Ingredient Weight Converter · spice
Ground Cinnamon: cups to grams
1 cup of ground cinnamon weighs 105 grams. Use the converter below for any other amount, or check the quick-reference table.
By Andrew Flores, Editor and publisher, Nathan Management. Last reviewed .
Density source: USDA FoodData Central, cross-checked against the King Arthur Baking weight chart. How these figures are derived and corrected is documented in our editorial standards.
Ground Cinnamon baseline: 1 cup = 105 g.
Common amounts
| Cups | Tablespoons | Grams | Ounces (weight) | Milliliters |
|---|---|---|---|---|
| 1/4 cup | 4.0 | 26 g | 0.93 oz | 59 mL |
| 1/3 cup | 5.3 | 35 g | 1.23 oz | 79 mL |
| 1/2 cup | 8.0 | 53 g | 1.85 oz | 118 mL |
| 2/3 cup | 10.7 | 70 g | 2.47 oz | 158 mL |
| 3/4 cup | 12.0 | 79 g | 2.78 oz | 177 mL |
| 1 cup | 16.0 | 105 g | 3.70 oz | 237 mL |
| 1.5 cups | 24.0 | 158 g | 5.56 oz | 355 mL |
| 2 cups | 32.0 | 210 g | 7.41 oz | 473 mL |
| 3 cups | 48.0 | 315 g | 11.11 oz | 710 mL |
| 4 cups | 64.0 | 420 g | 14.82 oz | 946 mL |
Spoon weights
Derived from the same 105 g per cup — a US tablespoon is 1/16 of a cup and a teaspoon is 1/48.
| Amount | Grams |
|---|---|
| 1 tablespoon | 6.6 g |
| 1 teaspoon | 2.2 g |
| 1/2 teaspoon | 1.1 g |
| 1/4 teaspoon | 0.55 g |
Ground Cinnamon at a glance
- Per teaspoon
- about 2.2 g
- Cassia vs. Ceylon
- Cassia is stronger and much higher in coumarin; Ceylon is milder and the better choice if you eat a lot of it
- Potency window
- 6–12 months from grinding — buy small jars
What a cup of ground cinnamon actually weighs
The published 105 g assumes one specific way of filling the cup. Here is what the same cup weighs under the other common handling methods and product forms, and how far off the recipe you end up.
| How it was measured | Grams per cup | vs. published | Why |
|---|---|---|---|
| Ground cinnamon, spooned | 105 g | published figure | Listed for completeness — cinnamon is a teaspoon ingredient at about 2.2 g per teaspoon. |
Why measuring ground cinnamon by cup goes wrong
Ground cinnamon weighs about 105 grams per cup, but no recipe asks for a cup. The useful number is per teaspoon: roughly 2.2 grams. Cinnamon labeled 'Saigon' or 'Vietnamese' is cassia, which carries the most cinnamaldehyde and the strongest flavor; Ceylon ('true' cinnamon) is milder, more floral, and much lower in coumarin.
Practical tips for working with ground cinnamon
Cinnamon loses potency within 6–12 months of being ground. If your cinnamon smells faintly of dust and not much else, replace it — no amount of it will fix a flat-tasting bake. For maximum flavor, buy whole sticks and grate fresh; a microplane works fine for the small amounts a recipe needs. Cassia sticks are hard and fibrous and will fight a home grater; Ceylon sticks are brittle and layered and grate easily.
Note from this ingredient's record: Listed by the cup for completeness — most home recipes call for teaspoons. One US teaspoon of ground cinnamon weighs roughly 2.6 g.
Substitutions that work — and what they cost you
Cinnamon sticks for ground
Ratio: 1 stick (about 3 inches) infused in liquid ≈ 1/2 teaspoon ground
Trade-off: Only works where there is liquid and time — mulled drinks, poached fruit, rice pudding. A stick does nothing in a dry cookie dough.
Pumpkin pie spice for cinnamon
Ratio: 1:1
Trade-off: It is mostly cinnamon with ginger, nutmeg, allspice, and cloves. Fine in an autumn bake, wrong when you want clean cinnamon.
When ground cinnamon ruins the recipe
| What you see | What went wrong | What to do |
|---|---|---|
| The cinnamon flavor disappeared in the finished bake | Old ground cinnamon — the volatile oils have evaporated. | Smell the jar. If it does not fill your nose, replace it. Ground spices are perishable in a way whole spices are not. |
| Cinnamon clumped into dry pockets in the batter | It was sprinkled on top of a wet batter rather than whisked into the dry ingredients. | Whisk ground spices into the flour before combining. |
Storing ground cinnamon
Sealed, dark, away from the stove. Heat and light are what strip the volatile oils. Whole sticks keep their flavor for years; ground cinnamon does not.
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