For years I have been buying King Arthur Flour’s Mini Cinnamon Chips. When I went to order a few more bags this week, I was surprised to find they had been discontinued…when I contacted KAF about the chips, a representative said it was due to them having contained GMO ingredients. They’ve replaced them with Cinnamon Sweet Bits. I did order a couple bags to put in the freezer, but I really wanted to make my Cinnamon Chip Snickerdoodle Bars right now…
So, I Googled Homemade Cinnamon Chips – and lo and behold there are recipes out there!! Genius! I found this one from “A Few Shortcuts” and this one from “Mind over Batter”. All the recipes I saw online were similar and I quickly made a half test batch!
They turned out a little thin and crispy, I think I had pressed the mixture a little too thin and had baked them on a black enamel baking pan – it probably got too hot. I crumbled them up anyhow and mixed them into my Cinnamon Chip Snickerdoodle Bars, they were delicious, but it was nagging at me that they turned out more like a brittle and less like a chewy nugget…
I wanted to try another batch, but I had used up all of my light corn syrup and solid vegetable shortening (Crisco) with my first batch…and it was 9PM (not making a grocery run!) Hmm…I wondered if I could use (solid) coconut oil and honey instead? I gave it a whirl and they turned out perfect!! YAY! So feel free to use whichever ingredients work for you! (Solid) Coconut Oil or Crisco and Honey or Light Corn Syrup along with cinnamon, sugar and vanilla! …and I must say these taste yummy right out of hand! ( the old KAF cinnamon chips were always a little waxy tasting…)
Recipes using Cinnamon Chips:
Homemade Cinnamon Baking Chips
- 1/3 cup sugar
- 1 1/2 tablespoons ground cinnamon
- 1 tablespoon honey or light corn syrup
- 1 tablespoon coconut oil or solid shortening coconut oil in solid form
- 1/4 teaspoon vanilla extract
- Preheat oven to 225 degrees F. Line a baking sheet with parchment paper.
- Combine ingredients in bowl and use spoon or fork to mix together until well combined - will have a wet sandy texture. You can also mix together very easily in a food processor or chopper.
- Pour out mixture onto prepared pan and press into a slab about 1/4" thick. You can place a piece of parchment or waxed paper over the top of the mixture to press the mixture.
- Bake for 25-30 minutes. Should look melted, may have some bubbling, may have some oil seeping out.
- Take out of oven and allow to cool. Will firm up. Cut into desired shapes with pizza cutter or large chef's knife. If they are still sticky. Place them separated on parchment lined baking sheet and refrigerate until firm. Store in airtight container in refrigerator.
These sound delicious. If you haven’t tried Cinnamon from Penzey’s you have to give it a try.
They have the best Cinnamon I’ve ever tasted. Happy Baking!
Hi Kathy! Yes I love Penzey’s!! I use their taco seasoning and ranch mix all the time!! I think I’ve used their cinnamon too – what type do you like best?
I am excited to try this recipe today, as I have been looking for a good recipe to make these and add to bread! My family loves french toast made from Cinn Chip Bread 🙂
Also – try Penzey’s China Cinnamon. Packs a great flavor and is so good in cinnamon rolls!
Sounds so good Cherilyn! I’ll warn you, they’re addictive – and good to snack on right out of the fridge! Stir some into warm oatmeal too! I love Penzey’s – I love their taco seasonings and buttermilk ranch mix! Take care!
If you’ve never tried Saigon Vietnamese cinnamon, you are missing out on the real taste of cinnamon. 😋
So good!! I agree!! ❤️
I’ve not ever tasted cinnamon chips; will have to give them a try. I enjoy you on QVC.Always enjoy hearing of your Pillsbury Bake-Off win. I was junior contestant in 1958. Not a winner, but one of the highlights of my life. I’ m still cooking on the range I won.
Hi Janet – Thanks for watching!! How exiting you were in the Bake Off too!! Congrats! What was your recipe in 1958?? Where was the contest that year? The Bake-Off Contests were so much fun!! I still keep in touch with a lot of friends I made there!!
