This is the go-to way to make from-scratch cinnamon sugar. Dependable for dusting buttered toast, encrusting french toast or rolling muffins in.

There’s a million different ways to use this spiced sugar; sprinkled on buttered toast, tortilla chips or chimichangas. You could encrust your french toast, swirl it into pancake muffins, coat almonds in it, roll pumpkin or nutmeg spiced muffins in it. And that’s naming simply a few.

And yes, there is such a thing as a dependable ratio. You can’t simply go throwing the two in a bowl and calling it good.

To Make From-scratch Cinnamon Sugar Gather:

granulated sugar -however brown sugar would work too!
ground cinnamon

There’s no right or wrong brand. I will first say, buy what you can afford. However, not all spices are created equal as you tend to get what you pay for. Currently I use Morton & Bassett (not sponsored) because I find their spices to be top notch in texture, color and flavor. A regular here and respect what their company stands for not only with charitable work but also quality control. With that said some other pleasing brands I’ve used over the years are Simple Organic, Frontier Co-op and Penzys.

Measure and 1/2 cup of granulated sugar and 2 tablespoons cinnamon into a bowl.

Whisk together until there is no more lumps.

My sister (Hi Julie!) game me this baby whisk attached to my Christmas present simply this past holiday. She told me she thinks it’s an ornament. No way! It’s a spice whisk now.

Although this is called cinnamon sugar (and not sugar cinnamon 😉) I can understand that some may want a more mild cinnamon sugar. Try using 2 teaspoons cinnamon (in replace of 2 tablespoons) for a subtle cinnamon flavor.

Don’t forget to check out my other spices and seasoning blends!