Cinnamon Cakes

Name: Cinnamon Cakes
Prep time: PT20min
Cook time: PT15min
Total time: PT1h05
Yield: 6 servings
Ingredients: 200 g All-purpose flour; 120 g Brown sugar; 100 g Melted butter; 2 Eggs; 80 ml Warm milk; 2 tsp Ground cinnamon; 1 sachet Baking powder; 1 tsp Vanilla extract; 1 Pinch of salt

⏱ Prep : 20 min 🔥 Cook : 15 min ⌛ Total : 1h05 🔥 320 kcal 🟡 medium 🍽 For servings

Biscuit Cannelle

🛠 Equipment

Muffin tray or paper liners
Whisk
Mixing bowl
Sieve
Cooling rack

🛒 Ingredients

	200 g	All-purpose flour
	120 g	Brown sugar
	100 g	Melted butter
	2	Eggs
	80 ml	Warm milk
	2 tsp	Ground cinnamon
	1 sachet	Baking powder
	1 tsp	Vanilla extract
	1	Pinch of salt

Preparation

Step 1

Preheat the oven to 180°C (350°F). Lightly grease your muffin tray or line it with paper liners. In a large bowl, whisk the brown sugar with the melted butter until smooth and slightly fluffy. Add the eggs one at a time, whisking between each addition, then stir in the vanilla extract and warm milk. The mixture should be smooth and well combined.

Step 2

In a separate bowl, sift together the flour, baking powder, cinnamon, and a pinch of salt. This step is essential to avoid lumps and ensure the cinnamon is evenly distributed. Gradually fold the dry ingredients into the wet mixture, stirring gently with a spatula until just combined. A slightly lumpy batter will yield more tender cakes.

Step 3

Divide the batter among the molds, filling them three-quarters full. For an elegant finish, mix a tablespoon of brown sugar with half a teaspoon of cinnamon and generously sprinkle it over each cake. Bake for 12 to 15 minutes — the cakes should be golden and a toothpick inserted in the center should come out clean.

Step 4

Remove the cakes from the oven and let them cool in the tray for 5 minutes. Gently unmold them onto a cooling rack and let cool completely. The slightly crunchy crust contrasts beautifully with the soft, cinnamon-scented interior. Serve warm or at room temperature, dusted with icing sugar if desired.

💡 Tips & variations

Use Ceylon cinnamon for a milder, more refined aroma — it's less harsh than cassia.
Don't overmix the batter once the flour is added: fold just until it disappears for fluffier cakes.
Sprinkle cinnamon sugar on top before baking to create a lightly caramelized crust.
Store in an airtight container for up to 4 days, but they're best on the day they're made, still warm.