- 1 cup granulated (200g) or caster (225g) sugar
- 2 Tbsp ground cinnamon
- Mix these in a dry container
- You're done! Now store it in a jar (skip this step and save on washing up by mixing directly in said jar).
Tweak the ratio of cinnamon to sugar to your taste.
We always had a jar of this in the house when I was a kid, I remember my dad mixing it up, I never learned his ratio and recently have been craving a dusting of cinnamon sugar on toast. So. To the Internet!
I love that The Spruce Eats made one of those “how to make this” videos for this recipe. They really capture the technique beautifully. It cracks me up.
This is their recipe, doubled and with measurements for caster sugar (which is what I had on hand to make it with last night). I actually used a little less sugar – 200g of caster and a little more cinnamon because ours was getting old.
I’ll be sprinkling this on buttered toast… maybe even cream cheese-d toast, adding to porridge with dried apple rings, and stirring into hot chocolate. I already feel inspired to make some French (eggy) toast.
The Spruce Eats also suggests mixing 1-2 Tbsp with 1/4 cup chopped pecans to top cakes and breads… maybe… banana bread?
They scale this down by using 3 tablespoons of sugar and 1 1/2 teaspoons of ground cinnamon to make 1/4 cup- which is probably the right amount to fill an empty old cinnamon spice shaker.