Polyphenols, found in vegetables, fruits and grains, are receiving increasing interest in recent years due to their delaying effects especially on the formation of certain types of cancer. However, in the current literature, there is no information on diffusion kinetics, diffusion coefficients of these materials, and the parameters affect on them. In this study, gallic acid-equivalent polyphenols production from Cinnamonum zeylaniccum by classical extraction method in ethanol as solvent was investigated the parameters of extraction temperature (25-55°C) and duration (10-90 min), the stirring speed of the medium (minimum-maximum) and the solid/liquid ratio (0.3-1.5g/40ml). Then, multiple parameter optimization was performed with Design Expert Program. For multiple optimizations, solid/liquid, temperature and time parameters resulted from the single optimization (55°C, 40 minutes, maximum mixing speed and 0.3g Cinnamonum zeylaniccum/40mL ethanol) were used in Box-Behnken Design construction. It has been determined by a computer program that the maximum gallic acid diffusion (3.267mg/100g) conditions were at 59°C, 37.6 minutes and 44.4 ml of solvent usage in a quadratic model. The most important single and interactive parameters on the extraction was determined as temperature and solid/liquid ratio, respectively. In the study, in order to define diffusion as a mathematical expression, diffusion kinetics data were obtained by performing experiments at different temperatures, without- or optimum-stirring speed conditions. These data were used in evaluating Peleg, Logarithmic, Page and Mass Transfer models. Molecular, effective diffusion coefficients and activation energy of gallic acid-equivalent of total polyphenols were calculated. It was observed that the increase in temperature and stirring speed increased the diffusion coefficients by decreasing activation energy of diffusion.