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Forget store-bought cinnamon chips—most don’t even list cinnamon as an ingredient! I tested and perfected this homemade version to give your baked goods real, bold cinnamon flavor. These diy cinnamon chips are easy to make and bake up perfectly for muffins, scones, and more.
If you’ve ever looked at the ingredient list on store-bought cinnamon chips, you might be surprised (and disappointed) to see that many don’t even list cinnamon. That’s exactly why I developed this homemade cinnamon chip recipe, to give you a real burst of cinnamon flavor using simple pantry ingredients.
These homemade cinnamon chips are buttery, rich, and loaded with true cinnamon spice – no artificial fillers, no mystery ingredients. I tested different ratios and baking methods to get a chip that holds its shape in muffins, scones, quick breads, and even pancakes, while still melting into pockets of cinnamon warmth.
I also tested two different base combinations: one with granulated sugar, cinnamon, honey, and coconut oil, and another with granulated sugar, cinnamon, corn syrup, and vegetable shortening. The honey and coconut oil version was a bit chewier, while the vegetable shortening and corn syrup version had more of a snap when cutting it. Both performed the same while baking and taste the same, so it comes down to your texture preference.
They’re easy to make with just a food processor and a low-and-slow bake time, and you can customize the size to suit whatever you’re baking. I walk you through the entire process, so even if you’re a beginner, you’ll feel confident tackling these from-scratch cinnamon chips. Whether you’re layering them into streusel or folding them into dough, this recipe is your new secret weapon for amping up cinnamon flavor in homemade baked goods.
Ingredient Breakdown
- Granulated Sugar: Sugar gives the cinnamon chips structure and sweetness. When baked, it helps the chips firm up and develop that classic candy-like crunch that holds up in muffins and breads.
- Cinnamon: This is the star of the show! Responsible for that bold, unmistakable cinnamon flavor. Using a generous amount ensures each chip is packed with warm spice.
- Vegetable shortening or coconut oil: Helps bind the ingredients and gives the chips a slightly crisp texture after baking. It also helps the dough stay pliable enough to spread or press flat.
- Corn syrup or honey: Adds moisture and acts as a natural binder. It also brings a slight chew and depth of flavor that plays well with the cinnamon.
How to Make Cinnamon Chips
Just 6 easy steps! You’ll never go back to store-bought once you learn how easy this recipe is:
- Prep oven and pan: Preheat the oven to 225ºF. Line a baking sheet with a silicone baking mat or parchment paper.
- Combine ingredients: In a food processor, blend all ingredients until the mixture looks like coarse crumbs. If you don’t have a food processor, use your hands or 2 forks to work the mixture together.
- Finish the dough: Use your hands to squeeze and press the mixture until it comes together into a soft dough.
- Roll out dough: Transfer the dough to a lined baking sheet. Press or roll it out into a thin, even layer, about 1/4-inch thick.
- Bake and cool: Bake for 30–35 minutes. The mixture will not change much in appearance, but will look a little more melted and less granular. The mixture will still be soft. Allow it to cool completely, it will harden as it cools.
- Cut chips: Use a knife to cut the cinnamon slab into small squares. Store in an airtight container for up to 1 week or freeze in an airtight bag for up to 4 months.
Tips for Making Homemade Cinnamon Chips for Baking
For best results, follow my tried-and-true methods:
- No sticking: Be sure to use a silicone baking mat or parchment paper to prevent sticking on your baking sheet.
- Press dough about 1/4-inch thick: Make sure to press your dough into an even layer. If it’s too thick it will turn out chewy, and if it’s too thin it will turn out too brittle.
- Let cool completely: Don’t rush the process. The cinnamon slab will harden as it cools, so let it cool completely before you slice with a sharp knife.
- Keep fresh: Store the cinnamon chips in an airtight container to keep them fresh.
How to Use Cinnamon Chips
Cinnamon chips are great for so many recipes, here are a few ideas:
- Cinnamon Chip Muffins
- Cookie mix-ins
- Ice cream mix-ins
- Add to breads like banana or apple bread
More Cinnamon Recipes
- Cinnamon Cream Cheese Frosting
- Baked Cinnamon Sugar Donuts
- Cinnamon Swirl Bread
- Apple Cinnamon Muffins
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Cinnamon Chips Recipe
Ingredients
- ⅔ cup (132g) granulated sugar
- 3 Tbsp ground cinnamon
- 2 Tbsp vegetable shortening, or solid coconut oi
- 2 Tbsp corn syrup, or honey
Instructions
- Preheat the oven to 225ºF. Line a baking sheet with a silicone baking mat or parchment paper.
- In a food processor, blend all ingredients until the mixture looks like coarse crumbs. If you don’t have a food processor, use your hands or 2 forks to work the mixture together.⅔ cup (132g) granulated sugar, 3 Tbsp ground cinnamon, 2 Tbsp vegetable shortening, 2 Tbsp corn syrup
- Use your hands to squeeze and press the mixture until it comes together into a soft dough.
- Transfer the dough to a lined baking sheet. Press or roll it out into a thin, even layer, about 1/4-inch thick.
- Bake for 30–35 minutes. The mixture will not change much in appearance, but will look a little more melted and less granular. The mixture will still be soft. Allow it to cool completely, it will harden as it cools.
- Use a knife to cut the cinnamon slab into small squares. Store in an airtight container for up to 1 week or freeze in an airtight bag for up to 4 months.
