125 g of cinnamon is 1 cup. Cinnamon is a ground spice, and like all spices it is measured in teaspoons rather than cups: one teaspoon is about 2.6 g. The cup figure is here as a reference and as the basis for the spoon weights. Cinnamon is light and fluffy when ground, and it packs down easily, so a scooped cup can be much heavier than a spooned and levelled one.
All figures on this page are approximate, and they come from USDA, measured spooned and levelled. When a recipe has to work the first time, verify with a kitchen scale.
Conversion table
| Cups | Grams of cinnamon |
|---|---|
| 1/4 cup | 31.2 g |
| 1/3 cup | 41.7 g |
| 1/2 cup | 62.5 g |
| 2/3 cup | 83.3 g |
| 3/4 cup | 93.8 g |
| 1 cup | 125 g |
| 1 1/2 cups | 187.5 g |
| 2 cups | 250 g |
| 3 cups | 375 g |
| 4 cups | 500 g |
Quick reference: 100 g of cinnamon is about 0.8 cups, and 50 g is about 0.4 cups. All figures are approximate; verify with a kitchen scale when it matters.
Method and source
The figure on this page comes from USDA, measured spooned and levelled. Warm, sweet spice ground from cinnamon bark. Baking, oatmeal, curries and drinks.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the cup, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide.
Worked examples
Cinnamon rolls for a weekend bake
A cinnamon roll recipe uses 10 g of cinnamon, about 4 teaspoons, mixed with sugar for the filling. The filling is spread over the rolled-out dough, then the dough is rolled up and sliced. The cinnamon quantity is what makes the rolls taste of cinnamon rather than of sweet dough, so measure it rather than shaking it from the jar.
A spiced apple cake
An apple cake recipe uses 5 g of cinnamon, about 2 teaspoons, stirred into the flour with the other spices. The cinnamon should be present but not dominant, letting the apple flavour come through. Two teaspoons is the right amount for a cake serving eight.
Oatmeal with cinnamon for breakfast
A bowl of oatmeal uses 1 g of cinnamon, about half a teaspoon, stirred in with the oats. At this scale, the exact amount is a matter of taste, and a pinch is as good a measure as any. Start with half a teaspoon and add more if you like a stronger flavour.
Practical guidance
Dry powders and leavening agents are measured spooned and levelled, never heaped and never scooped from the container. A heaped tablespoon of baking soda can be double the intended amount, and that much extra leavening leaves a soapy, metallic taste and a collapsed crumb. Dip a dry spoon into the container, fill it, then level it with the back of a knife. Keep leavening in airtight containers away from humidity, and replace baking powder every six months once opened, because stale powder is the most common silent cause of flat cakes.
Scaling is straightforward once you know the cup weight. Doubling a recipe that calls for 125 g of cinnamon means measuring 250 g, or 2 cups, and tripling it means 375 g, or 3 cups. Halving is just as easy: half a cup is 62.5 g. The key is to scale every ingredient by the same factor, because changing one ingredient without changing the others throws the recipe out of balance. A cake scaled by half still needs half the flour, half the sugar, half the butter and half the cinnamon, not just half of one of them. If you are scaling a recipe by an awkward factor, like two thirds, weigh the cinnamon rather than trying to measure two thirds of a cup in a jug, because the jug markings are not precise enough for fractions of a cup.
When should you weigh cinnamon instead of measuring it? Whenever the recipe has to work the first time, and whenever the amount is large. A kitchen scale costs less than a single failed cake, and it removes the biggest source of variation in home cooking: the way ingredients pack into a cup or a spoon. Put the bowl on the scale, press tare, and add the cinnamon until the display shows the number you need. There is nothing to wash afterwards except the bowl, and the result is the same every time. For small amounts, a level spoon is accurate enough, and for liquids, a jug is fine, but for anything where precision matters, the scale is the tool to reach for.
Storage. Airtight jar, cool and dark, up to 1 year.
- Measure cinnamon with a spoon, not by shaking from the jar.
- Ceylon cinnamon is milder; cassia is stronger.
- Store ground cinnamon airtight and use within a year.
Frequently asked questions
How much cinnamon is in a teaspoon?
One level teaspoon of ground cinnamon weighs about 2.6 g, and one tablespoon is about 7.8 g. A quarter of a teaspoon, a common amount in small recipes, is about 0.7 g.
Is there a difference between Ceylon and cassia cinnamon?
Yes. Ceylon cinnamon, also called true cinnamon, is milder and sweeter, while cassia cinnamon is stronger and more pungent, and it is the type most commonly sold. They weigh the same per cup, so use the same conversion for both, and choose based on flavour.
Can I use too much cinnamon?
Yes. Cinnamon contains coumarin, a compound that can be harmful in large amounts, and cassia cinnamon contains much more of it than Ceylon. A teaspoon or two in a recipe is perfectly safe, but do not eat spoonfuls of cinnamon, and do not take cinnamon supplements without advice.
How long does ground cinnamon keep?
About a year in an airtight jar in a cool, dark place. After that it loses its aroma and flavour, though it remains safe to eat. Whole cinnamon sticks keep for several years, and you can grind them fresh when needed.
Can I substitute cinnamon for other spices?
Cinnamon has a distinctive warm, sweet flavour that is hard to replace. In a pinch, use a mixture of nutmeg and allspice, but the result will be different. For recipes where cinnamon is the main flavour, there is no real substitute.
Common mistakes to avoid
The most common mistake with dry powders is using a heaped spoon instead of a level one, which can double the amount of a powerful ingredient like baking soda. The second is scooping the spoon straight from the container, which packs the powder down and adds weight. The third is using a damp spoon, because moisture makes powders clump and stick, and the measurement becomes unreliable. The fourth mistake is confusing baking soda and baking powder, which look identical but behave very differently: soda needs an acid, powder does not, and swapping them will change whether a bake rises at all. Finally, do not keep leavening agents in a humid kitchen without a sealed container, because they absorb moisture and lose their strength, and a cake made with stale baking powder will not rise no matter how carefully you measure it.