We’ve eaten a lot of cinnamon toast over the years and made more batches than is probably healthy. We don’t like to brag, but we consider ourselves to be something of cinnamon-sugar aficionados. When it comes to the perfect ratio of cinnamon to sugar, we think we’ve nailed it.
Consider this an all-purpose blend. It’s satisfyingly sweet with a definite, but not overwhelming, cinnamon presence. It’s good for general situations like sprinkling on yogurt, mixing with melted butter for a quick pancake syrup, or dusting the top of a pie.
It’s also a good starting place if you’d like to add cinnamon-sugar to a recipe and just need a place to start. This ratio works like a reference point for us. For instance, we used it for our first test of Cinnamon Roll Pie Crust and then tweaked it a bit for the second to suit the recipe.
- 200 g granulated sugar
- 26 g cinnamon
- Combine the sugar and cinnamon in a small bowl, using a fork or small whisk to thoroughly blend the two together.
- Store in an air-tight container or old spice jar.