Here is some benefits to using cinnamon. Besides it tasting good, it will keep you healthy.
For starters; it can lower your LDL cholesterol and help with your blood sugar and insulin, so it is great for people with diabetes.

It is also an antibiotic. It thins blood so it is good for preventing blood clots which could cause strokes. It contains fiber, calcium, and iron. Another thing it does is that it will boost your metabolism making it great for losing weight.

The great thing about cinnamon is that you do not need a lot of it for it to be effective. As a matter of a fact, you would want to make sure that you do not take it in large quantities because, just like most anything, too much of it can be damaging.

Some experts recommend no more than a ½ teaspoon a day. Because there can also be some risks,
which include:
Increased heart rate
Blood thinning
Stomach irritation
Kidney and liver problems.
So make sure to talk to your doctor before taking daily doses of cinnamon.

If you've ever wondered how cinnamon is grown or made, well here goes:

A cinnamon tree is grown for two years and then trimmed back down to the stump. It will then grown about a dozen shoots the following year. In another year it's then trimmed back again, so on and so forth.
It's outer bark is scraped off from the branches and then the rest of the branch is beaten with a hammer to loosen the inner bark. Now you will have two pieces of wood, you have the inner bark which is thin(about .020 in.) and the outer bark which is a thicker wood. Once separated,  the thinner one is the one that is used. Once it dries, it will curl into rolls which are called quills. Drying time goes very fast. It typically only takes about four to six hour for it to dry so this needs to be done in a very timely manner. It is then cut to length and sold.

There are a few plants that are used to make cinnamon. These are called:
Cinnamomum Verum ("True cinnamon", Sri Lanka cinnamon or Ceylon cinnamon)
C. aromaticum (Cassia or Chinese cinnamon)
C. burmannii (Korintje or Indonesian cinnamon)
C. loureiroi (Saigon cinnamon or Vietnamese cinnamon)

True/Ceylon cinnamon and Cassia cinnamon are the most commonly sold cinnamon's, however the one with the most health benefits is True/Ceylon Cinnamon.

Unfortunately, there is no way to tell the difference between cinnamon powders that have been made from True/Ceylon cinnamon versus the Cassia cinnamon. But when it comes to cinnamon sticks,
there is a way to tell. If you look at the edge of the sticks it will be either a solid thick bark or it will be made up of thin layers of bark.
The one with thin layers is the True/Ceylon cinnamon while the solid bark is the Cassia cinnamon.

You can use a mortar and pestle or a coffee grinder to grind the True/Ceylon cinnamon sticks into powder.