Can You Use Ceylon Cinnamon for Baking? How Much to Use Instead of Regular Cinnamon

Yes. Ceylon cinnamon (Cinnamomum verum) works in any recipe that says "cinnamon". It tastes lighter, more floral and less hot than the cassia in most US jars, so the only adjustment is the amount. Where cinnamon is one spice among several, use the amount the recipe gives. Where cinnamon is the main flavor, use more.

Does Ceylon cinnamon taste like regular cinnamon?

Close, but not the same. Most cinnamon sold in the US is one of the cassia types, and the jar usually says only "cinnamon", whichever species is inside.¹ Our article on what a cinnamon label means explains the US rules. Cassia is what most Americans grew up with: dark, sweet-hot and loud. Ceylon is paler and softer. McGee's description, quoted by King Arthur Baking, is "more subtle and complex", with floral and clove notes.¹ We would add citrus to that list.

That softness is why some bakers say Ceylon tastes "weak" or "weird" the first time. Usually the jar is fine; the flavor is simply gentler, and in a cinnamon roll it can read as faint if you use a cassia amount.

A quick way to taste the difference: stir 1/4 teaspoon of each into a few spoonfuls of warm milk with a pinch of sugar and sip them side by side. You will know in a minute which one your recipe was written for.

How much Ceylon cinnamon to use instead of regular cinnamon

There is no lab conversion for this, because the strength of both spices varies by species, harvest and age. These are the starting points we use. Taste the filling, topping or cinnamon sugar and adjust before it goes in the oven.

Delicate bakes are where Ceylon shows best. King Arthur's guide points to recipes where, in baker Samantha Seneviratne's words, the spice is not competing with a lot of other flavors.¹ Our apple crisp with oats uses 1 1/2 teaspoons in the filling and the same again in the topping, so the cinnamon runs through both layers.

Going the other way, from a Ceylon recipe to the cassia in your cupboard, start with about half the amount and taste.

Cinnamon rolls and other yeast doughs

Cinnamon slows yeast, and King Arthur Baking gives about 1 teaspoon per 3 cups of flour as the most a dough can take before the rise slows noticeably.¹ So keep the cinnamon in the filling, not the dough. That is also where Ceylon needs the extra: King Arthur says Ceylon works in cinnamon rolls if you use the larger amount the recipe calls for.¹

Two things help the flavor come through:

• Mix the cinnamon into soft butter and brown sugar for the filling, so it is held in fat instead of sitting as a dry layer.
• Put a pinch in the glaze or icing too, so some of the cinnamon reaches you unbaked.

Why Ceylon reads milder in the oven

Most of what you taste in cinnamon is its volatile oil, and 65 to 75% of that oil is cinnamaldehyde.¹ King Arthur notes that cassia types generally have high volatile oil, with Saigon usually the highest.¹ More oil means a louder cinnamon, so a cassia amount of Ceylon gives a quieter result, which is why the table above raises it for cinnamon-forward bakes.

Freshness matters as much as species. NDSU Extension gives ground spices 2 to 3 years of good quality when stored well.² An old jar of either kind will taste flat, so smell it before you blame the species. Keep the pouch sealed and away from the stove.

What about coumarin?

If you bake with cinnamon a lot, the other difference between the two is coumarin, a natural flavoring compound. Germany's Federal Institute for Risk Assessment (BfR) advises that cassia with high coumarin content be eaten in moderation, and suggests Ceylon for people who use a lot of cinnamon often.³ We keep that topic in one place: what testing shows about coumarin in Ceylon and cassia.

FAQ

Can I substitute Ceylon cinnamon for regular cinnamon one for one?

Yes, in recipes where cinnamon shares the stage with other spices. Where cinnamon is the main flavor, such as cinnamon rolls or snickerdoodles, use 1 1/2 to 2 times the amount and taste as you go.

Is Ceylon cinnamon good for cinnamon rolls?

It works if you use the larger amount the recipe gives, according to King Arthur Baking.¹ Keep it in the filling and glaze rather than the dough, because cinnamon slows yeast.

Why does my Ceylon cinnamon taste weak?

Usually because the recipe was written for cassia, which is stronger. Use more, or check whether the jar is old: ground spices lose aroma over time, and NDSU Extension says to check the aroma and replace them when it fades.²

Is canela the same as Ceylon cinnamon?

King Arthur Baking says canela is the Mexican name for Ceylon cinnamon, and suggests Latin grocers as a place to find it.¹ Check the label for Cinnamomum verum if you want to be sure.