Cinnamon Sugar Ratios for Baking
Cinnamon sugar is a mixture that can be used as a component for many baked goods such as cinnamon roll filling, coating snickerdoodles and churros, and topping french toast! It is so easy to make that there is no need to buy a pre-made mixture!
- Skill Level: Beginner
A mixture of cinnamon sugar is one of those pantry staples all bakers should have. I keep a small mason jar of it around at all times because it can be used as a filling for pastry and yeast doughs, as a coating for cookies, or dusted on as a topping.
Your local grocery store likely sells a pre-made blend, but making your own cinnamon sugar mixture is much more cost-effective and so easy to do. And the best part is that you can decide on the ratio you like best! While the mixture can be quickly mixed together without measuring, there are some standard ratios.
There is truly no one best ratio of cinnamon to sugar and it is really up to the baker’s preference. A ratio of 1 part cinnamon to 4 parts sugar by volume (for instance 1 cup of sugar to 1/4 cup of cinnamon) is standard for an all-purpose cinnamon sugar blend. This ratio gives a moderate amount of cinnamon flavor without being overwhelming.
For uses where you want a very prominent cinnamon flavor, like for cinnamon rolls, a ratio of 1 part cinnamon to 3 parts sugar by volume works very well.
While there are only two ingredients in this simple recipe, the types of cinnamon and sugar you choose can make a difference!
Sugar is obviously going to be the sweet component of the mixture. White sugar (granulated sugar) is most commonly used, however, brown sugar can be used as well. This works best for fillings like for cinnamon rolls, rather than for toppings.
Cinnamon is where all of the flavor is going to come from in your mixture. There are actually a few different types of cinnamon you might want to consider when making your own mixture as it will dramatically change the taste of your mixture.
Types of Cinnamon
- Cassia cinnamon is the most common type found in the grocery store and typically isn’t specifically labeled.
- Ceylon cinnamon is sometimes called “true” cinnamon and it can be a bit pricier than cassia. It has a more subtle flavor and isn’t quite as spicy.
- I personally love using Vietnamese cinnamon (aka Saigon cinnamon) in my seasoning blend. It has a very warm cinnamon flavor and is also the sweetest type.
Here are some of my favorite recipes to use my own homemade cinnamon sugar in.
- As a filling for Overnight Cinnamon Rolls
- To roll my Chocolate filled Donut Holes in after frying
- As the coating on my Easy Snickerdoodles
In addition to keeping a jar in our pantry, we also always have a dredge shaker full of it by our toaster for whenever you want to make cinnamon sugar toast!
- 200 grams (1 cup) granulated sugar
- 27 grams - 30 grams (¼ cup - ⅓ cup) ground cinnamon, depending on preference of cinnamon strength
- In a small bowl, mix the cinnamon sugar together with a fork or whisk.
- Store the mixture in an airtight container at room temperature.
This amount of cinnamon sugar is enough for one standard batch of cinnamon rolls (a batch that makes about 12 cinnamon rolls).
Note: Brown sugar can be substituted in for white sugar if you are using it for a filling rather than a topping.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 0