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!
Overview
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 very 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.
Standard Ratio if Using Volume (Cup) Measurements
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 ¼ 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.
Standard Ratio if Using Weight Measurements
If you are measuring by weight, the ratio is a little different because cinnamon weighs less than sugar by volume. If you are using grams to create your cinnamon sugar, a standard ratio would be 1 part cinnamon to 6 parts sugar (for instance 20 grams of cinnamon to 120 grams of sugar).
If you want a very prominent cinnamon flavor and you are using weight measurements, use a ratio of 1 part cinnamon to 4 parts sugar.
Ingredients
While there are only two ingredients in this simple recipe, the types of cinnamon and sugar you choose can make a difference!
Sugar
Sugar is obviously going to be the sweet component of the mixture. White sugar (granulated sugar) is most commonly used. However, other types of sugar can be used as well for various purposes!
Types of Sugar
- Granulated sugar (white sugar) is the most common type of sugar used when mixing with cinnamon. This is perfect for an all-purpose blend that can be used to coat cookies and churros, make cinnamon toast, or fill cinnamon rolls.
- Brown sugar can also be used to make cinnamon sugar but works best as a filling for something like cinnamon swirl bread or even cinnamon rolls. My best cinnamon roll recipe uses dark brown sugar in the filling for the most rich flavor.
- Turbinado sugar is a more coarse sugar than other types, but makes a great blend as well! I like to use this blend for topping baked goods like muffins, donuts, or even bagels!
Cinnamon
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. This is the type of cinnamon that most people use and the flavor most are used to.
- 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. I find this variety to have a bolder flavor and can pack more of a punch than the other varieties. If using Vietnamese cinnamon, I recommend increasing the ratio of sugar in your mix so it isn’t too overpowering.
Uses
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!
Cinnamon Sugar Recipe
This cinnamon sugar mixture is a pantry staple for any baker. It can be used as a component for many baked goods such as cinnamon roll filling, coating snickerdoodles and churros, topping Belgian waffles, and making cinnamon toast!
Ingredients
- 200 grams (1 cup) granulated sugar
- 27 grams - 30 grams (¼ cup - ⅓ cup) ground cinnamon, depending on preference of cinnamon strength
Instructions
- 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).
Notes
Note: Brown sugar can be substituted in for white sugar if you are using it for a filling rather than a topping.
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4 Comments on “Cinnamon Sugar Ratios for Baking”
I had never put that much thought into the ratios but this is so helpful!
I mean, you definitely don’t need ratios! But some people like me, love not guessing!
Hi Betty,
This is the first time on your website, it’s fabulous!
I was searching for the proper ratio without guessing. I didn’t know, the ratio changes based on how it’s used.
Thank you for clear & precise recipes without having to read blog stories. They’re so cluttered with irrelevant information and aren’t as well written.
You have a new fan,
Maria
Welcome to my site! Glad you like it!