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 1/2 cups 1x
- Category: candy
- Method: baking
- Cuisine: American
Ingredients
Scale
- 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)
Instructions
- 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 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.
- 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.
- 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 1/4" wide.
- 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
Find it online: https://www.brighteyedbaker.com/diy-cinnamon-chips/
