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If you’re an avid baker, you NEED to make a batch of this warm, spiced cinnamon extract recipe. Super simple two ingredient recipe that will give your cinnamon rolls and cakes all the warm cozy vibes.
I’m a spice girl…but not like that. I love playing with different spices, especially warm spices, and have a special love for cinnamon.
Cinnamon cookies, cinnamon cakes, cinnamon rolls…you get my drift.
The more cinnamon in my recipes, the happier I am.
And although you can absolutely add powdered cinnamon to recipes, the extract just hits differently.
It doesn’t have that same powdery bitterness ground cinnamon sometimes has and can be added to baked goods and even cocktails, if you’re into that! No clumpy powders required.
If you love cinnamon as much as I do, use some of those extra cinnamon sticks to make cinnamon infused maple syrup! Truly a game-changer for your Saturday morning pancake routine.
What is cinnamon extract?
Cinnamon extract is an infusion of whole or crushed cinnamon sticks in high-proof alcohol (either at least 80 proof vodka or grain alcohol).
The alcohol pulls out the oils and other components from the cinnamon, suspending them into the liquid.
It’s the same exact principle as making your own vanilla extract, but with cinnamon, except it’s much quicker!
Ingredients
- Whole cinnamon sticks – You’ll need fresh cinnamon sticks here, not the ground stuff. I’m partial to the flavor of Vietnamese (Saigon) cinnamon sticks, particularly for baking, but often use Ceylon for the lower coumarin content.
- Unflavored vodka – Choose a neutral, flavorless vodka with at least 40-50% alcohol. I prefer to use organic vodka, but any inexpensive vodka is okay.
How to Make Cinnamon extract
- Add your crushed or whole cinnamon sticks to a mason jar.
- Pour the alcohol into the jar.
- Shake vigorously and store somewhere within reach for the first week so you can shake daily.
- Then, move the extract to a cool, dry place like your pantry, and let it infuse for at least 3-5 more weeks, if not longer. When done, the extract should have a strong flavor and aroma.
- Once the extract is strong enough, strain out the cinnamon sticks and bottle the extract in a clean container. I prefer to use amber glass, when possible, to maintain the quality and strength of the extract over time.
- Use as desired. This extract can be used as an alternative to vanilla extract in countless recipes or alongside vanilla for a really cozy, comforting flavor. It can be a little spicy so you may want to start with less until you get a feel for the flavor profile.
Storing Suggestions
Tips & Variations
- Crush the cinnamon sticks. To speed up your infusion, try crushing your cinnamon sticks in a mortar and pestle. The extra surface area will help the extract more cinnamon flavor quickly.
- Make it alcohol-free with glycerin. The most popular alternative to alcohol for extracts is food-grade glycerin. It is a 1:1 replacement for alcohol, so it’s a simple swap for the vodka.
- Try different alcohols. I often use bourbon when infusing vanilla beans for extract, and the same principle applies here. You can use rum, brandy, or bourbon, but it will alter the background flavor in your extract.
How to Use Cinnamon Extract
I generally use this recipe for baking since it’s so versatile and really adds a rich cinnamon flavor to anything. You can also add it to drinks, snacks, and a lot more!
- Add it to your cinnamon raisin bread for extra flavor
- Give your cinnamon rolls a little kick
- Adding even more cinnamon flavor to a moist apple cinnamon cake
- Add a little to your yogurt to serve with sliced apples or pears
- Stir it into oatmeal for extra warm, cozy notes
- Make the best cinnamon ice cream ever
- Whip up a horchata milkshake
- Bump up the flavor in your pumpkin pie pudding cups
More Homemade Extract Recipes
I love making homemade extracts, and have many other recipes to try on the blog.
Absolutely everyone should give making vanilla extract a try, and I even have a whole ebook with free printable vanilla extract labels and everything.
But if you’re into spices, please do yourself a favor and make my cardamom extract recipe. It’s a super quick three-day infusion process, and can be used instead of vanilla in any recipe.
If you’re into citrus flavors, homemade lemon extract is so much fresher than the store-bought stuff, and is an easy way to use up extra lemon peels from your bakes.
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Homemade Cinnamon Extract Recipe
Equipment
- 1 mason jar
Ingredients
- 1 cup unflavored vodka
- 2-4 whole cinnamon sticks
Instructions
- Add your crushed or whole cinnamon sticks to a mason jar.2-4 whole cinnamon sticks
- Pour the alcohol into the jar.1 cup unflavored vodka
- Shake vigorously and store somewhere within reach for the first week so you can shake daily.
- Then, move the extract to a cool, dry place like your pantry, and let it infuse for at least 3-5 more weeks, if not longer. When done, the extract should have a strong flavor and aroma.
- Once the extract is strong enough, strain out the cinnamon sticks and bottle the extract in a clean container. I prefer to use amber glass, when possible, to maintain the quality and strength of the extract over time.
- Use as desired. This extract can be used as an alternative to vanilla extract in countless recipes or alongside vanilla for a really cozy, comforting flavor. It can be a little spicy so you may want to start with less until you get a feel for the flavor profile.
Notes
Nutrition
Did you try this recipe?
Post a photo and tag @milkglasshome!Pin this recipe for later!
This is THE perfect activity as we near the 6-month-to-Christmas mark! I’m getting out of the heat and making some today. Thank you!
Such a good reminder! This is definitely the perfect time for extracts. I hope you enjoy!
How many sticks for a 750 mL bottle of vodka?
Cindy, You’d need just over 3x as many cinnamon sticks as the base recipe, so 6-12. Personally, I’d use about 8-10. Hope this helps!