All you need are two ingredients and a couple minutes to make your own cinnamon sugar!
What is cinnamon sugar made of?
Don’t laugh! People legitimately ask this question, and I think it’s because we live in a time where it’s so rare to find things that have few and simple ingredients.
So to answer that question… it really is just cinnamon and sugar. Well, ground cinnamon and granulated sugar, to be precise.
Don’t just stick a cinnamon stick in some white sugar and cross your fingers.
What is the best ratio of cinnamon to sugar?
Personally, I find 1 tablespoon ground cinnamon for every ¼ cup granulated sugar to be the perfect ratio.
If you’re looking for a sweeter and less strong cinnamon flavor, you can reduce that to ½ tablespoon for every ¼ cup granulated sugar.
How should I store cinnamon sugar?
You’ll want to store your cinnamon sugar in a tight-lidded container, preferably glass. I love using small Weck jars or mason jars (because I have… just… so many).
If you happen to have a store-bought container of cinnamon sugar like McCormick or Domino, you can simply refill that with your fresh mixture!
What can I use cinnamon sugar for?
The short answer: So many things.
But in our house, we use it for:
- topping buttered toast
- rolling snickerdoodle cookie or maple bacon snickerdoodle dough
- sprinkling on top of homemade oatmeal
- coating apple cider donuts
- rimming the glasses of apple cider mimosas
- using inside the filling of apple strudel monkey bread
- adding to coating for candied pecans
- adding a pinch to the top of a bowl of gingerbread ice cream
- sprinkling on top of the already indulgent twice based sweet potatoes
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
Homemade Cinnamon Sugar
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
- In a small bowl, whisk to combine granulated sugar and cinnamon.
- Transfer to a storage container with a tight-fitting lid (like a Weck jar). Store in a cool dry place.