Cinnamon Oil Recipe: Warm Spice Infusion for Baking and Glazes

Creating cinnamon oil transforms simple baking and glazes into something extraordinary with just a few ingredients and patience. This aromatic infusion elevates everything from morning toast to holiday desserts, adding warmth and depth in every drizzle.

I developed this recipe after realizing how often I reached for pre-made extracts—until I realized homemade tasted infinitely better.

The process is straightforward: combine high-quality olive oil with cinnamon sticks and let them steep for days, allowing the spice to infuse deeply. No special equipment is needed—just a clean jar and time.

The result is a rich, fragrant oil that keeps for months, perfect for drizzling over oatmeal, swirling into glazes, or even enhancing savory marinades.

What makes this cinnamon oil special is its versatility—it works in both sweet and savory applications without overpowering. The cinnamon flavor develops gradually during steeping, creating layers of warmth that store-bought extracts simply can’t match. Once you try it, you’ll never go back to bottled versions.

Store it in a cool, dark place and use it to transform ordinary dishes into something memorable. Whether you're baking, cooking, or simply looking to add depth to your recipes, this cinnamon oil will become your new kitchen essential. Let’s get started!

Ingredients for cinnamon oil

Six ingredients transform ordinary dishes into aromatic masterpieces with just a few days of patience.

The olive oil is non-negotiable here—look for extra-virgin with a fruity, peppery finish. Trader Joe's and Whole Foods carry excellent options, but any high-quality brand works. Cinnamon sticks should be fresh and aromatic, not dusty or broken. Ceylon cinnamon has a milder, sweeter profile compared to cassia, which can be more assertive. The vanilla bean adds subtle complexity, so Madagascar bourbon vanilla is ideal if you want to splurge. Store your spices in airtight containers away from light to preserve their potency—this infusion will only be as good as your starting ingredients.

No Ceylon cinnamon? Cassia sticks work fine, though they're slightly stronger. Short on vanilla? Vanilla extract at half the amount (1/2 tsp) gets you close, but the real deal is worth it. The honey and brown sugar are optional but elevate the depth—raw, local honey adds floral notes, while dark brown sugar introduces caramel undertones. For a savory twist, skip the sweet additions entirely. If you want extra richness, add a pinch of smoked paprika to the blend before steeping. The key is balance—too much sweetness can overpower the cinnamon's natural warmth.

This infusion develops over time, so patience is your friend. Store in a dark glass jar in a cool, dark place for up to 6 months. Shake gently before each use to redistribute the settled spices. The oil is ready when it smells deeply aromatic—taste test after 3 days, then let it steep longer if needed. For gift-giving, portion into small amber glass bottles with a decorative ribbon. A little goes a long way—1/2 teaspoon enhances a cup of oatmeal, while 1 tablespoon elevates a whole cake batter. Freeze any unused portions for up to 3 months if you won't use them within the shelf life.

Step-by-step instructions for cinnamon oil recipe

Here's how to create a fragrant, versatile cinnamon oil perfect for glazes and baking.

Begin by gently cracking the 6 whole cinnamon sticks in half lengthwise using a rolling pin or heavy skillet. This exposes more surface area for infusion, intensifying the spice flavor. Split the 1 whole vanilla bean lengthwise as well, scraping out the seeds with the back of a knife. Place both the cracked cinnamon sticks and vanilla bean seeds into a small bowl.

Real talk: Ceylon cinnamon works best here—its milder, sweeter profile shines in delicate applications. If using cassia, expect a stronger, more pungent result. Keep the vanilla seeds whole for even distribution of flavor throughout the oil.

In a medium saucepan, combine the 1 cup extra-virgin olive oil, cracked cinnamon sticks, vanilla bean seeds, 1 tbsp honey, and 1 tbsp dark brown sugar. Heat over low heat for 20-25 minutes, stirring occasionally. You'll notice the oil develop a subtle golden hue and an intoxicating cinnamon aroma—this is your cue that the infusion is working.

I like to keep the heat low to prevent the cinnamon from burning, which would create bitterness. If you see the oil starting to smoke or the cinnamon darken too much, immediately reduce the heat. The honey and sugar help balance the spice with natural sweetness during infusion.

Remove the saucepan from heat and let the mixture cool to room temperature for 15 minutes. This prevents the oil from separating when strained. Once cooled, add the 0.25 tsp pinch of sea salt and 1 tsp ground cinnamon, stirring gently to combine. The salt enhances the depth of all flavors while the extra ground cinnamon adds a finishing touch.

Strain the oil through a fine-mesh sieve or cheesecloth into a clean glass jar, pressing gently on the solids to extract every last drop of flavor. Discard the cinnamon sticks and vanilla bean—you've already extracted their essence. Store the finished oil in a cool, dark place for up to 3 months for maximum freshness.

Taste a small amount of the oil directly from the jar—it should be rich, aromatic, and subtly sweet with warm cinnamon notes. If it tastes too strong, thin it with 1-2 tablespoons of additional extra-virgin olive oil. If it needs more depth, add a pinch more ground cinnamon or a tiny amount of honey to taste.

This oil works beautifully as a glaze for roasted meats, a drizzle over vanilla ice cream, or a finishing touch for baked goods. The subtle sweetness and warm spice make it incredibly versatile in both sweet and savory applications. For best results, use it within 2 weeks of making for peak flavor intensity.

Best sauces and condiments for these flavors

Sweet Glazes & Drizzles

Use this cinnamon oil to create a showstopping glaze for roasted pork tenderloin or baked apples. Simmer 2 tbsp of the oil with 1 tbsp honey and 1 tbsp maple syrup over low heat for 5 minutes, then brush over meats or drizzle over warm desserts.

For extra richness, add a pinch of ground cinnamon while warm. I love using it on cinnamon rolls—just replace melted butter with 1 tbsp of the oil for a deeper spice profile. 🍎

Savory Marinades

This oil isn’t just for sweet dishes—it adds warmth to savory marinades too. Mix 3 tbsp of the oil with 1 tbsp soy sauce, 1 tbsp brown sugar, and 1 minced garlic clove for a perfect marinade for chicken thighs or salmon fillets.

Let it sit for at least 2 hours (or overnight) before cooking. The cinnamon pairs surprisingly well with smoked paprika and black pepper for a bold, aromatic twist. 🍗

Baked Goods Boost

Enhance muffins, cakes, and cookies by swapping butter or oil with 1-2 teaspoons of this infusion—it’s a game-changer for pumpkin bread or gingersnaps. For extra depth, add ½ teaspoon to your batter along with a pinch of ground cinnamon.