Every now and then, I make something that calls for cinnamon sugar and sometimes I don’t have the pre-made version on hand. But it’s really easy to make–just blend 1/2 cup sugar with 1–1 1/2 Tbsp. ground cinnamon, depending on how cinnamon-y you want it! You need to stir this thoroughly to blend it well. (The Cook’s Thesaurus website, where this photo is from, suggests mixing 7 parts sugar to 1 part cinnamon, which is pretty much the same ratio as blending 1/2 cup sugar and 1 Tbsp. cinnamon). Store your cinnamon sugar in a clean spice jar with a shaker top (or other airtight container) at room temperature.
Cinnamon sugar is great on buttered toast. And it’s a good topping for other breakfast treats like quick breads, muffins, and coffee cakes. It’s even good sprinkled on desserts like cobblers, bundt cakes, and cookies.
Here are some other variations I found on cinnamon sugar that you may want to try:
CINNAMON–FLAVORED SUGAR: This is different from regular cinnamon sugar, because the color stays white and it has a more subtle flavor. To make it, just put 3 cinnamon sticks in a pound of granulated sugar (bury it in there!) and keep it there for 2 weeks, stirring once a week. You could add a few more cinnamon sticks if you want the flavor to be stronger.
CHOCOLATE–CINNAMON SUGAR: Stir together 1 Tbsp. unsweetened cocoa powder, 3 Tbsp. sugar, and 1/2 tsp. ground cinnamon. To make Chocolate-Cinnamon toast, spread 8 slices of toast with butter and sprinkle a rounded teaspoon of this chocolate–cinnamon mixture evenly on the toast. Broil the toast about 1 minute, until the top is bubbly. This would also be good sprinkled on other breakfast items when you’re wanting a little extra chocolate-cinnamon flavor.