I made a batch of Diy Cinnamon Syrup and now my coffee, cocktails, and even yogurt taste like I’m cheating at life.

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I’m low-key obsessed with my cinnamon simple syrup. I love the way the sticky sweetness and barky spice sneaks into coffee, cocktails, and cinnamon soda.

And I’m that person who’ll chase a recipe for How To Make Cinnamon Syrup just so I can bottle up fall in the fridge. It’s stupidly easy, smells like straight-up bakery without trying, and it hits differently when you use real granulated sugar and whole cinnamon sticks.

I use it like a secret weapon. No fuss, just flavor that makes everything more interesting.

Seriously addictive. I drizzle it on yogurt, toast, anything begging for brightness.

Ingredients

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Basically it’s the silent base, loosens sugar into a pourable, mixable syrup.
Plus sugar gives sweetness and body, it’s what makes syrup coat mugs.
Cinnamon sticks add warm spice, woody aroma, and a little rustic charm.
Basically vanilla whispers soft sweetness, rounds flavors, it’s optional but cozy.

Ingredient Quantities

1 cup water

1 cup granulated sugar

3 to 4 whole cinnamon sticks, about 3 inches each

1/2 teaspoon pure vanilla extract, optional

How to Make this

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1. In a small saucepan combine 1 cup water and 1 cup granulated sugar.

2. Add 3 to 4 whole cinnamon sticks (about 3 inches each) to the pan; give them a little snap or bang on the counter first so they release more flavor.

3. Bring the mixture to a gentle boil over medium heat, stirring occasionally so the sugar dissolves completely — once dissolved reduce the heat to low.

4. Let it simmer very gently for 8 to 12 minutes depending on how strong you want the cinnamon flavor; longer = stronger. Keep an eye on it so it doesn’t boil over.

5. After simmering remove from heat and let the syrup steep with the cinnamon sticks in it for another 10 to 20 minutes for extra depth.

6. If using, stir in 1/2 teaspoon pure vanilla extract after it has cooled a bit; adding vanilla while it’s scalding hot can evaporate some flavor.

7. Strain the syrup through a fine mesh strainer or cheesecloth into a clean jar or bottle to remove the cinnamon bits. Press the sticks lightly with a spoon to get all the syrup out if you want it stronger.

8. Let cool to room temperature, then seal and store in the fridge for up to 2 to 3 weeks. To use, shake well and add to coffee, tea, cocktails, oatmeal, or desserts.

9. Quick tip: if you want an even more intense syrup, break the sticks into smaller pieces before simmering or briefly toast them in a dry pan to bring out more oils.

10. Another tip: if syrup crystallizes slightly in the fridge, warm gently in a saucepan or microwave a few seconds and stir until smooth.

Equipment Needed

1. Small saucepan (2 to 3 quart)
2. Measuring cups and 1/2 teaspoon measuring spoon
3. Wooden spoon or silicone spatula for stirring
4. Stove or cooktop
5. Fine mesh strainer or a square of cheesecloth
6. Funnel or small ladle for pouring into bottles
7. Clean jar or bottle with lid for storage
8. Kitchen tongs or regular spoon to press the cinnamon sticks while straining

FAQ

Q: How long does this syrup keep in the fridge? A: Up to 2 weeks in a sealed jar, maybe a bit longer if everything was very clean, but smell it first, if it off smells toss it.

Q: Can I make this with brown sugar instead? A: Yes, brown sugar adds caramel notes and gives a darker syrup, same method works fine.

Q: Can I use ground cinnamon instead of sticks? A: You can, but ground cinnamon will make the syrup cloudy and gritty, and it's harder to strain out, so sticks are best.

Q: Can I double the recipe? A: Sure, just keep the water to sugar ratio the same and simmer a little longer since the volume is bigger.

Q: Do I have to add vanilla? A: No, it's optional but it rounds out the flavor nicely, add it off the heat so the flavor stays bright.

Q: Is it safe to reuse the cinnamon sticks? A: You can reuse them once for a milder second batch, but they get weak after that so toss them or compost them.

