We tried this cinnamon marshmallow recipe two days ago. These homemade cinnamon marshmallows are soft, fluffy, and warmly spiced, with the familiar sweetness of marshmallow balanced by the comforting flavor of cinnamon. They are easy to turn into a seasonal treat for fall, Thanksgiving, Christmas, hot chocolate, dessert boards, or homemade gifts.
The trick to getting a good texture is not simply adding cinnamon to a standard marshmallow mixture. Cinnamon contains natural oils and fine particles that can affect how the flavor comes through, so it works best when used thoughtfully alongside vanilla and a small amount of salt.
Cinnamon Marshmallow Ingredients
| Ingredient | Amount | Purpose |
| Granulated sugar | 2 cups | Sweetness and structure |
| Light corn syrup | ½ cup | Helps keep the syrup smooth |
| Water | ½ cup | Dissolves the sugar |
| Unflavored gelatin | 3 tablespoons | Gives the marshmallows structure |
| Cold water | ½ cup | Blooms the gelatin |
| Ground cinnamon | 1½ teaspoons | Provides warm cinnamon flavor |
| Pure vanilla extract | 1 teaspoon | Rounds out the spice |
| Fine salt | ¼ teaspoon | Balances the sweetness |
| Powdered sugar | ½ cup | Coating |
| Cornstarch | ½ cup | Helps prevent sticking |
You can use either Ceylon cinnamon or cassia cinnamon. Cassia usually has a stronger, more familiar cinnamon flavor, while Ceylon cinnamon tends to be more delicate. Either can work well depending on the flavor you want.
How to Make Cinnamon Marshmallows
1. Prepare the Pan
Lightly grease an 8-inch or 9-inch square baking pan.
Combine the powdered sugar and cornstarch in a small bowl. Dust the bottom and sides of the pan with some of the mixture, keeping the rest for coating the finished marshmallows.
Preparing the pan first is important because the marshmallow mixture becomes extremely sticky once it is whipped.
2. Bloom the Gelatin
Pour the cold water into the bowl of a stand mixer.
Sprinkle the gelatin evenly over the surface and allow it to sit for about 5–10 minutes.
The gelatin should absorb the water and become soft. Proper blooming helps it dissolve evenly when the hot sugar syrup is added.
3. Prepare the Cinnamon Sugar Syrup
Add the granulated sugar, corn syrup, water, salt, and cinnamon to a medium saucepan.
Heat over medium heat, stirring gently until the sugar dissolves.
Once the mixture begins boiling, avoid unnecessary stirring and continue cooking until it reaches approximately 240°F (115°C) on a candy thermometer.
The temperature is one of the most important parts of the recipe. If the syrup is undercooked, the marshmallows may not develop enough structure. If it is cooked too far, the final texture can become firmer and chewier.
4. Combine With the Gelatin
Once the syrup reaches the correct temperature, carefully pour it into the bowl containing the bloomed gelatin.
Start the mixer on low speed so the hot syrup incorporates gradually.
Take care during this step because the syrup is extremely hot. Avoid pouring too quickly or allowing it to splash.
5. Whip Until Fluffy
Gradually increase the mixer speed to high.
Whip the mixture for approximately 8–12 minutes, or until it becomes thick, pale, glossy, and fluffy.
As air is incorporated, the mixture should increase substantially in volume. It should no longer resemble the thin syrup you started with.
Add the vanilla extract during the final part of whipping.
Don’t rely solely on the timer. Mixer strength and bowl size can affect the whipping time, so look for the change in texture.
6. Transfer to the Pan
Immediately scrape the mixture into the prepared pan.
A lightly greased spatula makes this easier because the marshmallow mixture is naturally sticky.
Spread it as evenly as possible without spending too much time smoothing it. Once the mixture cools, it becomes much harder to work with.
Dust the surface lightly with the remaining powdered sugar and cornstarch mixture.
7. Let the Marshmallows Set
Leave the pan at room temperature for at least 4 hours.
For cleaner cuts and a more developed texture, allowing the marshmallows to set overnight is even better.
Avoid cutting them while they are still soft in the center. The setting time gives the gelatin enough time to stabilize the airy structure.
8. Cut and Coat
Dust a cutting board with the powdered sugar and cornstarch mixture.
Carefully remove the marshmallow slab from the pan and place it on the board.
Use a sharp knife lightly dusted with the coating mixture to cut the slab into squares.
Coat each freshly cut piece on all sides. This prevents the exposed surfaces from sticking to each other.
How Much Cinnamon Should You Use?
The amount of cinnamon can be adjusted according to how prominent you want the flavor to be.
For a subtle cinnamon flavor, start with around 1 teaspoon.
For a more noticeable seasonal flavor, use around 1½ teaspoons.
If you want a particularly strong cinnamon profile, you can increase it slightly, but adding too much ground cinnamon can make the marshmallows taste dusty or overpower the delicate vanilla base.
A good approach is to let cinnamon provide warmth rather than trying to make it the only flavor.
How to Get the Best Cinnamon Flavor
Fresh cinnamon has a much more noticeable aroma than an old container that has been sitting in the cupboard for a long time.
For the most pronounced flavor:
- Use freshly purchased or freshly ground cinnamon.
- Pair cinnamon with vanilla based marshmallow.
- Include a small amount of salt.
- Avoid adding excessive cinnamon powder.
- Consider cinnamon in the coating as well as the marshmallow base.
You can also make a cinnamon sugar coating by mixing a little ground cinnamon with the powdered sugar and cornstarch.
