Cinnamon is one of the most commonly used spices, found in countless sweet baked goods and even in savory ones. With its vast health benefits and recipe-enhancing flavor profile, cinnamon will remain a staple for as long as we can predict. In the mood of baking? Here are our suggestions.

Sugar and Spice

Cinnamon Bark

Cinnamon comes from the bark of the cinnamon tree, which can grow up to 60 feet.

Valued

In Ancient Egypt, cinnamon was a prized ingredient that was at one point valued more than gold. It was even used as an embalming agent.

Activator

Cinnamon is supposedly helpful in the fight against degenerative brain disorders like Alzheimer’s, as it activates protective proteins that help stop mutation and damage to cells.

Cinnamon Rugelach

Recipe by Sarah Faygie Berkowitz

My challah recipe makes six large loaves, and even with giving a few away to neighbors I always have extra. So I often turn a portion of dough into babka or rugelach.

YIELDS 24 RUGELACH

• 1 ball challah dough, rolled into a large thin circle
• coconut or olive oil (or Earth’s Balance spread)
• cinnamon and sugar, for sprinkling
• crushed nuts (optional)
• mini chocolate chips (optional)
• 1 egg, beaten, for glaze

Spread a thin layer of olive or coconut oil around your dough. Sprinkle very generously all the way to the edges with cinnamon and sugar, then add nuts and chips, if using. Use a pizza slicer to cut wedges, roll up, and place on a parchment-lined baking sheet.

Brush with egg and sprinkle with more cinnamon and sugar. Allow to rise for 20–30 minutes, and then bake for about 15–17 minutes, depending on size and desired texture (softer or with crispy edges).

Note: Please ask your rav if you should make a brachah of hafrashas challah when you make two types of baked items from one dough.