Easy Cinnamon Simple Syrup Recipe Substitutions and Variations

Water: swap in brewed black tea or apple cider for a flavored syrup, use the same 1 cup liquid but cool it a bit first so the sugar dissolves easier. It gives extra depth without extra fuss.
Granulated sugar: use light brown sugar or honey instead, use 1 cup brown sugar or about 3/4 cup honey since honey is sweeter and will thicken the syrup more; honey gives a floral note that pairs great with cinnamon.
Cinnamon sticks: use 1/2 to 1 teaspoon ground cinnamon per stick, add it toward the end of simmering to avoid grit; or use 1/2 teaspoon cinnamon extract for a cleaner flavor.
Vanilla extract (optional): swap with 1/2 teaspoon almond extract for a nutty twist, or stir in 1 teaspoon orange zest for a bright citrus lift.

Pro Tips

1) Snap or break the cinnamon sticks into smaller pieces before you simmer them, or give them a quick toast in a dry pan first to wake up the oils. Smaller pieces means way more flavor fast, and toasting adds a warm nuttier note, but dont burn them or youll get bitter flavors.

2) Let it steep after you turn the heat off, like 10 to 20 minutes or even longer if you want it really bold. The longer it sits the deeper it gets, but taste as it cools so you dont overdo it, you can always steep more later.

3) When you strain, press the sticks with a spoon or spatula to squeeze out every last drop of syrup if you want extra punch. Use a fine mesh or cheesecloth so you dont get grit, and add the vanilla only after it has cooled a bit or the vanilla will lose some aroma.

4) Store in the fridge for a couple weeks and if it gets a little grainy or crystallized just warm gently in a pan or microwave for a few seconds and stir till smooth. Works awesome in coffee, cocktails, oatmeal and desserts, so keep a little jar handy.

Easy Cinnamon Simple Syrup Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I made a batch of Diy Cinnamon Syrup and now my coffee, cocktails, and even yogurt taste like I'm cheating at life.

Servings

servings

Calories

100

kcal

Equipment: 1. Small saucepan (2 to 3 quart)
2. Measuring cups and 1/2 teaspoon measuring spoon
3. Wooden spoon or silicone spatula for stirring
4. Stove or cooktop
5. Fine mesh strainer or a square of cheesecloth
6. Funnel or small ladle for pouring into bottles
7. Clean jar or bottle with lid for storage
8. Kitchen tongs or regular spoon to press the cinnamon sticks while straining

Ingredients

1 cup water
1 cup granulated sugar
3 to 4 whole cinnamon sticks, about 3 inches each
1/2 teaspoon pure vanilla extract, optional

Directions

In a small saucepan combine 1 cup water and 1 cup granulated sugar.
Add 3 to 4 whole cinnamon sticks (about 3 inches each) to the pan; give them a little snap or bang on the counter first so they release more flavor.
Bring the mixture to a gentle boil over medium heat, stirring occasionally so the sugar dissolves completely — once dissolved reduce the heat to low.
Let it simmer very gently for 8 to 12 minutes depending on how strong you want the cinnamon flavor; longer = stronger. Keep an eye on it so it doesn't boil over.
After simmering remove from heat and let the syrup steep with the cinnamon sticks in it for another 10 to 20 minutes for extra depth.
If using, stir in 1/2 teaspoon pure vanilla extract after it has cooled a bit; adding vanilla while it's scalding hot can evaporate some flavor.
Strain the syrup through a fine mesh strainer or cheesecloth into a clean jar or bottle to remove the cinnamon bits. Press the sticks lightly with a spoon to get all the syrup out if you want it stronger.
Let cool to room temperature, then seal and store in the fridge for up to 2 to 3 weeks. To use, shake well and add to coffee, tea, cocktails, oatmeal, or desserts.
Quick tip: if you want an even more intense syrup, break the sticks into smaller pieces before simmering or briefly toast them in a dry pan to bring out more oils.
Another tip: if syrup crystallizes slightly in the fridge, warm gently in a saucepan or microwave a few seconds and stir until smooth.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.