We've eaten a lot of cinnamon toast over the years and made more batches of gingersnaps than is probably healthy. We don't like to brag, but we consider ourselves to be something of cinnamon-sugar aficionados. When it comes to the perfect ratio of cinnamon to sugar, we think we've nailed it.
Consider this an all-purpose blend. It's satisfyingly sweet with a definite, but not overwhelming, cinnamon presence. It's good for general situations like sprinkling on yogurt, mixing with melted butter for a quick pancake syrup, or dusting the top of a pie.
It's also a good starting place if you'd like to add cinnamon-sugar to a recipe and just need a place to start. This ratio works like a reference point for us. For instance, we used it for our first test-batch of kugelhopf rolls, and then tweaked it a bit for the second to suit the recipe.
Are you ready for it?! Here it is, in all its glory:
1/4 cup granulated white sugar 1 tablespoon cinnamon
Combine the sugar and cinnamon in a small bowl, using a fork or small whisk to thoroughly blend the two together. Store in an air-tight container or old spice jar.
Do you like to use cinnamon-sugar in your cooking and baking?