18 Delicious Cinnamon Chip Recipes for Sweet Treats

Oh, the warm, sweet aroma of cinnamon chips melting into your favorite treats—can you think of anything more inviting? Whether you’re whipping up a quick batch of cookies or indulging in a decadent dessert, these 18 delicious cinnamon chip recipes are sure to satisfy your sweet tooth. Perfect for any occasion, let’s dive into these irresistible creations that promise to bring comfort and joy to your kitchen!

Cinnamon Chip Banana Bread

Zesty and comforting, this Cinnamon Chip Banana Bread is your next baking project. You’ll love how the sweet bananas and spicy cinnamon chips come together in this moist, flavorful loaf.

Ingredients

• 3 ripe bananas, mashed until smooth
• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup granulated sugar, for a sweet touch
• 1 large farm-fresh egg, beaten
• 1 tsp pure vanilla extract, for aromatic depth
• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking soda, for the perfect rise
• 1/2 tsp salt, to balance the sweetness
• 1 cup cinnamon chips, for a spicy kick

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or non-stick spray.
2. In a large bowl, combine the mashed bananas, melted butter, sugar, egg, and vanilla extract. Mix until well blended.
3. Tip: For extra fluffy bread, let the wet ingredients sit for 5 minutes before adding dry ingredients.
4. Sift in the flour, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
5. Tip: Overmixing can lead to dense bread, so stop as soon as the flour disappears.
6. Fold in the cinnamon chips, distributing them evenly throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Tip: If the top browns too quickly, loosely cover it with aluminum foil for the remaining baking time.
10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Crumbly yet moist, this banana bread is a delight with its bursts of cinnamon warmth. Serve it toasted with a smear of butter or as a sweet base for your morning yogurt.

Cinnamon Chip Pancakes with Maple Syrup

Just imagine waking up to the sweet, spicy aroma of cinnamon wafting through your kitchen. These cinnamon chip pancakes with maple syrup are the perfect cozy morning treat, fluffy on the inside with just the right amount of crunch from the cinnamon chips.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 2 tbsp granulated sugar, for a subtle sweetness
• 1 tsp baking powder, to ensure fluffiness
• 1/2 tsp baking soda, for the perfect rise
• 1/4 tsp salt, to balance the flavors
• 1 cup buttermilk, rich and tangy
• 1 large farm-fresh egg, lightly beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1/2 cup cinnamon chips, for that spicy crunch
• Maple syrup, warm and golden, for drizzling

Instructions

1. In a large bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt until well combined.
2. In another bowl, mix the buttermilk, beaten egg, and melted butter until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the egg.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; overmixing leads to tough pancakes.
4. Gently fold in the cinnamon chips. Tip: Toss the chips in a bit of flour to prevent them from sinking to the bottom.
5. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease with butter or cooking spray.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.
8. Serve warm, drizzled with maple syrup.

You’ll love how these pancakes are perfectly fluffy with pockets of melted cinnamon chips. For an extra indulgent twist, top with a dollop of whipped cream or a sprinkle of powdered sugar.

Cinnamon Chip Scones with Vanilla Glaze

Ever find yourself craving something sweet but not overly indulgent first thing in the morning? These cinnamon chip scones with vanilla glaze are the perfect balance of cozy and comforting, with just the right amount of sweetness to start your day off right.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/3 cup granulated sugar, for a subtle sweetness
• 1 tbsp baking powder, to ensure they rise perfectly
• 1/2 tsp salt, to enhance all the flavors
• 1/2 cup unsalted butter, cold and cubed for flakiness
• 1/2 cup heavy cream, plus extra for brushing
• 1 large egg, farm-fresh for richness
• 1 tsp pure vanilla extract, for aromatic depth
• 3/4 cup cinnamon chips, for spicy-sweet pockets
• 1 cup powdered sugar, for the glaze
• 2 tbsp milk, to smooth the glaze

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the cinnamon chips gently to avoid overmixing.
6. Turn the dough out onto a lightly floured surface and shape it into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet. Brush the tops with a little heavy cream for a golden finish.
7. Bake for 15-18 minutes, or until the scones are lightly golden and a toothpick inserted into the center comes out clean. Tip: Don’t overbake to keep them tender.
8. While the scones cool, whisk together the powdered sugar and milk to make the glaze. Drizzle over the scones once they’re just warm. Tip: For a thicker glaze, add more powdered sugar.

Crumbly on the outside, tender on the inside, these scones are speckled with melty cinnamon chips and finished with a sweet vanilla glaze. Serve them warm with a cup of coffee for the ultimate morning treat.

