Cinnamon Baking Chips: Flavorful Mix-Ins for Cookies & Muffins

Forget store-bought cinnamon chips—many of them don’t even list cinnamon as an ingredient. I developed and tested this homemade cinnamon chip recipe so your baked goods get a genuine, bold cinnamon flavor. These DIY chips are simple to make and bake beautifully in muffins, scones, pancakes, and quick breads.

These homemade cinnamon chips are buttery and rich, packed with real cinnamon and no artificial fillers. I experimented with ingredient ratios and baking methods to create a chip that holds its shape in baked goods yet melts into warm pockets of cinnamon flavor while baking.

I tried two base variations: one using granulated sugar, cinnamon, honey, and coconut oil, and another using granulated sugar, cinnamon, corn syrup, and vegetable shortening. The honey and coconut oil version is slightly chewier, while the shortening and corn syrup version has a bit more snap when cut. Both bake and taste similarly, so choose the texture you prefer.

All you need is a food processor (or your hands) and a low-and-slow bake. You can cut the final slab to any size to suit muffins, scones, cookies, or pancakes. This step-by-step method is beginner-friendly—use the chips in streusel, fold them into batter, or sprinkle them over quick breads to boost cinnamon flavor.

Ingredient Breakdown

• Granulated Sugar: Adds structure and sweetness. It helps the chips firm up in the oven and develop a pleasing, candy-like texture that holds up in muffins and breads.
• Cinnamon: The star ingredient. Using a generous amount ensures each chip delivers warm, unmistakable cinnamon spice.
• Vegetable shortening or coconut oil: Binds the mixture and contributes to a slightly crisp finish after baking while keeping the dough manageable to press or roll.
• Corn syrup or honey: Provides moisture and acts as a binder. It gives a touch of chew and adds depth that complements the cinnamon.

How to Make Cinnamon Chips

Six straightforward steps produce durable, flavorful chips you’ll want to use in everything:

1. Prep oven and pan: Preheat the oven to 225ºF. Line a baking sheet with a silicone baking mat or parchment paper.

2. Combine ingredients: In a food processor, blend the sugar, cinnamon, fat, and syrup until the mixture resembles coarse crumbs. If you don’t have a food processor, use your hands or two forks to work the mixture together.
3. Finish the dough: Use your hands to squeeze and press the mixture until it forms a soft, cohesive dough.

4. Roll out dough: Transfer the dough to the lined baking sheet and press or roll it into an even layer about 1/4 inch thick.
5. Bake and cool: Bake for 30–35 minutes. The surface will appear slightly more melted and less grainy but will remain soft. Cool completely—the slab will firm up as it cools.
6. Cut chips: Cut the cooled slab into small squares with a sharp knife. Store in an airtight container for up to one week or freeze in an airtight bag for up to four months.

Tips for Making Homemade Cinnamon Chips for Baking

Follow these tips for consistent results:

• Prevent sticking: Always use a silicone mat or parchment to keep the slab from sticking to the baking sheet.
• Even thickness: Press the dough to about 1/4 inch. Too thick yields chewiness; too thin becomes brittle.
• Cooling is crucial: Let the slab cool fully before cutting so the chips set properly.
• Storage: Keep Chips in an airtight container to maintain freshness.

How to Use Cinnamon Chips

These chips work in many recipes—use them where you want concentrated cinnamon flavor:

• Cinnamon chip muffins
• Cookie mix-ins
• Ice cream stir-ins
• Stir into quick breads like banana or apple bread

More Cinnamon Recipes

• Cinnamon Cream Cheese Frosting
• Baked Cinnamon Sugar Donuts
• Cinnamon Swirl Bread
• Apple Cinnamon Muffins