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This recipe for homemade cinnamon chips makes the best little cinnamon bits to use in baking recipes like cookies, scones, or bread (like the viral cinnamon burst bread!). <\/em><\/p>\nThese cinnamon chips are so easy to make! With a few key tips described below, they work perfectly in all sorts of baking recipes and are a perfect solution if you are unable to find cinnamon chips in-store or online. <\/p>\nHow (and Why) to Use Homemade Cinnamon Chips <\/h2>\n After the wild success of this cinnamon burst bread, I\u2019ve been inundated with requests for a homemade version of the cinnamon chips used in that recipe. <\/p>\n
While there are several places to buy the cinnamon chips in the United States, many of you report that the shipping costs are exorbitant, you live in an area where the chips are not available, the chips melt during shipping, or you don\u2019t like the artificial taste of some of the brands. <\/p>\n
Enter this homemade version! <\/strong>This recipe calls for just a few simple ingredients, and the cinnamon chips are great-tasting, and so easy to make!<\/p>\n\n
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These cinnamon bits are perfect to use in:<\/strong><\/p>\n<\/div>\n<\/div>\n\nIngredients Notes<\/h2>\n\nWhite bar chocolate: <\/strong>Look for white \u201cbaking\u201d chocolate \u2013 real<\/span> white chocolate, NOT almond bark or candy coating. The most commonly available brand where I live is Ghirardelli. <\/li>\nWhite chocolate chips: <\/strong>White chocolate chips are notoriously bad at melting \u2013 and different brands melt better and worse than others. I tested this recipe with Nestle, Ghirardelli, and Guittard brands of white chocolate chips. Ghirardelli brand worked the very best, and it\u2019s my preferred brand for this recipe. The other two brands can work; just be patient and continue to heat slowly if the white chocolate chips take longer to melt.\u00a0<\/li>\nVanilla extract: <\/strong>I use pure vanilla extract. <\/li>\nGround cinnamon:<\/strong> Add the ground cinnamon gradually to the melted white chocolate mixture. I usually add the full 6 teaspoons called for in the recipe, but you can add 5 teaspoons for a slightly less pronounced cinnamon flavor. <\/li>\n<\/ul>\nHow to Make Homemade Cinnamon Chips<\/h2>\n\nCombine the chopped white bar chocolate and white chocolate chips in a microwave-safe bowl. Microwave for 30 second intervals at 50 or 60% power, stirring in between, until the white bar chocolate is completely melted.\u00a0Don\u2019t over heat<\/span>\u00a0or the white chocolate can burn and clump up.<\/li>\nStir in the vanilla and\u00a01 teaspoon\u00a0of the ground cinnamon. <\/li>\n Stir in the remaining cinnamon\u00a01 teaspoon at a time.<\/li>\n Spread the mixture into an even layer about 1\/8- to 1\/4-inch thick on a parchment-lined baking sheet. <\/li>\n Place in the fridge for 20 to 30 minutes to let fully set up and harden.<\/li>\n Use a knife or bench scraper\/knife to chop into small bits. For smoother chopping, it helps to let the cinnamon sheet sit out at room temp for 5 to 10 minutes before cutting into pieces.<\/em><\/li>\nImmediately place the cinnamon bits into a container or bag and store in the freezer. <\/li>\n<\/ol>\nImportant note: <\/strong>Keep these homemade cinnamon bits in the freezer until ready to use \u2013 and add to the recipe directly from the freezer. They will melt a bit more quickly than store bought cinnamon chips, so handle quickly and don\u2019t let them warm up too much.<\/p>\n\nProof These Homemade Cinnamon Chips Work in Cinnamon Burst Bread<\/h2>\n Of course I tested these homemade cinnamon chips in the cinnamon burst bread recipe! And they work great!<\/strong><\/p>\nKeep in mind the follwoing important notes and caveats <\/span>when using the homemade cinnamon chips versus store bought cinnamon chips:<\/p>\n\nAdd the homemade cinnamon bits <\/strong>at the very end of kneading time and add them straight from the freezer. <\/li>\nThe homemade cinnamon chips may absorb<\/strong> a bit more into the dough and\/or give the dough a slightly oily\/buttery texture. That\u2019s ok! Just make sure to knead them in quickly and gently and handle them as little as possible with warm hands so they don\u2019t melt. <\/li>\nYou can see from the baked bread slices in the photo below <\/strong>that the homemade cinnamon bits create delicious pockets of cinnamon goodness throughout the bread. The homemade chips give a slightly more swirled effect than the store bought cinnamon chips, but the end result is SO YUMMY. <\/li>\n<\/ul>\nAfter having made the cinnamon burst bread many<\/em> times using store bought cinnamon chips, I think I prefer the taste and texture of the homemade cinnamon chips just as much if not more than the store bought brands! <\/strong><\/p>\n\nA Few Additional Notes<\/h2>\n One batch of the homemade cinnamon chips yields about 1 3\/4 to 2 cups of cinnamon bits. <\/strong><\/p>\nThe cinnamon burst bread recipe calls for 1 1\/2 cups of cinnamon bits, but because the homemade chips melt a tiny bit more than the store bought cinnamon chips, I use all<\/span> of the homemade cinnamon chips in the bread. <\/p>\nThe most important things to remember<\/span><\/strong> when making and using these cinnamon chips are to (say it with me now):<\/p>\n\nBe patient and melt the white chocolate slowly and thoroughly<\/li>\n Freeze the chopped cinnamon bits before using<\/li>\n Add them at the end of mixing and don\u2019t over-handle them<\/li>\n<\/ul>\nYay for being able to make cinnamon burst bread and cinnamon chip scones at any time without having to rely on store bought cinnamon chips! Today is a good day indeed. <\/strong><\/p>\n\n
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