Cinnamon – Recipe Professional

Perfect Cinnamon Apples Recipe

admin — Thu, 02 Apr 2026 01:39:28 +0000

This stovetop cinnamon apples recipe can be whipped up in about 15 minutes and are a perfect topping for oatmeal, pancakes, ice cream, and more!

This might be one of the easiest apple recipes on our site. I love them with my everyday oatmeal, as a side for breakfast, and spooned over vanilla ice cream with caramel sauce for dessert. My son even loves them added to his school lunchbox!

Warm cinnamon apples are the best, especially during the fall!

Key Ingredients

Apples: You can use any variety of apples for this recipe. I love crispier varieties like Honeycrisp, Granny Smith, and Pink Lady apples. These are the same apples I use for apple cobbler. You can peel them or leave the peel on. I love the peel, but my toddler prefers this recipe when made with peeled apples since the apples turn out a little softer.
Lemon Juice or Apple Cider Vinegar: A little acid, like lemon juice or vinegar, balances the sweetness of the apples and maple syrup. It makes everything pop.
Butter: I love cooking the apples in a bit of butter since it turns into a silky sauce. Plant-based butter or coconut oil is an excellent substitute.
Cinnamon: We are pretty generous with the cinnamon in this recipe. You can add or reduce as you see fit.
Optional Spices: I love adding extra spices like cardamom and nutmeg. They bump up the cozy factor and taste wonderful.
Vanilla and Maple Syrup: These make the apples taste more rich and add a bit of sweetness.

Find the full recipe with measurements below.

How to Make Cinnamon Apples

Tip 1: Lemon is your best friend. We love the balance and brightness that lemon adds to the party. When adding the chopped apples to a skillet we add lemon juice and a bit of water. Cover the skillet with a lid and cook over medium-high heat until the apples soften. When they are soft, toss in your butter, cinnamon, extra spices, vanilla, and maple syrup.

Tip 2: Stir until the butter turns into a butter sauce. Stir the apples around the pan until the butter melts and turns into a silky cinnamon butter sauce that coats the apples. When it does, the apples are ready!

Tip 3: Serving ideas. I love serving them with pumpkin pancakes and on top of steel-cut oats. My toddler also loves these and happily eats them with a spoon (or, more often, his fingers).

More Easy Apple Recipes

Perfect Cinnamon Apples

PREP
5 mins
COOK
10 mins
TOTAL
15 mins

Extra easy cinnamon apples made on the stovetop in about 15 minutes! Enjoy these buttery spiced apples over ice cream for dessert, spooned over pancakes and waffles for breakfast, or as a deliciously sweet side.

Makes 4 cups

You Will Need

1 ¾ pounds apples, 5 to 6 small

1 teaspoon lemon juice or apple cider vinegar

2 tablespoons water, plus more as needed

2 tablespoons butter or vegan butter

1 ½ teaspoons ground cinnamon

1/4 teaspoon ground cardamom, optional

1/8 teaspoon fresh grated nutmeg, optional

1/2 teaspoon vanilla extract

1/2 tablespoon to 1 tablespoon maple syrup, optional

Directions

1Choose whether or not you want to peel the apples. We prefer our apples with the peel. However, for softer cinnamon apples, peel them.

2Core and cut the apples into bite-size pieces, 3/4-inch to 1-inch cubes. For slices, slice the apples into 1/4-inch thick slices.

3Toss the apples, lemon juice (or vinegar), and two tablespoons of water into a wide skillet over medium-high heat. Cover the skillet with a lid (or tent them with aluminum foil). Cook, covered, for 3 to 4 minutes.

4Uncover the apples, and stir in the butter, cinnamon, optional spices (cardamom and nutmeg), vanilla, and maple syrup (optional).

5Cook, while stirring, until the butter melts and the apples soften to your liking, 3 to 5 minutes more. For more saucy apples, stir in 2 to 3 tablespoons more water. Simmer the water until it thickens and coats the apples. Taste, and then adjust with more maple syrup.

Adam and Joanne’s Tips

Storing: These apples can be stored in an airtight container in the fridge for up to 5 days. You can also freeze them for a few months.
The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/2 cup
/
Calories
80
/
Total Fat
3.1g
/
Saturated Fat
1.8g
/
Cholesterol
7.6mg
/
Sodium
1.5mg
/
Carbohydrate
14.2g
/
Dietary Fiber
2.7g
/
Total Sugars
10.4g
/
Protein
0.3g

AUTHOR:

Joanne Gallagher

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Cinnamon Roll Protein Balls – All Day I Dream About Food

admin — Sun, 08 Feb 2026 08:27:48 +0000

These Cinnamon Roll Protein Bites are an easy and delicious keto snack idea. Tender little bites packed with protein and sweet cinnamon spice. And a little drizzle of white chocolate doesn’t hurt either!

