Cinnamon in a Caramel Wheat Split batch

I have a 10 gallon split batch of caramel wheat oing into primary that I would like to experiment with. Split between two carboys I would like to rack to secondary after fermentation and introduce a stick of cinnamon in one carboy. Can anyone make any recommendations as to how much cinnamon I would need. 1 stick, 1/2 stick, etc.?

Original recipe is:

8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 6 44.4 %
7 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 7 38.9 %
1 lbs Caramel Malt - 40L (Briess) (40.0 SRM) Grain 8 5.6 %
1 lbs Oats, Flaked (1.0 SRM) Grain 9 5.6 %
1 lbs Wheat, Flaked (1.6 SRM) Grain 10 5.6 %

1.00 oz Hallertauer Mittelfrueh [4.00 %] - First Wort 60.0 min Hop 11 8.1 IBUs
1.00 oz Hallertauer Mittelfrueh [4.00 %] - Boil 15.0 min Hop 12 3.6 IBUs
1.00 oz Saaz [8.10 %] - Boil 15.0 min Hop 13 7.4 IBUs
1.00 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 14 -

All I'm looking for is a back taste, nothing prominent. Just a hint of the cinnamon being there.
Any ideas?

As always, thanks for your input.

 

One for aroma, two for delicate flavor, any more and you'll most likely clash with your hops.

 

And would you suggest 5 -7 days?

 

Seven should be fine. Less is more with cinnomon.

 

Thanks for the reply.