There’s something magical about the way a simple orange can transform into an elegant dessert with just a whisper of cinnamon. I remember the first time I tried this combination—it was at a tiny café in Seville, where the oranges were so sweet they practically tasted like candy. The chef dusted them lightly with cinnamon, and just like that, something ordinary became extraordinary. That’s the beauty of this dish: it’s effortless, yet it feels like a celebration.
If you’re looking for a dessert that’s as kind to your waistline as it is to your taste buds, this is it. No baking, no fuss—just the bright, juicy sweetness of oranges and the cozy warmth of cinnamon. It’s the kind of thing you can throw together in minutes but still serve with pride at a dinner party. And the best part? It’s as versatile as it is delicious.
Why This Recipe Works
- It’s stupidly easy. Seriously, if you can slice an orange, you can make this.
- It feels fancy. There’s something about the way cinnamon clings to the oranges that makes it look like you put in way more effort than you actually did.
- It’s good for you. Oranges are packed with vitamin C, and cinnamon is like a warm hug for your metabolism.
Essential Ingredients & Tools
Ingredients
- 4 large navel oranges (the heavier they feel, the juicier they’ll be; seedless varieties like Cara Cara work too)
- 1 teaspoon ground cinnamon (Ceylon if you want something floral, Cassia if you like it bold; or use a mix of both)
- 1 teaspoon honey or maple syrup (optional) (skip it if you’re keeping it sugar-free, but a drizzle adds a lovely gloss)
- 1 teaspoon orange zest (optional) (because why not double down on that citrusy goodness?)
- 1 teaspoon baking soda (for cleaning)
Tools
- A sharp knife (dull knives are the enemy of clean orange slices; a serrated bread knife works in a pinch)
- A cutting board (preferably one that doesn’t slide around; place a damp towel underneath for stability)
- A microplane or zester (if you’re going for the zest) (or use the fine side of a box grater)
- A small bowl (for mixing cinnamon and honey, if you’re using it)
How to Make Orange Slices with Cinnamon
- Prep the oranges: Give them a good wash—no one wants wax or dirt in their dessert. Scrub the peel with a baking soda paste (1 teaspoon baking soda + 1 teaspoon water) if you’re zesting to remove wax or pesticides. Slice off the tops and bottoms so they sit flat on the cutting board. This also lets you peek inside to make sure they’re as vibrant as they look on the outside.
- Peel and slice: Use your knife to strip away the peel and the bitter white pith underneath in downward strokes, following the fruit’s curve. Then, slice the oranges into neat rounds about a quarter-inch thick. For supremes (membrane-free segments), hold the peeled orange over a bowl to catch juices, then slice along the membrane walls to release each segment.
- Arrange with style: Layer the slices or segments on a chilled plate—it keeps them crisp and makes the whole thing feel extra refreshing. If you went the supremed route, fan them out slightly for that restaurant-worthy look.
- Dust with cinnamon: Sprinkle 1 teaspoon ground cinnamon evenly over the top using a fine-mesh sieve or your fingertips. Hold the sieve 6–8 inches above the fruit and gently tap to prevent clumping.
- Drizzle (if you want): Warm 1 teaspoon honey or maple syrup slightly to thin it, then mix with a pinch of cinnamon. Drizzle in a zigzag pattern for visual appeal. Pro tip: Add the drizzle just before serving to maintain texture.
- Let it sit (or don’t): Serve immediately for a bright, fresh bite, or let it rest for 10–15 minutes so the cinnamon melds with the citrus juices. This softens the oranges slightly, creating a more infused flavor.
Pro Technique
Supreming removes all membrane, leaving you with silky, melt-in-your-mouth segments. Here’s how:
- Peel the orange completely, removing all pith.
- Hold it over a bowl to catch juices (save for dressings or cocktails).
- Slice along the membrane walls to release each segment.
Why it matters: No chewy bits, just pure citrus bliss.
Choosing Your Oranges
- Heavy = juicy: Pick oranges that feel weighty for their size.
- Smooth skin: Avoid green patches (underripe) or spongy spots (overripe).
- Zesting hack: Scrub with baking soda paste (1 teaspoon baking soda + 1 teaspoon water) to remove wax.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days. The oranges will release juice, creating a light syrup—stir gently before serving.
- Prevent browning: Toss slices with 1 tablespoon lemon juice or orange liqueur to slow oxidation.
- No freezing: Freezing turns oranges mushy.
Perfect Pairings
Complementary Dishes
- Arugula & Feta Salad: Peppery greens and salty cheese contrast the oranges’ sweetness. Toss with a citrus vinaigrette made from reserved orange juice.
- Grilled Shrimp Skewers: Smoky char plays off the cinnamon’s warmth. Serve with orange slices on the side for a refreshing bite.
Drinks
- Riesling: Crisp acidity and stone-fruit notes mirror the citrus. Chill to 45°F (7°C) for optimal pairing.
- Earl Grey Tea Iced: Bergamot harmonizes with the orange’s brightness. Serve with a cinnamon stick stirrer.
Something Sweet
- Dark Chocolate Truffles (70% cocoa): Bittersweet contrast. Roll in orange zest for extra fragrance.
- Lavender Honey Yogurt: Swirl oranges into Greek yogurt with lavender-infused honey for a creamy, floral finish.
Ingredient Variations and Their Impact
- Blood oranges: Swap for berry-like tartness and a ruby hue. Add a pinch of vanilla salt to amplify sweetness.
- Cinnamon sugar: Mix ½ teaspoon cinnamon + ½ teaspoon raw sugar. Toast in a dry pan for 30 seconds to deepen aroma.
- Chili-lime: Add a pinch of ancho chili powder and lime zest for sweet-heat balance.
Orange Slices with Cinnamon: A Dessert That Feels Like Sunshine
Recipe Controls
Learn how to make Orange Slices with Cinnamon—a healthy, elegant dessert in minutes. Bright, juicy, and dusted with warm spice. Get the easy recipe now!
Ingredients
Main
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4 large navel oranges
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1 teaspoon ground cinnamon
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1 teaspoon honey or maple syrup (optional)
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1 teaspoon orange zest (optional)
Instructions
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Wash and dry oranges. Slice off ends.01
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Peel and remove pith. Slice into ¼-inch rounds or supreme into segments.02
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Arrange on a chilled plate.03
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Dust evenly with 1 teaspoon ground cinnamon.04
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Drizzle with 1 teaspoon warmed honey (if using).05
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Serve immediately or let sit 10–15 minutes.06