Cinnamon Chip Oatmeal Cookies

Ever find yourself craving something sweet but not overly indulgent? These cinnamon chip oatmeal cookies are your answer, blending the cozy warmth of cinnamon with the hearty satisfaction of oats.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup packed light brown sugar, with its deep molasses notes
• 1/2 cup granulated sugar, for that perfect sweetness
• 2 large farm-fresh eggs, adding richness and binding
• 1 teaspoon pure vanilla extract, for aromatic depth
• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 teaspoon baking soda, to ensure a perfect rise
• 1/2 teaspoon fine sea salt, to balance the sweetness
• 3 cups old-fashioned rolled oats, for texture and heartiness
• 1 1/2 cups cinnamon chips, for bursts of spicy sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
4. In a separate bowl, whisk together the sifted flour, baking soda, and sea salt. Gradually add this to the butter mixture, mixing just until incorporated.
5. Fold in the rolled oats and cinnamon chips until evenly distributed throughout the dough. Tip: Don’t overmix to keep the cookies tender.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Tip: For uniform cookies, use a cookie scoop.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

After cooling, these cookies offer a delightful contrast of crispy edges and chewy centers, with the cinnamon chips melting into spicy-sweet pockets. Enjoy them with a cold glass of milk or crumbled over vanilla ice cream for an extra treat.

Cinnamon Chip Coffee Cake

Waking up to the aroma of cinnamon and sugar is one of life’s simple pleasures, and this Cinnamon Chip Coffee Cake is here to deliver just that. It’s the perfect companion to your morning coffee, offering a sweet, spiced start to any day.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 3/4 cup granulated sugar, for that perfect sweetness
• 2 tsp baking powder, to ensure a fluffy rise
• 1/2 tsp salt, to balance the flavors
• 1/3 cup unsalted butter, melted and slightly cooled
• 1 large farm-fresh egg, at room temperature
• 1/2 cup whole milk, for richness
• 1 tsp pure vanilla extract, for depth of flavor
• 1 cup cinnamon chips, for bursts of spiced goodness
• 1/4 cup brown sugar, packed, for a caramelized crunch
• 1 tsp ground cinnamon, for that warm, spicy note

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
2. In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt.
3. Stir in the melted butter, egg, milk, and vanilla extract until just combined. Tip: Overmixing can lead to a dense cake.
4. Gently fold in the cinnamon chips, reserving a handful for the topping.
5. Pour the batter into the prepared pan, smoothing the top with a spatula.
6. In a small bowl, mix the reserved cinnamon chips, brown sugar, and ground cinnamon. Sprinkle evenly over the batter.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 25 minutes to avoid overbaking.
8. Let the cake cool in the pan for 10 minutes before serving. Tip: This rest period helps the cake set perfectly.

Light and tender with a crunchy, spiced topping, this coffee cake is a dream. Serve it warm with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Cinnamon Chip Blondies with Brown Sugar Frosting

Craving something sweet and comforting? These cinnamon chip blondies with brown sugar frosting are your next baking project. They’re easy to make, packed with warm spices, and topped with a creamy frosting that’ll have you coming back for seconds.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups packed light brown sugar, divided
• 2 large farm-fresh eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 cup cinnamon chips
• 1/4 cup whole milk
• 2 cups powdered sugar, sifted

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, whisk together the melted butter and 1 1/2 cups of brown sugar until smooth. Tip: Make sure the butter isn’t too hot to avoid cooking the eggs.
3. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
4. In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold this into the wet ingredients until just combined. Tip: Overmixing can lead to tough blondies.
5. Gently fold in the cinnamon chips, then spread the batter evenly into the prepared pan.
6. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Tip: Don’t overbake; the blondies will continue to set as they cool.
7. While the blondies cool, make the frosting. In a medium saucepan over medium heat, combine the remaining 1/2 cup brown sugar and milk. Bring to a boil, then remove from heat and whisk in the powdered sugar until smooth.
8. Pour the warm frosting over the cooled blondies, spreading it evenly with a spatula. Let it set for about 10 minutes before slicing.

