Homemade Cinnamon Sweet Bits
Create your own Homemade Cinnamon Sweet Bits with this easy recipe! These little bursts of cinnamon goodness are perfect for baking into focaccia, muffins, coffee cakes, and more.
Equipment
- Rolling pin with ¼-inch guide rings.
- half-sheet pan
- 2 sheets of parchment paper
- Silicone Spatula
Ingredients
- ⅓ (2.33 ounces) cup granulated sugar
- 1 ½ tablespoons ground cinnamon
- 1 tablespoon light corn syrup
- 1 tablespoon (0.5 ounces) solid shortening cut into smaller pieces (See Tip 1)
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 225°F. Line a half-sheet pan with parchment paper and set aside.
- Whisk the sugar and cinnamon together in a medium bowl until well combined.
- Drizzle on the light corn syrup; add the Crisco and vanilla extract. Using a fork, stir, pressing and folding until the mixture forms a slightly wet, packable, crumbly dough, similar to wet sand at the beach.
- Transfer the mixture to the parchment-lined baking pan. Top with another piece of parchment paper and roll to a ¼-inch slab.
- Remove the top piece of parchment paper and bake in a preheated 225°F oven for 25 to 30 minutes, rotating the pan halfway through. (See Tip 1)
- Remove from the oven; cool completely on the pan for at least 30 minutes. (See Tip 2)
- Once cooled, cut into small pieces about the size of mini chocolate chips using a chef’s knife, bench scraper, or pizza cutter.
- Store the homemade cinnamon chips in an airtight container in the refrigerator.
Video
Tips/Notes
- I used Crisco.
- It's normal to see some bubbling or slight oil pooling during baking. Also, when done, the slab should look dry across the surface, not wet or shiny.
- When cooled, the slab should be solid and slightly brittle. If it's still flexible, pop it back into the oven for another 5–8 minutes.
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