These homemade cinnamon baking chips are perfect for all your holiday baking. Try them in your favorite cookie, muffin, or bread recipes for a decadent cinnamon flavor. Your recipes will go from good to WOW in a snap.
I personally had never heard of cinnamon baking chips before. Then recently, my mother-in-law was raving about some cinnamon bread her friend made using cinnamon chips, so I decided to give them a try. Since I found the store-bought brands contain allergens like milk and soy, I made my own homemade cinnamon chips. This cinnamon chip recipe is dairy-free and will enhance the cinnamon flavor in your recipes.
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With just 5 ingredients, these cinnamon baking chips are simple to make.
Use 2 Tablespoons of honey in place of the light corn syrup.
Use room temperature, dairy-free butter in place of the shortening. Earth Balance is a great brand to use.
NOTE: For this recipe, I use Spectrum Organic All Vegetable Shortening (paid Amazon link). It's made with palm oil so it's dairy, gluten, and soy-free.
Cool completely, then store them in the refrigerator in an airtight container or sealed storage bag for 2-3 weeks. Freeze them in a freezer-safe storage bag for 3-4 months. Once frozen, thaw them in the refrigerator for a few hours before using them in your favorite recipes.
If you prefer to buy your cinnamon chips, Hershey's Cinnamon Chips for baking (paid Amazon link) are at Amazon, Target, or Walmart. Just remember they are not completely allergy-free.
DID YOU MAKE THESE HOMEMADE CINNAMON CHIPS? Let me know how they turned out with a comment below! I love to hear from you.
Blessings, Laura xo