Preheat oven to 350°. Butter a baking dish large enough to hold the apples.
Core apples all the way through; place in dish, taking care so apples do not touch (otherwise they will stick together when baked). Score apples, using knife point, about 1/2-inch down from top, all the way around apple. This will help apple skins from bursting. Fill each cored center with brown sugar and 1/2 tablespoon of butter. Squeeze lemon juice all over and sprinkle with cinnamon.
Bake for 55 to 65 minutes or until apples are puffed and the center is tender when pierced with a knife; some of the skins might burst, but not to worry, especially once you top it with whipped cream.
Whip cream with ground cinnamon, to taste, and, if desired, a pinch of powdered sugar. Or, sprinkle some ground cinnamon into plain yogurt. Serve Baked Apples with Cinnamon Whipped Cream or Cinnamon Yogurt.
