If you’ve ever gone looking for Hershey’s cinnamon baking chips and come home empty-handed, this recipe is for you. I started making my own cinnamon chips because they can be surprisingly hard to find, especially when I want them for fall baking. These homemade cinnamon baking chips have that same sweet cinnamon flavor, take just a few ingredients, and can be chopped as big or small as you like for scones, cookies, banana bread, and more.
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Homemade cinnamon chips are a delicious addition to scones, cupcakes, and cookies.
Whether you're unable to find them at your local grocery store, prefer the satisfaction of homemade treats, or are looking for a more economical option, making your own cinnamon chips is the perfect solution.
Try adding Cinnamon Chips to these great recipes for the perfect snack:
- Cinnamon Chip Scones
- Brown Butter Chocolate Chip Cookie
- Bakery Style Oatmeal Cookies
- Freezer Friendly Banana Bread
Why Make Your Own Cinnamon Chips?
Limited Availability: Cinnamon chips may not be readily available at all grocery stores, especially if you live in a region where specialty baking ingredients are hard to come by.
Satisfaction of Homemade:Homemade cinnamon chips allow you to customize the flavor and shape to your liking.
Economical Option: Making them at home allows you to save money while still indulging in the sweet, cinnamon-infused goodness.
One recipe makes the equivalent of one 12 oz bag of cinnamon chips.
What Kind of Chocolate Can You Use for Homemade Cinnamon Chips?
You have a few options for the base of these cinnamon chips, and I’ve tested this recipe with all of them.
Vanilla candy melts are the easiest option and give you a smooth, sweet cinnamon chip that sets up firmly.
White almond bark works very well too. In fact, this is an easy substitute if that’s what you already have in your pantry or can find more easily at the grocery store.
Good-quality white chocolate also works. It gives the cinnamon chips a slightly richer flavor and a creamier texture than candy coating.
Ingredients for Homemade Cinnamon Chips
You only need a few ingredients to make homemade cinnamon baking chips.
Vanilla candy melts, white almond bark, or white chocolate: Any of these will work as the base for this recipe. Candy melts and almond bark set up a little firmer, while good-quality white chocolate gives the chips a richer, creamier flavor.
Ground cinnamon: This adds warm cinnamon flavor throughout the chips. Make sure it’s stirred in well so there aren’t any pockets of dry cinnamon.
Cinnamon oil: This is what gives homemade cinnamon chips that stronger cinnamon-baking-chip flavor. You only need a small amount. I prefer cinnamon oil rather than cinnamon extract because the flavor is more concentrated.
Once the mixture sets, you can chop it as finely or coarsely as you like. I make smaller pieces for cookies and leave bigger chunks when I’m using them in scones or quick breads.
How to Make Homemade Cinnamon Chips
- Prepare the pan. Line a baking sheet with parchment paper or a silicone baking mat.
- Melt the chocolate or candy coating. Place the vanilla candy melts, almond bark, or white chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each one, until completely melted and smooth. Be careful not to overheat it.
- Add the cinnamon. Stir in the ground cinnamon and cinnamon oil until the mixture is smooth and evenly combined. The small amount of cinnamon oil used in this recipe should not cause the melted chocolate or coating to seize.
- Spread into a thin layer. Pour the cinnamon mixture onto the prepared baking sheet. Use an offset spatula or silicone spatula to spread it into an even layer about ⅛-inch thick.
- Chill until firm. Place the baking sheet in the freezer for about 30 minutes, or until the cinnamon mixture is completely firm.
- Cut into chips. Remove it from the freezer and let it sit at room temperature for a few minutes if it is too hard to cut. Use a large knife or pizza cutter to chop it into your preferred size. Make smaller pieces for cookies and muffins or larger chunks for scones and quick breads.
- Store. Transfer the cinnamon chips to an airtight container and store at room temperature until ready to use.
Ways to Use Homemade Cinnamon Chips
Once you make a batch, there are so many ways to bake with them.
Cinnamon Chip Scones: This is one of my favorite ways to use them. The larger homemade chunks give these buttery bakery-style scones little pockets of cinnamon throughout.
Cinnamon Crunch Banana Bread: Fold the cinnamon chips into my banana bread batter for an easy cinnamon crunch variation. I especially like leaving some of the homemade chips a little larger for this one.
Cookies: Use them anywhere you would normally add baking chips. They’re especially good in oatmeal cookies, and brown butter cookies.
Muffins and quick breads: Fold them into your favorite muffin or quick bread batter when you want little bursts of cinnamon without adding more ground spice to the entire recipe.
Because you’re chopping the chips yourself, you can customize the size for whatever you’re baking. Make small chips for cookies or big rustic chunks for scones and breads.
Easy Homemade Cinnamon Baking Chips
Equipment
- Microwave-safe bowl
- baking sheet
- Parchment paper or silicone baking mat
- Large knife
Ingredients
- 2 cups vanilla candy melts white almond bark, or good-quality white chocolate
- 4 teaspoons ground cinnamon
- ⅛ teaspoon cinnamon oil
Instructions
- Prepare the pan. Line a baking sheet with parchment paper or a silicone baking mat.
- Melt the chocolate or candy coating. Place the candy melts, almond bark, or white chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each one, until completely melted and smooth. Be careful not to overheat it.
- Add the cinnamon flavor. Stir in the ground cinnamon and cinnamon oil until completely combined and smooth.
- Spread into a thin layer. Pour the mixture onto the prepared baking sheet. Use a silicone or offset spatula to spread it into an even layer about ⅛-inch thick.
- Chill until firm. Place the baking sheet in the freezer for about 30 minutes, or until the cinnamon mixture is completely hardened.
- Cut into chips. Remove the baking sheet from the freezer. If the mixture is too hard to cut, let it sit at room temperature for 5 to 10 minutes. Use a large knife or pizza cutter to chop it into your preferred size. Make smaller pieces for cookies and muffins or larger chunks for scones and quick breads.
- Store. Transfer the cinnamon chips to an airtight container and store at room temperature until ready to use.
Notes
Serving Suggestions:
- Add homemade cinnamon chips and Snickerdoodle cookie dough for the perfect combination of flavors!
- Fold them into banana bread batter for a delicious tasty treat.
- Package them in decorative bags to give as homemade gifts during the holiday season.
With just a few simple ingredients and a little bit of time, you can create these delicious homemade cinnamon chips that are sure to become a favorite in your kitchen.
Enjoy experimenting with different recipes and discovering great ways to incorporate these sweet treats into your baking adventures!
Wendy says
Could I use the white almond bark instead of the Vanilla Candy Melts?
Michele says
Will the cinnamon oil seize in the candy melts when melted? Thanks for all the recipes ripe and tricks
Better Baker says
It doesn’t! We’re using such a small amount of cinnamon oil that I haven’t had any trouble with it seizing the melted candy coating. I’ve also tested this recipe with almond bark and good-quality white chocolate, and both work well too. I just updated the post with those notes. Thanks for asking!