Delightfully soft and chewy, these blondies are a cinnamon lover’s dream. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Cinnamon Chip Snickerdoodle Bars

Now, imagine biting into a bar that’s the perfect mix of chewy and soft, with a cinnamon sugar crust that crackles just right. These cinnamon chip snickerdoodle bars are your next favorite treat, combining the cozy flavors of snickerdoodles with the surprise of cinnamon chips in every bite.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar, plus 2 tbsp for topping
• 2 large farm-fresh eggs, at room temperature
• 2 tsp pure vanilla extract
• 2 3/4 cups all-purpose flour, spooned and leveled
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup cinnamon chips
• 2 tbsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl as needed to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined.
5. Fold in the cinnamon chips. The dough will be thick, but that’s what gives these bars their perfect texture.
6. Press the dough evenly into the prepared pan. In a small bowl, mix the remaining 2 tbsp sugar with the cinnamon. Sprinkle evenly over the top of the dough.
7. Bake for 25-30 minutes, or until the edges are golden and the center is set. Tip: For extra gooey bars, slightly underbake by checking at the 25-minute mark.
8. Allow to cool completely in the pan on a wire rack before cutting into squares. Tip: Use a sharp knife and wipe it clean between cuts for neat bars.

Perfect for sharing (or not), these bars boast a tender crumb with pockets of melty cinnamon chips. Serve them warm with a scoop of vanilla ice cream for an indulgent twist.

Cinnamon Chip French Toast Casserole

Kickstart your morning with this cozy, make-ahead Cinnamon Chip French Toast Casserole. You’ll love how the cinnamon chips melt into gooey pockets of sweetness, making every bite a delight.

Ingredients

• 1 loaf of thick-cut brioche bread, slightly stale and cubed
• 1 cup of heavy cream, rich and velvety
• 4 large farm-fresh eggs
• 1/2 cup of granulated sugar, fine and sweet
• 1 tbsp of pure vanilla extract, aromatic and warm
• 1 tsp of ground cinnamon, fragrant and spicy
• 1/2 cup of cinnamon chips, sweet and melty
• 2 tbsp of unsalted butter, softened for greasing
• 1/4 cup of pure maple syrup, for drizzling

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with the softened butter.
2. In a large bowl, whisk together the heavy cream, eggs, granulated sugar, vanilla extract, and ground cinnamon until smooth.
3. Add the cubed brioche bread to the bowl, gently tossing to ensure each piece is evenly coated with the custard mixture.
4. Let the mixture sit for 10 minutes, allowing the bread to absorb the custard for a richer texture.
5. Fold in the cinnamon chips, distributing them evenly throughout the mixture.
6. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
7. Bake for 35-40 minutes, or until the top is golden brown and the center is set.
8. Remove from the oven and let it cool for 5 minutes before serving.
9. Drizzle with pure maple syrup just before serving for an extra touch of sweetness.

Fluffy and decadent, this casserole boasts a perfect balance of sweet cinnamon and creamy custard. Serve it warm with a dollop of whipped cream or a side of fresh berries for a breakfast that feels like a hug.

Cinnamon Chip Pumpkin Muffins

Kick off your fall baking with these irresistibly cozy cinnamon chip pumpkin muffins. They’re the perfect blend of spicy and sweet, making your kitchen smell like a pumpkin spice dream.

Ingredients

• 1 3/4 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for a sweet touch
• 1 tbsp baking powder, to ensure they rise perfectly
• 1/2 tsp salt, to balance the sweetness
• 1 tsp ground cinnamon, for that warm spice kick
• 1/2 tsp ground nutmeg, adding depth to the flavor
• 1/4 tsp ground cloves, for a hint of warmth
• 1 cup pumpkin puree, smooth and richly flavored
• 1/2 cup whole milk, for moisture and tenderness
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large farm-fresh eggs, lightly beaten
• 1 tsp pure vanilla extract, for aromatic sweetness
• 3/4 cup cinnamon chips, for melty pockets of spice

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the sifted flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
3. In another bowl, mix the pumpkin puree, milk, melted butter, eggs, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins tender.
5. Stir in the cinnamon chips evenly throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Soft and moist with a delightful crunch from the cinnamon chips, these muffins are best enjoyed warm with a dab of butter or a drizzle of honey. Serve them alongside your morning coffee for a truly autumnal breakfast experience.

Cinnamon Chip Apple Crisp

Delight in the cozy embrace of autumn with this cinnamon chip apple crisp. It’s the perfect blend of sweet, tart, and spice, ready to warm your heart and home.