This gives the outside an immediate cinnamon aroma when you pick up a piece.
Cinnamon Marshmallow Variations
Cinnamon Vanilla Marshmallows
Keep the recipe close to the basic version and slightly increase the vanilla. This produces a softer, bakery-style flavor.
Cinnamon Chocolate Marshmallows
Add cocoa powder to the coating or drizzle the finished marshmallows with melted chocolate.
Chocolate and cinnamon create a richer dessert flavor without requiring major changes to the marshmallow base.
Churro-Style Marshmallows
Coat the finished marshmallows in a mixture of powdered sugar, cornstarch, and cinnamon. You can serve them with melted chocolate or caramel for dipping.
Cinnamon Apple Marshmallows
Add a small amount of concentrated apple flavor to the mixture and use cinnamon as the supporting spice.
This creates a flavor combination that works particularly well during fall.
Cinnamon Espresso Marshmallows
A small amount of instant espresso powder can be combined with the cinnamon for a deeper coffeehouse-style flavor.
How to Serve Cinnamon Marshmallows
These marshmallows are especially good when served warm or alongside other desserts.
Hot Chocolate
Place one or two cinnamon marshmallows on top of hot chocolate. As they soften, the cinnamon flavor blends into the drink.
Coffee
A cinnamon marshmallow can slowly melt into hot coffee, adding sweetness and spice.
S’mores
Use cinnamon marshmallows with chocolate and graham crackers for a warmer, more seasonal version of the classic treat.
Dessert Boards
Arrange them with cookies, chocolate, caramel, nuts, and fruit for a simple dessert spread.
Holiday Gifts
Cut them into neat squares and package them in food-safe bags or boxes. Mixing cinnamon marshmallows with vanilla or chocolate varieties can make an attractive homemade assortment.
Common Problems With Homemade Marshmallows
Why Are My Marshmallows Too Sticky?
Excess moisture, an improperly cooked sugar syrup, or insufficient coating can cause excessive stickiness.
Make sure the syrup reaches the correct temperature and coat the finished pieces thoroughly.
Why Are They Too Firm?
The sugar syrup may have been cooked beyond the intended temperature. Use a reliable thermometer and remove the syrup from the heat when it reaches the target temperature.
Why Didn’t They Set?
Improperly bloomed gelatin or syrup that wasn’t cooked sufficiently can result in weak structure.
Give the marshmallows enough time to set before deciding that the recipe hasn’t worked.
Why Is the Cinnamon Flavor Weak?
Old cinnamon can have a surprisingly mild aroma. Using fresh cinnamon and adding a small amount to the coating can make the flavor much more noticeable.
Why Do the Marshmallows Stick Together?
The exposed cut surfaces are naturally sticky. Toss each piece thoroughly in the powdered sugar and cornstarch mixture before storing.
Storage
Store cinnamon marshmallows in an airtight container at room temperature in a cool, dry location.
Keep humidity away from them because moisture can make the coating sticky and change the soft texture.
If the pieces begin sticking together after storage, lightly dust them again with the powdered sugar and cornstarch mixture.
For gifting, allow the marshmallows to cool and set completely before packaging them in clean, food-safe containers.
Tips for Better Results
A few small details can make a noticeable difference:
- Use a candy thermometer for the sugar syrup.
- Bloom the gelatin completely.
- Don’t rush the whipping stage.
- Use fresh, aromatic cinnamon.
- Prepare the pan before beginning the syrup.
- Let the marshmallows set fully before cutting.
- Coat every exposed surface after cutting.
- Keep them away from humidity during storage.
- Add cinnamon gradually rather than overwhelming the vanilla base.
The most important part is controlling the syrup temperature and moisture. Once those are right, the rest of the process becomes much more predictable.
Frequently Asked Questions
Can I use cinnamon extract instead of ground cinnamon?
Yes, but use it sparingly because cinnamon extract can be quite concentrated. Ground cinnamon gives a warmer, more natural appearance and flavor.
Can I make cinnamon marshmallows without corn syrup?
The syrup plays an important role in the texture and helps reduce sugar crystallization. If you want to substitute it, use a tested marshmallow recipe designed specifically for that alternative rather than changing the syrup ratio randomly.
Can I add cinnamon sugar to the outside?
Absolutely. A light cinnamon sugar coating is one of the easiest ways to make the cinnamon flavor more noticeable.
Are cinnamon marshmallows good for hot chocolate?
Yes. Their warm spice pairs naturally with chocolate and makes a simple cup of hot cocoa feel more like a seasonal dessert.
Can I use homemade apple puree with these marshmallows?
You can create an apple-cinnamon variation, but additional moisture needs to be controlled carefully because too much puree can affect the marshmallow structure.
How long should cinnamon marshmallows set?
Allow at least 4 hours at room temperature, although overnight setting generally makes cutting easier.
Final Thoughts
This cinnamon marshmallow recipe takes the familiar soft texture of homemade marshmallows and gives it a warm, aromatic twist. Cinnamon works especially well because it adds character without requiring a complicated ingredient list.
For the best result, focus on the fundamentals: bloom the gelatin properly, cook the sugar syrup accurately, whip the mixture until it becomes light and voluminous, and give the finished marshmallow enough time to set.
Once the basic batch is mastered, you can turn it into a variety of desserts with chocolate, caramel, apple, espresso, or a simple cinnamon-sugar coating. Whether served in hot chocolate, used for s’mores, arranged on a dessert board, or packaged as a homemade gift, these cinnamon marshmallows offer a cozy flavor while keeping the light, pillowy texture that makes homemade marshmallows special.