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The "Cinnassoint" (My New Favorite Dessert)

Updated: Jul 18, 2022

I loved cinnamon toast crunch as a kid, I love scallion pancakes as an adult. This dessert is the perfect marriage of these two favorites of mine. Make this and you are an hour away from the crunchy dessert you didn't know you needed.



Ingredients

  • 2 Cups of Flour

  • 1 Cup of Hot Water

  • ½ Stick Melted Butter

  • ½ Cup Sugar

  • 2 Tablespoons Cinnamon

  • Oil for Frying

I start this recipe with the simple dough. Bring water up to a boil in a kettle. 2 cups of flour can go into the basin of a food processor. Let the water sit off the boil for 10-15 seconds, then measure out 1 cup. Slowly stream the hot water into the food processor while it is running until a rough dough forms. Pour the dough onto a floured board to knead for about 1 minute. This can be hot, so be careful. Once the dough is smooth, set aside in a floured bowl to rest for 30 minutes.


Mix the cinnamon into your sugar to create the filling. After the dough has rested, take it out of the bowl and cut it into 4 even pieces. Cover 3 of the pieces while you are rolling out 1. Roll the dough out from the center, turning a 90 degrees after each roll. We want this to be thin and circular. Brush a thin layer of melted butter and roll the dough back onto itself (think cinnamon roll). Spin the dough into a tight seashell shape and squeeze to keep it together. We will roll this dough out from the center again, same as the first step. Once thin and round, brush another layer of melted butter. Sprinkle a layer of cinnamon sugar to fully cover the butter. Roll the dough back onto itself and create another seashell. We are going to flatten and roll one last last time. You want to have this last roll be a little thicker than the other times. I roll all 4 of the cinnassoints before cooking any of them, store the rolled dough on a tray with a towel to keep them from drying out.


Get a skillet over medium heat, fully coat the skillet in a layer of vegetable oil. Use a chopstick or wooden spoon to test the oil temp, if you see bubbles around the wood, it is hot enough. Carefully lay a cinnassoint into the oil away from you. Give this 2 minutes a side, gently shaking the pan while frying. I like to sprinkle a little bit more cinnamon sugar onto the outside as they come out of the oil. Keep an eye on the oil temp and amount as you work your way through the other 3.


Cut each one into 4 pieces and enjoy with a hot cup of coffee. You're welcome.

Comments


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Hey, I'm Cameron, and I'm glad you're here. I post new recipes every week, all intended to build your confidence in the kitchen, each one with video tutorials to help. Craving something specific? Drop me a note in my contact form! 

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