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Cinnamon has long been in demand though the old world. It was one of the eastern many spices shipped through the silk roads, a hotly contested territory through the ages. Greeks, romans, mongols, arabs, and of course the european christians all battled fiercely for the trade control that made this tree bark available to the world. It's been in use at least as far back as ancient egypt and shows up in the old testament, and is noted in many a culture as a gift fit for gods. It's still well loved today as is obvious by the scent many stores are dominated by as we go into the fall and winter holy days, it's use in many a baked good and beverage, and wide availability in the modern world.
Cinnamon is great. All alone it makes a great incense, whether using non combustible or combustible methods. Without a binder it will be a bit more difficult to shape, but it definitely can be done. It's typically sold already finely powdered, so it can go right from store to mixing bowl.
But what type should you use? True cinnamon or the cheep stuff?
It depends on your taste and goal.
Cheep dollar store cinnamon is certainly cost effective. It's also a dryer, woody aroma that's less spicey. Woody is not necessarily bad, nor is dry. Much of the dollar store stock has also lost some potency by the time you buy it, but if you're looking for something to keep other aromatics burning, an older spice as a base can be a real advantage. The cheep cinnamon can be very advantageous for an inexpensive base that lets other ingredients dominate.
True cinnamon will cost more, but if you want to make something extra special sometimes that's a good point. It can also be a bit more work to track down, though mexican groceries tend to favor the true for it's flavor in cooking, as well as offer reasonable rates. This will give a sweeter, spicier and often more dominant aroma in a blend. When aiming for a dominant cinnamon fragrance in a blend, the true cinnamon is definitely an advantage, but this type can overpower some other aromatics.
The final factor is opinion. I like the woody cinnamon better in many savory cooking applications, but will sometimes use true cinnamon. My mother really loves her true cinnamon for all applications and will avoid the other like the black death. Since cinnamon smells much the same when burned as it does in the jar, follow your nose. You know what you like, and you can use what you like.
Happy blending.
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