King Arthur Flour, Vietnamese Cinnamon, Certified Kosher, Nut-Free, 3 Ounces

This is one of the best cinnamons I have ever used. The scent of it is amazing and it flavors my baked goods so well. My husband said my oatmeal cookies were the best I've made for him, and I believe it is from this cinnamon. It is so potent and fragrant.

Wonderful cinnamon with deep, aromatic flavor. It elevates everything from cookies to chai. The only drawback is the small jar size—I go through it quickly! Still, the quality makes it worth keeping in my pantry.”

I have used this produce for several years and it makes a Hugh difference with my baked products. It enhances the flavor and the shelf life of my various breads is extended!

We really love this product! It has a great flavor and smells very tasty. I liked it so much, I bought another container of it. Makes super delicious apple pies. Everyone loves the flavor it gave my Dutch apple pie. Dutch Apple Pie Recipe (I found online with notes as I tweaked it) Prep Time 55 mins Cook Time 1 hr Chill Time: 2 hrs Total Time 3 hrs 55 mins Preheat the oven to 375 degrees F. 1 pie dish (standard-sized) Ingredients For the Pie Crust: 1 1/4 cups all-purpose flour 1/2 teaspoon kosher salt 1/4 cup unsalted butter, cold 2 1/2 tablespoons vegetable oil 1/4 cup ice water (approx.) For the Apple Pie Filling: 10 apples, medium (approx.) - (I used 5-6 XL Yellow Opal apples, it will look like a lot of apples, but don't skimp) 1/2 cup granulated sugar 3 tablespoons all-purpose flour 2 tablespoons lemon FRESH juice 2 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg, (or 1/8 teaspoon freshly grated) 1/4 teaspoon kosher salt 1/8 teaspoon ground cloves 1 pinch of cayene powder - for a kick For the Crumb Topping: 8 tablespoons unsalted butter 1 1/2 cups all-purpose flour 1/2 cup light brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon kosher salt Optional Garnish: powdered sugar Instructions To Make the Pie Crust: Place the flour and salt in a large bowl, and whisk to combine. Add the oil, stirring with a fork until the mixture resembles coarse crumbs. Cut the butter into thin slices and toss in the flour mixture to coat. Dribble ice water in, a tablespoon at a time, mixing just until the mixture can hold its shape. (You may need slightly more or less water.) Tumble the dough out of the bowl and onto a large sheet of plastic wrap. Use the plastic wrap to gather the dough into a disc shape, then wrap the dough tightly and press down on it firmly to compact it. Chill the dough in the refrigerator for 1 hour. Flour the work surface, rolling pin, and the chilled dough lightly, then roll out to 1/4-inch thickness, and fold into thirds. Give it a quarter-turn, fold into thirds again, then repeat one more time. Refrigerate for one more hour, Roll out the pie crust dough to a little larger than the width of your pie pan and gently nestle it in, allowing any excess to drape over the sides. ( I suggest spraying your pan first) Trim, fold under, and crimp the edge, then chill. To Make the Apple Pie Filling: Peel, quarter, and cut out the cores of the apples. Cut into 1/8-inch to 1/4-inch thick slices. - use a mandeline if you have one. Will save your sanity! ;) Toss together in a large bowl with sugar, flour, lemon juice, cinnamon, nutmeg, salt, and cloves and cayenne if youre using it. Transfer the filling to the prepared pie shell and chill. To Make the Crumb Topping: Melt the butter in a small dish Mix flour, brown sugar, cinnamon, and salt. Drizzle the melted butter slowly while turning the flour mixture with a fork. This will make the Dutch crumbles. Carefully top the pie with the crumbles. To Bake the Dutch Apple Pie: First loosely cover the whole pie with foil so it doesnt burn the crust you worked so hard to make perfect. Bake the pie until the apples feel softened and tender when pierced with a toothpick, but not mushy (approx. 55 to 60 minutes).* After the apples are at your desired softness, take the foil off and let the crust brown another 5-10 minutes. Keep an eye on this step so the crust doesnt burn. (you will have to play with this step, depending on your own oven) Cool completely and dust with powdered sugar (optional) before slicing. I also melted a caramel sauce over the pie. It was a hit with everyone! I have made this pie about 4 times and these are the steps that worked out for me. I hope you like this recipe as much as we have.

I use the cinnamon in my coffee to give it a great flavor. It dissolves quickly and the price was reasonable so if you have any qualms about purchasing it, don’t worry. It’s a great tasting cinnamon that dissolves quickly and really makes coffee taste great. I have yet to use it for baking as I’m not much of a cook.

My go-to for all my baking, King Arthur has been my main flour for many years. The cinnamon is a good variety and holds up well in the baking process.

A very nice cinnamon, but not as spicy and pungent as Spice Islands Saigon Cinnamon was years ago. Better than McCormicks, though.

King Arthur’s Vietnamese Cinnamon is hands-down the best cinnamon I’ve ever purchased. It’s noticeably stronger, richer, and more aromatic than any other brand I’ve tried, and a little goes a long way. The flavor is warm, bold, and truly elevates everything from baked goods to coffee. If you love cinnamon, this one will completely spoil you—nothing else compares.