Time to ditch that grocery store bag of chips, and make your own homemade cinnamon baking chips! These chips melt when baked so instead of a hard cinnamon crunch, you receive a little cinnamon sugar pocket in your desserts.
The best part, you can make a huge batch of it and toss the chips in the fridge for a rainy day, or a quiet baking day (get it! that’s the name of the blog!)
Only a few ingredients are needed for this cinnamon chips!
- Cinnamon. Use a quality brand, this is definitely a cinnamon-forward recipe!
- Nutmeg, salt, and vanilla extract. This helps to round out the flavor.
- Granulated sugar. For a nice cinnamon sugar flavor.
- Shortening. This will help the chips to set.
- Light corn syrup. This helps the chips to melt in baked goods!
How to Make Homemade Cinnamon Chips
You will be surprised how easy it is to make these cinnamon chips. All you need is a fork and a bowl!
The most difficult part is just mixing the shortening in with the mixture, however, as you work the mixture with a fork, it will come together!
I like to use a silpat, or silicone baking sheet, for these. The chips will slide right off after being baked in a low oven. The low oven will just gently set everything together, but it will not be hot enough to melt the shortening.
The chip dough will still be soft when pulled from the oven. Allow the sheet to cool completely and the dough will be perfectly sliceable.
How to use Cinnamon Chips
- Add to scones or biscuits.
- Use in muffins.
- Add to layer or coffee cakes.
Frequently Asked Questions
Keep using your fork (or your fingers) to work the shortening in until you get a sandy texture. I promise it will happen!
Place in an airtight container and refrigerate for up to 3 months.
Yes! Use the same quantity of our homemade chips as the recipe states for the store-bought variety.
Homemade Cinnamon Baking Chips
- Silicone baking mat optional
- 66 g granulated sugar
- 1 ½ tablespoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 tablespoon shortening
- 1 tablespoon light corn syrup
- ½ teaspoon vanilla extract
- Preheat oven to 200°F. Line a baking sheet with a silicone baking mat or parchment paper.
- In a small bowl, combine granulated sugar, ground cinnamon, nutmeg and salt. Mix in shortening, corn syrup and vanilla extract with a fork until mixture resembles a wet sand texture.
- Transfer to prepared baking sheet and pat into a 1/4″ thick, smooth disc. Bake 30 minutes.
- Cinnamon mixture will harden as is cools. Allow to cool completely before cutting into 1/4″ squares.
- Store in an airtight container in fridge for up to 3 months.