• 목록
• 글쓰기
• 게시판 리스트 옵션
  • 수정
  • 삭제

https://canvas.instructure.com/eportfolios/3256942/chancehxra767/How_to_Make_Cinnamon_Roll_French_Toast_for_Breakfast Hey all! I’ve been cooking a lot with Ceylon cinnamon lately, and it’s been such a great addition to my recipes. It’s much lighter and more aromatic than Cassia cinnamon, and I find it works really well in both sweet and savory dishes. I made a Ceylon cinnamon-spiced roasted sweet potato dish for dinner, and the cinnamon’s delicate sweetness paired perfectly with the savory flavors. I’ve also been adding it to smoothies and baked goods like Ceylon cinnamon muffins—it gives them a lovely warm flavor without overpowering the other ingredients. If you’re looking for something a little more refined than regular cinnamon, I highly recommend trying Ceylon cinnamon in your recipes. Anyone else here experimenting with it? Would love to hear how you’re using it!