Numerous studies on the antimicrobial potential of plant products have demonstrated their exceptional efficacy against various microbial pathogens without serious adverse effects compared to antibiotics, sparking a surge of interest in medicinal plants. Alkaloids, flavonoids, flavones, flavonols, terpenoids, tannins, lectins, quinines, coumarins, and polypeptides are examples of bioactive phytochemical metabolites produced by plants. These compounds are considered to be good sources of novel antibacterial agents and interact with microbial cells in different ways. Cinnamon is widely used as a food spice mostly attributed for its antibacterial and other pharmacological properties. Cinnamaldehyde, cinnamoyl acetate, α-thujene, terpineol, α- cubene, eugenol, and coumarin have been reported in the chemical composition of cinnamon, some of which are associated with antibacterial activity. Several studies have been conducted to understand cinnamon’s mechanism of action as a potent antibacterial agent.