Homemade Cannolis Coated in Cinnamon and Sugar: A Crispy Italian Delight
There’s nothing quite like biting into a freshly made homemade cannoli coated in cinnamon and sugar. The crisp, golden shell shatters to reveal a creamy, sweet ricotta filling, while the warm spice of cinnamon dances on your tongue. This classic Italian dessert is a showstopper, perfect for special occasions or when you simply want to indulge in a little culinary magic.
Making homemade cannolis might seem intimidating, but with the right techniques, you’ll achieve bakery-quality results. The key lies in the delicate balance of textures—crunchy fried pastry paired with a smooth, lightly sweetened filling. The addition of cinnamon and sugar coating elevates the flavor, adding a comforting warmth that makes these treats irresistible. Whether you’re serving them at a dinner party or enjoying them with coffee, these cannolis are sure to impress.
Quick Recipe Highlights
- Flavor Profile: Sweet, creamy ricotta filling with a hint of vanilla and citrus, balanced by the warm spice of cinnamon and sugar coating.
- Texture: Crispy, flaky shell contrasts beautifully with the smooth, rich filling.
- Aroma: Fragrant cinnamon and vanilla fill the kitchen as the shells fry to golden perfection.
- Visual Appeal: Elegant, tube-shaped pastries dusted with cinnamon sugar, often garnished with pistachios or chocolate chips.
- Skill Level Needed: Intermediate—requires patience for rolling and frying the shells, but the filling is simple to prepare.
- Special Equipment: Cannoli tubes for shaping, a deep fryer or heavy pot for frying, and a pastry bag for filling.
Recipe Overview
- Difficulty Level: While not overly complex, making cannolis from scratch involves multiple steps—preparing the dough, rolling it thin, frying the shells, and filling them just before serving.
- Category: Dessert, pastry, Italian sweets.
- Cuisine: A beloved staple of Sicilian cuisine, cannolis have become a symbol of Italian-American bakeries.
- Cost: Moderate—ricotta and specialty tools like cannoli tubes may require a trip to an Italian market, but the ingredients are affordable.
- Season: Perfect year-round, but especially popular during holidays and celebrations.
- Occasion: Ideal for dinner parties, holidays, or as a special homemade treat.
Why You’ll Love This Recipe
The homemade cannoli coated in cinnamon and sugar offers a symphony of textures and flavors. The crisp shell, made from a simple dough of flour, wine, and butter, fries to a perfect golden brown. When filled with sweetened ricotta—infused with vanilla and citrus zest—each bite is a delightful contrast of crunchy and creamy.
Unlike store-bought versions, homemade cannolis allow you to control the sweetness and texture. The cinnamon sugar coating adds a warm, spiced finish that complements the delicate ricotta filling. Plus, making them from scratch means they’re fresher and more flavorful than anything you’d find pre-packaged.
Beyond taste, these cannolis are a fun culinary project. Rolling and shaping the dough, frying to perfection, and piping the filling make for an engaging kitchen experience. They’re also a crowd-pleaser—whether served at a party or given as a gift, they never fail to impress.
Nutritionally, while cannolis are a treat, using high-quality ricotta and minimal added sugar makes them a more wholesome indulgence. The cinnamon coating also adds a touch of antioxidants, making this dessert a slightly healthier option compared to overly processed sweets.
Finally, this recipe is versatile. You can experiment with different fillings—adding chocolate chips, pistachios, or even a splash of liqueur—to make it your own. The cinnamon sugar coating is just the beginning of the creative possibilities!
The Recipe
Homemade Cannolis Coated in Cinnamon and Sugar
Serves: 12 cannolis
Prep Time: 45 mins
Cook Time: 15 mins
Total Time: 60 mins
Kitchen Equipment Needed
- Cannoli tubes (metal)
- Rolling pin
- Deep fryer or heavy-bottomed pot
- Pastry brush
- Pastry bag with a star tip
- Slotted spoon
- Paper towels
Ingredients
- For the shells:
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 2 tbsp unsalted butter, cold and cubed
- 1/2 cup dry white wine (or substitute with water)
- 1 egg white, lightly beaten (for sealing)
- Vegetable oil, for frying
- For the filling:
- 2 cups whole-milk ricotta, drained
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Zest of 1 orange (optional)
- For the coating:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Directions
- Make the dough: In a bowl, whisk together flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add wine, mixing until a dough forms. Knead briefly, wrap in plastic, and rest for 30 minutes.
- Roll and shape: Roll the dough very thin (about 1/8 inch). Cut into 4-inch circles. Wrap each around a cannoli tube, sealing the edge with egg white.
- Fry the shells: Heat oil to 375°F (190°C). Fry shells until golden, about 2 minutes per side. Remove carefully, let cool slightly, then slide off tubes. Drain on paper towels.
- Make the filling: Beat ricotta, powdered sugar, vanilla, cinnamon, and orange zest until smooth. Chill until ready to use.
- Coat the cannolis: Mix sugar and cinnamon in a shallow dish. While shells are still warm, roll them in the mixture to coat lightly.
- Fill and serve: Pipe the ricotta filling into both ends of each shell just before serving. Optionally, garnish with chopped pistachios or chocolate chips.
Recipe Notes
- Storage: Fill cannolis just before serving to keep shells crisp. Unfilled shells can be stored in an airtight container for up to 2 days.
- Substitutions: Mascarpone can replace half the ricotta for a richer filling. For a non-alcoholic version, use grape juice instead of wine in the dough.
