Combine the ingredients in a small saucepan over medium heat.
Bring the mixture to a soft boil. Make sure to stir continuously.
When the sugar is completely dissolved, and the mixture doesn’t look gritty, remove it from heat and let it cool to room temperature.
Transfer the syrup to a sealable container and store it in the refrigerator.
Make the cinnamon dolce latte.
Make the coffee. If you have an espresso machine, you should use that. Otherwise, you can use regular coffee; just make it slightly stronger than you normally would.
Measure the milk. We like to stick with the traditional 4:1 milk-to-coffee ratio for our cinnamon dolce latte. For a single shot of espresso, that means 4 ounces of milk.
Combine the milk with about 1 tablespoon of cinnamon syrup in a small saucepan. Heat on medium while stirring continuously until the syrup and milk are well mixed.
Combine the milk/syrup mixture with your coffee and serve!