Ground Cinnamon - 150g Pouch

Pure, aromatic cinnamon with a beautifully warm, sweet and gently musky flavour.

Rawleigh’s Cinnamon is made from pure cinnamon bark imported from Indonesia, finely ground to deliver a rich, full-bodied cinnamon flavour and wonderful aroma.

From sweet baking and desserts to savoury dishes, Rawleigh’s Cinnamon is an incredibly versatile pantry staple. Its warm, gently sweet flavour pairs beautifully with fruit, cakes and puddings while also adding depth to curries, casseroles, vegetables and even grilled meats.

Why You’ll Love It

• Made from pure cinnamon bark – Sourced from Indonesia and finely ground for a rich, aromatic flavour.
• Warm, sweet & aromatic – Delivers cinnamon's distinctive gentle, sweet and musky character.
• Perfect for sweet & savoury dishes – A versatile spice you'll reach for again and again.
• Excellent for baking – Delicious in cakes, fruit cakes, buns, biscuits and steamed puddings.
• Pairs beautifully with fruit – Try it with bananas, peaches, fruit salads and more.
• Gluten Free

Ways to Enjoy Rawleigh’s Cinnamon

Add a sprinkle to grilled meats, casseroles, vegetables or curries, or use it as a finishing touch on mashed potatoes and creamy soups.

For something sweeter, enjoy it with fruit salad, bananas or peaches, stir it through whipped cream, or sprinkle over rice pudding and other milk-based desserts.

It's also a wonderful addition to cakes, fruit cakes, buns, biscuits and steamed puddings — especially Christmas pudding!

For a simple treat, mix Rawleigh’s Cinnamon with sugar and sprinkle over hot buttered toast or freshly baked buns.

Coffee Cake Recipe

A comforting homemade cake finished with a delicious cinnamon and nutmeg crumb topping.

Cake Ingredients

• 2 cups self-raising flour
• 1 cup caster sugar
• 1¼ cups milk
• 100g butter
• ¼ cup sultanas
• 1 egg

Cinnamon Crumb Topping

• ½ cup self-raising flour
• ½ cup sugar
• 1 heaped dessertspoon butter
• ½ tsp Rawleigh’s Cinnamon
• ½ tsp Rawleigh’s Nutmeg
• ½ tsp Rawleigh’s Vanilla Essence

Method

Cream the butter and sugar together until well combined. Add the egg and beat well.

Add the milk, sifted flour and sultanas, then mix until combined. Transfer the mixture to a greased cake tin.

Combine the topping ingredients until they form a crumbly consistency, then sprinkle evenly over the top of the cake.

Bake until the cake is cooked through and the cinnamon crumb topping is beautifully golden.

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