The best part of making Cinnamon Sugar at home is customizing the amount of cinnamon to your taste!
I remember a time, many years ago, when a recipe called for cinnamon sugar, and I actually went to the store to buy a bottle. It didn’t dawn on me back then to grab my cinnamon bottle and sugar canister and make it myself. Of course, after that first time buying a separate bottle of cinnamon sugar, I figured out that I could make it at home, and used the empty bottle for my homemade variety.
I love cinnamon—the fragrant aroma, the warmth and comfort, and most importantly, the sweet yet slightly spicy flavor. It’s not a “hot” type of spice—although if you use cassia cinnamon, you will find that it’s a bit spicier than other types, but more on that in the next section.
Another benefit of making cinnamon sugar at home is that you can use your favorite granulated sweetener. I use only coconut, maple, and date sugars in my baking, so having this recipe on hand makes it easy for me to whip up a batch when needed. My favorite version is cinnamon maple sugar, especially for encrusting French toast or sprinkling on rice pudding. If you like a milder cinnamon flavor, start with two teaspoons and increase it from there.
The key to making cinnamon sugar is to whisk it together until well combined, breaking up any clumps. Then, shake the bottle or jar each time you go to use it to redistribute the contents.
Getting to know the different types of cinnamon
There are two “main” types of cinnamon that you will likely find in stores: Ceylon and cassia. Other, lesser-known varieties are also produced but used locally. Ceylon cinnamon was the first type sold worldwide in the 16th and 17th centuries, when the island of Ceylon—now called Sri Lanka—was first captured by the Portuguese and then by the Dutch. It took over a century for cinnamon cultivation to expand to other areas. Today, you will find Ceylon cinnamon also grown in East Africa and Mexico.
Ceylon cinnamon is considered the “real” form of the spice, derived from the bark of a tree, which is dried and formed into cinnamon sticks and then ground into the spice you sprinkle in your coffee or add to a variety of foods. Its aroma is more citrusy, herbal, savory, and floral than that of other cinnamon varieties, and its mellow flavor is ideal for rice pudding, Mexican hot chocolate, and horchata.
Cassia cinnamon comes in various varieties, depending on the region of growth:
- Saigon or Vietnamese cinnamon has a sweeter, stronger flavor, thanks in part to its high essential oil content. Saigon cinnamon is ideal for recipes that call for other aromatic spices, such as nutmeg, ginger, allspice, and cloves. Grab this variety when making cinnamon rolls for your family.
- Indonesia produces Korintje cinnamon, a common variety used in American kitchens due to its middle-ground versatility. It is not as sweet or strong as Saigon cinnamon, yet not as mild as Ceylon cinnamon. If you are only going to keep one variety on hand, this is the one typically recommended.
How do I store leftovers?
I like to reuse spice bottles and jars for my homemade blends, although any glass jar or airtight container with a tight-fitting lid will work. Store the mixture away from heat and light for up to 6 months. If humidity causes your mixture to clump, you can spread it on a baking sheet and place it in your oven on the lowest setting for 10 to 15 minutes. Let it cool completely before storing it back in the container.
Serving suggestions
Sprinkle cinnamon sugar on Pumpkin French Toast or Pumpkin Pancakes before serving for a flavor burst in every bite. Roll the dough balls in cinnamon sugar before baking these Brown Sugar Cookies, Graham Cracker Cookies, or Butter Pecan Cookies for added flavor. You can also sprinkle some on Almond Butter Cookies before placing the baking sheet in the oven. Swap cinnamon sugar for all the savory spices in Air-Fryer Sweet Potato Fries for a sweeter version of this delicious treat. I use coconut oil rather than olive oil when doing that, and they are so good!
Cinnamon Sugar
Ingredients
- 1/2 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon more to taste
Instructions
- Place the granulated sugar and ground cinnamon into a bowl. Stir them together using a fork or small whisk until they are well blended and there are no clumps. For a more pronounced cinnamon flavor, add another 1/2 tablespoon of cinnamon (or to taste).
- Pour the cinnamon sugar into an airtight container. Keep it in a cool, dry place, and it will last for several months.
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