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    Home » Recipes » DIY & How-Tos

    Published: Jul 15, 2022 by alexandra · This post may contain affiliate links

    DIY: Cinnamon Baking Chips (gluten-free, vegan option)

    Jump to Recipe

    These homemade cinnamon baking chips rival store-bought cinnamon chips any day. Unlike their competitors, they're made with real cinnamon, and just a few other simple ingredients that might already be in your pantry. They add incredible cinnamon flavor to muffin, scones, cookies, and so many other recipes!

    Close up of homemade cinnamon chips coated in cinnamon sugar. this recipe

    If you've ever tried sourcing cinnamon chips for a baking recipe, you may have noticed that they're a little bit hard to find - especially in stores. And when shipping a bag of cinnamon chips costs more than the bag itself, it's hard to justify an online purchase. Then there's the real shocker: some cinnamon chips (I'm looking at you, Hershey's) aren't even made with cinnamon!

    The solution? Make your own cinnamon baking chips! You'll only need 4 ingredients, about 15 minutes of active free time, a bowl, a spoon, and an oven. You can use these in all of your favorite recipes, and they actually taste like cinnamon!

    Jump to:
    • Ingredients in cinnamon chips
    • How to make cinnamon baking chips
    • Storage and shelf life
    • Recipes for cinnamon chips
    • Have you made this recipe?
    • Recipe Card
    • 💬 Comments and Reviews

    Ingredients in cinnamon chips

    While store-bought cinnamon chips tend to use heavily-processed and/or artificial ingredients, these homemade cinnamon morsels are made with just a handful of basic ingredients you've likely baked with before:

    Honey, cinnamon, sugar, and coconut oil in ingredient bowls.
    • Granulated sugar
    • Cinnamon - You'll need a full 3 tablespoons, so I recommend buying this in bulk to keep costs down. I like to stock up on ground saigon cinnamon at Costco.
    • Honey - You can also use any other sticky, viscous sweetener. Light corn syrup makes a good vegan option.
    • Coconut oil - It should be solid or just slightly softened, not melted. The coconut flavor doesn't come through, but if you're worried about that, I'd suggest using refined coconut oil. You can also sub vegetable shortening (but NOT vegetable oil).

    With such a simple ingredient list, these homemade cinnamon baking chips are naturally gluten-free and dairy-free. You can easily make them organic as well!

    How to make cinnamon baking chips

    Assuming you already have all of the ingredients on hand, making cinnamon chips is seriously easier than running to the store to buy them!

    Step one - Oven and pan prep: Preheat your oven to 200ºF and line a standard baking sheet with parchment paper. Spray the paper lightly with non-stick cooking spray.

    Step two - Combine all ingredients: In a medium bowl, mix together the sugar, cinnamon, honey, and coconut oil until everything is fully combined. The mixture should be slightly damp and clumpy.

    Sugar, cinnamon, honey, and coconut oil mixed together in a bowl.

    Step three - Transfer to baking sheet: Spread the mixture out on the prepared baking sheet and flatten it into a rectangle about ¼" thick. I like to do this with a flat spatula, but you can also just use your hands. Tip: to prevent sticking, place another sheet of parchment on top of the mixture first!

    Cinnamon chip mixture flattened into a rectangle on a parchment-lined baking sheet.

    Step four - Bake and cool: Bake the cinnamon mixture in your preheated oven for about 35 minutes, or until it appears to have melted into a single slab. It will still be fairly soft! Let it cool completely before slicing.

    Melted cinnamon sugar mixture being sliced vertically to make cinnamon chips.
    The left portion of this image shows how the cinnamon chip mixture should look after baking. Wait until it's cool to start slicing!

    Step five - Slice: Use a sharp knife or pizza wheel to cut the slab into individual cinnamon chips. It's easiest to cut vertical strips first (I make mine about ¼" wide) and then cut horizontal strips in the opposite direction, as if you were cutting along a grid. Feel free to cut thinner strips if you want mini cinnamon chips!

    Homemade cinnamon chips being sliced into individual pieces.

    Step six - Coat with cinnamon sugar: You can (optionally) toss the chips in cinnamon sugar at this point, which is what I did here! If you find that your cinnamon chips seem a little sticky, this extra step will help combat that. You can aim for a cinnamon-sugar ratio of 1:3, although I typically just eyeball it.

    Cinnamon chips coated with cinnamon sugar in a white bowl.

    Storage and shelf life

    Store your homemade cinnamon baking chips in an airtight container or zip-top bag. Keep them in a relatively cool, dry spot, such as a pantry. They should keep well in this environment for at least a few months.

    Recipes for cinnamon chips

    Although these may not look like the cinnamon chips you can buy in stores, they're a perfect substitute in most any recipe! Try adding these cinnamon bits to:

    • Streusel-topped cinnamon chip muffins
    • A batch of Panera-inspired cinnamon chip scones
    • These crunchy cinnamon chip biscotti!

    I'll bet they'd also be an incredible swap for the chocolate chips in my favorite oatmeal cookies!

    Cinnamon chips scattered over a white sheet of parchment alongside ground cinnamon and sugar.

    Have you made this recipe?

    If so, I'd love to hear your feedback; you can leave a rating and review in the comments section below!

    Help spread the word by sharing this post on your favorite social media channel! If you happen to snap a photo of something you've baked, be sure to share it on Instagram and tag me (@brighteyedbaker) so I can give you a shoutout!

