Pollinated by flies, cinnamon is a bushy evergreen tree native to Sri Lanka (Ceylon), a country off the coast of India and Myanmar (Burma), located between India, China, Laos, Thailand, and the Andaman Sea. Cinnamon trees today grow in the West Indies — countries like Grenada and can be found within South America. Grown best in tropical zones, this tree excels in heat and humidity, loves shade, and thrives in sunlight once it's mature enough to withstand direct light on its hardy leaves. Growers harvest the inner bark of the tree; the bark dries and forms cylindrical-shaped, rolled sticks. Markets sell the rolled bark or the ground spice. Ceylon cinnamon is considered "true cinnamon" and is very expensive. The more affordable cinnamon, found in most stores, comes from the Cassia tree, another varietal of cinnamon native to China, Vietnam, and Indonesia. Business Insider has a segment on cinnamon, and why it's so expensive. They show how Ceylon Cinnamon is a perfect scrolls and tight where they have to be whole to be considered by the buyer. Where as Cassia , aka Saigon Cinnamon, are not a super tight scrolls, and they usually break along the way where as Ceylon stays in true form. 
Cinnamon met apples and one day became the all-loving apple pie. With origins dating as far back as England, the Netherlands and France also added their take on the classic dessert. England's version was savory and included other spices like curry. European settlers brought the ingredients to the colonies, and through the addition of cinnamon, it eventually became America's favorite pie. President Teddy Roosevelt's staff member, Henrietta Nesbitt, even wrote how much he loved her apple pie recipe in her famous presidential cookbook. The President loved it with the slice of cheese on top of it and enjoyed it for breakfast. I made a French version of apple pie, but they call it galette, which looks like the crust is at the bottom and not on the top where the star of the dish is the fruit.
Chef, what are some common uses for cinnamon?
Add a dash to your squashes and soups to give them a natural sweetness and warmth. Try some in your rice pilafs with proteins and raisins. Infuse it in your favorite spirits, and my favorite, add a shake to your coffee drinks during your morning ritual.