Cinnamon Sugar Recipe
A roughly 4:1 ratio of granulated sugar to ground cinnamon gives enough sweetness to caramelize on toast or churros while still tasting distinctly of cinnamon rather than just sweet; adjusting that ratio up or down is what separates a mild coating from a punchy one.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 18
Ingredients
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
Nutrition per serving
- Calories
- 45
- Protein
- 0g
- Carbs
- 12g
- Fat
- 0g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Measure the granulated sugar and ground cinnamon into a small bowl.
- 2Whisk together until no streaks of cinnamon remain and the mixture is a uniform light brown.
- 3Transfer to an airtight jar or shaker for storage, or use immediately.
- 4To use, sprinkle over buttered toast, roll dough balls through it for snickerdoodles, or toss with fried churros or apple slices while still warm.
Tips & variations
- The standard 4:1 sugar-to-cinnamon ratio (1 cup sugar to 2 tablespoons cinnamon) works for cinnamon toast and general use; for snickerdoodle coating, drop to about a 3:1 ratio for a more assertive cinnamon flavor that stands up to the dough.
- For churros, many recipes go as low as 3:1 or even 2:1, since the fried dough underneath is unsweetened and can carry more spice.
- Saigon cinnamon is noticeably more potent and slightly spicy compared to standard cassia cinnamon, so start with a milder ratio (5:1 or 6:1) if that's what's on hand.
- Swap up to half the granulated sugar for light brown sugar for a deeper, more molasses-forward version, good on oatmeal or roasted sweet potatoes.
- Scale the whole batch up and keep it in a shaker jar near the toaster; it holds its texture far longer than fresh-cut cinnamon sticks would.
Storage & reheating
Store cinnamon sugar in an airtight container at room temperature, away from heat and moisture, for up to 6 months. It doesn't need refrigeration and there's nothing to reheat; just stir before using if it's been sitting a long time, since cinnamon can settle slightly.
Tips from the Tulo kitchen
- If the mixture looks clumpy, it's almost always moisture getting into the jar; a few grains of dry rice in the bottom will absorb it and keep the sugar loose.
- Fine granulated sugar coats more evenly than coarse sugar or turbinado, which tends to leave bare patches on toast or dough.
- Don't substitute powdered sugar for the granulated sugar in this ratio; it clumps instead of dissolving and won't give the same light crackle on churros or French toast.
FAQ
What is the standard cinnamon sugar ratio?
About 4 parts granulated sugar to 1 part ground cinnamon by volume, or 1 cup sugar to 2 tablespoons cinnamon. This is mild enough for everyday toast while still tasting clearly of cinnamon.
What ratio is best for snickerdoodles?
A stronger ratio of about 3 parts sugar to 1 part cinnamon, since the coating needs to hold its own against the plain cookie dough underneath rather than fading into the background.
Does cinnamon sugar go bad?
Not in the sense of spoiling, but ground cinnamon loses potency over time. A batch kept airtight and away from light stays good for about 6 months before the cinnamon flavor noticeably fades.
Can I use brown sugar instead of white sugar?
Yes, either fully or as a partial swap. Brown sugar adds a molasses note and tends to clump more than granulated sugar, so break up any lumps with a fork before using it as a coating.
Why does my cinnamon sugar taste bitter?
Using too much cinnamon relative to sugar, or an unmixed pocket of straight cinnamon, is the usual cause. Stick closer to a 4:1 or 5:1 ratio and whisk thoroughly before tasting or using.