The magic of cinnamon chips. This is the secret to great cinnamon baking!
- How do they work
- Here's how to use them (How many to use in each recipe)
- How others use them.
- Questions about cinnamon chips and their use
- How to make cinnamon chip zucchini bread (includes a recipe for chocolate zucchini bread).
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Cinnamon chips make everything a cut above. Nothing will improve your baking quite like cinnamon chips. It's like magic.
Read the reviews. Add cinnamon chips to your cookies, pancakes, and desserts, and listen for the applause. Your baking becomes better, often much better.
That's why we bake.
How do they work?
What makes them magic? Why are cinnamon chips better than ground cinnamon?
They work differently. They're fat-based, like chocolate chips. Like chocolate chips, they melt in baking. Instead of pockets of melted chocolate, you have pockets of melted cinnamon.
Cinnamon chips are much more complex than ground cinnamon. It has a combination of cinnamons, not one. That includes Saigon, or Vietnamese cinnamon, which is unique and stronger. That's the cinnamon that jumps out. The fat is the delivery system. The cinnamon sensation is brighter, more powerful, and longer-lasting.
Cinnamon chip pancakes
When you bite into a cinnamon chip cookie, you get a burst of cinnamon in every bite. It's not like dry spice. Like chocolate chips, the fat carries the taste to your tongue. The sensation is much more complex. And it lingers longer.
No wonder cinnamon chips have such a magical touch.
Here's how to use them.
Add cinnamon chips to your cookies for a burst of flavor in every bite. Adding cinnamon chips will make them much more flavorful. No more plain cookies. Add 1 12 to 2 cups in a four dozen cookie recipes.
Add cinnamon chips to your bread or biscuits. It'll make them taste like cinnamon rolls, better than at the malls. Add 3/4 cup to a one-loaf sized recipe or a dozen biscuits.
Add cinnamon chips to your pancakes. Add 2/3's cup for every one-pound of pancake mix. Try them in apple pancakes, strawberry pancakes, sweet potato pancakes, and more.
Add one cup to a dozen large muffins or a large quick bread. Banana nut bread will just explode with flavor. It adds incredible taste.
Add 1 1/2 cups to a large cake. Add them to a white cake before making a strawberry shortcake.
Pro Tip!
If the recipe calls for cinnamon, add cinnamon chips too. The extra cinnamon is a bonus. It's hard to have too much good cinnamon, especially if it's paired with other flavors like bananas, apples, or pumpkins.
Cinnamon chip banana bread
How others use them!
"We teach sourdough classes and use these flavorful cinnamon chips with our Cinnamon Burst Sourdough. The chips really do burst with flavor, creating little pockets of cinnamon. So perfect for a tangy, sweet sourdough!" Greg Hall
"I love the cinnamon chips. They love my banana bread and snickerdoodles and wanted to know my secret. These chips are so much better than the other ones sold in stores." ShaRee Carlson
"Cinnamon chips are the best! I love to use cinnamon chips in banana bread, muffins, cakes, cookies, pancakes, and more! They make everything so much better!" Lucy C.
"Cinnamon Chips! I love them. I use them in cookies, muffins, and cupcakes. Thank you for having them." Olivia H.
"I love using them in cookies, muffins, & sweet breads. They make wonderful French toast when I knead these chips in my bread." Lori Durrant
"I have been ordering your cinnamon chips for at least 20 years. Love these. They add a nice cinnamon flavor for the baking items. I plan on buying them as often as I can!! Everyone always raves about my baking products and I know its the secret extra cinnamon chips that add that "special" flavor. Thank you!!" Leslie Raymer
Cinnamon chips are to ground cinnamon, as good chocolate is to cocoa. Chocolate is more intense than cocoa. Being out of cinnamon chips is like being out of chocolate chips.
Cinnamon chip cookies are just cookies without the chips.
Grab some cinnamon chips. You'll be glad you used them. Your family will be glad. They'll love what you bake.
Questions about cinnamon chips and their use:
Cinnamon chips are the magic! They make baking better. If it calls for cinnamon, add cinnamon chips.
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What do cinnamon chips taste like? It's "a burst of cinnamon in every bite." The chips melt during baking, leaving sweet pockets of cinnamon. It's more intense than ground cinnamon.
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Is it regular cinnamon? No, it's sweetened chips, like chocolate chips. Your regular cinnamon is probably Korintje cassia. I can taste some Saigon cinnamon in these. That's a brighter, fuller flavor.
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What recipes do I use? Anything that does or could use ground cinnamon--pancakes, cakes, cookies, . . . .
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How do I know how many to use? Use this chart to see how to use cinnamon chips in your favorite recipes. It will tell you how many to use in nearly any recipe.
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When should I add them? Right at the end of the mixing. Don't let the mixer beat up your chips.
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What about bread? Fold them into your bread right after kneading.
Cinnamon chips will make your baking better! Guaranteed. Money back.
Cinnamon chip carrot cake
How to Make Cinnamon Chip Zucchini Bread
This is a fabulous zucchini bread recipe. It was given to us years ago by a customer. It is our most requested recipe.
Adding cinnamon chips to your zucchini bread is a game changer. You’ll never go back to plain zucchini bread.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 3 large eggs
- 2 cups granulated sugar
- 1 teaspoon vanilla
- 1/2 cup sour cream
- 1 cup vegetable oil
- 2 cups grated zucchini squash
- 1 1/2 cups cinnamon chips
Directions
Preheat the oven to 325 degrees.
- Stir the flour to break up any clumps, making it light and fluffy. Spoon the lightened flour into a measuring cup to get 3 cups. (Scooping the flour out of the bag or bin compresses the four making it denser and heavier.)
- In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt together. Set aside.
- In a smaller bowl, whisk the eggs, sugar, and vanilla together. Fold in the sour cream, oil, and zucchini.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the cinnamon chips. Do not continue stirring.
- Pour the batter into two well-greased 8 1/2 x 4 ½-inch loaf pans. Bake for 55 to 65 minutes or until it tests done when you stick a toothpick or skewer into the center of the loaves. Cool for ten minutes on a rack before removing the loaves from the pans.
This is a peanut butter and jam sandwich made on cinnamon chip zucchini bread.
Chocolate Zucchini Bread
This is more than a bread loaf. It's more like a pound cake--a very fudgy pound cake. The zucchini makes it soft and moist, like a pound cake.
The zucchini in this bread makes the bread soft, moist, and very fudgy. If you grow zucchini, you'll make this recipe every year.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup Ramstadt Breda Rich Dark Cocoa or equal
- 1/3 cup dry buttermilk powder
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup water
- 1/2 cup vegetable oil
- 1 cup coarsely chopped pecans
- 1 cup dark chocolate chips
- 2 cups grated zucchini, drained
Directions:
- Preheat the oven to 325 degrees. Prepare a standard 9 1/2-inch bundt
- pan.
- Mix the flour, baking powder, baking soda, salt, cocoa, and powdered buttermilk together in a medium bowl.
- With your stand-type mixer, mix the eggs, sugar, vanilla, and water. Mix in about half of the dry ingredients and then the vegetable oil. Add the remainder of the dry ingredients and mix.
- Fold in the grated zucchini, pecans, and about half of the chocolate chips.
- Scrape the batter into the prepared pan. Sprinkle the remaining chocolate chips over the batter. Bake for 55 minutes or until done. Cool on a wire rack for ten minutes before removing the cake from the pan.
Cinnamon Chip Ingredients: Sugar, palm oil, cinnamon, non-fat dry milk, and soy lecithin (an emulsifier). This product contains soy, and dairy and may contain trace amounts of wheat, eggs, peanuts, or tree nuts.
