DIY Cinnamon Chips

by alexandra

Post image for DIY Cinnamon Chips

Cinnamon chips are a bit of an elusive item. I’ve heard from many bloggers that they can’t find them where they live, and I know from my own experience that I can only find them during the holidays. Of course, they’re pretty readily available online, but the price as well as the shipping can make you think twice about whether you really, really need them. I was also  frankly appalled to find that some cinnamon chips aren’t even made with cinnamon! Luckily, I’ve come across a solution to this whole cinnamon chip problem, which I believe is quite a problem, as these little morsels can make some pretty good baked goods. The solution: you can make your own cinnamon chips, with a bit of free time and a couple ingredients. And I guarantee you – they will be cinnamon-y!

To begin, preheat oven to 200 F. Line a baking sheet with parchment paper and spray paper with a no-stick cooking spray. In a medium-size bowl, mix together the sugar, cinnamon, vegetable shortening, and corn syrup until totally combined and crumbly.

Spread the mixture out on the prepared baking sheet, flattening out with another sheet of parchment paper or the back of a spatula into a rectangle about 1/4″ thick.Bake in the preheated oven for 35 minutes, or until the mixture is hot and melted together. It shouldn’t be crisp. Let cool completely after baking.

Use a pizza wheel to slice the cooled block into small square chips; I made 1/4″ squares. Store in an airtight container until ready to use. They should keep for a long period of time, just like any other baking chips.

Enjoy!

DIY Cinnamon Chips

Cook Time: 35 minutes

about 1 1/2 cups

Cinnamon chips aren't an item that most people have in their pantries, but now you can make your own and have them available at all times. These will add a delicious dose of cinnamon to any recipe.

Ingredients

  • 2/3 cup granulated sugar
  • 3 tablespoons cinnamon
  • 2 tablespoons vegetable shortening
  • 2 tablespoons light corn syrup

Instructions

  1. Preheat oven to 200 F. Line a baking sheet with parchment paper and spray paper with a no-stick cooking spray. In a medium-size bowl, mix together the sugar, cinnamon vegetable shortening, and corn syrup until totally combined and crumbly.
  2. Spread the mixture out on the prepared baking sheet, flattening out with another sheet of parchment paper or the back of a spatula into a rectangle about 1/4" thick.
  3. Bake in the preheated oven for 35 minutes, or until the mixture is hot and melted together. It shouldn't be crisp. Let cool completely.
  4. Use a pizza wheel to slice the cooled block into small square chips. I made 1/4" squares. Store in an airtight container until ready to use. They should keep for a long period of time, just like any other baking chips.

Notes

http://www.brighteyedbaker.com/2012/03/04/diy-cinnamon-chips/

Recipe adapted from: Mind Over Batter

{ 45 comments… read them below or add one }

beti March 7, 2012

now I have the perfect topping for my ice cream! thanks for sharing
beti recently posted..Peach and Bourbon bread puddingMy Profile

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brighteyedbaker March 9, 2012

Ooh good idea! You’re welcome :)

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Kristina May 19, 2012

Can you use a sil-pat for this?

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brighteyedbaker May 21, 2012

You could try! I’m really not positive if the parchment is needed to make the chips firm enough, but I suppose if needed you could just bake them a little longer.

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Kelly June 22, 2012

Wow!!!!! These are the best!!! The ones in the store are horrible and fake.
My cinnamon scones now taste just like the starbucks ones. THANK YOU!

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brighteyedbaker June 23, 2012

The ones in the store used to seem okay to me, but then I realized that what I was missing when I used them was an actual cinnamon flavor. That’s why I originally learned how to make these. I’m so glad you liked them. :)

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Pam August 17, 2012

These are wonderful! So easy to make and the flavor is outstanding! Do try these chips.

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brighteyedbaker August 20, 2012

I’m so glad you liked them! It’s nice to have some cinnamon chips that taste like cinnamon and don’t have the mystery ingredients, isn’t it?

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jennifer October 6, 2012

Thank you so much for posting this! I began my hunt for some cinnamon chips and decided after three stores and 4 more phone calls to other stores I would either do without them or (fingers crossed) find someone who had figured it out and save me from certain baking disaster! Well, that’s probably a bit strong but my snickerdoodle bread sure wouldn’t turn out as yummy and snickerdoodly as I had hoped! Thank you for your time and effort.

