These fluffy Cinnamon Marshmallows are the sweet treat you didn’t know you needed! These homemade marshmallows are infused with warm cinnamon spice and made from scratch. They are perfect for dunking in hot cocoa, roasting over a fire, or enjoying straight out of the jar.
For years, I gave up on marshmallows because I couldn’t get past the artificial ingredients and high-fructose corn syrup packed into the store-bought marshmallow.
It felt like I was missing out, especially when it came to cozy moments like roasting marshmallows for s’mores or floating them in a mug of hot cocoa. But everything changed when I discovered how easy it is to make them at home!
These Cinnamon Marshmallows are naturally sweetened with maple syrup and made with real food ingredients. If you’ve ever thought making your own marshmallows at home sounds complicated, I promise it’s simpler than you think—and the reward is so worth it! Give it a try, and you’ll never look back.
You can use these cinnamon marshmallows to make my Brown Butter S'mores Cookies, mix them into Gluten-Free Monster Cookies, or use them as a topper for a Pumpkin Spice Latte or Matcha Latte.
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Why You'll Love This Recipe
- Incredibly Easy To Make: Even if you've never made candy before, this recipe is totally beginner-friendly and fool-proof.
- No Artificial Flavors: This recipe utilizes all-natural ingredients and is free of high fructose corn syrup and vegetable oil.
- Perfect Gift Idea: Make a batch during the holidays and give them as gifts!
- Soft And Flavorful: These marshmallows are soft, fluffy, and full of flavor. You will never go back to buying them at the grocery store again!
Ingredients
- Filtered Water: You'll need room-temperature filtered water. Basic filtered water is fine, but if you can invest in something like a Berky Filtration system as it eliminates many toxins found in tap water.
- Grass-Fed Beef Gelatin: You will need an unflavored gelatin for this recipe. I love using grass-fed beef gelatin; my favorite is Vital Proteins, but you can use any brand you like.
- Maple Syrup: What I love most about this recipe is that the marshmallows are naturally sweetened with pure maple syrup. Be sure to use organic, 100% maple syrup with no added ingredients for the best flavor and quality!
- Vanilla Extract: You can use vanilla extract or vanilla bean paste. The vanilla adds a touch of warmth and additional sweetness.
- Sea Salt: Sea salt helps bring all the flavors together.
- Cinnamon: Cinnamon infuses the marshmallows with warm, cozy spice and makes them extra special.
- Arrowroot Starch: Instead of using powdered sugar, arrowroot is used to coat the outside of the marshmallows.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Sweetener: If you don’t have maple syrup, honey is a great substitute. You can also adjust the amount of maple syrup to customize the sweetness level to your liking—use more for a sweeter treat or less for a milder flavor.
- Spice It Up: Feel free to add pumpkin spice seasoning, or nutmeg for a fall-flavored version.
- Make Shapes Or Adjust The Size: You can also use cookie cutters to stamp out fun shapes or cut them into large pieces for jumbo marshmallows.
- Arrowroot Starch: If you want to add a little extra sweetness, substitute the arrowroot powder for a dusting of confectioner's sugar. You can even find versions made out of monkfruit.
How To Make Homemade Marshmallows
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Spray an 8x8 baking dish with nonstick cooking spray. Line the baking dish with parchment paper and generously sprinkle it with 1 tablespoon of arrowroot powder to prevent sticking.
Step 2. Pour ½ cup of filtered water into the bowl of your stand mixer. Sprinkle the gelatin over the water and let it sit to bloom while you prepare the maple mixture.
Step 3. In a medium saucepan with high sides, combine the other ½ cup of filtered water, maple syrup, vanilla extract, ground cinnamon, and sea salt. Bring the mixture to a boil, then reduce to low heat. Set a timer for 8 minutes or cook until the sugar mixture reaches 240 degrees f if you’re using a candy thermometer. Stir frequently to prevent the syrup from scorching.
Step 4. After 8 minutes, remove the saucepan from the heat. Using the whisk attachment mix on low speed and carefully pour the hot syrup mixture into the gelatin mixture in a slow, steady stream.
Step 5. Once all the liquid is added, increase the stand mixer to high speed and whisk for 5–7 minutes, or until the mixture triples in volume and becomes thick, glossy, and fluffy. Be careful not to overmix!
Step 6: Immediately pour the marshmallow mixture into the prepared pan. Use an offset spatula to spread it evenly. Sprinkle the top with 1 tablespoon of arrowroot powder. You can also sprinkle a teaspoon of cinnamon on top if you like.
