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:
Cinnamon-Sugar Blend
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?
Related: Cinnamon and Sugar: 6 Recipes for Weekend Treats
(Images: Emma Christensen)
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Waaayyyy too little cinnamon. For a quarter cup of sugar I use 2-3 times as much cinnamon.
"To taste", right? 8-)
Totally, that's like all sugar, no cinnammon.
Woops! Meant one tablespoon! Fixing now...
interesting. i had been taught that it was a 9 to 1 ratio and that's what i've been using for years.
This is a 4 to 1 ratio (using the updated 1 tablespoon measure), I tend to lean towards a cinnamon heavy mixture as well.
Huh. I've always been using the "pour some sugar" and "shake, shake, shake" some cinnamon method.
Yeah this isn't enough cinnamon - I like mine more like 60 percent sugar 40 percent cinnamon. Lately, I've been getting better at using only the cinnamon, or very little sugar because I feel bad eating all that sugar.
Yeah I don't measure either...just shake in enough cinnamon until it looks dark enough to be very cinnamon-y. Can't really mess it up.
I use a 3:1 ratio for my cinnamon sugar. I like it heavy on the cinnamon.
we need a recipe for this?
This is what we're talking about?
I started using brown sugar instead of white.
Kind of personal really and doesn't need a recipe. When my mom makes lefse, I need a strong batch of cinnamon sugar, and my sister needs a weak batch.
I use a 1:2 cinnamon:sugar ratio at least.
Gotta love cinnamon.
Am I the only one who was raised to mix my brown sugar with cinnamon and then butter as a spread for toast or other baked goods? Everyone else seems to omit the butter, but our method is so much tastier!
Can't say I ever used a measuring device for mixing sugar and cinnamon.
I especially like it on semolina pudding and porridge.
And if you brown some bread crumbs with butter, cinnamon and sugar, you have the traditional Austrian topping for apricot or plum dumplings (Marillenknödel / Zwetschgenknödel).
am I the only one that likes cinnamon toast without sugar and just put it on buttered bread then toast in toaster oven?