Retro Bakery Style Cinnamon

Ingredients

Serves 9–12

1 cup (125 g) all-purpose flour, spooned and leveled

½ cup (100 g) granulated sugar (divided: 6 Tbsp in batter, 2 Tbsp for topping)

2 tsp ground cinnamon (Ceylon for floral notes, Cassia for bold warmth)

½ tsp fine sea salt

¼ cup (56 g) unsalted butter, melted and slightly cooled

2 large eggs, room temperature

1 cup (240 ml) whole milk, room temperature

Optional finish: 2 Tbsp coarse sugar (for crunch), whipped cream, vanilla ice cream

Step-by-Step Instructions

1. Prep & Preheat

Position oven rack in center. Preheat to 350°F (175°C).

Generously grease an 8×8-inch metal baking dish (glass runs cooler—adjust time if using).

Pro tip: Line bottom with parchment for clean slices.

2. Mix Dry Ingredients

In a large bowl, whisk flour, 6 Tbsp sugar, cinnamon, and salt until no clumps remain.

3. Blend Wet Ingredients

In a medium bowl, whisk melted butter, eggs, and milk until smooth and slightly frothy (~1 min).

4. Combine Gently

Pour wet into dry. Stir with a silicone spatula just until no streaks remain (15–20 strokes max). Overmixing = dense kugel.

5. Bake to Golden Perfection

Scrape batter into prepared dish. Smooth top.

Optional: Sprinkle with remaining 2 Tbsp sugar (and coarse sugar for crunch).

Bake 40–45 minutes—until deeply golden, edges pull from pan, and center is just set (no jiggle).

Rotate dish halfway.

6. Cool & Serve

Rest 15 minutes (custard sets, slices cleanly).

Cut into squares. Serve warm with:

→ Whipped cream (lightly sweetened)

→ Vanilla bean ice cream

→ A drizzle of caramel or maple syrup

Tips for Perfect Gravy

✅ Room-temp wet ingredients prevent curdling.

✅ Don’t overbake—center should be tender, not rubbery.

✅ Metal pan ensures even browning (glass = pale bottom).

(Note: This kugel is the dessert—but for extra richness, stir ¼ cup sour cream into the batter.)

Serving Suggestions

With strong black coffee or spiced chai

As a breakfast-for-dinner star with scrambled eggs

Paired with apple cider or a dry Lambrusco

Storage & Make-Ahead Tips

Keep airtight at room temp 2 days, or refrigerated 4 days.

Reheat gently in 325°F oven 10–15 minutes—never microwave (sogginess!).

Do not freeze—custard texture suffers.

Frequently Asked Questions

Can I use almond milk?

Yes—full-fat for best texture.

No eggs?

Sub ½ cup applesauce + 1 Tbsp flaxseed meal (sit 5 min).

Make it gluten-free?

Use 125 g GF 1:1 flour (like King Arthur) + ¼ tsp xanthan gum.

Allergy Information

Contains: Dairy, wheat, eggs.

Nut-free, soy-free, fish/shellfish-free.

Gluten-free option: See above.

Nutrition Facts

(Per square, 1 of 9)

There’s quiet joy in the old ways—the whisk of flour and cinnamon, the pour of warm butter, the scent of sugar caramelizing at the edges. This kugel isn’t just dessert. It’s memory made edible: of grandmothers humming in sunlit kitchens, of communal tables, of the deep comfort found in simplicity.

So bake it generously. Serve it warmly. And savor the kind of sweetness that doesn’t need grandeur—

just butter, cinnamon, and a whole lot of love.