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Preheat the oven to 225°F. Line a half-sheet pan with parchment paper and set aside.
Whisk the sugar and cinnamon together in a medium bowl until well combined.
Drizzle on the light corn syrup; add the Crisco and vanilla extract. Using a fork, stir, pressing and folding until the mixture forms a slightly wet, packable, crumbly dough, similar to wet sand at the beach.
Transfer the mixture to the parchment-lined baking pan. Top with another piece of parchment paper and roll to a ¼-inch slab.
Remove the top piece of parchment paper and bake in a preheated 225°F oven for 25 to 30 minutes, rotating the pan halfway through.
Remove from the oven; cool completely on the pan for at least 30 minutes.
Once cooled, cut into small pieces about the size of mini chocolate chips using a chef’s knife, bench scraper, or pizza cutter.
Store the homemade cinnamon chips in an airtight container in the refrigerator.