To create the “cinnamon burst” that is typically seen in store-brand muffin mixes, use this recipe to make tiny flakes that can be added to your favorite muffin or bread recipe.
| Prep Time: | 5 mins |
| Cook Time: | 35 mins |
| Total Time: | 40 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- ⅓ cup white sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon vegetable shortening (such as Crisco®)
- 1 tablespoon light corn syrup
Instructions
- Preheat oven to 225 degrees F (110 degrees C).
- Stir sugar, ground cinnamon, shortening, and corn syrup together in a small bowl until dough comes together. Place dough between two layers of parchment paper; roll to 1/8- to 1/4-inch thick. Transfer to a baking sheet; remove top piece of parchment paper.
- Bake in preheated oven until golden and bubbly, about 35 minutes. Cool completely and break into pieces.
Reviews
This is such a step-up ingredient for adding pockets of cinnamon to scones and breakfast rolls I make it even when I don’t have an immediate use. I make double batches and keep them in Mason jars in the fridge.
I was happy to find this recipe – it was very easy, fairly quick. I might increase my rating to 5 stars once I see how it works in a recipe. Thanks for the post.
Great for scones and soda bread.
I was very grateful to find this recipe! None of the grocery stores in the neighborhood had them in stock, and the King Arthur Baking online store sold them for $15 a bag plus shipping. I had never tried or heard of Cinnamon bits (chips) before seeing them as a listed ingredient in a Thanksgiving muffin recipe I want to make. Now that I know they exist and how to make them, my head is buzzing with the possibilities these flavor bombs enable. These were not difficult by any means, but it’s not exactly familiar or intuitive either, so here are some notes from my experience. I don’t use shortening very often and unfortunately discovered mine to be slightly rancid smelling when I went to make these. It was too late to go to the store and I needed to get these made so I substituted ghee, which I always keep in the fridge. This seems to have worked out fine, and who knows, maybe it will impart an extra buttery flavor in my muffins. I rolled over the mix with a rolling pin to maybe 1/8 inch because that seemed like a good end-result size to me. I used my fingers to smooth the edges and make a rectangle so every chip could have a nice edge. I had to fiddle with the oven temp and timing at the end to get it to go from oily to bubbly at the end (watching it closely) These start out dark cinnamon color and remain a dark cinnamon color. Nothing “golden” happens – the trick seems to be to get these just to the bubbly state and don’t burn them I used Tung Hing cinnamon from Penze
I use these in my banana and pumpkin quick breads. They’re fantastic!!!
Fantastic in cinnamon scones! I did notice that after 35 min at 225 in the oven they weren’t quite done, so I baked them for an additional 5 min at 300 and they were perfect.
After going to 4 stores looking for cinnamon chips, which nobody had, I was very glad to find this recipe! I used butter instead of shortening because that was what I had. It came out softer than I expected – more like fruit leather consistency, I was expecting something closer to a brittle. Maybe that’s because of the butter? Either way, I’m sure they will work fine in the recipe I will be making. Next time, I may try bringing the ingredients to a boil on the stovetop and see if that results in a firmer texture.
Didn’t like them at all, very different ingredients than the cinnamon chips from King Arthur Flour. To me they tasted like greasy sugar with cinnamon. Too bad they aren’t made any more
Quick and easy. Can’t find Cinnamon Chips in stores and needed it faster than ordering on line. This is so easy and I usually have ingredients on hand I will just make it myself 🙂
Very easy and perfect in scones!