Combine powdered sugar, cornstarch, and cinnamon in an airtight container. Generously dust a 9x13 pan with sugar mixture. Making sure to cover the bottom and up the sides. Set aside. You will have leftover sugar for the top and for cutting the next day.

Pour 1/2 cup water into bowl of an electric mixer, sprinkle the gelatin over and mix. Attach the whisk attachment. Add salt, cinnamon, and vanilla bean paste. Let sit while you make the sugar syrup. 

Add remaining 1/2 cup water, sugar, and corn syrup to a medium saucepan. Cook over medium heat, being careful to not stir. When the sugar dissolves, increase the heat to medium high and cook until a candy thermometer reaches 240°. 

When the sugar comes to temperature, remove from heat and slowly pour the mixture down the side of the bowl with the mixer on the lowest speed setting. 

Increase the speed to high and whip for 10 to 15 minutes. The mixture will have gained volume, and turned glossy and look like marshmallow. 

Spray an offset spatula and rubber spatula with cooking spray before you pour the marshmallow into the pan. Use the rubber spatula to get it out of the bowl into the pan and smooth it with the offset spatula. Sift a thick layer of sugar on the top of the marshmallows. 

Let the pan sit uncovered overnight. 

When you are ready to cut them, turn them out onto a cutting board and cut into strips using a pizza cutter. Dip the sides into sugar. Cut the strips into squares, making sure to sugar all the sides so the marshmallows do not stick together. 

Store in an airtight container.