This wasn’t the most successful idea I’ve ever had, but it still worked so I wanted to share!
I made red hot cinnamon flavored kettle corn.
I mixed together oil, oil flavoring (cinnamon) and oil candy coloring in a large pot. Set it on high and dropped a few popcorn kernels into the oil.
Normally, when the oil gets hot he popcorn kernels pop and then we add the rest of the popcorn… That’s still what I did, but it was smoking like crazy the whole time. Once the kernels popped I dumped in the sugar and rest of the kernels, stirred as much as possible, and put a lid on it to begin shaking. It was smoking so much I had to crack the lid a few times to let the smoke out, but the kernels were still popping so I kept going.
Once the popping slowed, I pulled off the lid and dumped the popcorn on some wax paper across the countertop. Surprisingly, nothing was burned! And it was a pretty pink color from the red coloring I added.
Now for the taste… At first it just tasted like kettle corn but without the salt. Then I kept eating… And the cinnamon snuck up on me ad I could feel it slightly burning my tongue!
The smoking was weird, not sure if t was from the flavoring or the coloring added to the oil, but I’d say overall it was a success! I was scared to add too much cinnamon oil, but it was so subtle that I think I will double it next time!
I’ve made cinnamon rolls like this a few times now.
They are so easy to make, and so delicious… and they only take a couple minutes to put together.
1. Start with a can of crescent rolls. Unroll each crescent and lay them out on a cutting board.
2. In a small bowl mix together about 3/4 cup sugar and a few shakes of cinnamon. Mix them together with a spoon and add more cinnamon if needed. (I didn’t measure an exact amount, sorry.. but you can’t really mess this up…)
3. Butter each open raw crescent roll, then sprinkle with the cinnamon sugar. You don’t want heaps, but be a little generous.
4. Roll up the crescents and curl the edges to form a crescent shape. Place on a baking sheet a couple inches apart. Pinch the ends in a little so that the cinnamon goodness doesn’t escape.
5. Bake at 350* for 20 minutes.
6. While they are baking, make your icing. Mix together powdered sugar and milk to make a thick syrup consistency.
7. When rolls are done baking, let cool for about a minute before transferring to a serving plate. Drizzle icing across the top and enjoy!
This frosting is awesome.
I used my regular buttercream recipe, but substituted 1/2 the vanilla for cinnamon oil. They’re just a tad spicy, but not too hot to finish the rest of the cupcake. Or 5 more after that.
I used it on plain white mini cupcakes here because I wanted the frosting to be the star. Not that it wouldn’t be anyway.
If you love cinnamon, you must get some cinnamon oil and flavor your life accordingly.
There will be more cinnamon to come soon, I promise you that.