1Using a meat pounder, rolling pin, or saucepan, smash the cinnamon sticks into several smaller pieces. Place the smashed cinnamon, sugar, and water in a small saucepan with a tightfitting lid and stir to combine. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to low, cover the pan, and simmer for 2 minutes.
2Remove the saucepan from heat and let it sit covered at room temperature for at least 2 hours.
3Strain the syrup, discard the cinnamon sticks, and refrigerate in a covered container for up to 1 month.