Substitute for Cinnamon
A warm, sweet spice used in baking, oatmeal, drinks, and savory dishes.
The Best Substitute
The Professor's top pick for replacing cinnamon is Allspice at a ratio of 1/4 teaspoon allspice = 1 teaspoon cinnamon. This works well for baking, oatmeal, sweet dishes. There are 2 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.
Best Substitutes
Allspice
Flavor impact: Allspice tastes like a blend of cinnamon, nutmeg, and cloves. Use less since it is more complex and potent.
Dairy-freeNutmeg
Flavor impact: Warm and slightly sweet but distinctly different from cinnamon. Use sparingly; nutmeg is potent.
Dairy-free
Nothing perfectly replaces cinnamon's unique flavor. Allspice is the closest because cinnamon is one of its component flavors. If you run out, use less allspice and accept a slightly different but still warm result.
Frequently Asked Questions
Yes. Most grocery store cinnamon is cassia (stronger, spicier). Ceylon cinnamon is milder and more delicate. For baking, cassia works great. Ceylon is preferred for lighter applications.
The Bottom Line
If you are out of cinnamon, the best all-around substitute is allspice. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role cinnamon plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.
Source: Culinary reference | Last verified: March 19, 2026 | Our methodology