In this post, you’ll learn about the different types of cinnamon and how to make cinnamon sugar with my perfect ratio so you can use it in your delicious recipes!
Today I am sharing my ratio to make cinnamon sugar recipe. Let’s learn how you can use it.
What is Cinnamon Sugar?
- It is a combination of cinnamon and sugar, that is either used as a filling such as in cinnamon rolls, bread, in other dessert recipes or as a topping on muffins, donuts, churros, etc.
- You can flavor your drinks with this blend.
- You can also make palmiers using my cinnamon sugar ratio instead of plain sugar.
Why Should You Make This Homemade Mixture
- This is a perfect ratio not too strong, not too light just right.
- It is so simple to adjust this recipe to your taste, this is a good base recipe.
- So easy to make, you just mix 2 ingredients, you don’t need to go to a store.
How to Store Cinnamon Sugar
You should keep cinnamon sugar in a cool, dark place.
Important Notes about Cinnamon Before the Ratios
While making cinnamon sugar, you should know that there are two types of cinnamon: Cassia and Ceylon. Most commonly, ground cinnamon that is used in recipes is made of Cassia which is stronger than Ceylon. I give the ratio below with Cassia cinnamon. You may need to increase it if you find and use Ceylon.
Cassia type contains a compound that is called coumarin which is advised not to have more than 2 grams per day. You can click the link to read the side effects of cinnamon in detail.
Please be aware that if you are using Saigon it is also a type of Cassia. You can read about Saigon Cinnamon vs Ceylon Cinnamon by clicking the link.
Cinnamon Sugar Ratio
I use 1:5 ratio. For each 1 teaspoon of cinnamon, I use 5 teaspoons of granulated sugar.
So;
- 8 grams (1 tablespoon) of ground cinnamon
- 70 grams (⅓ cup or 5 tablespoons) of granulated sugar
For a larger amount:
- 24 grams (3 tablespoons) ground cinnamon
- 210 grams (1 cup or 15 tablespoons) granulated sugar
As I mentioned above, you may need to increase the cinnamon if you use the Ceylon type.
Increasing or Decreasing The Ratio
If you are not using any cinnamon in a recipe other than cinnamon sugar, I don’t suggest lowering the cinnamon ratio so you can feel the cinnamon properly.
While I am writing this recipe, I am having my coffee with 1:5 ratio. I should tell you that this is the perfect ratio for me, no need to increase or lower the ratio. This ratio is what I would suggest while making cinnamon sugar toast.
On the other hand, let’s say you are making muffins and you’ll roll the muffins into the cinnamon sugar. If you already have cinnamon in the muffin batter, you can change the ratio to 1:8 or more depending on how much cinnamon you are using in the batter.
For example, while making my cinnamon crackers, I use cinnamon both in the dough and I also roll the dough on a cinnamon-sugar mixture and also sprinkle cinnamon sugar on top. So I lower the cinnamon ratio there.
You should take my ratio as a base and increase/decrease as you like depending on the situation.
How to Make Cinnamon Sugar
Place the sugar and cinnamon into a bowl or directly into the container you’ll use and mix with a fork or a small whisk. If you are using a small jar, make sure to stir from the sides so there won’t be any unmixed part.
Keep in an airtight container in a cool, dark place. Take a note of the expiration date of the ingredients so you’ll know when your cinnamon sugar will expire.
Below you can find recipes with cinnamon sugar and check how it is used:
- Snickerdoodle Banana Bread
- Cinnamon Sugar Pumpkin Donuts
- Cinnamon Sugar Pumpkin Roll
- Gluten-Free Churros
- Sopapilla Cheesecake Bars
- Cinnamon Sugar Donut Holes
How to Make Cinnamon Sugar
Ingredients
Small Quantity
- 1 teaspoon ground cinnamon
- 5 teaspoons granulated sugar
Large Quantity
- 24 grams (3 tablespoons) ground cinnamon
- 210 grams (1 cup) granulated sugar
Instructions
- Place the sugar and cinnamon into a bowl or into a container you’ll use. Mix with a fork or a small whisk. If you are mixing in a small jar, make sure to stir from the sides so there won’t be any unmixed part.
- Keep in an airtight container at room temperature in a cool, dark place. Take a note of the expiration date of the ingredients so you’ll know when your cinnamon sugar will expire.
Notes
- If you are not using any cinnamon in a recipe other than cinnamon sugar, I don’t suggest lowering the cinnamon ratio so you can feel the cinnamon properly.
- If you are making muffins, donuts or other desserts and you already have cinnamon in the dough, you can change the ratio while covering them with cinnamon sugar to 1:8 or more depending on how much cinnamon you are using in the batter. You should take my ratio as a base and increase/decrease as you like depending on the situation.
Michele
I am having a terrible time finding the ratio of true (Ceylon) ground cinnamon to use in recipes when the original recipe used the cassia cinnamon. I love the flavor of cassia, but not the health effects — plus the LOVE the health effects of the Ceylon cinnamon. But the Ceylon cinnamon is so much milder than the cassia I am at a loss as to how to convert the cinnamon ratio from cassia to Ceylon. I keep trying to find a chef online that will give this information but have NOT found it yet. I am planning to make cinnamon rolls soon and wonder if using twice as much Ceylon as Cassia would be a good place to start or not.
Meymi
Hi Michele, If I were you I would make a cinnamon toast to test it both with Ceylon and Cassia so I could make my own comparison. My ratio with Cassia is 1:5 ratio. For each 1 teaspoon of cinnamon, I use 5 teaspoons of granulated sugar. First I would make a blend with Cassia and spread it on toast and taste. Then I would make a blend with Ceylon, I would use 2 teaspoons of Ceylon cinnamon and 5 teaspoons of sugar. I would spread it on toast and taste it as well. I would compare those two and move from there. You would probably have an idea if you need more Ceylon or if you should use less. If you want to make your test with little amounts you can use 1/4 teaspoon of cinnamon and 1 and 1/4 teaspoons of sugar for Cassia. It is 1/2 teaspoon of cinnamon and 1 and 1/4 teaspoons of sugar for Ceylon. If I could find Ceylon, this is exactly how I would test it. I hope this helps!