Out of cinnamon mid-recipe? Don’t sweat it—these Cinnamon Substitutes will save your dish without skipping a beat. Whether you’re baking something sweet or adding a warm kick to a savory recipe, there’s a perfect cinnamon swap waiting in your pantry.
You’re halfway through baking something delicious, you reach for the cinnamon… and it’s nowhere to be found. Classic. But don’t toss the recipe just yet—there are some seriously awesome cinnamon substitutes out there that bring the same warm, cozy vibes. Whether you’re after that sweet spice or something a little earthy, I promise, there’s a swap that’ll do the trick.
The best part? Most of these alternatives to cinnamon are already in your spice rack or pantry. From bold to subtle, sweet to savory, you’ve got options. So let’s find the perfect stand-in to save your dish—and maybe even upgrade it.
BEST CINNAMON SUBSTITUTES FOR BAKING, COOKING & MORE
1. ALLSPICE
Why it works: Allspice has a warm, slightly sweet, and peppery flavour that mimics some of cinnamon’s spice and depth.
How to use it: Use about ¼ to ½ teaspoon of allspice for every 1 teaspoon of cinnamon. Start small though — its flavour is a bit more pungent than cinnamon’s.
Best for: Baked goods, spice blends, oatmeal, and even some savory dishes like stews or chili.
Cooking note: Allspice holds up well during long baking or simmering, making it great for stews and slow-cooked dishes.
2. NUTMEG
Why it works: Nutmeg has that same cozy, aromatic vibe as cinnamon, but it’s a bit stronger and more earthy.
How to use it: Use ½ teaspoon of nutmeg for every 1 teaspoon of cinnamon. You can also mix it with a bit of allspice or clove to round it out.
Best for: Pumpkin pie, muffins, apple desserts, and creamy drinks like eggnog or lattes.
Cooking note: Nutmeg’s flavour can mellow with cooking, so it’s great for baked goods and creamy sauces that cook longer.
3. CLOVES
Why it works: Cloves are bold, warm, and sweetly spicy. They’re more intense than cinnamon but can bring a similar depth.
How to use it: Use ¼ teaspoon of ground cloves for every 1 teaspoon of cinnamon. You can also mix it with nutmeg or allspice to mellow the strength.
Best for: Gingerbread, spice cakes, mulled drinks, and holiday baking.
Cooking note: Cloves are very strong and can overpower quickly, so add them sparingly and preferably toward the end of cooking.
4. CARDAMOM
Why it works: Cardamom has a warm, citrusy sweetness with a hint of herbal spice. It’s different, but still brings a cinnamon-like comfort to dishes.
How to use it: Use ½ teaspoon of cardamom for every 1 teaspoon of cinnamon. A little goes a long way!
Best for: Swedish buns, cookies, Middle Eastern or Indian desserts, and some savory rice dishes.
Cooking note: Cardamom’s delicate citrus notes shine best when added early in baking or simmering to infuse the dish.
5. PUMPKIN PIE SPICE
Why it works: It already contains cinnamon (usually), along with nutmeg, allspice, ginger, and cloves—so it delivers that cozy, spiced flavour profile. If you don’t have any on hand, you can make your own homemade pumpkin spice mix in just minutes using pantry spices.
How to use it: Use it as a 1:1 swap for cinnamon. Just know it may add a touch more complexity.
Best for: Anything cinnamon-y: pies, pancakes, quick breads, smoothies, and coffee drinks.
Cooking note: Pumpkin pie spice blends usually hold their flavour well during baking but can fade if cooked for very long periods.
6. APPLE PIE SPICE
Why it works: Like pumpkin pie spice, this blend often includes cinnamon, nutmeg, and allspice or cardamom. Therefore, it’s sweet, warm, and aromatic.
How to use it: Use a 1:1 ratio for cinnamon in baking and sweet recipes.
Best for: Apple crisps, baked apples, muffins, and oatmeal.
Cooking note: Similar to pumpkin pie spice, it’s best used in recipes with moderate cooking time to keep its aroma bright.
7. GROUND GINGER
Why it works: Ginger adds heat and spice that can mimic cinnamon’s kick, though it’s sharper and more zesty.
