Spices in general are a better/healthier way to flavor foods compared to high temperature techniques like grilling, frying and barbecue.
Foods like cinnamon are called ‘spices’ because they are strongly flavored. So strong that we eat very small amounts in our spiced foods. It’s hard to say if the effects of this amount of cinnamon is even biologically significant.
I use/enjoy cinnamon for it’s flavor. But I look for health benefits from the fresh whole foods in my diet.
https://www.webmd.com/diet/supplement-guide-cinnamon
Cinnamon can be good for reducing blood sugar levels. It also can be anti-inflammatory and contains a good profile of antioxidants. However, all cinnamon is not created equal. Cassia Cinnamon, which is the most common cinnamon found in stores could be harmful in high amounts. It contains a toxin called coumarin that could be harmful to the liver and kidneys. For it to be harmful you would probably have to use quite a large amount of it for a long period of time. Ceylon Cinnamon does not have this toxin or at least if it does it’s in almost undetectable levels. It’s slightly more expensive but probably worth it if someone is using a lot of cinnamon.
If you’re in the US, make sure you’re actually getting cinnamon. If you go to the store and buy a jar of something that says cinnamon, then chances are what you’re getting isn’t cinnamon. It’s a related spice called cassia, but marketed in the US as cinnamon. Now this IS a valid spice. And like real cinnamon, it does come from the bark of a tree. Just not the cinnamon tree. The health benefits that I’m aware of pertains to the real deal. And I’ve heard of some negative effects of eating too much cassia. So, make sure you’re either getting the stuff from a reputable place, or look for the real stuff in the store. It’s generally labelled as something like Ceylon Cinnamon. You’ll notice the difference. It’s lighter in color, and has a more floral flavor. Still has that cinnamon bite, but the bite is tempered a bit.