Cinnamon Substitute: Easy Swaps for Any Recipe
The easiest cinnamon substitute is pumpkin pie spice or apple pie spice, swapped 1 to 1, because both are mostly cinnamon already. If you need to skip cinnamon completely, use a smaller amount of a stronger spice instead: 1/4 teaspoon of nutmeg or allspice, or 1/2 teaspoon of cardamom, for every 1 teaspoon of ground cinnamon.
Got cinnamon sticks but no ground cinnamon? One 3-inch stick grinds down to about 1/2 teaspoon. Choose your amount and a swap in the calculator below, and it does the math for your recipe, whether that's a pinch in a glaze or a full tablespoon in cinnamon roll filling.
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Cinnamon substitute calculator
Pick how much ground cinnamon your recipe needs, then tap a swap to see exactly how much to use.
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The quick answer: cinnamon swaps at a glance
Cinnamon is the friendliest spice in the cupboard. It's sweet, warm and gentle, which is why recipes often use a full teaspoon or even a tablespoon of it. That matters when you swap: most other warm spices are a lot stronger, so you use less of them, not the same amount. Here's the cheat sheet, all for 1 teaspoon of ground cinnamon.
| Swap | For 1 tsp ground cinnamon | Contains cinnamon? | Best in |
|---|---|---|---|
| Cinnamon sticks, ground | 2 sticks (3-inch) | Yes | Anything |
| Apple pie spice | 1 tsp | Yes | Apple bakes, muffins, rolls |
| Pumpkin pie spice | 1 tsp | Yes | Pumpkin pie, quick breads |
| Nutmeg + ginger | 1/4 tsp each | No | Muffins, quick breads |
| Ground cardamom | 1/2 tsp | No | Rolls, coffee cake, cookies |
| Ground allspice | 1/4 tsp | No | Spice cake, gingerbread |
| Ground nutmeg | 1/4 tsp | No | Custard pies, bread pudding |
For swaps beyond the spice rack, our baking substitutions chart lists exact ratios for dozens of other ingredients.
Free toolBaking Substitutions: Exact Ratios for 41 IngredientsGet my number →
Cinnamon sticks to ground cinnamon
A jar of cinnamon sticks is the best backup you can have. A standard 3-inch stick grinds down to roughly 1/2 teaspoon of ground cinnamon. Sticks vary in thickness, so treat this as a starting point and measure the powder when you can.
| Ground cinnamon needed | 3-inch sticks to grind |
|---|---|
| 1/2 tsp | 1 stick |
| 1 tsp | 2 sticks |
| 2 tsp | 4 sticks |
| 1 tbsp | 6 sticks |
| 2 tbsp | 12 sticks |
Break the sticks into small pieces first, then blitz them in a spice or coffee grinder for 30 to 60 seconds. The thin, papery Ceylon sticks crumble easily. The thick, hard cassia sticks you see in most US grocery stores take longer and can stall a weaker grinder, so go in short bursts. Always sift afterward, because woody shards don't soften in the oven.
Using sticks without grinding
If you're warming milk for a custard, rice pudding or hot cocoa, you don't need to grind at all. Drop a whole stick in while the milk heats, let it steep for 10 minutes, then fish it out. You'll get a clean, gentle cinnamon flavor with no specks.
Cassia vs Ceylon: does the type matter?
Most ground cinnamon sold in the US is cassia. It's bold, sweet and a little spicy, the flavor most people think of in cinnamon rolls. Ceylon cinnamon, sometimes labeled "true cinnamon," is lighter and more floral with a softer bite.
You can swap one for the other 1 to 1. Ceylon just tastes gentler, so in a cinnamon-heavy recipe like snickerdoodles you might add a small pinch more. In recipes where cinnamon is one spice among several, nobody will notice the difference.
Why most swaps use less than cinnamon
It surprises a lot of people that the calculator asks for only a quarter teaspoon of nutmeg or allspice when the recipe wants a whole teaspoon of cinnamon. The reason is strength. Cinnamon is mild and sweet, so recipes use a generous amount to get a cozy flavor. Nutmeg, allspice and cloves are packed with much stronger flavor oils, and a little of them goes a long way.
Think of it like this: if cinnamon is the background music, allspice is the drum solo. Use a full teaspoon of it in a batch of muffins and every bite tastes sharp and almost bitter. Use a quarter teaspoon and it blends in, giving that same warm feeling cinnamon would have.
