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Wait until the tree is 2 years old before you harvest it. Cut 4 to 6 stems to the ground between late spring and late summer. Cut the shoots into shorter lengths, then score the bark. Peel the bark off of the mini shoots, then set it out to dry. Wait 2 years before harvesting the cinnamon again.
You do not need to prune the tree since the harvesting process will take care of that. You'll know when the tree is ready for harvesting when the bark turns brown and the leaves grow firm. Choose 4 to 6 straight, healthy-looking stems, then use a fine-toothed saw to cut them down until they are 1.5 to 2.5 inches (3.8 to 6.4 cm) long. Make sure the cuts at 30-degree angles, slanting towards the middle/inside of the tree. It would be even better to do so during the rainy season as the bark will be easier to peel away. Something between 3 and 4 inches (7.6 and 10.2 cm) would be ideal. Use a sharp knife to slice the bark apart lengthwise (from top-to-bottom) on each mini shoot. If the harvested stem was older, you may have to cut a little into the wood. Use your fingers or a knife to pry the bark away from the wood. Once you have the bark peeled off, set it out in a shady area for about 4 to 5 days so that it can dry out. The bark will start to curl up naturally on its own after you peel it. This is your cinnamon stick! like many other spices, cinnamon can last a long time. This means that your original batch of harvested cinnamon should last you until the next harvest. You can harvest 4 to 6 stems every 2 years.  If this is an indoor tree, you can cut the stems shorter if they are growing too long. Left to itself, a cinnamon tree can grow up to 8 feet (2.4 m). Don’t harvest the same stems each time.