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!
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
- 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.
- 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
Yummy recipes to try out your new cinnamon chips:
Recipe adapted from: Mind Over Batter
{ 21 comments… read them below or add one }
now I have the perfect topping for my ice cream! thanks for sharing
beti recently posted..Peach and Bourbon bread pudding
Ooh good idea! You’re welcome :)
Can you use a sil-pat for this?
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.
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!
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. :)
These are wonderful! So easy to make and the flavor is outstanding! Do try these chips.
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?
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.
You’re welcome. :) I have definitely been there done that looking for cinnamon chips! That snickerdoodle bread sounds yummy.
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
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!
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!
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. :)
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!
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. :)
Hi! I live in France it’s not easy to find vegetable shortenig, can I use something else for this recipe? thank you!
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?
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!
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 :)
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! ;)
{ 4 trackbacks }