Celebrating Cinnamon: Improve Your Health while Indulging Your Sweet Tooth

Many of us have a cabinet full of herbs and spices we use to help improve the flavor of our meals. Cooking is lots more fun when you have a cabinet stocked with a variety of seasonings. Of all those I keep on hand, my favorite is cinnamon. The aroma of cinnamon is unmistakable, usually evoking memories of cinnamon rolls hot from the oven. Most people tend to associate cinnamon with holiday foods such as pumpkin pie, eggnog, or sweet potato casserole. The truth is that cinnamon can be used all year round in a wide variety of dishes.

What many may not realize is how much common kitchen herbs and spices not only improve our foods, but also our health. Cinnamon contains many vitamins and minerals and therefore comes with a great deal of health benefits, ranging from being an all-natural anti-inflammatory to being able to assist with lowering blood sugar levels. Cinnamon was once so highly-prized that wars were fought over it, and it was even used as currency. (For more very interesting facts on the history of cinnamon, see:

http://homecooking.about.com/od/foodhistory/a/cinnamonhistory.htm)

According to the Food and Drug Administration (FDA), there are two types of cinnamon sold in the United States; cinnamomum zeylanicum nees or cinnamomum cassia (L.) blume. Most of the cinnamon sold in our grocery stores is cinnamomum cassia. (SOURCE: Can Cinnamon Help Lower Blood Glucose and Cholesterol?

http://diabetes.about.com/od/whatsonthehorizon/qt/cinnamon.htm)

"Studies have shown that just 1/2 teaspoon of cinnamon per day can lower LDL cholesterol.
Several studies suggest that cinnamon may have a regulatory effect on blood sugar, making it especially beneficial for people with Type 2 diabetes. In some studies, cinnamon has shown an amazing ability to stop medication-resistant yeast infections. In a study at Copenhagen University, patients given half a teaspoon of cinnamon powder combined with one tablespoon of honey every morning before breakfast had significant relief in arthritis pain after one week and could walk without pain within one month. When added to food, it inhibits bacterial growth and food spoilage, making it a natural food preservative. One study found that smelling cinnamon boosts cognitive function and memory. Researchers at Kansas State University found that cinnamon fights the E. coli bacteria in unpasteurized juices. It is a great source of manganese, fiber, iron, and calcium." (Source: 10 Healthful Benefits of Cinnamon,

http://www.healthdiaries.com/eatthis/10-health-benefits-of-cinnamon.html)

With all these benefits and the wonderful flavor that cinnamon imparts, it makes sense to add it as part of a healthy diet.The next time you are unsure which spice to pick from the spice rack, just think, "cinnamon"! It’s health benefits alone are a good enough reason to use the spice, but it will also add a wonderful scent and flavor to your food. (I even use it in homemade chili and in cheese dip! ... Try it sometime!)

Today, as I share the recipe for "Gorilla Bread" with you, I do so knowing that you can literally have your treat and enJOY it's health benefits, too! So, let's get started! (I've included the complete recipe below at the end of this post, but you can also find this recipe on page 82 of "A Pinch of This... A Smidgen of That" Cookbook. The same recipe with a different title --- "Gorilla Breakfast Bread"--- appears on page 72. When you get old, you get confused! Some of you will understand this! :-) (Maybe I enJOYed this recipe so much that I thought I needed to include it TWICE! :-)

GORILLA BREAD

Preheat the oven to 350 degrees F. Then, collect all your ingredients:

Mix the granulated sugar and cinnamon and set aside for later use.

In a saucepan, melt the butter and brown sugar over low heat, stirring well. I like to let this mixture come to a boil, and then set it aside. (NOTE: If you want a richer caramel, try adding a couple of tablespoons of half-and-half or whipping cream to the mixture. Allow it to boil a minute or so before removing it from heat.)

While still cold, cut the cream cheese into 16 (if using 8-count cans of biscuits) or 20 (if using 10-count cans) equal cubes.

Remove biscuits from containers and sprinkle each one side of each biscuit with 1/2 teaspoon of cinnamon sugar. (For me, it’s easiest to place all the biscuits on a sheet of waxed paper or foil and then add the cinnamon/sugar mixture.)

