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 of us use 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. I sprinkle cinnamon sugar over a pie crust or cobbler before baking, and I always have it on hand to sprinkle over a whipped cream garnish or yogurt. Toss some with chopped pecans or walnuts to top a coffee cake, quick bread, or muffins. And it is amazing on buttered toast!
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
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.
Tips and Variations
- Double the cinnamon to 2 tablespoons if you prefer a higher ratio of cinnamon to sugar.
- Sprinkle cinnamon sugar on whipped cream garnishes, on yogurt, over pie crust or cobblers before baking, and on muffins and quick breads.
- Sprinkle cinnamon sugar over buttered toast or English muffins for a breakfast treat.
- 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.
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