The perfect ratio for sweet and spicy cinnamon sugar.
Hey, friends, I have a quick and simple, sweet and spicy recipe for you today: Cinnamon Sugar.
Whether you’re looking to make up a big batch to keep in your spice drawer (would recommend!) or need just enough to sprinkle over your cereal, this recipe has you covered, and it’ s a handy little no-recipe recipe to have in your back pocket.
The Best Cinnamon Sugar Ratio
The perfect cinnamon to sugar ratio is 1:4. With this ratio, you get cinnamon sugar with the ideal level of spiciness that’s going to have a distinct cinnamon flavor but not overwhelm whatever you’re using it on/in.
Depending on how much cinnamon sugar you want to make, that looks like:
1/4 cup cinnamon to 1 cup sugar
1 tablespoon cinnamon to 1/4 cup sugar
3/4 teaspoon cinnamon to 1 tablespoon sugar
Storing Cinnamon Sugar
Cinnamon sugar stored in a cool, dry place will keep practically indefinitely. A mason jar or a recycled spice shaker both work well for storing your cinnamon sugar.
Uses for Cinnamon Sugar
Once you have cinnamon sugar in your spice drawer, you’ll find tons of ways to use it. Some of my favorites include:
- On cereal or oatmeal
- Rolling Snickerdoodles
- Sprinkled over cinnamon toast, waffles, or pancakes
- Sprinkled over the top of banana muffins
Cinnamon Sugar (The Perfect Ratio)
Ingredients
A little over 1 cup cinnamon sugar
- 1 cup (200g) granulated sugar
- 1/4 cup ground cinnamon
1/4 cup
- 1/4 cup (50g) granulated sugar
- 1 tablespoon ground cinnamon
1 tablespoon
- 1 tablespoon (12g) granulated sugar
- 3/4 teaspoon ground cinnamon
Instructions
- In a small bowl, stir together sugar and ground cinnamon. Store in a cool, dry place.
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ken says
That’s it I’m going to find my sugar and find some cinnamon an mix up that ratio, thanks
Tracy says
LOL hope you enjoy it, Ken!
Manhattan says
I believe it should be 1/4 teaspoon cinnamon to 1 teaspoon sugar
Gili says
3/4 tsp cinnamon is correct. It is a 4:1 ratio. 1/4 tsp would be 12:1.
Larry S says
Manhattan, your math is correct- 1/4 tsp cinnamon to 1 tsp sugar. However, the recipe above called for 3/4 tsp cinnamon to 1 TABLESPOON of sugar, which Gili did not make fully clear in his response which is also correct.
Bill says
That’s still the 4:1 ratio. So what are you saying?
Roses says
I like to cook tea. I think your cinnamon sugar recipe will make my tea even better.
Laura says
I needed a quick answer this morning for oatmeal. Your recipe was second in my search results. I went to the first but closed out of it because of all their ads covering everything. I clicked down to yours and received an immediate answer (again, breakfast before school time). Your recipe was spot on. I could have figured it out by dumping together but then I always end up with more than I need. Your answers have more than 1 qty showing and that delighted me. We had a successful cinnamon oatmeal breakfast this morning. THAT alone is a God send. Thanks!
Tracy says
So glad you found the recipe useful, Laura! And congrats on the successful cinnamon oatmeal breakfast! 😉
Mike says
Can powder sugar be used for cinnamon rolls since I would be making a glaze to put on top of them?
Umitelikeme says
I like that you gave 3 sample sizes for your ratio of 4:1, that is going fu o be so helpful. Tfs
When my current supply is out I will be using this ‘recipe’ ! Thanks again!
John Smith says
Tastes great, but I’m doing a “no sugar’ version! I’m using it on 1/8” zucchini slices that I’m baking/drying in my oven (currently). But it tastes great even on raw zuchs.
I used both Allulose & Erythritol at a 4.5:1.3 ratio respectively, and then added powdered stevia (to bring the sweetness up to the same as sugar) at a 48:0.5 ratio (i.e.: 1 cup granular erythritol/allulose to 1/2 tsp of powdered stevia). You could just use erythritol I suppose, but I’m gonna try to “brown” them a bit, to give them a toffee/candy like coating (erythritol doesn’t brown).
Then use the 4:1 ratio of sweetener to cinnamon to that (4x sweetener to 1x cinnamon).
I also used a 1:1 ratio of regular cinnamon and Ceylon.
Tracy says
Ooo, thanks for sharing! This is so helpful for those who want to go sugar-free with their cinnamon sugar!!
Caroline H Boyd says
From the 1965 Betty Crocker’s Boys and Girls Cook Book: 2 tablespoons sugar and 1 teaspoon cinnamon. I made it using real butter on Wonder Bread toast. Guess this is the baby boomer’s version. Is great for when you have the munchies.
Susan says
I like mine on the sweeter side as well. I think I will try your recipe next time. I hade to add sugar to the other recipe. So I am not sure what ratio I wound up with.
Rich says
Your ratio is 1:6, which sounds like it would be less spicy, so I think I will try that. I definitely don’t like fireballs or red hots but love churros and those cinnamon twists at Taco Bell. I’m thinking about adding some Kernal Seasons sprinkle butter (normally sprinkled on popcorn) to the mix of sugar and cinnamon, for a sweet buttery cinnamony mix. Has anyone tried that?
Mary Lu says
Your recipe is great! Used to get this at the grocery store spice section, but have not found it in two months.
Will make my own now!
Tracy says
So glad you found it useful!!
Louise says
Can brown sugar replace the white sugar. Would the ratio be the same? Thank you
Louise
Tracy says
You can, but I’d probably cut the cinnamon by a third or half since you’ll already have the molasses flavor in there. Start with half and then taste and add more if you think it needs it!
Julie says
We love using cinnamon sugar on sliced apples, when roasting salmon, in cookie recipes, quick breads, hot coco, sweet potato fries, pumpkin pie, when making dark fudge, sooo many things! Love it. Julie
Katt says
I made a few changes to this recipe based on my personal preference, I added half brown sugar half white sugar, and I added nutmeg to the cinnamon because nutmeg makes cinnamon sugar a few notches better. Thanks for the recipe!
Allen the Baker says
Perfection!