Cardamom sits in the middle, which is why it gets half the amount. Ginger is also on the strong side and can feel a little hot, so it pairs best with a gentle partner like nutmeg rather than going it alone. Spice blends like apple pie spice and pumpkin pie spice are already balanced around cinnamon, so they can go in at the full amount.
When in doubt, start low. You can always dust a little extra spice on top of a finished bake with some sugar, but you can't take it back out of the batter.
If you're avoiding cinnamon
Some people skip cinnamon because of an allergy or sensitivity, or simply because they don't like it. If anyone you're baking for has a known allergy, follow the advice of their doctor or allergist; this guide only covers flavor swaps.
A few kitchen points are worth knowing, though:
- Spice blends hide cinnamon. Pumpkin pie spice, apple pie spice, chai spice, gingerbread spice and most Chinese five-spice blends contain cinnamon. Read every label.
- Check packaged ingredients too. Graham crackers, some granolas, spiced cookies and flavored sugars often include cinnamon.
- Single spices are simpler. Plain ground nutmeg, ginger, cardamom and allspice come from different plants, so they make the cinnamon-free swaps in the calculator. Still read the jar, since some brands pack spices on shared equipment.
Vanilla can help fill the gap too. A little extra vanilla makes a cinnamon-free bake taste warm and rounded rather than plain, and if you're short on that as well, see our vanilla extract substitute guide.
Baking guideVanilla Extract Substitute: 9 Swaps and Exact RatiosShow me the ratios →
Which swap works best in which bake
Cinnamon rolls and coffee cake
Cardamom is the star swap here. It's the classic spice in Scandinavian buns, and it pairs beautifully with brown sugar and butter. Out of brown sugar for the filling too? Here's how to make a brown sugar substitute in seconds.
Baking guideBrown Sugar Substitute: Make Your Own in 30 SecondsGet the swap chart →
Snickerdoodles and sugar cookies
Snickerdoodles are basically a cinnamon delivery system, so without it they become a different cookie. Roll them in sugar mixed with cardamom, or with nutmeg and a little ginger, and call them spiced sugar cookies. Keep an eye on the edges, since our tips on telling when cookies are done apply no matter which spice you use.
Baking guideHow to Tell When Cookies Are Done: 5 Reliable SignsSee the doneness test →
Apple pie and apple crisp
Apple pie spice is the obvious pick. Cinnamon-free? Nutmeg plus a little cardamom gives apples a warm, cozy flavor.
Banana bread and muffins
Nutmeg and ginger blend right in. If your loaf comes out heavy, the spice isn't to blame, and our guide to why banana bread turns dense covers the real causes.
Baking guideWhy Is My Banana Bread Dense? 6 Causes and the FixesSee what went wrong →
Worked example: cinnamon roll filling without cinnamon
Say your cinnamon roll recipe calls for 1/2 cup brown sugar, 1/4 cup soft butter and 1 tablespoon of ground cinnamon for the filling.
- You have cinnamon sticks: grind 6 sticks, sift, and measure 1 tablespoon.
- You have apple pie spice: use 1 tablespoon, the same amount.
- You want it cinnamon-free: use 1 1/2 teaspoons of ground cardamom. That's half the cinnamon amount, because cardamom is stronger.
- You have only nutmeg and ginger: use 3/4 teaspoon of each.
Spread the butter on soft first so the sugar sticks; our tips on softening butter quickly help if it's straight from the fridge. One more thing: cinnamon in large amounts slows yeast a little, which is why most recipes keep it in the filling, not the dough. If your rolls are slow to puff, check our list of reasons dough is not rising.
Baking guideHow to Soften Butter: 7 Fast Methods That Won't Melt ItSee how long it keeps →
Baking guideWhy Is My Dough Not Rising? 7 Causes and Fast FixesSee the timing chart →
Holiday baking with cinnamon swaps
Thanksgiving and Christmas are cinnamon season. It's in pumpkin pie, apple pie, gingerbread, spiced nuts, monkey bread, holiday morning rolls and snowy sugar cookies. When the jar runs dry mid-baking spree, here's what to grab:
- Pumpkin pie: pumpkin pie spice 1 to 1, or nutmeg and ginger for a cinnamon-free filling.
- Gingerbread: extra ginger plus 1/4 teaspoon allspice per teaspoon of cinnamon.
