Cinnamon Baking Chips

Cinnamon chips coated with cinnamon sugar in a white bowl.
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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 1/2 cups 1x
  • Category: candy
  • Method: baking
  • Cuisine: American


  • 4 5/8 ounces (2/3 cup) granulated sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons honey 
  • 1 1/2-2 tablespoons coconut oil (softened, not melted)
  • cinnamon sugar, for coating (optional)


  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 1 1/2 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 1/2 tablespoons oil as needed if the mixture feels too dry to come together.
  3. Transfer to baking sheet: Spread the mixture out on the prepared baking sheet, flattening into a rectangle about 1/4" 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 1/4" wide.
  6. Coat with cinnamon sugar: Optionally, toss chips in cinnamon sugar before storing.


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