Cinnamon has been used traditionally as remedies for oral conditions like toothache and gum swelling, widely used as a food additive and flavoring agent and qualified as ‘generally recognized as safe’ by the FDA. Nano emulsion systems have the advantage of a high capacity to solubilize drug compounds and to retain the drug in solution even after dilution. In recent years, the interest in biosurfactant has increased as they have the potentiality of replacing chemical surfactant. Based on the previous experiments, the isolate Serratia rubidaea SNAU02 (GenBank KC560769, Locus KC560769 GI: 469954200) was identified as potential biosurfactant producer and was used in the production of Cinnamon oil Nano emulsion. In the high-speed homogenization, aqueous phase was biosurfactants (SNAU02) and the oil phase, was Cinnamon oil. Nano emulsions were prepared containing 0.1% oil phase and 99.9% aqueous phase (v/v). To make the emulsion stable, carrier oil as coconut oil was used. Among the proportions, the 0.06 µg/ml cinnamon oil: 0.02 µg/ml, biosurfactant : 0.02 µg/ml, coconut oil based emulsion studies revealed that even at 30 min of stirring using high speed homogenizer, the maximum reduction of particle size achieved was 132±4.0 nm. The pH range falls in 7.1 to 7.6 from the day one to 30th day after storage of the Nano scale emulsion. The zeta potential values in modulus were greater than 30 mV indicating the molecules were highly electro stable. The Nano emulsion produced antimicrobial potential against Escherichia coli. The average zone of inhibition was 9.675 mm.