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ByAmanda CarlisleUpdated on
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Do you love cinnamon muffins, scones, cookies, and more?You have to try this simple Homemade Cinnamon Baking Chips Recipe. THEY ARE AMAZING!
Do you know when you get one of those snickerdoodle or cinnamon swirl muffins and it has that little pocket of cinnamony goodness inside? That is caused by these Cinnamon Baking Chips….who knew? I certainly didn’t. I mean I guess I just took for granted that the cinnamon fairy waved her wand and made my muffin that much more special. This easy Homemade Cinnamon Baking Chips Recipe will have you wanting to bake all of the cinnamon treats.
Ingredients
To make these tasty homemade cinnamon chips you need
You will also need a baking sheet, mixing bowl, parchment paper and an oven.
How to Make Cinnamon Chips
In a medium-sized bowl mix together the ingredients. I used my hands to make sure the mixture was good and incorporated together.
Pat out the cinnamon-sugary batter on a parchment-lined pan and pop in the oven at 200 degrees for about 30 minutes. The side effect is your house will smell like a cinnamon sugar heaven. There are worse things…trust me.
After the disc cools use your hands or a knife to break it into chips. Mix them into muffins, pancakes, cookies, and so much more. We have used them in these Easy Pancake Bites and in the BEST Mini Snickerdoodle Muffins. YUM!
Gluten-Free & Vegan
Not everyone thinks about how hard it is to find gluten free or vegan baking ingredients. These tasty tidbits are both. Another reason I love these Cinnamon Baking Chips!
Other Flavors
While these Baking Chips are the best, I encourage you to get creative with other flavors. Try using Pumpkin Pie Spicein place of the cinnamon to make some delicious fall baking chips.
Tips
Are they supposed to be hard? These will have a softer texture. They will not be rock hard. That is ok. You want them to kind of “melt” into your baked goods.
Buy cinnamon in bulk. Once you know how to make these baking chips, you will want to have them on hand all of the time. I love to purchase my cinnamon in bulk from Amazon. Not only do I enjoy it for these baking chips, but I use it to make my own Chai Tea Spice Mix and these adorable Cinnamon Applesauce ornaments at Christmas Time.
Other fats. No vegetable shortening? No problem. You can use palm oil or coconut oil in place of the shortening, even lard.
Uses
I use these in so many recipes, especially during the fall and winter months. You can toss them in muffins, cookies, pancakes, and more. Here are a few of my favorites.
Snickerdoodle Mini Muffins
Cinnamon scones
Easy Pancake Bites
Storage
Store these in an airtight container in your refrigerator until you are ready to use them. I have kept them for a couple of months successfully, but to be honest, they usually don’t last that long.
Make these in bulk and freeze!Make multiple batches of cinnamon chips. Cut them up and spread them in a single layer on a baking sheet and pop them in the freezer. Once the chips are frozen place them in a freezer bag and back in the freezer. Remove and use them in any baked goods as needed.
I have found though that once you realize how good they are in all of your baked goods, they won’t be around long.
Homemade Cinnamon Baking Chips
Do you love cinnamon muffins, scones, cookies, and more? You have to try this simple Homemade Cinnamon Baking Chips Recipe. THEY ARE AMAZING!
Preheat oven to 200F. Place a sheet of parchment paper on a cookie sheet and spray liberally with cooking spray. Set aside.
In a medium size bowl, combine the granulated sugar, ground cinnamon, shortening, light corn syrup and vanilla extract. Mix with fork until the mixture is uniform and crumbly. Spread on parchment lined baking sheet, flattening with your hands and shaping into a rough square about 1/4 inch or so thick. Bake until mixture is melted and somewhat bubbly, about 30 minutes.
Cool completely, and then cut into small pieces.
Makes approximately 2 cups
Notes
Oven temps can vary. You can turn your oven up to 225 if you feel like your chips aren’t coming together.
