You can make cinnamon oil at home by steeping ground cinnamon in a carrier oil for one to four weeks. The result is an infused oil, not an essential oil. It’s milder, safer for direct skin use, and requires nothing more than a jar, ground cinnamon, and a good carrier oil. The process is simple, but a few details make the difference between a potent, shelf-stable oil and one that goes rancid or grows bacteria.
What You’ll Need
The ingredient list is short:
- Ground cinnamon: About 1/2 cup for every cup of oil. Ground cinnamon has more surface area than sticks, which means it releases flavor compounds faster, but it also makes straining trickier (more on that below).
- Carrier oil: Olive oil, coconut oil, and jojoba oil are the most common choices. Olive oil has a long shelf life and works well for skin or culinary use. Coconut oil leaves a protective layer on the skin, making it a good pick for body products. Jojoba oil absorbs quickly and suits oily or acne-prone skin. Pick based on how you plan to use the finished product.
- A glass jar with a tight lid: Mason jars work perfectly. Avoid plastic, which can absorb oils and harbor bacteria.
- Fine straining materials: Cheesecloth, a coffee filter, or a fine-mesh sieve. You’ll need to strain out the ground cinnamon thoroughly since it won’t settle as cleanly as bark pieces would.
Step-by-Step Cold Infusion Method
Cold infusion is the easiest and safest approach. Heat speeds up extraction but also breaks down the delicate aromatic compounds in cinnamon and can encourage microbial growth if any moisture is present. A cold infusion takes longer but produces a cleaner, more stable oil.
Start by sterilizing your jar and lid. Boil them in water for 10 minutes, then let them air-dry completely. Moisture is the enemy here, so don’t skip this step or towel-dry with a cloth that could leave fibers behind.
Fill the jar about one-third full with ground cinnamon. Pour your carrier oil in slowly until it covers the cinnamon by at least two inches. Tap the jar gently on the counter a few times to release trapped air bubbles, then seal it tightly.
For the first week, shake the jar vigorously for about 30 seconds every morning and evening. This breaks surface tension and helps the oil penetrate the cinnamon particles more thoroughly. After the first week, stop shaking. Place the jar in a cool, dark cupboard (ideally between 65 and 72°F) and leave it alone for two to three more weeks. Avoid windowsills, spots near the stove, or anywhere that gets warm. Let gravity and time do the work.
After three to four weeks total, your oil is ready to strain.
Straining Ground Cinnamon Cleanly
This is where using ground cinnamon instead of sticks requires extra care. The fine particles will slip through a standard mesh strainer. Layer cheesecloth over a fine-mesh sieve, or use a coffee filter set inside a funnel over a clean jar. Pour slowly and let it drip through on its own rather than pressing, which pushes sediment through. You may need to strain it twice to get a clear oil. Any cinnamon particles left behind can cause the oil to spoil faster.
Transfer the finished oil into a clean, sterilized glass bottle or jar. Dark glass (amber or cobalt) is ideal because it blocks light, which slows oxidation.
Quick Warm Infusion Alternative
If you don’t want to wait a month, a gentle warm infusion can work in a few hours. Combine the ground cinnamon and carrier oil in a small saucepan or a heat-safe jar set inside a pot of water (a makeshift double boiler). Keep the temperature low, around 150°F. You want it warm to the touch but never simmering. Let it heat for two to three hours, stirring occasionally. Strain as described above.
The tradeoff is real: heat degrades some of the lighter aromatic compounds, so a warm infusion usually smells slightly less vibrant than a cold one. It’s a reasonable shortcut for culinary use but not ideal if you’re after the strongest scent for skincare or aromatherapy.
How Infused Oil Differs From Essential Oil
The oil you make at home is an infused oil, not an essential oil. Essential oils are produced by steam distillation or cold pressing, concentrating the plant’s volatile compounds into an extremely potent liquid. Cinnamon essential oil is so concentrated that it must be diluted before it touches skin.
Your homemade infused oil is mostly carrier oil with cinnamon’s active compounds dissolved into it. It’s much milder in both fragrance and strength. That mildness is actually an advantage for home use: you can apply it directly to skin without the risk of chemical burns that pure essential oil carries. Infused oils also tend to be more consistent in quality from batch to batch, since the process is straightforward and doesn’t depend on industrial equipment.
Storage and Shelf Life
Homemade infused oils don’t last as long as store-bought products because they contain no preservatives. According to food safety guidelines from the University of Georgia, infused oils that haven’t been acidified should be refrigerated and discarded after four days if they contain low-acid ingredients like fresh herbs or garlic. Ground cinnamon is a dry spice with natural antimicrobial properties, which gives it a longer window, but refrigeration still extends shelf life significantly.
Stored in the refrigerator in a sealed, dark glass container, a well-strained cinnamon-infused oil typically lasts one to two months. If you’ve made a large batch, freeze portions in small containers or ice cube trays and thaw as needed. Signs that the oil has gone off include a sour or “off” smell, cloudiness that wasn’t there before, or any visible mold. When in doubt, toss it and make a fresh batch.
Common Uses for Homemade Cinnamon Oil
The way you plan to use the oil should shape your choices from the start. For cooking, olive oil or coconut oil as a base makes the most sense. A drizzle over oatmeal, baked sweet potatoes, or into coffee adds warmth without the grittiness of ground cinnamon. For skincare or massage, jojoba is a lighter option that won’t clog pores. A few drops rubbed between your palms and smoothed onto dry skin after a shower works well, especially in colder months.
For aromatherapy or home fragrance, you can dip reed diffuser sticks directly into the oil or dab a small amount onto cotton balls and tuck them into drawers or closets. The scent will be subtler than a commercial essential oil diffuser, but it’s pleasant and free of synthetic fragrance chemicals.
Skin Safety With Cinnamon Oil
Cinnamon contains cinnamaldehyde, the compound responsible for its distinctive smell and flavor. It’s also a known skin sensitizer. Even in a mild infused oil, it’s worth doing a patch test before applying it broadly. Rub a small amount on the inside of your wrist or forearm, cover it lightly, and wait 24 hours. If you see redness, itching, or any irritation, dilute the oil further with more carrier oil or skip skin application altogether.
Avoid using cinnamon oil on your face, broken skin, or sensitive areas. Children and people with eczema or contact dermatitis are more likely to react. For cosmetic products sold in the EU, cinnamaldehyde must be listed on labels when it exceeds just 0.001% in leave-on products, which gives you a sense of how reactive it can be even at low concentrations.