This cinnamon panna cotta is a jazzed-up version of classic panna cotta with the delicious flavors of cinnamon and vanilla and a crunchy biscotti topping. This easy Italian dessert is light, really easy to make, and a delicious twist on a classic.
This cinnamon panna cotta is my twist on traditional Italian panna cotta because I love the flavors of cinnamon and vanilla. I make this cinnamon-flavored panna cotta in the warm months and cool months because it is really popular in our house.
Why you'll love this recipe
- Easy to make: It is very easy to make because it is not a "true" custard since it gets its help from gelatin.
- Flavorful: The cinnamon really compliments the cream and vanilla flavors so well.
- Great make-ahead dessert: If you were at my house, you would hear me singing the praises of panna cotta because it is the perfect make-ahead Italian dessert which I love.
This is such an easy recipe and that includes simple ingredients. Here is what you will need:
- Milk: Try to use whole milk if you can. It helps make a creamy panna cotta.
- Cream. This is heavy whipping cream.
- Unflavored gelatin. You can use sheets or powdered gelatin.
- Vanilla. A good quality vanilla extract works great for this recipe.
- Sugar. Regular granulated sugar.
- Cinnamon. Ground cinnamon is what I use.
- Italian Biscotti: I like to use traditional almond biscotti for the topping.
How to make cinnamon panna cotta
Here are the simple steps to make this cinnamon infused panna cotta:
- Mix water and gelatin.
- Prepare containers.
- Mix cream, milk, cinnamon, and sugar over medium heat.
- Whisk in the softened gelatin.
- Pour mixture into containers.
- Chill for at least 6 hours or overnight.
Although this panna cotta is really easy to make, here are some of our favorite tips to ensure success every time.
- Make sure to fully heat the gelatin in the milk and cream for a few minutes. This ensures the gelatin fully dissolves.
- Make sure to chill the panna cotta fully. The chilling is when the cinnamon panna cotta sets up.
Here are some of our favorite pairing ideas:
More Italian Desserts
If you like this recipe, you may also like these:
Cinnamon Panna Cotta With Crushed Biscotti Topping
- 8 small containers containers that hold about 4-5 ounces
Cinnamon Panna Cotta
- 2 ½ cups Whole Milk
- 1 ½ cup Heavy cream
- ⅓ cup Granulated sugar
- 2 tablespoons water
- 1 tablespoon powdered gelatin (or 4 sheets of gelatin.)
- ½ teaspoon vanilla extract
- 1 teaspoon Ground cinnamon
- 4 Italian biscotti crushed
- Place the water in a small bowl and sprinkle the gelatin over the top. Stir to distribute, and set aside to soften 2 to 3 minutes.2 tablespoons water, 1 tablespoon powdered gelatin
- Get out your dishes that you will be pouring the panna cotta in and set aside.
- Half-fill a large bowl with ice and add enough water to make an ice bath and set aside.
- In a small saucepan, combine the milk, cream cinnamon and sugar and bring to a gentle simmer over medium heat.2 ½ cups Whole Milk, 1 ½ cup Heavy cream, ⅓ cup Granulated sugar, 1 teaspoon Ground cinnamon
- Turn off the heat, and whisk in the softened gelatin and the vanilla extract.½ teaspoon vanilla extract
- Mix until the gelatin is fully dissolved. This may take a couple minutes.
- Once the gelatin is dissolved, set the saucepan in the ice bath (making sure the top of the saucepan is well above the surface of the water), and whisk until the mixture is lukewarm.
- Pour mixture into ramekins and chill at least 4 hours or overnight. If you’re going to keep them longer than overnight, cover them with plastic wrap, pressing the wrap gently against the panna cotta to prevent a skin from forming.
- Serving: sprinkle crushed biscotti over the top of the panna cotta.4 Italian biscotti