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 ¼″ 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 ¼″ 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!
PrintDIY Cinnamon Chips
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.
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Yield: about 1 ½ cups 1x
Ingredients
- ⅔ 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 ¼″ 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 ¼″ 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
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beti says
now I have the perfect topping for my ice cream! thanks for sharing
brighteyedbaker says
Ooh good idea! You’re welcome :)
Kristina says
Can you use a sil-pat for this?
brighteyedbaker says
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.
Kelly says
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!
brighteyedbaker says
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. :)
Pam says
These are wonderful! So easy to make and the flavor is outstanding! Do try these chips.
brighteyedbaker says
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?
jennifer says
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.
alexandra says
You’re welcome. :) I have definitely been there done that looking for cinnamon chips! That snickerdoodle bread sounds yummy.
Joyfulmomof6 says
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
alexandra says
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!
Tracy says
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!
alexandra says
That’s so good to know that coconut oil and honey will work together for this! Thanks so much for sharing Tracy!
Renee says
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!
alexandra says
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. :)
Suze says
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!
alexandra says
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. :)
malika says
Hi! I live in France it’s not easy to find vegetable shortenig, can I use something else for this recipe? thank you!
alexandra says
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?
malika says
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!
alexandra says
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 :)
malika says
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 says
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
alexandra says
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.
Pam says
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.
alexandra says
Awesome! Let me know if you have better luck next time!
Pam says
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
alexandra says
Great! Also, homemade peanut butter chips are an amazing idea!
James H. H. Lampert says
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?
alexandra says
I feel like that would work, and I’ll bet the flavor would be awesome! Let me know if you give it a try.
Holly says
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!
alexandra says
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. :)
Gina says
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?
alexandra says
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! :)
Stephanie says
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)
alexandra says
Interesting! Thanks for sharing the info; I would have never known. :) I’m glad it all worked out!
kim thornton says
I’m allergic to corn, so I’m wondering what I could substitute for the corn syrup. Do you think honey would work?
alexandra says
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.
Hilde says
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!
alexandra says
Let me know how it works out for you! I’m glad it was what you were looking for. :)
Laura M says
these came out perfect! thanks!
alexandra says
Awesome! So glad to hear it. :)
Vic says
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!!
alexandra says
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!
Franzis says
A BIG thank you from germany!!!!
Here is no Way to get them . so i’m really really glad i found your reciepe!!!!
Lovely greets from Germany
Franzis
alexandra says
So happy the recipe helped you out! :)
Sandy says
I always used them in oatmeal raisin cookies. Will this mixture after baked in oven crumble so I can still use in cookies.
alexandra says
Hi Sandy! You cut the cinnamon chips up after you make them so you can use them in a recipe just like normal cinnamon chips. Is that what you’re asking? :)
Avery says
I just wanted to say thank you so much for this cinnamon chip recipe. Recently I lost the ability to consume chocolate due to various health problems but the transition has been really hard as I LOVE chocolate. However, these cinnamon chips are seriously so delicious I never thought I’d say this…but I don’t really miss chocolate anymore! I used honey and coconut oil instead of vegetable shortening and corn syrup as suggested in the comments. All my friends think the chips are amazing which is a huge plus. My enthusiasm for baking has been reignited and I’m excited for the HUGE potential these chips hold. Keep up the great work!
alexandra says
Love hearing that! I’ll definitely keep in mind to use honey and coconut oil next time myself – sounds like the way to go.
Michael Nichols says
Thank you so much. A cinnamon bread recipe I wanted to try called for Cinnamon Chips. Never heard of such a thing…and then I found your recipe for home-made. The bread was INCREDIBLE….and such an extra benefit..my kitchen smelled so good for the next day….again..thank you …
alexandra says
That’s so good to hear! Sounds like an incredible bread!
Yvette says
I love these! They are much better than the store bought cinnamon chips. They are really great in cinnamon bread. Thanks for sharing!
alexandra says
Yay – so happy to hear that! Thanks for taking the time to let me know!
B says
Hi :
i made these the other day , and am not sure if i did it right. i followed the directions , except for the shortening .. i didn’t have it , so i substituted veg. oil.
they came out “sticky” .. soft , not crunchy , and wanted to stick to each other. i ended up freezing them , as i was to use them in a cinnamon loaf bread. the freezing helped , but were still sticky , and i ended up in a ball in my bread maker. i stopped the cycle , and spread them apart as best i could.
should they be sticky , or like a choc chip ?
Thanks !
alexandra says
The vegetable oil is most likely the cause of your problem; it won’t play the same role as shortening since it has different characteristics. If you don’t want to use vegetable oil, you could try coconut oil. I’ve had a number of readers tell me it works well here. Hope that helps! :)
Donna says
I have a Snickerdoodle recipe that calls for Cinnamon Chips. I plan on making this recipe, using honey and either butter or coconut oil as substitutes. Now, can I then use this recipe as a replacement for the packaged ones in this cookie recipe?
Thank you for posting this recipe.
alexandra says
I’ve used the chips in these scones and they turned out really well, so I would say yes. You might get slightly different results using the substitutes, but many people have said honey and coconut work well, so I think you’ll be fine.
Chrissy says
These turned out great! I mixed them by hand, just put on gloves and it came out perfect ♡
Regan says
Thank you so much for sharing this recipe. It was easy and turned out great. I spent weeks looking for cinnamon chips in stores with no luck and the cinnamon chips for sale online were so expensive. I’m so glad I found your recipe. This was a wonderful solution!
alexandra says
I’m so glad you liked them!
Debbie says
I’m in England and can’t get corn syrup here. I’m also allergic to honey. I can get agave but it’s pricey. Any other suggestions?
alexandra says
Do you have golden syrup or any other kind of liquid sweetener like that?
Vicky says
Can you use butter in place of shortening?
alexandra says
I’ve heard many people say coconut oil works well, so that leads me to believe butter would be okay too.
Kim says
I’ve been searching every where for these darn chips. My son fell in love with some snickerdoodle bread a coworker made and I told him I’d make some for him. The price online is outrageous. I’m trying this recipe out tomorrow so I can start making some if this bread for Christmas for my family. Thanks so much! Happy holidays!
alexandra says
I hope it worked out well for you!
Kim says
Made 2 loaves of snickerdoodle bread last night, but haven’t tried them yet. I used the coconut oil n honey as that’s what I had in pantry. They were very easy to make n made my whole house smell like Christmas….thanks again…will keep ya posted on taste later. ????
Erin says
Is the vegetable shortening that use you solid like Crisco or liquid like vegetable oil? Thank you so much for this recipe – finding cinnamon chips in the store is a challenge!
alexandra says
Solid, like crisco