Place a cube of cream cheese in the center of each biscuit, ...

then, wrap and seal the dough around the cream cheese.

(These look like large cocoons to me :-).

Spray a Bundt pan with nonstick cooking spray. Sprinkle 1/2 cup of the nuts into the bottom of the Bundt pan.

Place half of the prepared biscuits in the pan. (I evenly space this first layer all the way around, using the scallops on the pan as guides. I don't know that it matters, but I placed the sealed sides UP. I figured if the seal didn't work, then they would still hold their contents rather than spilling them into the bottom of the pan. I'm sure a tube pan would work just as well for this recipe, but I've never tried it.)

Here's another view before I added cinnamon:

Sprinkle the tops of the biscuits with 1/2 teaspoon of cinnamon sugar, mixture  ...

then, pour half of the melted butter and sugar mixture over the biscuits (and don't freak out if yours is lighter in color than mine. I used DARK BROWN sugar) ...

and then, sprinkle on 1/2 cup of coarsely chopped nuts (I used pecans).

Evenly space the remaining filled biscuits on top, sprinkle with the remaining cinnamon sugar, ...

pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.

 Bake for 30 to 45 minutes, depending on how your oven performs. (My oven tends to need a few extra minutes. If in doubt, bake longer, or you'll end up with doughy bread in the middle.)  Remove from the oven and cool in the pan for 5 minutes so the caramel soaks into the bread.

Place a serving plate on top and invert.

If caramel drips or runs onto the plate, dip it back onto the top of the bread. It will cool and taste like pralines.

Here's another view after I removed the bread from the Bundt pan...

Slice and serve hot or microwave to warm individual servings.

Don't forget to print the recipe (below) or copy and paste it into your cookbook files.

Gorilla Bread is perfect for a potluck breakfast/brunch or weekends when you want to make something extra special for your family or friends.

Hope you enJOY trying this recipe. Leave any comments in the space provided below. If you'd like to try another yummy recipe with cinnamon, take a look at Cinnabon Cinnamon Rolls here: http://www.pinchofthissmidgenofthat.blogspot.com/search/label/cinnamon%20rolls

Blessings to you!

Remember this:

GORILLA BREAD

INGREDIENTS:

1/2 cup granulated sugar

3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 cans biscuits (8 or 10 count) (Pillsbury Grands Flaky Butter are good)
1 1/2 cups coarsely chopped pecans

DIRECTIONS:

Preheat the oven to 350 degrees F.

Mix the granulated sugar and cinnamon and set aside for later use. In a saucepan, melt the butter and brown sugar over low heat, stirring well. I like to let this mixture come to a boil and then set aside. NOTE: If you want a richer caramel, try adding a couple of tablespoons of half-and-half or whipping cream to the mixture. Allow it to boil a minute or so before removing it from heat.

While still cold, cut the cream cheese into 16 (if using 8-count cans) or 20 (if using 10-count cans) equal cubes. Remove biscuits from containers and sprinkle each one side of each biscuit with 1/2 teaspoon of cinnamon sugar. (For me, it’s easiest to place all the biscuits on a sheet of waxed paper or foil and then add the cinnamon/sugar mixture.) Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. (These look like large cocoons to me :-).

Spray a Bundt pan with nonstick cooking spray. Sprinkle 1/2 cup of the nuts into the bottom of the Bundt pan. Place half of the prepared biscuits in the pan. Sprinkle the tops of the biscuits with cinnamon sugar, pour half of the melted butter and sugar mixture over the biscuits and sprinkle on 1/2 cup of nuts. Place the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 to 45 minutes, depending on how your oven performs. (My oven tends to need a few extra minutes. If in doubt, bake longer, or you'll end up with doughy bread in the middle.) Remove from the oven and cool in the pan for 5 minutes so the caramel soaks into the bread. Place a plate on top and invert. If caramel drips or runs onto the plate, dip it back onto the top of the bread. It will cool and taste like pralines. Slice and serve hot or microwave to warm individual servings.