Ingredients

• 6 cups thinly sliced, crisp Honeycrisp apples
• 1 cup packed light brown sugar, for a deep molasses sweetness
• 1/2 cup all-purpose flour, for a tender crisp topping
• 1/2 cup old-fashioned rolled oats, for a chewy texture
• 1/2 cup cinnamon chips, for a spicy burst of flavor
• 1/2 cup cold unsalted butter, cubed, for a rich, flaky crust
• 1 tsp ground cinnamon, for warmth
• 1/4 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, toss the thinly sliced Honeycrisp apples with 1/2 cup of the brown sugar and 1/4 tsp of salt until evenly coated.
3. Transfer the apple mixture to a 9×13 inch baking dish, spreading it out into an even layer.
4. In the same bowl, combine the remaining 1/2 cup brown sugar, flour, oats, cinnamon, and cinnamon chips. Mix well.
5. Add the cubed cold butter to the dry ingredients. Use your fingers to work the butter into the mixture until it resembles coarse crumbs.
6. Sprinkle the crumb mixture evenly over the apples in the baking dish.
7. Bake for 35-40 minutes, or until the topping is golden brown and the apples are bubbly around the edges.
8. Let the crisp cool for 10 minutes before serving to allow the juices to thicken slightly.

Fresh out of the oven, this cinnamon chip apple crisp offers a delightful contrast between the crunchy oat topping and the soft, tender apples beneath. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Cinnamon Chip Zucchini Bread

This Cinnamon Chip Zucchini Bread is the perfect way to use up that summer zucchini. You’ll love how the sweet cinnamon chips pair with the moist, tender crumb.

Ingredients

• 2 cups grated fresh zucchini (packed, with excess moisture squeezed out)
• 3 large farm-fresh eggs (lightly beaten)
• 1 cup granulated sugar (for that perfect sweetness)
• 1/2 cup rich, melted unsalted butter (cooled slightly)
• 2 teaspoons pure vanilla extract (for aromatic depth)
• 3 cups all-purpose flour (sifted for lightness)
• 1 teaspoon baking soda (for the perfect rise)
• 1/2 teaspoon baking powder (to keep it fluffy)
• 1 teaspoon ground cinnamon (for warm spice notes)
• 1/2 teaspoon fine sea salt (to balance the sweetness)
• 1 1/2 cups cinnamon chips (for bursts of spicy sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or non-stick spray.
2. In a large bowl, mix the grated zucchini, eggs, sugar, melted butter, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Overmixing can lead to a tough bread.
5. Fold in the cinnamon chips gently to distribute them evenly throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

You’ll adore the soft, moist texture and the way the cinnamon chips melt into gooey pockets. Try serving a warm slice with a dollop of whipped cream for an extra indulgent treat.

Cinnamon Chip Cinnamon Rolls

Zesty mornings call for something sweet, and these cinnamon chip cinnamon rolls are just the ticket. You’ll love how the warm spices and gooey chips come together in every bite.

Ingredients

• 1 cup warm whole milk (about 110°F, perfect for activating yeast)
• 2 1/4 tsp active dry yeast (fresh and fragrant)
• 1/2 cup granulated sugar (for a sweet, golden dough)
• 1/3 cup unsalted butter, melted (rich and creamy)
• 2 large eggs (farm-fresh for the best rise)
• 4 cups all-purpose flour (softly spooned and leveled)
• 1 tsp salt (fine sea salt for even distribution)
• 1 cup cinnamon chips (melty and spiced)
• 1/2 cup brown sugar (packed, for a deep molasses flavor)
• 2 tbsp ground cinnamon (aromatic and warm)
• 1/4 cup unsalted butter, softened (for easy spreading)

Instructions

1. In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5 minutes until frothy.
2. Stir in remaining sugar, melted butter, and eggs until smooth.
3. Gradually add flour and salt, mixing until a soft dough forms. Tip: Don’t overmix to keep the rolls tender.
4. Knead dough on a floured surface for 5 minutes until elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
5. Roll dough into a 16×12 inch rectangle. Spread softened butter over the surface.
6. Sprinkle evenly with brown sugar, cinnamon, and cinnamon chips. Tip: Press the chips lightly into the dough to prevent rolling issues.
7. Roll up tightly from the long side, pinch seam to seal, and cut into 12 slices. Tip: Use dental floss for clean cuts without squashing the rolls.
8. Arrange in a greased 9×13 inch pan, cover, and let rise for 30 minutes until puffy.
9. Preheat oven to 350°F. Bake rolls for 25 minutes until golden and bubbling.

Unbelievably soft and fragrant, these rolls are best served warm with a drizzle of icing or a scoop of vanilla ice cream for an extra indulgent treat.