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    Recipe Card

    Cinnamon Baking Chips

    Cinnamon chips coated with cinnamon sugar in a white bowl.
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    ★★★★

    4 from 4 reviews

    Cinnamon baking chips can be hard to find in stores, but they're easy to make at home! This DIY version is made with real cinnamon and just a few other simple ingredients you likely already have on hand. Use these homemade morsels to add incredible bits of cinnamon flavor to all of your favorite baked good recipes!

    • Author: Alexandra
    • Prep Time: 15 minutes
    • Cook Time: 35 minutes
    • Total Time: 50 minutes
    • Yield: about 1 ½ cups 1x
    • Category: candy
    • Method: baking
    • Cuisine: American

    Ingredients

    Scale
    • 4 ⅝ ounces (⅔ cup) granulated sugar
    • 3 tablespoons ground cinnamon
    • 2 tablespoons honey 
    • 1 ½ tablespoons coconut oil (solid or softened, not melted)
    • cinnamon sugar, for coating (optional)

    Instructions

    1. Oven and pan prep: Preheat oven to 200º F. Line a baking sheet with parchment paper and spray paper lightly with non-stick cooking spray.
    2. Combine ingredients: In a medium-size bowl, mix together the sugar, cinnamon, honey, and coconut oil until totally combined into a slightly damp, clumpy mixture.
    3. Transfer to baking sheet: Spread the mixture out on the prepared baking sheet, flattening into a rectangle about ¼" thick. You can do this with your hands or a flat spatula; use another sheet of parchment paper as a barrier to prevent sticking.
    4. Bake and cool: Bake in the preheated oven for 35 minutes, or until the mixture has melted into a single slab. It will still be relatively soft. Let cool completely.
    5. Slice: Use a knife or pizza wheel to slice the cooled slab into small square chips, about ¼" wide.
    6. Coat with cinnamon sugar: Optionally, toss chips in cinnamon sugar before storing.

    Notes

    Ingredient substitutions:

    • For vegan cinnamon chips, use light corn syrup or another sticky, viscous sweetener in place of the honey.
    • Coconut oil can be substituted with vegetable shortening. I would recommend increasing the shortening to 2 tablespoons. 

    Storage and shelf life:

    • Store cinnamon chips in an airtight container or zip-top bag in a pantry, or another cool, dry place. They should keep well for at least a few months.

    Recipe adapted from: Mind Over Batter

    Keywords: cinnamon chips, baking cinnamon chips, cinnamon chips for baking, cinnamon baking chips, gluten free cinnamon chips, vegan cinnamon chips

    Have you made this recipe?

    Tag @brighteyedbaker on Instagram and hashtag it #brighteyedbaker

    Digiprove sealCopyright protected by Digiprove © 2017-2022

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    1. Mary says

      December 15, 2022 at 6:09 pm

      Absolutely delicious! I’m going to admit that I had never heard of cinnamon chips until someone gifted us a loaf of bread from a local bakery. Due to my grandson’s allergies, I had to find recipes that allow him to enjoy this treat. I followed recipe exactly and they came out perfect and tasty! Thanks again!

      ★★★★★

      Reply
    2. Pepper Saffron says

      December 06, 2022 at 11:45 am

      The recipe was too dry and didn't "melt" to a solid. It is very crumbly. Some parts are slightly more solid, but only stay that way with very gentle handling. I'd like to try this again and welcome suggestions for adjustments. (Yes, I followed the recipe precisely.) TIA

      ★

      Reply
      • alexandra says

        December 06, 2022 at 7:54 pm

        Hi there,

        I would suggest increasing the coconut oil or shortening to 2 tablespoons if you find that the mixture is too dry. I hope this helps!

        Alex

        Reply
    3. S says

      August 19, 2022 at 6:18 am

      I was wondering if these chips behave similarly to chocolate chips. Will they melt if you heat them? Could I use them for a ganache???

      Reply
      • alexandra says

        August 19, 2022 at 3:46 pm

        They work in most any recipe that requires baking chocolate chips, but they don't melt like chocolate chips, so it would not work for ganache.

        Reply
    4. Sandra says

      July 25, 2022 at 12:26 pm

      Brilliant!

      ★★★★★

      Reply
    5. Carole says

      December 05, 2021 at 6:54 am

      Hi there... looking to make these chips but without the shortening or syrup? Coconut oil and honey perhaps?

      Reply
      • alexandra says

        December 06, 2021 at 8:31 am

        Hi Carole,

        I haven't tested it myself, but I have heard from readers who made these with coconut oil and honey and said it worked well. I'd love to hear about your experience if you try it!

        Reply
    6. Lexi says

      August 17, 2021 at 7:55 pm

      These are SO easy to make and come in handy when I can’t find cinnamon chips at the grocery store (which happens often). The cinnamon flavor is so much better than the packaged chips too!

      ★★★★★

      Reply
    7. Erin says

      January 26, 2017 at 8:38 am

      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!

      Reply
      • alexandra says

        February 01, 2017 at 11:22 am

        Solid, like crisco

        Reply
    8. Kim says

      December 19, 2016 at 7:29 pm

      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!

      Reply
      • alexandra says

        December 22, 2016 at 8:24 am

        I hope it worked out well for you!

        Reply
        • Kim says

          December 22, 2016 at 8:28 am

          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. ????

    « Older Comments

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    Hey There! Thanks for stopping by! Here's what you can expect to find on Bright-Eyed Baker: lots of baked goods and other sweets made from scratch (many of which are gluten-free), plus the occasional savory recipe or mixed drink. My goal is to show you that from-scratch baking - gluten-free or not! - doesn't have to be intimidating. Learn more about me.

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