Hi Tina and I just wanna say Thank you for making me one of your Top Fans and Tina I will always be one of your Top Fans like Forever!!!!!!!!!!!!!!and because your Tina u r the BEST OF THE BEST OF KITCHEN AID and I have been watching in the KITCHEN WITH DAVID Now for a very very long time and u and David R the BEST OF THE BEST AND So Amazing and so WONDERFUL!!!!!!!!!!!!!and I am gonna be making and baking all of your Recipes.
Hi Anita – Thank you so very much for watching!! I very much appreciate your kind words! Hope you have a fabulous week! Tina ( :
How long do these stay good in the refrig.?
There aren’t any ingredients in the recipe that would spoil quickly – I think mine were in there at least 2+ weeks.
Hi, Thanks so much for sharing!! I think these cinnamon chips with coconut oil & honey should make them extra special.
Thank you Terri! Enjoy!
So glad you enjoyed Judith!
Can you freeze these cinnamon chips?
Yes, Darlene – sure can!
I made these last night and doubled the batch, but used half cardamom/half cinnamon. OH MY OH MY OH MY!!
Even better, today I made the snicker doodle cookie bars and split the cinnamon with cardamom and then used these chips in it. Holy cow! These need to be tied down because they are going to disappear by the end of tomorrow. Delish! Will make again! Easy and 100% worth it!
ooh sounds amazing Beth! Love the cardamom idea!
I’ve been wanting to try a wonderful cinnamon scone recipe that I finally pried away from a friend, but couldn’t find the KA cinnamon chips that were called for any longer. I previously tried a batch with the Hershey cinnamon flavored baking chips and the scones were not good. The store-bought chips were waxy, overly sweet, and not very cinnamon-y. Then I made your cinnamon chips to use with the scone recipe and the scones turned out amazing! Your chip recipe was the winner by a mile and now I can make those delicious cinnamon scones any time with authentic cinnamon chips – thanks!
Hi Katy! So glad you enjoy the cinnamon chips – they are delicious and addicting!! YUM!
Hi there! I’ve been looking for a cinnamon chips recipe so that I can make Zimtwuppi (kind of like a German cinnamon scone – they’re so delicious! – but I can’t get them where I live…). I’m definitely going to give this recipe a go! Do you think it would still work if I used agave syrup instead of the honey and replaced the sugar with coconut sugar? Also, you mentioned preparing the pan but I don’t think you said how – do you just put a sheet of parchment paper down?
Thanks so much for the recipe and your tips!
Rachel – from the UK 🙂
Hi Rachel – Thanks for reaching out from the UK! I haven’t tried them with agave and coconut sugar myself – If it were me – I’d give it a test run – hopefully will work out!! Let me know! The Zimtwuppi sound amazing, I’ll have to look them up! Take Care!
Can these be made with butter or canola oil? Thank you..
Hi Teri – I have only tried “solid” texture type fats – like Crisco vegetable shortening or solid coconut oil. I’m not sure if liquid fats would work.
I have been looking for Hersey cinnamon chips and can’t seem to fine them. I’ve been wanting to make Cinnamon Churro Chex Mix for a while now. When I came across your recipe to make homemade cinnamon chips. I was excited. Just wondering though does it re-melt easily. The recipe calls to melt the cinnamon chips and toss them in the Chex cereal.
Hi Robin – sorry I didn’t respond to this earlier – I can’t say for sure – I haven’t tried that.
Just found this recipe….. they are cooling right now… smells sooo good!
Approximately how much do these make ? Maybe 1/2 C?
Thanks for the wonderful recipe… my kitchen smells Devine!
Hi Julie – I haven’t made them in a while (and I need to – as now I’m craving them!) I believe they made about 2 cups. Depends a little on how small u cut them.
Thanks for you recipe! Homemade is so much better! One question: Both times I’ve made this, I only get about 1/2 cup. I see where you said 2 cups. I wonder if I’m doing something wrong? I’m using solid coconut oil and honey and getting them 1/4 inch thick.
You’re absolutely correct Donna – I must’ve made a typo or mistake in my notes. I’m able to get about 3/4 cup. (but probably 1/2 cup with larger pieces, I cut mine pretty small this last time). Thank you so much for catching that! It makes enough for my Snickerdoodle Bars + some extra for nibbling or stirring into oatmeal!