Cinnamon Baking Chips
If you've ever searched for cinnamon baking chips, you've probably noticed how hard it is to find the OG Hershey's version. And when you do, you might be surprised to learn that they don't actually contain any real cinnamon. That's what inspired this homemade version, made with real spices and simple, natural ingredients you likely already have in your pantry.
These chips melt beautifully, taste authentic, and work perfectly anywhere you'd use the original ones, like churro cookies, muffins, sweet breads, or scones. Perfect to use for all your fall baking needs!
Why I Love This
- Real cinnamon flavor - no artificial flavorings or mystery ingredients.
- Simple pantry staples - made with coconut oil, sugar, and powdered milk.
- Versatile and bake-friendly - melts perfectly into cookies, muffins, or scones.
Ingredient Overview
- Granulated sugar - You can use superfine or caster sugar for an easier melt.
- Ground cinnamon - Use high-quality cinnamon for a deeper flavor.
- Powdered milk - Included to replicate the creaminess of Hershey's chips but with a natural touch.
- Coconut oil - Binds everything together in a more natural way than shortening or other fats.
- Corn syrup - Adds some moisture and prevents the chips from crystallizing.
These homemade cinnamon baking chips prove that simple ingredients can create a product that tastes better and performs just like the store-bought version.
Step-by-Step Instructions
Step 1: Mix the Base
In a small bowl, combine softened coconut oil and sugar until smooth. Add cinnamon, powdered milk, and corn syrup, mixing until fully combined and thick.
Step 2: Roll the Mixture
Roll the dough between two sheets of parchment paper to about ⅛ inch thick. Keep it even for uniform baking.
Step 3: Bake
Transfer to a baking tray and bake at 215°F (100°C) for 30 minutes. The mixture should set but you can expect some shiny tops once it's out of the oven. This is normal.
Step 4: Cool and Cut
Let cool completely before cutting into ½-inch squares. Once cooled, the chips will firm up and become crisp.
Step 5: Store or Freeze
Store in an airtight container for up to two weeks, or freeze for up to two months.
Pro Tips / Expert Advice
💡 Baker's Tips
- If your coconut oil is too hard, warm it slightly until it's spreadable but don't melt it completely.
- For a stronger cinnamon kick, add an extra teaspoon of ground cinnamon.
- When baking with them, fold them gently into your dough near the end to avoid melting too early or getting them to break apart.
Common Mistakes to Avoid
- Don't overbake; they'll harden too much and lose their melt-in quality.
- Avoid fracionated/liquid coconut oil as it will make the mixture too greasy and liquidy to set.
How to Make It Extra Gourmet
- Try mixing in a pinch of sea salt or a dash of nutmeg for added depth.
- Coat the finished chips lightly in powdered sugar for a frosted effect.
Storage & Freezing Info
- Store the chips at room temperature for up to 2 weeks in an airtight jar.
- Freeze for up to 2 months in ziploc bags.
Ingredients
- ½ cup granulated sugar 100g
- 2 tablespoon ground cinnamon
- 1 tablespoon powdered milk
- 2 tablespoon coconut oil
- 1 ½ tablespoon corn syrup
Instructions
- In a small bowl, mix the coconut oil (softened at room temperature but not liquid) with the sugar to combine.
- Then, add the cinnamon, powdered milk and corn syrup and mix until it's fully combined.
- Roll the mixture to about ⅛" thick between two parchment paper sheets, then bake in the oven at 215F/100C for 30 minutes.
- Let it come fully to room temperature before cutting them into ½" squares.
- Store in an airtight container at room temperature for up to two weeks, or freeze up to two months.
FAQ Section
Do these homemade cinnamon baking chips actually melt in baking?
Yes! They soften perfectly inside cookies and breads, just like store-bought ones.
Why use powdered milk?
Powdered milk gives the chips a creamy texture similar to the Hershey's version but without artificial ingredients.
Can I use butter instead of coconut oil?
Not really, as butter will not work properly. If you don't mind it, you can substitute the coconut oil with baking shortening in the same amount.
Where can I use cinnamon baking chips?
Anywhere you'd use chocolate or butterscotch chips like cookies, muffins, scones, or coffee cakes. My Churro Cookie recipe uses them in the dough.
