Cinnamon Substitutes
A whiff of Cinnamon can make you instantly feel warm and cozy, it’s probably why we all love pumpkin spice everything so much. But if you’ve run out or need to skip it, don’t worry.
There are plenty of other spices that can bring that same comfort to your baking or cooking. Some have a taste reminiscent of cinnamon, while others bring their own unique twist.
Why Cinnamon Matters in Recipes
Cinnamon does a lot more than add a familiar flavor. Here’s why it earns a permanent spot in the spice cabinet:
- It adds flavor: that warm, sweet note makes cookies, breads, cakes, and cinnamon rolls taste like home.
- It balances sweetness, giving depth to sugary recipes so they don’t taste flat.
- It smells inviting: the classic aroma makes baked goods extra appealing.
- It enhances other ingredients: pairing especially well with apples, nuts, pumpkin, and chocolate.
- It’s essential in spice blends: you’ll find it in Chinese five-spice, garam masala, and chili seasoning.
- It adds depth to savory dishes: just a little can warm up Indian, Mexican, and Middle Eastern foods without turning them sweet.
- It boosts sauces and stews: tomato sauce, braises, and marinades benefit from a subtle hint.
The Best Cinnamon Substitutes
Choose the best substitute from this comprehensive list.
Nutmeg
Warm and nutty, great in baking or savory dishes like curries. Use ½ teaspoon of nutmeg for every teaspoon of cinnamon.
Allspice
Allspice tastes a lot like a mix of cinnamon, nutmeg, and cloves. Slightly sweet and excellent in savory recipes. Use ¼ teaspoon allspice for every teaspoon of cinnamon.
“I’ve swapped allspice for cinnamon in banana bread, and it worked really well. Pumpkin pie spice in oatmeal cookies also worked great—my family didn’t even notice the difference!”
— Kristin King, Dizzy Busy and Hungry
Cloves
Warm, sweet, and strong. Great with orange and fall flavors. Use ½ teaspoon cloves per teaspoon cinnamon, starting small.
Pumpkin Pie Spice
Typically, it is a blend of cinnamon, nutmeg, cloves, and anise. Works in crisps, oatmeal, custards, coffee, and fall desserts. Use 1:1 for cinnamon.
Apple Pie Spice
Similar to pumpkin pie spice but with ginger and cardamom in the mix. Shines in apple desserts, muffins, pancakes, and marinades. Use 1:1 for cinnamon.
Ginger
Warm, sharp, and slightly sweet. Works in baked goods, curries, stews, and mulled cider. Substitute 1:1, starting lighter if you prefer.
Star Anise
Light licorice flavor with warm notes. Perfect in cakes, rolls, soups, and broths. Start with ¼ teaspoon per teaspoon cinnamon.
Cardamom
Minty and citrusy with warmth. Good in cakes, cookies, stews, and roasted meats. Start small or go 1:1 if you like its bold flavor.
Mace
Warm, slightly sweet, a little peppery. Use in spice cakes, pumpkin pie, Alfredo, lasagna, curries, and stews. Use ½ teaspoon mace per teaspoon cinnamon.
Final Thought
Running out of cinnamon doesn’t have to stop your recipe. These swaps keep you cooking without a store run, but remember—flavors will shift a bit. Treat it like a small experiment, and you might even find a new favorite spice along the way.