Quick and easy Baked Cinnamon Chips are made by brushing flour tortillas with melted butter, sprinkling with cinnamon-sugar, and baking until light and crisp. They make a delicious snack on their own, or try topping them with some vanilla ice cream and buttermilk caramel sauce or hot fudge.
Apart from flavor, cinnamon is also used in commercial baking to impart a specific color to a product. “For certain purposes, it may be desirable to give a baked product high cinnamon colouring and yet only relatively mild cinnamon flavouring,” write J. Thomas and P. P. Duethi in Handbook of Herbs and Spices.
Brown sugar is commonly used as a substitute for cinnamon sugar as opposed to ground cinnamon. However, because it has a sweet, molasses-like flavor and a moist texture, I don't recommend using it as a ground cinnamon replacement, as it will change your recipe's flavor profile and texture.
Cassia cinnamon sticks have a single layer of thick bark, while Ceylon cinnamon sticks have several layers of thin bark. Cinnamon chips are small pieces of cinnamon bark. You can buy cinnamon chips from apothecaries like Mountain Rose Herbs, or you can simply smash up cinnamon sticks into smaller pieces.
Storage. Store your cinnamon chips in the refrigerator inside an airtight container. They should last for about a month, but regular bakers with a sweet tooth will probably use these up quite quickly. You can also freeze your cinnamon chips.
Cinnamon powder is a better choice when you need to add the cinnamon directly to a recipe. If you're baking, Korintje (Indonesian) cinnamon is the best choice.
That's because cinnamon is a yeast inhibitor — you can't use more than 1 teaspoon per 3 cups of flour in a dough without it slowing down the rise significantly.
Some people have experienced mouth sores from eating products that contain cinnamon flavoring agents. This is called cinnamon stomatitis. Cinnamon contains cinnamaldehyde, a compound that may trigger an allergic reaction when consumed in large amounts.
The main difference is in their texture. Cinnamon powder is much finer and easier to mix into recipes, whereas ground cinnamon has a coarser texture and can add a bit of crunch to dishes. This means that cinnamon powder is better suited for baking, while ground cinnamon is better suited for savory dishes.
There are plenty of reasons to add warming cinnamon to your diet. It's high in antioxidants, which may help protect against disease, inflammation and ageing. What's more, it may improve gut health, dental hygiene, reduce cholesterol levels and lower blood pressure.
Nutmeg is a top substitute for cinnamon because of its pleasing taste and versatility. It has a warming, slightly nutty flavor and is sometimes combined with cinnamon in recipes, like in pumpkin pie. In addition to its rich flavor, nutmeg's potential medicinal benefits are also prized.
The good news about spices is that they virtually last forever. It's rare, if not impossible, for a spice to go "bad." The biggest threat of time is that it causes spices to lose potency and flavor. Ground cinnamon that's three years old will not carry as much flavor as cinnamon that's only three months old.
Cinnamon is a spice with a very distinctive flavour. It is a healthy addition to both sweet and savoury recipes. However, it will not sweeten the taste of your food. You will need to use either sugar or sugar replacement such as honey, maple syrup, agave syrup, stevia sweetener, golden syrup or molasses.
Potato chips from brands known for excessive salt, saturated fats, and artificial additives tend to be less healthy. Examples include Lay's, Pringles, and Ruffles.
What is cinnamon? Cinnamon (Cinnamomum verum), also called Ceylon cinnamon, is a bushy evergreen tree of the laurel family (Lauraceae) and the spice derived from its bark. The spice consists of the dried inner bark and has a delicately fragrant aroma and a warm sweet flavor.
There are many types of cinnamon, all of which come from the inner bark of several species of evergreen trees in the Cinnamomum genus. However, there are two varieties that you will most likely find commercially available for use in food products: Cassia and Ceylon.
Introduction: My name is Jonah Leffler, I am a determined, faithful, outstanding, inexpensive, cheerful, determined, smiling person who loves writing and wants to share my knowledge and understanding with you.
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