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Mix ground cinnamon and applesauce into a firm, workable dough, then roll it, cut simple shapes, and make a hole for ribbon before drying. Recipe proportions and drying times vary, so add ingredients gradually and dry the ornaments until they are completely hard. These are decorations, not food.
Ingredients and supplies
- Ground cinnamon and smooth applesauce: Start with equal parts by volume, then adjust gradually until the dough is firm and workable. Cornell Cooperative Extension gives equal parts as a starting point; A Shared Vision uses 1 cup applesauce to 1¼ cups cinnamon. These are different recipe proportions, not a single universal formula.
- A bowl and rolling pin
- Simple cookie cutters, about 2–3 inches across
- A straw for making hanging holes
- A baking sheet and wire rack
- Parchment paper or a silicone baking mat, if useful
- Ribbon, yarn, or string
- Optional: craft paint or lightweight decorations
Ordinary household supplies are fine; a specialty kit is not required. Choose shapes with broad outlines rather than thin branches or delicate projections, which can break. The dough may shrink as it dries, and thin appendages are especially fragile, as Cornell Cooperative Extension cautions.
How to make cinnamon-applesauce ornaments
1. Prepare your workspace
Choose oven drying or air drying and set out the appropriate equipment. If using an oven, preheat it to 200°F. Work in a well-ventilated area: pouring cinnamon can create fine dust. Supervise children, especially around cinnamon dust, cutters, and the oven.
2. Mix the dough
Put cinnamon and applesauce in a bowl, starting with equal parts by volume. Mix and knead until the dough holds together and can be rolled without being wet or sticky. This is craft dough, not something to eat.
3. Adjust the consistency
Applesauce moisture varies, so treat the starting ratio as a guide rather than a fixed formula.
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- If the dough crumbles: knead in a little applesauce at a time.
- If it is sticky: work in a little more cinnamon.
- If it feels soft but not sticky: knead briefly before changing the mixture.
Add either ingredient gradually until the dough is cohesive and rollable.
4. Roll the dough
Roll the dough evenly to about ¼ inch thick or a little less. The University of Wisconsin–Madison Division of Extension gives a range of ¼ to ⅓ inch; thinner pieces may be more fragile, while thicker ones can take longer to dry.
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Cut the dough with simple cookie cutters. Lift the shapes carefully; use a thin spatula if needed. Avoid very thin appendages, which can break during handling or drying.
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6. Make the hanging holes
While the dough is still workable, push a straw through the top of each ornament. Leave enough dough around the opening to reduce the risk of tearing. Wait until the ornaments are completely dry before threading ribbon, yarn, or string through the holes.
7. Dry the ornaments completely
Choose a drying method based on your equipment and the time you have. The instructions below come from different craft recipes, not a controlled comparison, so times are guides rather than guarantees.
| Method | Source-specific guidance | What to expect |
|---|---|---|
| Low oven | Cornell Cooperative Extension suggests 200°F for two hours with checks. UW–Madison Extension gives 200°F for 2½ hours, followed by additional rack drying. | Check the pieces and let them cool and continue drying on a rack. Thickness and moisture affect the time needed. |
| Air drying | Cornell suggests a couple of days on a rack; UW–Madison suggests one or two days after baking, turning once or twice daily. | Allow extra time in humid conditions or for thicker pieces, and turn the ornaments as they dry. |
Whichever method you use, make sure the ornaments are completely dry before decorating or storing them. Do not rely on a timer alone: moisture, thickness, and drying conditions all affect the finish.
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Decorating ideas for the finished ornaments
Once the ornaments are fully dry and cool, leave them plain or add lightweight decorations. Try painted dots, stars, lettering, or simple borders, then let paint or glue dry fully before handling or storing them.
- Painted details or names
- Opaque paint markers for outlines and small patterns
- A small amount of glitter or another lightweight embellishment
- Ribbon, yarn, or natural twine
For a family or classroom activity, supervise cutting and oven use, and take care with small embellishments. Cinnamon dust can irritate if inhaled, so pour and mix it carefully.
Troubleshooting cinnamon-applesauce ornament dough
| Problem | Likely cause | What to do |
|---|---|---|
| The dough crumbles while rolling | It is too dry or has not fully come together | Knead it briefly, then add applesauce a little at a time. |
| The dough sticks to the surface or cutter | It contains too much moisture | Work in a little more cinnamon and use parchment or a baking mat if helpful. |
| Thin parts break | The shape has delicate projections or is being handled too much | Choose simpler shapes and handle them carefully. |
| The centers are not dry | The pieces may be thick or drying conditions may be slow | Continue drying and turn air-dried pieces occasionally. Check that they are completely dry before decorating. |
| The ribbon will not fit | The hole is too small | Use thinner ribbon or string; make a larger hole in the next batch while the dough is still workable. |
Do you need glue or other additions?
No. Cinnamon and applesauce are enough for a basic version. Some recipes include craft glue as an optional variation for added sturdiness, but it is not essential. If you use glue, follow its label and keep the ornaments away from food.
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Important safety note: these ornaments are not edible
Do not eat the dough or finished ornaments. They are decorative keepsakes, even though they are made with food ingredients. Keep them away from young children and pets who may chew them, and supervise children around the oven, cutters, and small craft materials.
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How to use and store the keepsakes
Once fully dry, thread ribbon, yarn, or string through each hole. Use the ornaments on a tree, as gift tags, or as part of a seasonal display. They can be fragile, so handle them gently and avoid crushing them.
Store fully dry ornaments in a dry place. UC Agriculture and Natural Resources recommends sealed plastic bags until use. There is no tested universal lifespan in the available sources, so avoid assuming every ornament will last a particular number of years.
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Frequently Asked Questions
What ratio of cinnamon to applesauce should I use?
Recipes differ. Cornell Cooperative Extension gives equal parts by volume as a starting point, while A Shared Vision uses 1 cup applesauce to 1¼ cups cinnamon. Add ingredients gradually until the dough is firm and rollable.
How thick should cinnamon-applesauce ornaments be?
About ¼ inch or a little less is a practical guide. UW–Madison Extension gives a range up to ⅓ inch. Roll evenly and choose simple shapes, since thin parts can break.
How long do cinnamon-applesauce ornaments take to dry?
It depends on the recipe, thickness, and conditions. Cornell suggests two hours at 200°F with checks or a couple of days of air drying; UW–Madison suggests 2½ hours at 200°F followed by rack drying. Make sure pieces are completely dry rather than relying on a precise time.
When should I make the hole for the ribbon?
Make it before drying, while the dough is still workable. Thread ribbon, yarn, or string through only after the ornament is dry.
Are cinnamon-applesauce ornaments edible?
No. Treat the dough and finished ornaments as decorations only, and keep them away from children or pets who may chew them.
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