Homemade Cinnamon Chips for Baking

This homemade cinnamon chip recipe makes the best little cinnamon flakes that you can use in baking recipes like cookies, scones, and bread (like the viral Cinnamon Burst Bread).

These cinnamon chips are so easy to make! A few key tips outlined below work perfectly for all kinds of baking recipes and are the perfect solution if you can’t find cinnamon chips in stores or online.

How (and Why) to Use Homemade Cinnamon Chips

After the huge success of this Cinnamon Burst Bread, I was inundated with requests for a homemade version of the cinnamon chips used in that recipe.

There are several places in the United States where you can purchase cinnamon chips, but many people report that the shipping costs are prohibitive, they live in an area where they are not available, the chips melt during shipping, or they don’t like the artificial flavor of some brands.

Enter this homemade version! This recipe requires only a few simple ingredients, and cinnamon chips are delicious and super easy to make!

Ingredient Notes

• White Bar Chocolate: Look for white “baking” chocolate – really White chocolate, not almond bark or candy coating. The most commonly sold brand where I live is Ghirardelli.
• White Chocolate Chips: White chocolate chips are notoriously difficult to melt. Different brands of chocolate chips melt better or worse than others. I tested this recipe with white chocolate chips from Nestle, Ghirardelli, and Guittard brands. The Ghirardelli brand worked best and is my preferred brand for this recipe. The other two brands may also work. If the white chocolate chips take longer to melt, be patient and continue to heat slowly.
• Vanilla Extract: We use pure vanilla extract.
• Cinnamon powder: Gradually add cinnamon to melted white chocolate mixture. I usually add the full 6 teaspoons called for in the recipe, but you can add 5 teaspoons if you want a slightly less pronounced cinnamon flavor.

Including both white bar chocolate and white chocolate chips helps give your cinnamon chips the best taste and texture. use every (or more) Using white bar chocolate will result in cinnamon chips that are too soft and melt too quickly/easily. and using every (or more) White chocolate chips will cause problems melting the mixture smoothly and the taste will not be as creamy and nice.

How to Make Cinnamon Chips at Home

1. In a microwave-safe bowl, combine chopped white bar chocolate and white chocolate chips. Microwave in 30-second intervals at 50-60% power, stirring occasionally, until the white bar chocolate is completely melted. don’t overheat Alternatively, the white chocolate may burn and form lumps.
2. Stir in vanilla and 1 teaspoon ground cinnamon.
3. Stir in remaining cinnamon, 1 teaspoon at a time.
4. Spread the mixture on a parchment-lined baking sheet in an even layer about 1/8 to 1/4 inch thick.
5. Place in the refrigerator for 20 to 30 minutes to harden completely.
6. Cut into small pieces using a knife or bench scraper/knife. For smoother cuts, it helps to let the cinnamon sheets sit at room temperature for 5 to 10 minutes before cutting them into pieces.
7. Immediately place the cinnamon pieces in a container or bag and store them in the freezer.

Important note: Store your homemade cinnamon flakes in the freezer until ready to use and add them to recipes directly from the freezer. Cinnamon chips melt a little faster than cinnamon chips, so handle them quickly and don’t heat them too much.

Proof that Homemade Cinnamon Chips Work in Cinnamon Burst Bread

Of course, I tested these homemade cinnamon chips in my Cinnamon Burst Bread recipe! And they work great!

Please keep the following important notes and precautions in mind: When using homemade and store-bought cinnamon chips:

• Add homemade cinnamon flakes. When the kneading time is over, take it out of the freezer right away.
• Homemade cinnamon chips can be absorbed. Add a little more to the dough or give the dough a slightly oily/buttery texture. are you okay! Knead quickly and gently, handling as little as possible with warm hands to avoid melting.
• You can see the toasted slices of bread in the photo below. Homemade cinnamon flakes create delicious pockets of cinnamon flavor throughout the bread. Homemade chips give a slightly more swirly effect than store-bought cinnamon chips, but the end result is absolutely delicious.

After making cinnamon burst bread many I often use store-bought cinnamon chips. I think I like the taste and texture of homemade cinnamon chips better than store-bought brands!

A few additional notes

A packet of homemade cinnamon chips Yields about 1 3/4 to 2 cups of cinnamon pieces.

The cinnamon burst bread recipe calls for 1 1/2 cups of cinnamon bits, but since homemade chips melt a little more than store-bought cinnamon chips, I use them. every There are homemade cinnamon chips inside the bread.

The most important thing to remember When making and using these cinnamon chips, you must observe the following (tell me now):

• Be patient and melt the white chocolate slowly and completely.
• Freeze chopped cinnamon pieces before using.
• Add at the end of mixing and do not over handle.

It’s awesome that you can make cinnamon burst bread and cinnamon chip scones any time without having to buy cinnamon chips! Today is truly a good day.

Homemade Cinnamon Chips for Baking

Preparation time: 20 minute minute

Cooling Time:: 2 hour hour

Total Time: 2 hour hour 20 minute minute

• 8 oz. (228 g) White bar chocolate (not almond bark or candy coating – see notes), coarsely chopped
• ½ cup (100 g) White chocolate chips (see note for best meltable brand)
• ½ teaspoon vanilla extract
• 5~6 teaspoon cinnamon powder

cooking modePrevent your screen from going dark

• Line a sheet pan with parchment paper. Set aside.

• In a microwave-safe bowl, combine chopped white bar chocolate and white chocolate chips. Microwave in 30-second intervals at 50-60% power, stirring occasionally, until the white bar chocolate is completely melted. don’t overheat Alternatively, the white chocolate may burn and form lumps.

• White chocolate chips do not melt as easily as bar chocolate. If you heat the white bar chocolate until it is completely melted, then stir well and let the mixture sit, the residual heat from the melted white bar chocolate may melt the white chocolate chips.

• If necessary, continue microwaving in 30-second intervals to completely melt the white chocolate chips. Be patient with this process! Most brands of white chocolate chips will melt almost completely. It’s okay to have small white chocolate chips that don’t completely melt.

• Add vanilla and stir. 1 teaspoon Cinnamon powder. The mixture may seem a little lumpy at first. Keep stirring and it will come together well. Stir in remaining cinnamon. 1 teaspoon at a timeStir to mix thoroughly after each addition.

• Spread the mixture onto the prepared sheet pan into a rectangle approximately 11X8 inches. Place in the refrigerator for 20 to 30 minutes to harden completely.

• Cut into small pieces using a knife or bench scraper/knife. For smoother cuts, it helps to let the cinnamon sheets sit at room temperature for 5 to 10 minutes before cutting them into pieces.

• Immediately place the cinnamon pieces in a container or bag. Store in the freezer. It works best when added straight from the freezer to any recipe (cookies, scones, bread). Do not overmix or overwork the cinnamon pieces when adding them to a recipe. This is because cinnamon pieces melt more easily than stored cinnamon chips.

white chocolate: Look for white “baking” chocolate. The most commonly used brand where I live is Ghirardelli. If possible, avoid using almond bars or candy coatings. The flavor is more artificial and the taste and texture may be a bit “waxy”.
White Chocolate Chips: White chocolate chips are notoriously difficult to melt. Different brands of chocolate chips melt better or worse than others. I tested this recipe with white chocolate chips from Nestle, Ghirardelli, and Guittard brands. The Ghirardelli brand worked best and is my preferred brand for this recipe. The other two brands are also good. Be patient as the white chocolate chips take longer to melt.

lecture: dessert

cooking: American

method: No baking