Cinnamon Chip Cheesecake Bars

Just imagine biting into a creamy, cinnamon-spiced cheesecake bar with a buttery crust and sweet cinnamon chips scattered throughout. It’s the perfect treat for any occasion, whether you’re hosting a brunch or just craving something sweet.

Ingredients

• 1 1/2 cups finely crushed graham crackers (for a crispy, buttery base)
• 1/2 cup melted unsalted butter (rich and golden)
• 2 packages (8 oz each) cream cheese, softened (smooth and creamy)
• 1/2 cup granulated sugar (fine and sweet)
• 2 large farm-fresh eggs (for binding and richness)
• 1 tsp pure vanilla extract (aromatic and flavorful)
• 1 cup cinnamon chips (sweet and spicy)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, mix the crushed graham crackers and melted butter until well combined. Press firmly into the bottom of the prepared pan to form an even layer. Tip: Use the bottom of a measuring cup to press the crust down firmly for a solid base.
3. Bake the crust for 10 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
4. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6. Fold in the cinnamon chips gently to distribute them evenly throughout the batter.
7. Pour the cheesecake mixture over the pre-baked crust, spreading it out evenly with a spatula.
8. Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle. Tip: Avoid overbaking to keep the cheesecake bars creamy.
9. Let the cheesecake bars cool completely in the pan on a wire rack, then refrigerate for at least 2 hours before slicing.

Perfectly creamy with a hint of cinnamon spice, these cheesecake bars are a dreamy dessert. Serve them chilled with a drizzle of caramel or a scoop of vanilla ice cream for an extra indulgent treat.

Cinnamon Chip Granola with Dried Fruit

Alright, let’s dive into making this cozy, flavorful granola that’s perfect for your morning routine or as a snack. You’ll love the sweet cinnamon chips mixed with chewy dried fruit—it’s a match made in heaven.

Ingredients

• 3 cups old-fashioned rolled oats (use the thick-cut kind for extra crunch)
• 1/2 cup pure maple syrup (the good, dark amber kind for deep flavor)
• 1/4 cup coconut oil (melted, for a subtle tropical hint)
• 1 tsp ground cinnamon (freshly ground if you can, for the best aroma)
• 1/2 tsp sea salt (fine grain, to balance the sweetness)
• 1 cup cinnamon chips (those little morsels that melt in your mouth)
• 1 cup mixed dried fruit (think tart cherries and sweet apricots, chopped roughly)

Instructions

1. Preheat your oven to 325°F and line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss together the oats, maple syrup, melted coconut oil, cinnamon, and sea salt until everything is well coated.
3. Spread the mixture evenly on the prepared baking sheet. Bake for 20 minutes, then stir gently to ensure even browning.
4. After another 10 minutes, sprinkle the cinnamon chips over the granola. They’ll soften slightly but hold their shape.
5. Bake for 5 more minutes, then remove from the oven. Let it cool completely on the sheet—this is when the granola gets its signature crunch.
6. Once cooled, mix in the dried fruit. Store in an airtight container to keep it fresh.

This granola turns out irresistibly crisp with pockets of melty cinnamon and juicy fruit. Try it layered with yogurt and a drizzle of honey for a breakfast parfait that feels like a treat.

Cinnamon Chip Bread Pudding

Did you ever have one of those days where you just need something sweet, comforting, and a little bit nostalgic? This cinnamon chip bread pudding is your answer—easy to whip up and packed with cozy flavors.

Ingredients

• 4 cups of day-old, crusty French bread, torn into bite-sized pieces
• 1 cup of high-quality cinnamon chips
• 2 cups of whole milk, creamy and rich
• 3 large farm-fresh eggs, lightly beaten
• 1/2 cup of granulated sugar, for just the right sweetness
• 1 tsp of pure vanilla extract, for a warm aroma
• 1/2 tsp of ground cinnamon, for that extra spice kick
• A pinch of fine sea salt, to balance the flavors
• 2 tbsp of unsalted butter, melted and slightly cooled

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish with butter.
2. In a large mixing bowl, combine the torn bread pieces and cinnamon chips, tossing gently to distribute the chips evenly.
3. In another bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, and sea salt until well blended.
4. Pour the milk mixture over the bread and chips, pressing down lightly to ensure all the bread is soaked. Let it sit for 10 minutes to absorb the liquid.
5. Drizzle the melted butter over the top, then bake for 45 minutes, or until the top is golden and the center is set but still slightly wobbly.
6. Remove from the oven and let it cool for 5 minutes before serving. Tip: For an extra indulgent touch, serve warm with a scoop of vanilla ice cream.

