These cozy, cinnamon-scented ornaments are a classic holiday craft you can make with just a few pantry basics. They smell like warm apple pie and add a handmade touch to your tree, gifts, or garlands. Best of all, they’re kid-friendly, mess-light, and surprisingly durable.
You’ll mix, roll, cut, and bake—then enjoy that comforting aroma for months. If you’re looking for an easy, low-cost project that doubles as home fragrance, this is it.
What Makes This Special
These ornaments are made from two simple ingredients: ground cinnamon and applesauce. That’s it—no glue required.
The mixture forms a dough that bakes into firm, cinnamon-brown shapes you can hang anywhere. The scent is strong at first and mellows into a lovely, subtle aroma over time. They’re easy to customize with cookie cutters, stamps, and twine, so every ornament feels personal.
Shopping List
- Ground cinnamon (about 1 cup; you may need a bit more for rolling)
- Unsweetened applesauce (about 3/4 cup)
- Optional: ground cloves or nutmeg (1–2 teaspoons for extra spice)
- Optional: white school glue (1–2 tablespoons for added durability)
- For decorating: twine or ribbon, small beads or bells, acrylic paint or puff paint, glitter (optional)
- Tools: mixing bowl, spoon or spatula, rolling pin, parchment paper, baking sheet, cookie cutters, drinking straw or skewer (for holes)
Step-by-Step Instructions
- Preheat and prep. Set your oven to 200°F (95°C).
Line a baking sheet with parchment to prevent sticking and make cleanup easy.
- Mix the dough. In a bowl, combine 1 cup ground cinnamon with 3/4 cup unsweetened applesauce. Stir until it forms a soft, pliable dough. If it’s too dry and crumbly, add applesauce 1 teaspoon at a time.
If it’s sticky, add a bit more cinnamon.
- Optional binder. For ornaments that feel extra sturdy, mix in 1–2 tablespoons white school glue. This helps them hold shape over time, especially in humid climates.
- Roll it out. Sprinkle cinnamon on a sheet of parchment. Place the dough on top, cover with another sheet of parchment, and roll to about 1/4 inch thick.
Thinner dough dries faster but can be fragile; thicker dough is sturdier but takes longer to bake.
- Cut shapes. Use cookie cutters to make stars, trees, hearts, or gingerbread people. Gather scraps and re-roll as needed. Keep thickness consistent for even drying.
- Poke hanging holes. Use a straw or skewer to punch a clean hole near the top of each ornament.
Twist slightly to remove any rough edges.
- Transfer to the baking sheet. Move the cutouts to your lined baking sheet, spacing them a bit apart.
- Bake low and slow. Bake for 2–3 hours, flipping halfway through. They’re done when firm and completely dry to the touch. If the edges still feel damp, give them another 20–30 minutes.
- Cool completely. Let the ornaments cool on a wire rack.
They’ll harden further as they cool.
- Decorate and string. Keep them natural or add accents with acrylic paint, puff paint, or a touch of glitter. Thread with twine, ribbon, or baker’s string and tie a small knot to hang.
How to Store
Keep finished ornaments in a cool, dry place. Store them in an airtight container or zip-top bag with a sheet of parchment between layers to prevent rubbing.
Add a small packet of silica gel to help control moisture. With proper storage, they’ll last for years and still carry a gentle cinnamon scent each season.
Benefits of This Recipe
- Budget-friendly: Mostly pantry staples, no pricey craft supplies.
- Kid-approved: The dough is easy to handle and fun to cut with cookie cutters.
- Customizable: Change shapes, add paint, or stamp patterns for a unique look.
- Natural scent: No synthetic fragrances, just warm cinnamon and applesauce.
- Great for gifting: Tie one to a present or bottle of wine for an instant handmade touch.
What Not to Do
- Don’t skip the hole. It’s easy to forget. Punch the hole before baking or you’ll risk cracking if you try to add one later.
- Don’t bake too hot. Higher temps can cause puffing or cracking.
Low and slow is key.
- Don’t make them too thin. Anything under 1/8 inch gets fragile and may snap.
- Don’t store while warm. Trapped moisture can cause warping or surface bloom. Cool fully first.
- Don’t expect them to be edible. They smell amazing but are not meant for eating, especially if decorated.
Variations You Can Try
- Stamped textures: Press lace, leaves, or textured fabric lightly onto the dough before cutting. It leaves a delicate pattern that looks lovely even without paint.
- Spice blend: Add 1–2 teaspoons ground cloves or nutmeg for a deeper scent.
You can also use pumpkin pie spice for a warm blend.
- Glitter edge: Brush the edges with a thin line of white glue and dip in fine glitter. It adds sparkle without overpowering the natural look.
- Monogrammed gifts: Use alphabet stamps to press initials into the dough before baking. Perfect as custom gift tags.
- Essential oil boost: Add 4–6 drops of cinnamon bark or orange essential oil to the dough for a brighter aroma.
Use sparingly—it’s potent.
- Air-dry method: Skip baking and let them dry on a rack for 24–48 hours, flipping occasionally. This works well if you prefer a no-oven craft.
FAQ
How long do cinnamon applesauce ornaments last?
When kept dry and stored well, they can last several years. The scent fades slowly but is still noticeable each holiday season.
Handle them gently and avoid damp areas.
Can I make the dough ahead of time?
Yes. Wrap the dough tightly in plastic and refrigerate for up to 24 hours. Let it sit at room temperature for 10–15 minutes before rolling so it softens slightly.
Why are my ornaments cracking?
Cracks usually come from dough that’s too dry or from baking at too high a temperature.
Add a touch more applesauce to the dough and keep the oven low. Rolling to an even thickness also helps.
Can kids help with this project?
Absolutely. Kids can mix, roll, cut shapes, and poke holes.
Adults should handle oven steps and supervise decorating if using glitter or small embellishments.
Do I have to use glue?
No. The classic recipe works fine without it. Glue can make them a bit sturdier, but if you want an all-natural version, skip it and bake a little longer to ensure they’re fully dry.
Can I hang these in places other than the tree?
Yes.
They’re great on doorknobs, in closets, tied to gift bags, or strung as a mini garland. Just avoid damp rooms like bathrooms.
Is there a gluten-free concern?
These ornaments don’t contain flour, so they’re naturally gluten-free. However, they are not food and shouldn’t be eaten.
How can I refresh the scent after a year?
Rub a tiny pinch of ground cinnamon onto the ornament or add a drop of essential oil to the back.
Let it dry before hanging to avoid transfer.
Why are my ornaments sticking to the surface?
Use parchment on both sides and dust with cinnamon before rolling. If the dough is very sticky, add a teaspoon of cinnamon at a time until it’s workable.
Can I paint them?
Yes. Acrylic paint works well and dries quickly.
Keep paint light so the natural cinnamon look still shines through, or use puff paint for raised details.
Wrapping Up
Cinnamon applesauce ornaments are the kind of project that makes your home feel instantly festive. They’re easy, fragrant, and full of handmade charm. With a few simple tools and an hour or two, you’ll have a batch of warm, rustic ornaments ready to hang or gift.
Keep a few on hand, and your holiday season will smell like cinnamon and memories, year after year.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.