Section: The Cinnamon Crisp

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The Cinnamon Crisp, an apple cinnamon cereal bar, is the secret weapon for people who have trouble getting out of bed in the morning. The Cinnamon Crisp combines a perfect balance of apples and cinnamon to create a crisp, delicious taste that will wake you up and keep you going all day long.

The Cinnamon Crisp has been America’s favorite breakfast cereal since 1977. It is available in 9 different flavors: Apple Cinnamon, Blueberry Muffin, Cherry Pie, Strawberry Shortcake, Chocolate Chip Cookie Dough, Lucky Charms (the original marshmallow cereal), Peanut Butter and Jelly.

Cinnamon Crisps are enjoyed by young and old alike. Kids love them as a snack after school or on the weekends while adults enjoy them during their morning commute or while they are out running errands. No matter when you eat it or who you share it with, everyone can agree that the Cinnamon Crisp is an outstanding fruit cinnamon cereal bar that offers great taste at an affordable price.

The Cinnamon Crisp is a breakfast cereal made by Post. It consists of wheat and oats, flavored with cinnamon, sugar, brown sugar, and a small amount of corn flour. A serving size is one-half cup. The cereal is popular in the United States and Canada, but less so in other regions of the world.

The Cinnamon Crisp was introduced in 1981. It was discontinued in the early 1990s, but later reintroduced. Its 2010 sales were $20 million, compared to $50 million for Apple Jacks.

In 2013, Post began test marketing a new version called “Cinnamon Crisp Minis”. This variation has smaller pieces of cereal, as well as a different recipe which includes fruit puffs and honey nut clusters. The cereal’s slogan is “Cinnamon’s back! Better than ever.” In 2017, Post once again stopped production of this cereal.*

The cinnamon crisp has a history that is not widely known. The recipe originated in Vienna, Austria and was given to the world by a man named Maximilian. He did this for two reasons; one reason was because he loved his culinary creations and wanted to share them with everyone. The second reason was because he was a wizard in the kitchen and had created a spell called the “Cinnamon Crisp Spell” which could be used to make delicious cinnamon crisps at any time of day.

The origin of Maximilian’s creation story begins with his father, Wilhelm. Wilhelm had always been an interested in cooking, but he never really put much effort into it until he met his wife Magdalena. Magdalena was an excellent cook and inspired her future husband to follow in her footsteps. When Wilhelm finally decided to open up his own restaurant in Vienna, Austria, Magdalena decided to help him out with all of the cooking preparation. She made sure that everything was perfect on opening day, and even helped him come up with a name for the restaurant: “Wilhelm’s Cosy Cafeteria.” The business did well and Wilhelm eventually opened up branches in many different locations across Europe.

Maximilian grew up hearing stories about how great his grandfather’s restaurant

“The Cinnamon Crisp” is a monthly feature in The Wall Street Journal. It’s a short article about some recent scientific discoveries. But it’s written with an eye for intellectual trends, and it’s full of links to the broader picture.

It’s usually fun, though sometimes I disagree with their choices. Still, I always find something surprising and interesting in the latest issue.

Here is the current issue:

I especially liked the final section, which is about the things we don’t know yet. There are always more things we don’t know than things we do know, and that seems to be getting more true as science becomes part of our culture.

The cinnamon crisp in the picture is a small, sweet, bread-like treat made of ground cinnamon, sugar, butter and flour. The one pictured is the size of a large bagel. It’s served warm with ice cream at Shari’s Cafe in Mesa, Arizona.

The Shari’s chain began in Phoenix and now includes restaurants throughout the Southwest. You can find information about them at .

This recipe for cinnamon crisps is from the Shari’s website:


2 tablespoons butter, melted

1 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground cinnamon (or more to taste)

3 tablespoons granulated sugar

Preheat oven to 375 degrees F (190 degrees C). Grease an 8 inch round cake pan or spray with nonstick cooking spray. Combine melted butter, flour, salt and cinnamon in a medium bowl until fully blended and forms a ball of dough. Press the dough evenly into the bottom of the prepared pan. Sprinkle evenly with sugar and bake for 20 to 25 minutes or until top is golden brown. Cut into wedges while still hot.”


Preheat oven to 375 degrees F (190 degrees C).

Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum. The essential oil is steam-distilled from the bark and leaves of cinnamon, which are then dried. For culinary purposes, cinnamon and cassia can be distinguished by scent: cinnamon is sweet and aromatic, whereas cassia has a more intense smell, akin to spicy bark.

Persian traders first brought cinnamon to Europe as early as 6000 BC. Since then, the spice has been imported to and traded throughout the Mediterranean region and northern Europe. The ancient Egyptians used cinnamon as an embalming spice, but most of it went to Greece, Rome, and other Mediterranean countries. In fact, the Greek word for “cassia” came to be pronounced almost exactly like their word for “cinnamon”.

Toward the end of the first century AD, Sweden became the chief importer of the two spices through its ports on the Baltic Sea. Cinnamon was so highly valued that it became one of the main subjects of trade in these ports as well as in Constantinople (present-day Istanbul) and Alexandria in Egypt. By the 10th century, however, Arab merchants began to monopolize the trade along important trade routes to Europe, such as routes through Persia and

Cinnamon is made from the bark of a tree. The tree grows in tropical climates like northern India and Indonesia. People have used cinnamon for thousands of years. They use it in cooking or as a medicine.

Captain Cook brought it to Australia in 1770.

Cinnamon is sold as ground powder, sticks, or oil. It has many uses in cooking, such as making apple pie taste better. But you can also use it as a medicine, to treat colds and sore throats and help digestion.

Taste: sweet

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