Home » Cinnamon Frost (Sicilian recipe)

Cinnamon Frost (Sicilian recipe)

by Ada Parisi
5 min read

Cinnamon Frost. Only the name of this dessert evokes freshness, spicy aromas, summer nights. Cinnamon frost is a typical sicilian pastry recipe whose origin is lost in the night of time and which probably has its roots in Arab-Norman domination, so rich in creativity, pervaded by the fragrance of Oriental spices. Is’ a perfect sweet for a summer lunch or dinner: It tasted cold and, in practice, is only made of sugar and water. If you find any fresh jasmines, You can put someone in an infusion in water together with cinnamon, and the scents that you will be putting out frost will be even more intense.

Cinnamon frost is a really 'without' dessert: is gluten free, without butter and dairy products and without eggs. Is’ also vegan and is really suitable for everyone.

Essential that you use whole cinnamon sticks, and not dust, and that cinnamon is of excellent quality. Do not rush in the infusion: 24, best 48 hours, are required to obtain a frost flavour, also because you will then fill with water that cinnamon has absorbed.

And if you are passionate about this type of dessert, then you must also try the

Obviously, I invite you to try the other Sicilian frosts, starting from that of Watermelon, by cantalupo, by prickly pear, strawberries or Mandarin, so do not miss all my FRUIT JELLY RECIPES, light and delicious and obviously have a look at all my SICILIAN RECIPES and all my RECIPES DESSERT SPOON. What else to say? Enjoy a half-closed eyes this corner of Sicily and good day!

FROST CINNAMON (Sicilian recipe)

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.0/5
( 2 voted )


a liter of mineral water

170 grams of caster sugar

90 grams cornstarch (corn starch)

40 grams of cinnamon sticks

unsalted roasted pistachios



Sicilian cinnamon frost

At least one day before preparing the cinnamon Frost (the ideal time would be 48 hours), weigh a liter of mineral water, put it in a container and add the cinnamon sticks. Cover with plastic wrap and refrigerate.

After the infusion time, bring the water to a boil with cinnamon sticks, and then stand until completely cooled. Strain the liquid, that will become a beautiful dark amber colour, and weigh. The cinnamon will be inflated, Why has absorbed water, so you'll have to add so much water how much needed to have again a liter of liquid. Do not throw the cinnamon sticks: Let them dry and place them in a jar of sugar or cinnamon for flavoring tea leaves among your favourites.

In a large saucepan mix sugar with the cornstarch, then add some cinnamon water, stirring until you get a sort of batter. Continue adding liquid until the mixture is smooth, then add all the liquid.

Cook in low fire frost cinnamon and stirring until the cream begins to thicken and to veil the spoon. Pour the cinnamon Frost into individual dessert bowls, leave at room temperature until completely cooled and then refrigerate, covered with plastic wrap, for at least 12 hours.

Before serving the cinnamon Frost, Garnish with coarsely chopped roasted almonds and pistachios and garnish with a cinnamon stick and a Jasmine Flower, If you're lucky enough to find it. I used a honeysuckle flower of my balcony, but it is not edible. Bon appétit!


MATCHING: Valdobbiadene superiore di Cartizze Docg, Dry version, produced by Bisol Winery. A prosecco by the scents of Apple and peach, sweet with savory notes, very pleasant on the palate with a delicate perlage. To explore with this cinnamon Frost.

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Marina 28 December 2022 - 06:59

I am interested in following the proposals of these inviting Sicilian recipes…

Ada Parisi 28 December 2022 - 18:55

Thank you very much, I hope I don't disappoint you. Happy holidays! ADA

Name*Rod 19 November 2019 - 13:58

thanks a lot

Ada Parisi 20 November 2019 - 00:58

My pleasure, have a nice day! ADA

EmmeVale 21 August 2017 - 16:07

Hi Ada, After making and greatly appreciated the frost of Macmillan I would try that cinnamon rolls (I adore) but I ask you for advice: do you think a cane sugar (type dulcita or mascobado) instead white caster can alter the aroma of de’ together or elated? Thanks

Ada Parisi 21 August 2017 - 17:04

Hi dear! Why not… in my opinion would make it more exotic…Let me know!

Anna Maria 7 August 2017 - 23:33

I made it Good!Maybe a little’ spicy,but the cinnamon is. But I do not understand why ,Despite my water after brewing was noticeably amber,the Frost came not as dark as per photo

Ada Parisi 8 August 2017 - 00:14

Hi Anna Maria, I'm glad you liked it!!! Is cinnamon in large quantities is spicy and slightly sweet. The color perhaps depends on the type of cinnamon used, I ate so many whiter than my. Mine is a Ceylon cinnamon. A dear greeting! ADA

ADA 28 July 2017 - 17:01

To enjoy it you just have to pull it out of the freezer?

Ada Parisi 28 July 2017 - 17:06

Hi Ada (We have the same name!), you don't have to put it in the freezer. This Frost should be kept refrigerated. Once it gets hard you gotta just garnish with what you want: dark chocolate almonds pistachios. You can also leave it in the Bowl so you don't risk ruining.

Antonella 28 July 2017 - 12:29

Dear Ada!
Thank you for this amazing recipe! I love cinnamon and can't wait to try it (I already know where to find the slats…).
I'd love to accompany you in your explorations (I went to Syracuse once and he conquered hopelessly!), but for now I will settle your wonderful itineraries!!! :-)
Have a good trip! Antonella

Ada Parisi 29 July 2017 - 12:00

Hello Antonella! I also love the cinnamon, from good siciliana. I'd like to see with my own eyes Sicily… in fact I could devote myself to organising gastronomic tours with my accompanying! Who knows! A hug, ADA


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