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!
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 - like these incredible cinnamon chip muffins - and they actually taste like cinnamon!
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:
- 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 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 1 ½ tablespoons of coconut oil until everything is fully combined. The mixture should be slightly damp and clumpy.
Depending on how cold your coconut oil is, you may need to use your hands to work all of the ingredients together. You can add the remaining ½ tablespoon of coconut oil as needed if it seems overly dry.
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!
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.
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!
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.
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!
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!
Cinnamon Baking Chips
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!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: about 1 ½ cups 1x
- Category: candy
- Method: baking
- Cuisine: American
- 4 ⅝ ounces (⅔ cup) granulated sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons honey
- 1 ½-2 tablespoons coconut oil (softened, not melted)
- cinnamon sugar, for coating (optional)
- 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.
- Combine ingredients: In a medium-size bowl, mix together the sugar, cinnamon, honey, and 1 ½ tablespoons coconut oil until totally combined into a slightly damp, clumpy mixture. You may need to use your hands to work everything together. Add the remaining ½ tablespoons oil as needed if the mixture feels too dry to come together.
- 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.
- 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.
- Slice: Use a knife or pizza wheel to slice the cooled slab into small square chips, about ¼" wide.
- Coat with cinnamon sugar: Optionally, toss chips in cinnamon sugar before storing.
- 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
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)
Interesting! Thanks for sharing the info; I would have never known. :) I'm glad it all worked out!
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?
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! :)
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!
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. :)
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?
I feel like that would work, and I'll bet the flavor would be awesome! Let me know if you give it a try.
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.
Awesome! Let me know if you have better luck next time!
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
Great! Also, homemade peanut butter chips are an amazing idea!
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
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.
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! ;)
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. :)
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. :)
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!
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!
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!
That's so good to know that coconut oil and honey will work together for this! Thanks so much for sharing Tracy!
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.
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?
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. :)
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.
now I have the perfect topping for my ice cream! thanks for sharing
Ooh good idea! You're welcome :)