Serve cinnamon ice cream or whipped cream with fresh berries for a simple, decadent treat that will surprise guests. Sprinkle cinnamon into raspberry mixtures, add it to breads and muffins, or serve cinnamon ice cream or whipped cream with fresh berries for a simple, decadent treat that will surprise guests. Raspberry foods like crisps, crumbles, and cakes benefit from the addition of cinnamon.
Dishes that You Can Prepare Using Raspberries and Cinnamon:
Muffins with raspberries and cinnamon
- Simple flour (275g/10oz)
- 20ml baking powder (4tsp)
- A sprinkle of salt
- 5 mL/1 tsp cinnamon powder
- Melted butter (100g/4oz)
- 2 big beaten British Lion eggs
- Caster sugar (100g/4oz)
- 6 fl. oz. milk, 175 mL
- 225g/8oz thawed frozen raspberries
- Preheat the oven to 190°C/Fan 170°C/375°F/Gas Mark 5 (190°C/Fan 170°C/375°F/Gas Mark 5). Paper cake cases should be used to line a 12-hole muffin tin.
- Make a well in the centre of the flour, baking powder, salt, and cinnamon in a large mixing basin. Combine the butter, eggs, sugar, and milk in a mixing bowl. Pour the milk mixture into the dry ingredients, along with the raspberries, and stir together softly – do not overmix.
- Bake for 30-35 minutes, or until golden and risen, after dividing the mixture amongst the muffin tins. Cool for 5 minutes in the pan before serving warm or cold.
Cake with Raspberry and Cinnamon
- 1 gallon sour cream
- 100g melted and chilled butter
- Three eggs
- 1 tsp vanilla extract
- 2 cups ordinary flour 1 cup caster sugar
- 1 tbsp. baking soda
- 12 teaspoon baking soda
- 1 teaspoon of cinnamon
- 2 cups raspberries, frozen
- A quarter cup of demerara sugar
- 12 cup walnuts, chopped
- To serve, yoghurt or gently whipped cream
- Preheat the oven to 170 degrees Celsius. Using baking paper, line a 20 x 20cm pan.
- In a mixing dish, combine the sour cream, butter, eggs, and vanilla extract. Add the sugar and whisk to combine.
- Combine the flour, baking powder, soda, and cinnamon in a separate basin. Combine the wet and dry ingredients in a mixing bowl. Then fold in the raspberries carefully. Pour the batter into the pan and evenly distribute it.
- Combine the sugar and walnuts for the topping, then sprinkle over the top. Bake for 50 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool for 20 minutes in the tin before removing.
- 2 bananas, frozen
- 12 cup raspberries, frozen
- 2 teaspoons cinnamon
- To make ice cream, combine all ingredients in a high-powered blender (if using a Vitamix, use the tamper) and process until smooth.
Read more here:
Different Types of Raspberries
Best Raspberries Cleaning and Washing Techniques
Should You Refrigerate Raspberries?
Frozen Raspberries – What can you do with frozen raspberries?
Raspberries Washing Guide – What you need to know
Raspberries on Cinnamon Toast
- 2 beaten eggs
- Milk, 150 mL
- 4 white bread slices
- 15 grams of butter
- 1 tablespoon of vegetable oil
- 2 tablespoons caster sugar
- A good pinch of cinnamon powder
- 200 grams of raspberries
- In a large shallow bowl, whisk together the eggs and milk.
- Dip the bread in the egg and milk mixture for a few seconds, so it absorbs some of the liquid but isn’t too mushy.
- In a frying pan, melt a knob of butter with a little oil till it sizzles, then cook the bread 1-2 pieces at a time until golden brown on both sides.
- Sprinkle the sugar and cinnamon over the bread and serve immediately with the raspberries.
- To make the dough, combine the flour, baking powder, and salt.
- 2 14 teaspoon dried active yeast
- 12 cup sugar, divided into 1 teaspoon and the rest
- 1 cup warm (but not boiling) milk
- 13 cup softened butter
- 2 eggs
- 1 teaspoon kosher salt
- 4 to 4 12 cup flour
For the filling, combine:
- 13 cup softened butter
- 12 cup sugar (brown)
- 13 cup sugar, granulated
- 1 tablespoon zest of lemon
- A quarter teaspoon of cinnamon
- Cornstarch, 1 teaspoon
- 12 quarts raspberries
To make the icing:
- 13 cup softened butter
- 12 CUP SUGAR (POWDERED)
- 2 oz. softened cream cheese
- 12 tbsp vanilla extract
- In the bowl of a stand mixer, combine the yeast, 1 teaspoon sugar, and 1 cup warm (not boiling) milk. Allow it rest for 5 minutes, or until the mixture begins to foam.
- In a stand mixer, combine the butter, eggs, salt, remaining sugar, and 4 cups flour. Mix on medium speed using the dough hook attachment. The dough should begin to come together at this point. If the dough is still sticky (sticky to the touch or clinging to the bowl), add a few teaspoons of flour at a time until it feels smooth (but not dry).
- Lightly grease the mixer bowl and dump the dough out for a minute (into your palm or on a dish). Re-insert the dough, cover with a moist paper towel or kitchen towel, and set aside for an hour.
- Make the filling for your dough around 10 minutes before the hour is over. In a mixing dish, combine the butter, brown sugar, granulated sugar, lemon zest, and cornstarch. For the time being, lay aside the raspberries.
- Grease a 9×13 baking dish and leave it aside for the time being.
- Roll out the dough on a lightly floured surface once it’s ready. It should be a big rectangle with a thickness of about a quarter inch. (Tip: spreading it out on a big cutting board helps it achieve the right form.)
- Cover the dough with the filling mixture. On top, scatter the raspberries.
- Place the dough in front of you with the long sides of the rectangle on the top and bottom. From the long side, roll down.
- Trim a little amount (approximately an inch) from the edge of each side of the rolled dough (the ends are typically empty). These little bits should be discarded.
- Cut the rest of the rolled dough into 12 equal pieces. (It’s a good idea to create brief indentations along the dough before cutting to ensure that the slices are about similar in size.) Place the cut-side up pieces in a greased 9×13 baking dish.
- Cover the baking dish and let aside for 20-30 minutes to allow the dough to rise a little further. Preheat your oven to 350 degrees in the meanwhile.
- When it’s time to bake, set the dish on the middle rack of the oven and bake for 22-25 minutes, or until the dough is gently browned and everything is done.
- Prepare the frosting while the cinnamon buns are baking. In a stand mixer, whip together the butter, powdered sugar, cream cheese, and vanilla. Starting on medium speed and gradually increasing to high speed, whisk until the icing is light and fluffy.
- When the cinnamon rolls are done baking, set them aside to cool for a few minutes before applying the frosting. Enjoy!!!