- Holiday cookies: cardamom in butter cookies and spritz is a lovely change. Many of these cookies bake well ahead, so check our list of Christmas cookies that freeze well.
- Snowballs: a pinch of cardamom in the powdered sugar coating is festive. Baking for someone who also avoids nuts? Try snowball cookies without nuts.
Baking guideChristmas Cookies That Freeze Well and How to Do ItGet the storage times →
Baking guideSnowball Cookies Without Nuts: What to Use InsteadSee the swaps →
Common mistakes with cinnamon swaps
- Swapping strong spices 1 to 1. A full teaspoon of allspice or nutmeg in place of cinnamon makes a bitter, medicine-like bake. Use a quarter.
- Forgetting blends contain cinnamon. Pumpkin pie spice is not a cinnamon-free option.
- Doubling up spices. If the recipe already has nutmeg and you swap in nutmeg for the cinnamon too, the total can get heavy. Add the swap, then trim a pinch of the original.
- Skipping the sift. Home-ground sticks leave splinters in smooth fillings and frostings.
- Using stale spice. Ground cinnamon fades after about 2 to 3 years. Weak cinnamon tastes dusty, not warm.
Cinnamon swaps in frosting and no-bake treats
In frosting, glazes and no-bake fillings, the spice never cooks, so it tastes stronger and any grit stands out. Start with half of the swap amount, stir, and let it sit for 5 minutes before tasting. Ground spices slowly release their flavor into butter and cream, so the taste builds as it rests.
Cardamom and nutmeg are lovely in a cream cheese frosting or a spiced buttercream, and a pinch of ginger in a simple powdered sugar glaze gives holiday rolls a bright, warm finish. Use the finest store-bought powder you have here rather than home-ground sticks, since even a little grit feels sandy in a smooth frosting.
Baking guideHow to Make Buttercream: The 5 Types and When to Use EachLearn the method →
Keep any cream cheese frosting chilled, and don't leave it out more than 2 hours. The spice doesn't change those food safety rules either way.
Questions people ask
What can I use instead of cinnamon in baking?
Apple pie spice or pumpkin pie spice, used in the same amount, are the closest swaps because they are mostly cinnamon. If you want no cinnamon at all, use 1/4 teaspoon of nutmeg or allspice, or 1/2 teaspoon of cardamom, for each teaspoon of cinnamon the recipe lists.
How much ground cinnamon is in a cinnamon stick?
A standard 3-inch cinnamon stick grinds down to about 1/2 teaspoon of ground cinnamon. So 2 sticks make about 1 teaspoon and 6 sticks make about 1 tablespoon. Thick cassia sticks and thin Ceylon sticks vary a little, so measure the powder after grinding.
Can I use nutmeg instead of cinnamon?
Yes, but use much less. Nutmeg is stronger, so 1/4 teaspoon replaces 1 teaspoon of cinnamon. It gives a sweet, nutty warmth that works well in custard pies, bread pudding, muffins and quick breads. Pairing it with an equal pinch of ginger makes it taste even closer to the original.
Does pumpkin pie spice have cinnamon in it?
Yes. Pumpkin pie spice is usually mostly cinnamon, with ginger, nutmeg and cloves or allspice. That makes it a great 1 to 1 swap when you simply ran out, but it is not a choice for anyone who needs to avoid cinnamon. Apple pie spice and chai spice also contain it.
Can I just leave cinnamon out of a recipe?
In most cakes, muffins and cookies, yes. Cinnamon adds flavor, not structure, so leaving it out won't change how the bake rises or sets. It may taste a little plain, so a splash of extra vanilla or a small pinch of nutmeg helps keep it warm and cozy.
Is Ceylon cinnamon a good substitute for regular cinnamon?
Yes, swap it 1 to 1. Ceylon is lighter and more floral than the cassia cinnamon most US stores sell, so it tastes gentler. In recipes where cinnamon is the main flavor, like snickerdoodles or cinnamon rolls, you can add a small pinch more if you like a bolder taste.
What is a good cinnamon-free spice mix for pumpkin pie?
For each teaspoon of cinnamon in the recipe, use 1/4 teaspoon of nutmeg and 1/4 teaspoon of ground ginger, then keep any cloves or allspice the recipe already lists. Avoid store-bought pumpkin pie spice, since it is mostly cinnamon. A splash of extra vanilla rounds out the filling so it still tastes warm and familiar.