Homemade Cinnamon Chips

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

Ingredients:

  • 1 ⅓ cups sugar
  • 3 Tablespoons cinnamon
  • 4 Tablespoons shortening
  • 3 Tablespoons corn syrup
  • ½ teaspoon vanilla

Directions:

Check for those bubbles to know they are done baking
  1. Preheat oven to 300 degrees Fahrenheit.
  2. In a small bowl, mix together the sugar, cinnamon, soft shortening, corn syrup and vanilla. It will clump together.
  3. 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.
  4. Bake until melted and bubbly, about 30-40 minutes. The key is to look for the bubbles! 
  5. Let cool completely and then cut (using kitchen shears) or break into small pieces. I find it easier to cut mine with scissors. 
  6. Store in an airtight container and use in any recipe that calls for cinnamon chips.
I like using kitchen shears to cut them, but a knife works too!

Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂

Follow me on Instagram @amybakesbread or like Amy Bakes Bread on Facebook for more baking ideas.

Cinnamon Sugar Muffins Two Ways

When I first started this blog, I had every intention of sharing recipes about sourdough…eventually. I had planned to take it slow and introduce my love for all things sourdough gradually because while I love all things sourdough, it’s not very common for a home baker and I wasn’t sure how many people would be interested in that area of bread baking. 

My sourdough starter

Fast forward a few weeks and we were at the beginning of a global pandemic with yeast flying off the shelves and food shortages everywhere. All of a sudden people showed a lot more interest in sourdough baking. Most of us are at home looking for things to do and learning to become a little more self-reliant. With this in mind (and a cancelled trip that made it possible), I upped my sourdough game and started sharing about sourdough earlier than planned. I have tutorials on my Instagram about making a sourdough starter and I have a handy worksheet that can help you make your own starter if you are interested. I’ve also got an awesome recipe that turns out some delicious sourdough bread.

One of the things that makes sourdough unique is the feeding process. You feed your starter daily (or once a week or so if it’s refrigerated) and then end up with a bunch of discard. I keep my extra discard in a tupperware in the fridge and then find recipes to make with the discard throughout the week…waste not want not! This recipe for cinnamon sugar muffins is the perfect vehicle for the sourdough discard.

Cinnamon Sugar Muffins…two ways: with or without sourdough discard

I also know that not everyone has a tupperware of sourdough discard sitting in your fridge and I didn’t want you to not be able to make these delicious muffins just because of that. I have a recipe option below for cinnamon sugar muffins without the sourdough discard. Both recipes use the same technique for the cinnamon sugar topping and are equally delicious and worth making. This recipe would be a fun treat to make with kids or the perfect treat for a family brunch or breakfast. The cinnamon sugar topping makes these muffins a standout weekly breakfast or sweet snack for a day at home.

Yield: 12-14 muffins

Time: 10 minute mix, 16 minute bake

Ingredients:

Cinnamon Sugar Muffins

  • ½ cup butter, melted
  • 1 cup white sugar
  • 1 cup milk, 2% or whole preferable
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 2 ½ cups all purpose flour
  • 2 Tablespoons cornstarch
  • 2 teaspoons baking powder
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon nutmeg (optional)
  • 1 teaspoon salt

Cinnamon Sugar Sourdough Discard Muffins

  • ½ cup butter, melted
  • 1 cup white sugar
  • ⅔ cup milk, 2% or whole preferable
  • ¾ cup sourdough discard (150 grams)
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • 2 Tablespoons cornstarch
  • 2 teaspoons baking powder
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon nutmeg (optional)
  • 1 teaspoon salt

The topping is the same for both recipes, don’t forget about it! It adds a sweet cinnamon crunch to the muffins that should not be left out.

Topping for both recipes

  • ⅓ cup white sugar
  • 1 Tablespoon cinnamon
  • 4 Tablespoons butter

Directions:

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. In a small microwave-proof bowl, melt the butter. Add the white sugar and combine with a spoon. Mix in the milk, eggs and vanilla. If you are using sourdough discard, mix it in with the wet ingredients now.
  3. In a separate bowl whisk together the dry ingredients. Whisk the flour, cornstarch, baking powder, cinnamon, nutmeg and salt together.
  4. Pour the wet ingredients into the dry ingredients and mix with a spoon. Be careful not to overmix the batter. Your batter may still have small streaks of flour in it…that is okay. 
  5. Line and lightly grease 12-14 muffin tins. If you have extra muffin wells with no batter in them, fill them about ½  way full with water (this helps protect your pans and gives your muffins an even bake). 
  6. Bake for 6 minutes at 425 degrees, then decrease the temperature to 350 degrees and continue baking for 10 minutes or until a toothpick is inserted in the muffin and it comes out clean.
  7. Allow to cool for a few minutes while you prepare the topping. Melt 4 Tablespoons of butter in a bowl. Mix together ⅓ cup white sugar with 1 Tablespoon of cinnamon in a separate bowl. Dip the top of each muffin into the butter and then dip into the cinnamon sugar mixture. Continue this process until every muffin in coated in cinnamon/sugar. Enjoy warm or at room temperature! Tip: I freeze any extra muffins in a ziplock bag and they work great.

Recipe Notes: Baking your muffins at a high initial temperature and then decreasing to a lower temperature gives you the beautiful domed muffins that you look for in a bakery. It’s worth it…I promise!

Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂

Follow me on Instagram @amybakesbread or like Amy Bakes Bread on Facebook for more baking ideas.