Savory LifeRECIPES

Cinnamon Oil Benefits: How to Make & Use It

Updated November 5, 2026

Total time
2 hr 10 min
prep 10 min · cook 0 min
Serves
24
portions as written

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Cinnamon Oil Benefits: How to Make & Use It

Cinnamon oil is a concentrated infusion of cinnamon bark or powder in a carrier oil, used for both culinary and topical purposes. This recipe shows you how to make a safe, food-grade cinnamon oil at home with just two ingredients, plus how to use it for flavoring, aromatherapy, and DIY skincare. It works because the oil gently extracts cinnamon’s aromatic compounds without the harshness of essential oils, making it versatile and easy to control.

Ingredients

  • 1 cup (240 ml) carrier oil (sunflower, jojoba, or fractionated coconut oil)
  • 3–4 cinnamon sticks (about 12 g), broken into pieces
  • Optional: 1 tsp (2 g) ground cinnamon for a stronger infusion

Instructions

  1. Place the broken cinnamon sticks in a clean, dry glass jar with a tight-fitting lid. If using ground cinnamon, add it now.
  2. Pour the carrier oil over the cinnamon, ensuring the sticks are fully submerged. Seal the jar tightly.
  3. Store the jar in a cool, dark place (like a pantry) for 2 weeks, shaking gently every day. The oil will gradually turn golden and smell strongly of cinnamon.
  4. After 2 weeks, strain the oil through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean bottle or jar. Discard the cinnamon pieces.
  5. Label the bottle with the date and store it in the refrigerator for up to 3 months.

Tips

  • Use a light carrier oil: Sunflower or jojoba oil have neutral scents and won’t overpower the cinnamon. Olive oil works but adds its own flavor.
  • Don’t use water: Any moisture can introduce bacteria. Ensure the jar and cinnamon are completely dry.
  • Strain well: Leftover cinnamon particles can settle and cause the oil to go rancid faster. Strain twice if needed.
  • Patch test for skin: Before applying to a large area, test a drop on your inner wrist and wait 24 hours to check for irritation.

Serving Suggestions

Use cinnamon oil as a flavoring in baked goods, oatmeal, smoothies, or coffee. Start with 1–2 drops and adjust to taste. For topical use, massage a few drops into temples for a warming sensation, or add to a warm bath. As a natural air freshener, add a few drops to a diffuser.

Variations

  • Spiced Oil: Add a star anise and a strip of orange zest along with the cinnamon for a festive blend.
  • Vanilla-Cinnamon Oil: Add 1 vanilla bean (split) to the jar for a sweeter aroma.
  • Quick Infusion: If you’re in a hurry, gently heat the oil and cinnamon in a double boiler for 30 minutes, then cool and strain. This yields a lighter flavor but is ready immediately.

Storage and Reheating

Store the strained cinnamon oil in an airtight glass bottle in the refrigerator for up to 3 months. It will solidify slightly when cold; let it come to room temperature before use. Do not reheat the oil, as high heat can degrade its flavor and beneficial compounds. For long-term storage, keep it refrigerated and use a clean spoon each time to avoid contamination.

Frequently Asked Questions

Can I use ground cinnamon instead of sticks? Yes, but ground cinnamon will make the oil cloudier and harder to strain. Use 2–3 tablespoons (16–24 g) and strain thoroughly. The flavor will be slightly more powdery.

How long does homemade cinnamon oil last? When stored in the refrigerator, it lasts up to 3 months. If kept at room temperature, it may last only 1 month. Always check for off smells or cloudiness before use.

Is cinnamon oil safe to eat? This homemade infusion is food-grade if you use a culinary carrier oil and clean equipment. However, it is very concentrated; use only a few drops at a time. Commercial cinnamon essential oil is not meant for ingestion.

Can I use this oil on my skin? Yes, but it is not as potent as essential oil. Still, cinnamon can cause irritation in some people. Always dilute further with a bit of lotion or another carrier oil before applying to sensitive areas.

Why is my oil cloudy? Cloudiness usually means water got in, or the oil is too cold. If it’s from cold, it will clear at room temperature. If it persists and smells sour, discard it.

Can I reuse the cinnamon sticks? After infusing, the sticks have lost most of their flavor. You can dry them and use them for crafts, but they won’t flavor anything well again.

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