Step 7. Leave the pan uncovered and allow the marshmallows to set at room temperature for 24 hours. Once they are set, remove them from the pan and place them on a cutting board. Use a sharp knife or pizza cutter to cut marshmallows into pieces.
Expert Tips And Notes
- Spray Your Baking Dish: Here’s a handy trick I swear by—spray a little cooking oil in your baking dish before lining it with parchment paper. The oil helps the parchment stick perfectly in place, making the whole process so much easier!
- Be Careful Not to Overmix: Keep a close eye while mixing the sugar and gelatin! As soon as the mixture starts to fluff up and reach that thick, glossy marshmallow texture, it’s time to stop. Overmixing can affect the texture, so aim for just the right amount of fluff.
- Work Quickly: Trust me, once your marshmallow fluff is ready, speed is key! If you let it sit too long or overmix, the mixture will firm up fast, making it harder to work with. As soon as you see that perfect fluffy texture, immediately transfer it to your prepared baking dish to avoid it thickening before you pour it out.
Serving Suggestions For Cinnamon Marshmallows
- One of my favorite ways to use these delicious marshmallows is to add them to a cup of hot chocolate, pumpkin spiced latte, or peppermint matcha latte.
- You can grab some graham crackers and chocolate and use them to make s'mores!
- Add them to Gluten-Free Monster Cookies, or grab some melted butter and make rice crispy treats.
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Storage And Freezing
- Storage: Store the marshmallow pieces in an airtight container in the fridge for 2-3 weeks.
- Freezing: You can also store them in the freezer for up to two months.
Recipe FAQs
Yes, you can use an electric hand mixer if you don't have a stand mixer.
Yes! Add extracts like peppermint or almond for different flavors.
Absolutely! Add more or less cinnamon depending upon your taste. You can also experiment with other spices.
Other Related Dessert Recipes
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Homemade Cinnamon Marshmallow Recipe
Ingredients
- 1 cup Filtered Water divided
- 3 tablespoons Grass-Fed Beef Gelatin
- ¾ cup Maple Syrup
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Sea Salt
- ½ teaspoon Cinnamon
- 1-1.5 tablespoons Arrowroot starch divided
Instructions
- Spray an 8x8 baking dish with nonstick cooking spray. Line the baking dish with parchment paper and generously sprinkle it with 1 tablespoon of arrowroot powder to prevent sticking.
- Pour ½ cup of filtered water into the bowl of your stand mixer. Sprinkle the gelatin over the water and let it sit to bloom while you prepare the maple mixture.
- In a medium saucepan with high sides, combine the other ½ cup of filtered water, maple syrup, vanilla extract, ground cinnamon, and sea salt. Bring the mixture to a boil, then reduce to low heat. Set a timer for 8 minutes or cook until the sugar mixture reaches 240 degrees f if you’re using a candy thermometer. Stir frequently to prevent the syrup from scorching.
- After 8 minutes, remove the saucepan from the heat. Using the whisk attachment mix on low speed and carefully pour the hot syrup mixture into the gelatin mixture in a slow, steady stream.
- Once all the liquid is added, increase the stand mixer to high speed and whisk for 5–7 minutes, or until the mixture triples in volume and becomes thick, glossy, and fluffy. Be careful not to overmix!
- Immediately pour the marshmallow mixture into the prepared pan. Use an offset spatula to spread it evenly. Sprinkle the top with 1 tablespoon of arrowroot powder. You can also sprinkle a teaspoon of cinnamon on top if you like.
- Leave the pan uncovered and allow the marshmallows to set at room temperature for 24 hours. Once they are set, remove them from the pan and place them on a cutting board. Use a sharp knife or pizza cutter to cut marshmallows into pieces.
Notes
- Spray Your Baking Dish: Here’s a handy trick I swear by—spray a little cooking oil in your baking dish before lining it with parchment paper. The oil helps the parchment stick perfectly in place, making the whole process so much easier!
- Be Careful Not to Overmix: Keep a close eye while mixing the sugar and gelatin! As soon as the mixture starts to fluff up and reach that thick, glossy marshmallow texture, it’s time to stop. Overmixing can affect the texture, so aim for just the right amount of fluff.
- Work Quickly: Trust me, once your marshmallow fluff is ready, speed is key! If you let it sit too long or overmix, the mixture will firm up fast, making it harder to work with. As soon as you see that perfect fluffy texture, immediately transfer it to your prepared baking dish to avoid it thickening before you pour it out.
Nadia says
I always have a batch of these on hand! They are the perfect addition to your morning coffee or matcha! I hope you enjoy.