How to use it: Use ¼ to ½ teaspoon of ground ginger per 1 teaspoon of cinnamon. However, you might want to blend it with nutmeg or cardamom for balance.
Best for: Spice cookies, cakes, stir-fries, and warm drinks.
Cooking note: Ground ginger’s sharpness can intensify with heat, so start with less and add more gradually, especially in longer cooking recipes.
8. MACE
Why it works: Mace comes from the same plant as nutmeg, but it’s more delicate and citrusy. Its flavour is similar to cinnamon but slightly more floral.
How to use it: Use ½ teaspoon of mace for every 1 teaspoon of cinnamon.
Best for: Pastries, cakes, creamy desserts, and even sausage or savory pies.
Cooking note: Mace is more delicate than cinnamon, so it’s best added toward the end of cooking to preserve its floral aroma.
9. GROUND CORIANDER
Why it works: Ground coriander is sweet and lightly citrusy, with a subtle spiced undertone. It’s not a direct match, but it adds a warm note.
How to use it: Use ½ teaspoon of coriander per 1 teaspoon of cinnamon, ideally with a bit of nutmeg or clove.
Best for: Cookies, cakes, some curries, and veggie dishes.
Cooking note: Coriander works well in both quick and slow cooking but blends best with other spices to add depth.
10. CHINESE FIVE SPICE
Why it works: This blend typically includes cinnamon, star anise, fennel, cloves, and Szechuan peppercorns— so, it offers warm, spiced depth.
How to use it: Start with ½ teaspoon per 1 teaspoon of cinnamon. It’s potent and can shift a dish toward a more Asian-inspired flavour.
Best for: Stir-fries, roasted meats, marinades, and spiced baked goods.
Cooking note: Because of its potency, add Chinese five spice toward the end of cooking to avoid overpowering the dish.
FREQUENTLY ASKED QUESTIONS
Try using ginger, nutmeg, cardamom, or vanilla extract — all cinnamon-free options that bring warmth or sweetness without triggering a reaction. That said, always double-check spice blends to make sure they don’t sneak in hidden cinnamon!
WHAT IS A SUBSTITUTE FOR 1 TEASPOON OF CINNAMON?
You can use 1 teaspoon of pumpkin pie spice or ¾ teaspoon of ground allspice or nutmeg. These spices have warm, similar profiles that work great in a pinch. If you want to get closer to cinnamon’s flavour, try blending nutmeg with a little ginger or cloves for extra complexity.
Not really. Brown sugar is sweet, not spicy, so it won’t give you that warm, aromatic flavour cinnamon adds. If you need both sweetness and spice, pair brown sugar with a pinch of nutmeg or allspice. This combo adds warmth and depth, making up for cinnamon’s missing spice kick.
Kind of—it won’t replicate cinnamon’s spiciness like some of these other cinnamon substitutes, but it adds a sweet, cozy vibe that works in desserts. Use ½ to 1 teaspoon of vanilla extract to enhance baked goods, drinks, or oatmeal when cinnamon’s not an option. Try pairing vanilla extract with warm spices like nutmeg or ginger to get a richer, more cinnamon-like flavour.
Nutmeg and allspice are great swaps here. Or go for apple pie spice or pumpkin spice if you have it. These blends complement apples beautifully while keeping that classic flavour profile.
Nutmeg, pumpkin pie spice, or cardamom all shine in French toast. They bring warmth and depth without straying too far from that nostalgic cinnamon vibe.
Finding the right cinnamon substitute doesn’t have to be complicated—chances are, you’ve already got something warm and spicy in your pantry that’ll do the trick. Whether you’re baking up a storm or just sprinkling something cozy on your morning oats, there’s always an easy swap. The key is to think about what vibe you’re going for—sweet, spicy, or both—and match accordingly. Trust your taste buds and experiment a little!
At the end of the day, substitutes for cinnamon can be just as flavourful and sometimes even more fun. You might even find a new favourite spice combo in the process (hello, cardamom and ginger). So don’t stress next time you’re out of cinnamon—just reach for one of these cozy backups and keep on cooking. Your kitchen’s still got the magic.
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