I love a good cinnamon sugar bread. Whether it’s cinnamon sugar toast, cinnamon swirl bread, cinnamon sugar muffins or amazing cinnamon rolls, I love it all. One of my favorite ways to get a powerful punch of cinnamon and sugar in baked goods is with cinnamon chips. I remember reading about them, seeing them in recipes and trying to get my hands on them years ago to no avail. Eventually I realized that I could probably make them, so off I went to search the internet. After combining and tinkering with a few recipes…these homemade cinnamon chips were born.
Looking for AN ooey, gooey cinnamon burst to add to your baked goods? Homemade cinnamon chips are where it’s at
And boy are they good. They are the perfect combination of sweet and cinnamony. They bring your baked goods to a new level of cinnamon deliciousness. I love adding them to bread (a new recipe is coming at you soon), muffins, scones (they would be a great substitute in these chocolate chip scones) , cakes, the list is endless. These cinnamon chips create an ooey, gooey, cinnamony punch of flavor in whatever you put them in. They are so good.
One of the great things about this recipe is that you can increase the amount of cinnamon if you prefer a higher concentration of cinnamon flavor. I have used enough cinnamon before that my hands hurt after (eek!) because of the concentration of cinnamon spice. They packed quite the punch! If you want a true sharp cinnamon…increase the cinnamon to about 6 Tablespoons instead of the 3 Tablespoons suggested. I prefer the lesser amount which still gives a true cinnamon flavor but doesn’t quite take your breath away.
If you’re going to take the time to make cinnamon chips, you want it to be worth it
This recipe makes about 3 cups of cinnamon chips. I like that it makes a lot of chips. Some recipes you will find make only a small amount of chips. I figure if I’m going to the trouble of making my own cinnamon chips (not really trouble, but you know…), I want to have enough chips that I can use for a couple recipes…or for snacking (not sure if that’s a benefit or not, but these do taste like candy). Homemade cinnamon chips store well at room temperature in an air tight container after cooling completely.
To know the cinnamon chips are ready to come out of the oven, look for the bubbles. The whole pan will look bubbly and the mixture may slide around on the pan a bit if you tip it around. That’s okay. Just make sure to let the cinnamon mixture cool so you can cut them up into little chips. I have found that using ¾ -1 cup of cinnamon chips in my recipes tend to give me the best results, but however you bake with them, I hope they add a delicious cinnamon burst to every bite of your baked goods.
And just in case you’re wondering, I have a new cinnamon chip bread recipe that uses these amazing chips coming soon, so be prepared!
Homemade Cinnamon Chips
Yield: 3 cups cinnamon chips
Time: 5 minute mix, 40 minute bake, cooling time, 5 minute cut into chips
- 1 ⅓ cups sugar
- 3 Tablespoons cinnamon
- 4 Tablespoons shortening
- 3 Tablespoons corn syrup
- ½ teaspoon vanilla
- Preheat oven to 300 degrees Fahrenheit.
- In a small bowl, mix together the sugar, cinnamon, soft shortening, corn syrup and vanilla. It will clump together.
- Line a baking sheet with parchment paper and pour the crumbly cinnamon mixture on top. Using a rolling pin or your fingers, shape the cinnamon mixture into a thin rectangle. It should cover almost the entire sheet of parchment paper.
- Bake until melted and bubbly, about 30-40 minutes. The key is to look for the bubbles!
- Let cool completely and then cut (using kitchen shears) or break into small pieces. I find it easier to cut mine with scissors.
- Store in an airtight container and use in any recipe that calls for cinnamon chips.
Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