Cinnamon Syrup
I recently made cinnamon pancakes for my family and got the genius idea to try making a cinnamon syrup too. Goodness was it amazing! This cinnamon syrup recipe has just 3 ingredients and it’s actually quite easy to make. Now I’m just dreaming up all kinds of ways to enjoy it beyond pancakes!
CONTENTS
Cinnamon Syrup
Ok. Real fast. Real maple syrup is made from the sap of maple trees. This cinnamon syrup, on the other hand, is made from sugar and water. In case you thought I was homesteading enough to be getting my own syrup in my backyard, I just wanted to clear the air! For cinnamon syrup, you just add cinnamon sticks for that warm, yummy flavor!
Homemade Cinnamon Syrup Ingredients
The number of ingredients to make homemade cinnamon syrup is embarrassingly short, which is amazing news for you and me! All you need are:
- Brown sugar
- Water
- Cinnamon sticks
Yep. That’s it! And the recipe can easily be adjusted as long as you keep the 2:1 ratio of sugar to water!
How to Make Homemade Cinnamon Syrup
Heat Ingredients
In a large sauce pan, combine brown sugar and water over medium heat. Stir until sugar is completely dissolved.
Cook the Syrup
Insert a candy thermometer into the pot. Bring the syrup to a boil and cook undisturbed (no stirring) until the syrup reaches the thread stage, 225°F to 230°F. The syrup will thicken further as it cools.
Infuse Syrup
Remove the syrup from the stove and add the cinnamon sticks. Let the syrup cool (and the cinnamon infuse) for at least 1 hour. You can speed up the cooling process by placing it in the refrigerator, but I think it’s most flavorful when you let it cool at room temperature with the cinnamon sticks.
Enjoy
Remove the cinnamon sticks before serving. Serve over pancakes, waffles, or French toast!
Is Cinnamon Syrup the same as Cinnamon Simple Syrup?
No. Simple syrup is a 1:1 ratio of sugar to water. It’s cooked just until the sugar dissolves into the water.
This cinnamon syrup uses a 2:1 ratio of sugar to water and is cooked to the thread stage, which reduces the water and creates a thicker syrup.
Cinnamon Syrup FAQs
How do you make cinnamon syrup?
Cinnamon syrup is an easy mixture of brown sugar and water, cooked on the stove to thicken it. It’s then infused with cinnamon sticks for flavor.
What can I use cinnamon syrup for?
Cinnamon syrup is delicious with pancakes, waffles, and French toast. You can also use it in coffee, baked goods, and atop yogurt. You can also use it to sweeten homemade whipped cream!
How long does homemade cinnamon syrup last?
Store homemade cinnamon syrup in an airtight container in the refrigerator (I like this bottle). For the best quality, use it within a few weeks and always check for changes in smell, appearance, or texture before using. Because this syrup is homemade and does not contain commercial preservatives, it should be refrigerated.
Why is my cinnamon syrup too thin?
Your syrup will thicken as it cools, so give it time to reach room temperature before deciding it’s too thin. If it’s still thinner than you’d like, return it to the stove and cook it to 225°F–230°F again.
Can I make cinnamon syrup ahead of time?
Yes! Cinnamon syrup can be made ahead of time, which makes it especially handy for weekend breakfasts or entertaining. Store it in an airtight container in the refrigerator and use it within a few weeks.
Can I use white sugar instead of brown sugar?
Yes, you can use white sugar to make cinnamon syrup, but the color will be different and it won’t have the hint of molasses flavor that the brown sugar offers.
Can I use ground cinnamon instead of cinnamon sticks?
Yes, you can use ground cinnamon to make cinnamon syrup. Just keep in mind that the ground cinnamon can’t be picked out, so you may notice a little graininess or sediment in the finished syrup. I prefer cinnamon sticks for a smoother syrup, but ground cinnamon works if that’s what you have on hand.
CINNAMON SYRUP
Ingredients
- 2 cups brown sugar
- 1 cup water
- 2 cinnamon sticks
Instructions
- Stir brown sugar and water in a large saucepan over medium heat until the sugar is dissolved. Insert a candy thermometer and bring the syrup to a boil and cook undisturbed (no stirring). Continue cooking until the syrup reaches the thread stage, 225°F to 230°F.
- Remove the syrup from the heat and add the cinnamon sticks. Allow the syrup to cool completely, at least 1 hour. Refrigerate to speed the cooling process, if desired. Discard the cinnamon sticks before serving.
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