Good to know. What temperature does the pectin set? I didn't bring it to a full boil, just heated it to under boiling, so I guess "boil" was the wrong word entirely. I've heated this cider before, last time I made mead, to around the same temp, and it cleared up fine after a couple of months in secondary, and at the time I didn't know about pectin enzymes, so I suspect I'm fine there.
Yes, its a 5 gallon batch. I took the cinnamon out as you suggested, and drew off a sample to taste. It has a barely noticable cinnamon hint to it, but nothing overpowering. This might come to the front a little more as sweetness goes down. Thanks for the info.