Combine corn syrup, sugar, ½ cup of water, and ½ teaspoon of cinnamon in medium pot. Cover and cook over medium heat for 3 minutes. Remove cover and cook until syrup reaches 240*While the syrup cooks, add gelatin and ½ cup ice cold water to mixer bowl.Add heated syrup to gelatin and mix at medium speed for approximately 12 minutes. Add vanilla extract and ½ teaspoon of cinnamon while mixing.Pour marshmallow fluff into greased and sugar dusted baking dish and refrigerate for an hour. Remove from dish and cut with pizza cutter and dust with cinnamon sugar mix. Store in airtight container for up to three weeks