Can I Grind Cinnamon Sticks In A Blender? | No-Grit Cinnamon

Yes, cinnamon sticks can turn into usable powder in a kitchen blender when you blend small batches, pause to cool, and sift out grit.

Cinnamon sticks look harmless, then you try to crush one and it fights back. They’re woody, springy, and eager to bounce around a blade. A blender can still do the job, but you’ll get the cleanest result when you treat it like spice milling, not smoothie making.

This piece gives you a practical method, plus the small choices that decide whether you end up with silky cinnamon or crunchy specks. You’ll also get a cleanup routine, storage tips, and a troubleshooting chart so you’re not guessing mid-blend.

What To Know Before You Start

Cinnamon sticks grind best when they’re fully dry, cut down to size, and processed in a container that fits the batch. Drop whole sticks into a big jar and they can spin above the blades, barely breaking at all.

Pick A Stick That Matches Your Goal

Most supermarket sticks are cassia, usually thicker and harder. Ceylon sticks are often thinner, with papery layers that crumble sooner. Both can be milled; thicker sticks just call for smaller pieces and more pulse cycles.

Use A Dry Jar And A Small Load

Moisture turns grinding into clumps. Dry the jar, lid, and any tamper. Then load less than you think you need. For many full-size blenders, a good starting point is 2 to 4 sticks, broken up. That keeps pieces close to the blades, which is where the work happens.

Know Your Blender’s Limits

A high-speed blender can mill cinnamon into a fine powder with repeat pulses. A lower-power blender can still break sticks into coarse pieces, which is fine for tea, simmer pots, and spice bags. If your blender struggles with ice, it may struggle with thick cassia sticks.

Steps To Grind Cinnamon Sticks In A Blender

These steps assume a standard countertop blender with sharp blades and a tight lid. If you have a dedicated dry container, use it. If not, the main jar still works when you keep batches small and pause to cool.

Step 1: Break The Sticks Into Short Segments

Snap each stick into 1-inch segments. If a stick won’t snap cleanly, press it inside a towel and bend until it cracks. Smaller pieces drop into the blade path and stop “helicoptering” near the top of the jar.

Step 2: Warm The Cinnamon, Then Let It Cool

A short toast in a dry skillet can make cinnamon more brittle and more aromatic. Keep the heat low and stir often until you smell a stronger cinnamon scent, then slide the pieces onto a plate and let them cool fully. Warm pieces can fog the jar and invite clumping.

Step 3: Start Low, Then Pulse High

Add the cooled pieces to the blender. Put the lid on tight. Start at a low speed for a couple seconds to settle pieces, then pulse on high in 3 to 5 second bursts. Between bursts, stop and let dust fall. This keeps the blades grabbing pieces instead of whipping powder into an air pocket.

Step 4: Shake, Tap, Repeat

After a few pulses, turn the blender off and wait for the cinnamon dust to settle. Lift the jar and give it a gentle shake or tap so bigger bits drop back down. Pulse again. Keep repeating until most of the batch looks like powder.

Step 5: Sift For A Smooth Finish

Pour the ground cinnamon through a fine-mesh sieve into a bowl. What falls through is your fine powder. What stays in the sieve goes back into the blender for another round. This one move is the difference between “good enough” and “store-bought texture.”

Step 6: Cool The Jar Before A Second Batch

Grinding creates heat. Heat drives aroma out of cinnamon and can leave a stale note. If the jar feels warm, pause for a few minutes before starting another batch. Short rests keep flavor in the spice, not in the air.

If you want a visual check and manufacturer tips for spice grinding in a high-speed blender, this Vitamix article on grinding spices with a blender matches the same small-batch, pulse-and-pause approach.

Texture Targets And Where Each One Fits

Not every use needs a talc-fine powder. A blender often makes two textures at once: fine powder and tiny chips. Decide what you want, then stop at that point.

Fine Powder

Use fine cinnamon when you want it to disappear into batter, frosting, oatmeal, yogurt, or a cinnamon-sugar blend. Fine powder also spreads evenly in dry rubs.

Coarse Grind

Use coarse cinnamon when you want slow infusion: steeped tea, mulled cider, simmered sauces, or broths. Bigger bits are easier to strain out and won’t turn liquids sandy.

Flaked Pieces

Flakes work in spice sachets and pickling blends. They bring a gentle cinnamon note and are simple to remove after cooking.

One safety note: cinnamon is a low-moisture food, yet it can still carry unwanted microbes before it reaches your kitchen. The FDA’s Q&A on improving the safety of spices explains why clean handling and dry storage matter.

Grinding Choices That Change The Result

When cinnamon turns gritty, it’s rarely the stick’s fault. It’s almost always a process issue. Use the checks below and you’ll get a smoother, more repeatable grind.

Batch Size

Overfilling makes cinnamon bounce and ride the jar walls. Underfilling can leave pieces skittering away from the blade. Start small, then adjust. Your sweet spot is when the pieces spend most of their time dropping into the blade path.

Pulse Length

Long blends can pack powder under the lid and keep chunks stuck above the blades. Short pulses pull chunks down, then let dust settle. If your blender has a variable dial, ramp up, pulse, stop, and repeat.