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alexandra October 6, 2012

You’re welcome. :) I have definitely been there done that looking for cinnamon chips! That snickerdoodle bread sounds yummy.

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Joyfulmomof6 October 14, 2012

I found your website yesterday after I went to Great Harvest for their fabulous cinnamon bread. I was determined to find a way to make those cinnamon chips myself since I can’t see paying $7 for a loaf of bread, no matter how good. The ingredients on Great Harvest’s label for the cinnamon chips are: sugar, palm oil, cinnamon, non-fat dry milk, and soy lecithin

I just made your recipe and made a few tweaks. I’m so glad you posted this, however, because I would have had no idea how much of each ingredient to use.
For the sugar, I replaced half of it with dry milk powder, since it said it was one of the ingredients Great Harvest uses.
I used coconut oil instead of the shortening, and honey instead of the corn syrup, since I didn’t have either in the house.
I also ground my own cinnamon in my coffee grinder from broken bits of cinnamon bark…what a flavor boost!

Thanks for all the great ideas of how to use the chips!

Nanci

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alexandra October 18, 2012

Is it really $7.00 for that loaf?! It’s been a while…
I love your tweaks, especially the honey and fresh cinnamon. I think I’ll make mine with honey next time! Thanks for letting me know that you tried the recipe,and also for telling me about the changes you made. Shared tips are always a good thing. :)
Glad you like them!

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Tracy September 14, 2014

Thanks for posting about your alternatives…I also made these with coconut oil and honey and they turned out perfectly! Best pin I’ve come across on pinterest!

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alexandra September 18, 2014

That’s so good to know that coconut oil and honey will work together for this! Thanks so much for sharing Tracy!

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Renee November 26, 2012

I found a recipe where you melt cinnamon chips to pour over rice chex and then sprinkle with churro sugar.

If I’m going to be melting the “chips” do I even have to bake first? WILL they melt after baking?

Thanks in advance for any help!

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alexandra November 27, 2012

The cinnamon chips won’t have a melted quality before baking… They are more crumbly in texture at that stage. That being said, I don’t know if the chips will melt as you would expect after baking either. You might try buying cinnamon chips online, though, if you need ones that will melt. :)

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Suze February 26, 2013

These are fantastic! Thanks for sharing – we have nothing like these in Australia and making these was so easy and they’re delicious + the house smells great!

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alexandra February 27, 2013

You’re welcome! I’m so glad you liked them. I assure you you’re getting much more cinnamon flavor in these than the ones I can find in the stores here. :)

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malika May 29, 2013

Hi! I live in France it’s not easy to find vegetable shortenig, can I use something else for this recipe? thank you!

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alexandra May 29, 2013

I had one reader tell me that she used coconut oil, among other changes, but I’ve never tried it myself. Can you get coconut oil in France?

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malika May 29, 2013

thank u very much! i live near germany, and i know i can find it there! i use to go to germany every month so i think I’ll buy it to try your recipe and I saw other recipes with coconut oil so… I think it’s a good idea!

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alexandra May 29, 2013

Perfect! Sounds like a good plan:) You’ll definitely find other uses for the coconut oil; I just bought some myself and I’ve already made a few things I love! I’ll be posting some recipes with it in the future if you want to check back :)

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malika May 29, 2013

oh great! of course i will! i love your website, your recipes and the way you explain them! i’ve been in New York a few weeks ago for the first time in my life and I bought measuring cups and spoons and other ingredients I can’t find in France! so now it’s easier for me to try american recipes and I’ll enjoy trying yours! ;)

Pam August 8, 2013

The flavor is fantastic. However, when I gently fold them into the bread dough for cinnamon bread, they fall apart. Maybe I’m not cooking them long enough??? Any suggestions? Thanks

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alexandra August 9, 2013

You could possibly try baking them a bit longer. Did you use all the same ingredients and amounts, and bake for 35 minutes? They’ve always held together for me.

