Cinnamon Chips Recipe

A close-up of homemade cinnamon chips spread on a plate, with a bowl of cinnamon powder in the background. The cereal appears crunchy and is coated with a brown, sugary cinnamon mixture.

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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.

Prep Time5

Cook Time30

Course: Dessert

Cuisine: American

Keyword: cinnamon chips, cinnamon chips for baking

Servings: cups

Author: Beth

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.

Nutrition