is commonly sold as street food at numerous Korean street stands, especially when the weather is cold. The pancakes can be either thick or thin, and are characterized by their crispy exterior and tender, chewy interior.

It is believed that hotteok was invented in the late 19th century when Chinese merchants followed their country's soldiers to Korea. Many of them decided to stay in Korea, making Chinese versions of pancakes with savory fillings. However, the Koreans preferred the sweet fillings over the savory ones, and the Chinese then adapted the pancakes according to the Koreans' wishes, thus inventing hotteok. 

Mole negro or black mole is a traditional sauce originating from Oaxaca as one of the seven moles of Oaxaca. This is the most complex type of Mexican mole and it's usually made with ingredients such as hoja santa (aromatic, licorice-tasting herb), cinnamon, cumin, cloves, onions, garlic, dried chili peppers, cilantro, pumpkin and sesame seeds, dark chocolate, bread, and dried fruits.

Once prepared, mole negro is always served over different foods and it's never eaten on its own.

In Europe, babka is a term usually associated with a simple Polish sweet, yeasted, bundt-shaped bread, but there is another version of babka which became extremely popular in North American cities with large Jewish populations: the rich, buttery, swirly loaf of yeasted dough, woven with ribbons of filling.

The most popular filling is chocolate, but cinnamon and hazelnuts are also used quite often. As if the buttery dough and luscious chocolate filling aren't rich enough, this version, typically baked in a high loaf pan, is often finished with a generous layer of streusel topping, which results in a truly decadent dessert that, in terms of richness, surpasses the original.

Marranito or puerquito is a traditional pan dulce (sweet bread) variety. These pan dulce cookie-like small cakes are shaped into pigs and flavored with ginger. They're made with a combination of flour, cinnamon, ginger, allspice, baking powder, baking soda, butter, salt, sugar, molasses, buttermilk, and eggs.

The marranitos are baked until golden brown, and it's recommended to accompany them with milk or hot chocolate when served.

Jabłecznik, also known as Polish apple cake, is a traditional dessert in Poland. It consists of a layer of spiced apple filling sandwiched between two layers of sponge cake. The more popular szarlotka is similar but has shortcrust pastry in place of sponge cake.

The apples are often mixed with cinnamon, sugar, and sometimes a touch of lemon juice, creating a sweet and slightly tart flavor profile. This cake is commonly dusted with powdered sugar before serving and is enjoyed as a comforting treat, especially during the autumn and winter months.