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Pam August 9, 2013

I followed the recipe. Will try baking them for a bit longer and will recheck my oven with an oven thermometer. They are so good, I won’t give up. Thanks for your reply.

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alexandra August 11, 2013

Awesome! Let me know if you have better luck next time!

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Pam October 10, 2013

SUCCESS!!! Turned up the heat a bit and added a few minutes. (Did try Hershey’s – tossed them out). On to peanut butter chips. Thanks

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alexandra October 11, 2013

Great! Also, homemade peanut butter chips are an amazing idea!

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James H. H. Lampert September 15, 2013

Haven’t tried the recipe, but I had a thought, based on a combination I’ve used in frostings and my own variant-reconstruction of the old Betty Crocker “Vienna Dream Bar” mix:

How about Vermont Grade B maple syrup (the most robust of the four grades commonly available, and the best choice for baking) in place of the corn syrup, for a cinnamon-maple flavor?

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alexandra September 15, 2013

I feel like that would work, and I’ll bet the flavor would be awesome! Let me know if you give it a try.

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Holly September 17, 2013

I went ‘big’ and tripled this recipe at work (commercial kitchen) and uh-oh, I think I baked them too long. They came off the sheet pan in a big sheet, like brown stained glass, lol, and are super crisp-shattery. I am hoping I can still use them. I tasted a couple pieces and they do taste good, not burned or scorched. I guess I have to just try a few in a sample muffin or scone to see how they do. Still super excited about finding this formula, thanks!

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alexandra September 20, 2013

Uh-oh! Mine weren’t even near being glass-like! If you give it another go, let me know how it turns out on round two. :)

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Gina December 17, 2013

I just made scones using Hershey’s cinnamon chips and was delighted to find your recipe for the homemade version. I am going to try yours however I have one question: how long can the chips be stored? If they turn out as wonderful as I expect them to, I’d like to double or triple your recipe so I have the chips on hand as needed. How long will I be able to keep them?

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alexandra December 17, 2013

They last for quite a long time; I’ve kept mine in the pantry for a number of months, maybe even a year, and they were still good. Hope that helps! :)

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Stephanie February 9, 2014

Apparently succanat sugar has a much higher melting point! 200F did nothing; another 20 minutes at 240 didn’t make much progressi finally jacked it up to 350 out of impatience and it’s finally started to liquify. phew! Not your fault, of course, just wanted to mention in case someone else got the bright idea to substitute ;)

I had the oddest nostalgia memory of muffins with cinnamon chips in them, so I was very glad someone had sussed out a recipe (and dairy-free as a bonus)

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alexandra February 10, 2014

Interesting! Thanks for sharing the info; I would have never known. :) I’m glad it all worked out!

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kim thornton August 27, 2014

I’m allergic to corn, so I’m wondering what I could substitute for the corn syrup. Do you think honey would work?

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alexandra September 2, 2014

Hi Kim! So sorry I didn’t get back to you earlier. I’ve heard from another reader who used honey, so that might work although I haven’t tried it. Agave would be another thought as well since it’s more taste-neutral.

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Hilde October 17, 2014

Thank you SO MUCH for posting this! I have tried to copy those cinnamon chips, too. I was sure there had to be a way, but my experiment failed. I have not tried yours yet, but I am very excited to. Sounds like many have and have had success, so I am happy about that. I just now thought maybe somewhere online there is a way to make those bits, but all I’ve found are cinnamon chips and that just doesn’t seem like the right way to go about this. Then I found your recipe and I am so anxious to give it a go. Thank you so much for sharing!

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alexandra October 18, 2014

Let me know how it works out for you! I’m glad it was what you were looking for. :)

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Laura M November 25, 2014

these came out perfect! thanks!

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alexandra December 2, 2014

Awesome! So glad to hear it. :)

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Vic November 26, 2014

I’d never heard of cinnamon chips before I saw one of your recipes calling for them, yum! I don’t have vegetable shortening or coconut oil…..do you think butter or olive oil would work? Another idea for a substitute? Thanks so much!!

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alexandra December 2, 2014

I definitely wouldn’t suggest olive oil. Butter might work, but I haven’t tried it myself so I can’t say for sure. Let me know if you give it a go!

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