Craving something that feels like a hug in dessert form? This bread pudding is irresistibly soft with a slightly crisp top, and the cinnamon chips melt into gooey pockets of flavor. Try drizzling with caramel sauce for an extra decadent twist.

Cinnamon Chip Chocolate Chip Cookies

Let’s talk about a cookie that’s about to become your new favorite. Imagine the warmth of cinnamon hugging the classic chocolate chip cookie—yep, it’s as good as it sounds.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup packed light brown sugar, for a deep, molasses sweetness
• 1/2 cup granulated sugar, for that perfect crisp edge
• 2 large farm-fresh eggs, at room temperature
• 2 tsp pure vanilla extract, for aromatic depth
• 3 cups all-purpose flour, spooned and leveled
• 1 tsp baking soda, to ensure a perfect rise
• 1/2 tsp baking powder, for a slight lift
• 1 tsp fine sea salt, to balance the sweetness
• 1 cup cinnamon chips, for spicy warmth
• 1 cup semi-sweet chocolate chips, for rich, melty pockets

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Adding eggs one at a time helps them incorporate better, leading to a smoother dough.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and sea salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Fold in the cinnamon chips and semi-sweet chocolate chips until evenly distributed.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 9-11 minutes, or until the edges are golden but the centers are still soft. They’ll firm up as they cool.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

You’ll love how these cookies strike the perfect balance between spicy and sweet, with a texture that’s crispy on the outside and chewy in the middle. Try serving them warm with a glass of cold milk for the ultimate comfort food moment.

Cinnamon Chip Carrot Cake

Oh, you’re going to love this twist on a classic. Imagine a moist, spiced carrot cake studded with sweet cinnamon chips—it’s like a hug in dessert form.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 tsp baking soda, for the perfect rise
• 1/2 tsp salt, to balance the sweetness
• 2 tsp ground cinnamon, for that warm spice kick
• 1 cup granulated sugar, for just the right sweetness
• 1 cup packed light brown sugar, adding a deep molasses note
• 1 cup vegetable oil, ensuring a moist crumb
• 4 large eggs, at room temperature for even mixing
• 3 cups grated carrots, about 4 medium, for freshness and texture
• 1 cup cinnamon chips, for pockets of spicy sweetness
• 1/2 cup chopped walnuts, optional for crunch

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Lining the pan with parchment paper makes removal a breeze.
2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
3. In another bowl, beat the granulated sugar, brown sugar, and vegetable oil until smooth. Tip: Room temperature eggs incorporate better, so add them one at a time, beating well after each.
4. Gradually mix the dry ingredients into the wet ingredients until just combined. Overmixing can lead to a tough cake.
5. Fold in the grated carrots, cinnamon chips, and walnuts if using. The batter will be thick but don’t worry, that’s normal.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Now, this cake is a dream—moist, packed with flavor, and those cinnamon chips? They’re little surprises in every bite. Serve it as is, or for an extra treat, warm a slice and top it with a scoop of vanilla ice cream.

Cinnamon Chip Peanut Butter Cookies

Just imagine biting into a cookie that’s the perfect blend of sweet and nutty, with little bursts of cinnamon spice. These Cinnamon Chip Peanut Butter Cookies are your next baking project, trust me.

Ingredients

• 1 cup creamy peanut butter, smooth and rich
• 1 cup packed light brown sugar, for that deep molasses sweetness
• 1 large egg, farm-fresh and room temperature
• 1 tsp pure vanilla extract, for aromatic warmth
• 1/2 cup cinnamon chips, for spicy-sweet pockets
• 1/2 tsp baking soda, to give them a little lift

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, mix together the peanut butter and brown sugar until well combined. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Beat in the egg and vanilla extract until the mixture is smooth and slightly fluffy.
4. Stir in the cinnamon chips and baking soda until just incorporated. Tip: Don’t overmix to keep the cookies tender.
5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Tip: Flatten each ball slightly with the back of a spoon for even baking.
6. Bake for 10-12 minutes, or until the edges are just set but the centers are still soft. They’ll firm up as they cool.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Melt-in-your-mouth soft with a chewy center, these cookies are a dream with a glass of cold milk. Or, get fancy and sandwich them with vanilla ice cream for an epic dessert.

Summary

Magnificent! This roundup of 18 delicious cinnamon chip recipes offers a treasure trove of sweet treats perfect for any occasion. Whether you’re a seasoned baker or just starting out, there’s something here to satisfy your cravings. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy baking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.