cinnamon oil vs. ground cinnamon

I was just looking up ingredients for Dave's Killer Bread bagels of assorted flavors.  Organic, nothing artificial,,,,The raisin bread lists "organic cinnamon drops", so I looked it up and found cinnamon oil and extract. 

Has anybody substituted oil or extract (non-stevia) in baking yeast bread or bagels?  If so, how much oil or extract vs. ground?  Flavor differences?  I'm not smart enough to figure oil the coumarin? compound amounts between oil/extract/ground.  Should I just stick to my good-quality non-cassia cinnamon?  Sometimes I grind my own (keep good high-oil sticks in the freezer).  I just bookmarked an excellent TFL post on cinnamon vs. yeast, and will read that in detail.  Thanks!