Protein snacks are all the rage and I am riding that delicious trend with absolute delight. Getting more protein into your diet can seem like a daunting task, so I love coming up with creative ways to make it more enjoyable. And these Cinnamon Roll Protein Balls are definitely enjoyable!

I often keep Peanut Butter Protein Balls in the fridge for quick boosts, but I decided to switch up the flavor profile. And what’s more tasty than cinnamon rolls? These little bites are soft and lightly sweetened, and just the right size for a post-workout snack or afternoon pick-me-up.

And they come together quickly and easily, no baking required! You may also want to try my Protein Cookie Dough Bark.

Why you’ll love this recipe

Sweet cinnamon flavor: Who doesn’t love cinnamon rolls? These little bites have all the flavor without the sugar high.
Easy no bake recipe: Just mix the ingredients and roll into balls.
Make ahead: These protein balls store well in the fridge for up to 2 weeks.
Portable: Pop a few in your bag as you head to the office or to the gym.
Protein packed: 12 grams of protein per serving.
Sugar free and low carb: No added sugar and only 3.2 grams net carbs.

Ingredient Notes

Nut butter: I used almond butter, but you can really use any nut or seed butter in this recipe. Sunflower seed butter is a good nut-free alternative.
Protein powder: Your favorite protein powder should work here, whether it’s whey or collagen. Different kinds may affect the consistency of the dough so be ready to adjust.
Sweetener: Powdered sweetener works best for protein balls.
Hemp seeds: Hemp seeds have a surprising amount of protein and add a nutty crunch to the protein balls. If you prefer, you can use more almond flour.
Almond flour: This helps create some bulk and hold the balls together better. You can also use sunflower seed flour for a nut-free option.
Sugar free white chocolate: A little white chocolate drizzle makes them look like cinnamon rolls.
Coconut oil: This helps the white chocolate melt more smoothly.
Pantry staples: Cinnamon and salt.

Overview: How to Make This Recipe

Make the dough: Combine the almond butter, protein powder, sweetener, cinnamon, and salt.
Mix in additions: Add the hemp seeds and almond flour and mix until a cohesive dough forms. Add a little oil if the dough is crumbly.
Roll into balls: Roll into 1 inch balls and refrigerate until firm.
Drizzle: Melt the white chocolate with the coconut oil then drizzle over the protein balls and refrigerate until set.

Tips for Success

The consistency of the dough depends heavily on the almond butter. Make sure to mix in any separated oil very well before starting this recipe. Too much oil will cause the dough to be wet and goopy, which is easily corrected with almond flour.

The kind of protein powder you use will also affect the consistency. I recommend whey protein for best results, but other kinds will work. Again, you simply need to be ready to adjust with almond flour or additional oil.

I recommend powdered sweetener for this recipe, either erythritol or Allulose-based. But high intensity sweeteners like stevia or monk fruit extract are an option as well.

Sugar free white chocolate is VERY finicky. Be sure to melt it over a double boiler with barely simmering water, stirring constantly. Once it’s mostly melted, remove the bowl from over the heat. Continue to stir, allowing the residual heat to melt it smoothly.

Frequently Asked Questions

Is whey protein keto friendly?

Protein powders can contain added ingredients and sweeteners that raise the carb count significantly. But some brands use cleaner ingredients and keto-friendly sweeteners such as stevia or monk fruit and are appropriate for keto diets. I look for grass-fed whey protein with 2 grams or less per serving.

How many carbs are in Keto Cinnamon Roll Protein Balls?

This keto cinnamon roll protein balls recipe has 6.3g of carbs and 3.1g of fiber per serving. That comes to 3.2g net carbs for two protein balls.

How do you store Keto Protein Balls?

Store the balls in a covered container in the fridge for up to 2 weeks. They can also be frozen for several months.

More recipes you’ll love

Keto Cinnamon Roll Protein Balls

Servings: 10 servings

Prep Time 25 minutes

Total Time 55 minutes

Cook ModePrevent your screen from going dark

In a large bowl, combine the almond butter, protein powder, sweetener, cinnamon, and salt. Mix well.
Add the hemp seeds and almond flour and mix until a cohesive dough forms and you can roll into balls.
If the dough is dry and crumbly, add avocado oil a teaspoon at a time until the correct consistency is achieved. If the dough is too wet and goopy, add almond flour, 1 tablespoon at a time, until the correct consistency is achieved.
Roll into 1-inch balls and refrigerate until firm, about 20 minutes.
In a heatproof bowl set over a pan of barely simmering water, combine the white chocolate with the coconut oil, stirring constantly. Once mostly melted, remove the bowl from over the heat and continue to stir until smooth.
Drizzle over the chilled protein balls and refrigerate until set, 10 minutes.

Storage Information: Store the protein balls in a covered container in the fridge for up to 2 weeks.

Categories:

Appetizers & Snacks,
High Protein Recipes,

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Free Bonus: Secrets to Keto Baking!

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