Jar Shape

Tall jars can trap light cinnamon flakes high up. Wider jars can spread pieces away from the blades. A smaller jar, a personal-cup attachment, or a dry container often gives a tighter milling zone.

Sifting

Sifting turns “almost” into “done.” It also stops you from chasing a perfect powder by over-blending the whole batch and heating it too much.

Cleaning Between Spices

Cinnamon clings. If you don’t clear the aroma, it will show up in the next thing you blend. A simple rinse won’t always cut it, especially around the gasket area.

Below is a quick set of settings and habits that work with many blender styles.

Factor	What To Do	Why It Helps
Stick prep	Snap into 1-inch segments	Keeps pieces in the blade path
Optional toast	Warm briefly, then cool fully	Makes sticks crumble sooner
Batch size	Start with 2–4 sticks per run	Stops floating and dead zones
Speed pattern	Low to settle, then short high pulses	Grabs chunks without overheating
Rest time	Pause when the jar feels warm	Holds aroma in the spice
Sifting	Use a fine-mesh sieve	Separates powder from chips
Re-grind	Return only the coarse bits	Faster finish with less heat
Jar choice	Use a small cup or dry jar if you have one	Tighter milling zone for spices
Cleanup	Blend warm water + soap, then rinse and air-dry	Clears oils and scent from corners

Ways To Keep Cinnamon From Turning Gritty

Grit comes from two things: stubborn chips and uneven milling. You can fix both without buying new gear.

Use A Two-Stage Grind

First, pulse to break sticks into coarse bits. Then sift out any early powder. That early powder is already done, so protect it from heat. Grind the remaining bits again, then sift again.

Try A Tiny “Weight” Ingredient

If cinnamon pieces keep riding up the jar, add 1 to 2 tablespoons of white rice. It acts like a gentle weight and helps pieces circulate through the blades. Sift it out at the end. This works best when you’re fine with a faint rice dust that stays in the sieve, not in the final powder.

Work In Short Cycles

Pulse, stop, let dust settle, tap, pulse again. It feels slow, yet it’s usually faster than one long run that leaves half the jar uncut and the rest overheated.

Finish With Sifting, Not Over-Blending

If the last few bits refuse to turn into powder, stop chasing them. Sift out what’s fine, then decide if the coarse pieces are worth another round. Sometimes that last 5% is better saved for simmering.

When A Blender Is Not The Right Tool

A blender is a solid option when you already own one and you’re grinding a small amount. Some situations call for a different tool.

Tiny Amounts

If you only need a teaspoon of cinnamon, a small spice grinder or a microplane-style grater can be easier. A large blender jar needs enough volume to circulate well.

Low-Power Blenders

If your blender bogs down on ice or nuts, thick cinnamon sticks can cause the same stall. In that case, stick with coarse pieces, or switch tools.

Ultra-Fine Baking Powder Texture

For the finest bakery-style cinnamon, a dedicated spice grinder often wins, since its chamber is tiny and keeps pieces close to the blades from start to finish.

Cleaning So Cinnamon Does Not Linger

Cinnamon’s aroma sticks to plastic, seals, and tiny creases. Clear it well or it can show up in smoothies, sauces, and even plain water.

Blender Wash Cycle

Fill the jar halfway with warm water, add a drop of dish soap, then run the blender for 20 to 30 seconds. Rinse, then air-dry with the lid off.

Deodorize With Baking Soda

If the smell hangs on, swirl a baking soda slurry (baking soda plus a little water) around the inside and let it sit for 10 minutes. Rinse well and dry. For tough cases, repeat once.

Check The Lid And Gasket Areas

Powder hides under lip edges and around gaskets. Wipe those areas with a damp cloth, then dry fully.

Storage Tips For Fresh Ground Cinnamon

Freshly ground cinnamon smells louder because more surface area is exposed. That also means it loses aroma faster if it sits open. Keep it sealed and dry.

• Use an airtight jar with a tight lid.
• Store away from heat and direct light.
• Label the jar with the grind date so you can refresh it when the scent fades.
• Keep whole sticks too; they hold aroma longer and grind on demand.

Troubleshooting Checklist

If your batch isn’t behaving, match the symptom to a fix. Most issues trace back to batch size, pulse rhythm, or sifting.

What You See	Likely Cause	Fix
Sticks spin above the blades	Pieces too long or batch too big	Snap smaller and reduce the load
Powder clumps on the lid	Jar warm or blend runs too long	Use short pulses and cool the jar
Grit in baked goods	Skipped sifting	Sift, then re-grind the coarse bits
Blender stalls	Motor strain from thick sticks	Use fewer pieces or switch tools
Cinnamon smell in the next recipe	Powder stuck in seals and corners	Run warm soapy water cycle, wipe gasket areas
Powder tastes flat	Heat drove off aroma	Pulse in short bursts and rest between runs
Bits stay coarse forever	Low blade contact in large jar	Use a smaller cup, add a spoon of rice, or accept coarse use

A Simple Routine For Consistent Cinnamon

If you want a repeatable habit you can do without thinking, use this pattern: snap sticks, optional toast and cool, pulse in short bursts, sift, re-grind only the coarse bits, then wash the jar right away. Your cinnamon will be smooth enough for baking, and your blender won’t smell like spice cabinet for a week.