|Nutritional Guidelines (per serving)|
|Servings: 48 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cinnamon comes from the bark of plants from the genus Cinnamomum. It is usually labeled Sri Lanka or Ceylon and is considered "true cinnamon." The most common–and least expensive–cassia cinnamon comes from related species. This is the cinnamon most commonly used in cooking. It's usually labeled Saigon, Vietnamese, or Korintje.
Cinnamon sugar is available commercially, but it is super easy to make at home, and much cheaper. Sprinkle cinnamon sugar over a pie crust or cobbler before baking, or sprinkle it over a whipped cream garnish, your morning cereal, or yogurt. Toss some with chopped pecans or walnuts to top a coffee cake, quick bread, or muffins. And cinnamon sugar is amazing on buttered toast!
This recipe makes about 1/2 cup of cinnamon sugar. Store cinnamon sugar in the pantry in a jar or sealed food storage bag.
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Gather the ingredients.
Combine the sugar and cinnamon in a small bowl and blend thoroughly.
Pour it into a small canning jar with a screw top or another small container or zip-close food storage bag.
Enjoy when ready to use for baking.
- To scale the recipe down to 1/4 cup, use 3 tablespoons of granulated sugar and 1 1/2 teaspoons of ground cinnamon.
- Sprinkle cinnamon sugar on whipped cream garnishes, on yogurt, on muffins and quick breads, and over pie crust or cobblers before baking.
- Toss 1 or 2 tablespoons of cinnamon sugar with 1/4 cup of chopped pecans, and sprinkle over the top of a loaf of quick bread before baking.
- Double the cinnamon to 2 tablespoons if you prefer a higher ratio of cinnamon to sugar.