So.
I have no idea what ratio mom used to use for cinnamon sugar. One more thing I took for granted I guess.

I have tried it twice so far without writing down. Once too heavy, once too light. I suppose the cinnamon itself could be a variable but not the white sugar.

Just want a good "sprinkle on toast" and done ratio.

So what does everyone use? Are there any ingredients besides just cinn/sugar? It is regular granulated sugar, right, not blendered?

Internet says 4 tbsp cinnamon to a cup of sugar. I like more cinnamon myself.

Yeah I've seen some recipes but I'm wondering what you guys use.

I seem to remember a great value "cinnamon sugar" got bought by accident in the last few years, instead of cinnamon. And that was pretty light on the cinnamon. And I'm wondering if there wasn't something else in there, like tiny bit of powdered milk maybe? It always seemed like it would coat and melt just from the warmth of the toast. Maybe there is something in the old red kitchen book. Think it is a betty crocker cooking/baking book.

We use 100% cinnamon 0% sugar.

Pickles makes it for her morning toast and said she uses "1 TBS per 1/4 cup sugar but truth be told I sometimes double the cinnamon."

Actually it's basically to taste and the amount of cinnamon used will vary according to which cinnamon you use. You can pay a lot or not. An excerpt from King Arthur Baking site:

"The cinnamon many of us grew up with in the States — the one we toss into our shopping carts at the start of every autumn — is most often one of the three types in the cassia category (cassia, Saigon/Vietnamese, korintje/Indonesian), because they're consistently cheap to produce and import. Korintje and Saigon, specifically in that order, are the two most frequently sold in ground cinnamon bottles at big-box stores. When you flip over to check out the ingredient list on a bottle and unfurl a shocking revelation — “ground cinnamon” — you can assume it's one of these two. Now you’ve solved that mystery."

MUCH more at their site:
https://www.kingarthurbaking.com/blog/2 ... o-use-them

I've bought expensive cinnamon and the cheap stuff. Which brand is better, like everything else in the tasting world, is very subjective and you'll just have to see what works for you.

I haven't had cinnamon and sugar on toast in years.
But when we did it was buttered bread with cinnamon and sugar toasted in a hot skillet.

I think it is really the melted butter on the toast that causes the sugar to melt or partially dissolve onto the toast. More butter, more melty the cinnamon gets. Ratio totally personal preference. I would start with however much white sugar you want to use, and if it’s a small amount, keep adding a 1/4 tsp cinnamon at a time and testing with a wet finger until you get the taste you are looking for. Then write it down, lol!

Hmmm

About all I use cinnamon sugar for now is snickerdoodles, and I always make it with a higher cinnamon % than recipes call for, and since the cinnamon sticks more than sugar, I have to frequently add some cinnamon, when it gets "lighter colored". And when finished with the cookies, I sift the mix, to remove any pieces of dough in it, and it goes back into the jar, and back into the cupboard, until the next batch.

In my opinion cinnamon doesn't need much sugar.
I like it without sugar.

We use low lead cinnamon. My better half checked into it and settled on Whole Foods cinnamon.

FDA Alert Concerning Certain Cinnamon Products Due to Presence of Elevated Levels of Lead
https://www.fda.gov/food/alerts-advisor ... evels-lead

They recalling 2 ppm dollar tree cinnamon because of the ecuador scare that has 2200-5000 ppm lead?

Three orders of magnitude difference there....and only a very few dates, it appears, probably within error range. Wow. What a world.

Any I gotta check that betty crocker, I'd swear that cinnamon sugar used to melt into dry toast.

The melting temperature of sugar is 320 degrees. That was some burning hot toast.

You brought back memories of a few decades ago when I use to mix softened butter, sugar and cinnamon (no measurements, must winged it). Then spread it on toast (or was it just bread?), put on a cookie sheet and put under the broiler. It would get all puffy and was so good.

But as far as measurements, while you wait for more comments about what others do, maybe you can do some small-scale experiments. Measure by 1/4 teaspoons for each part and taste on a bite or two of toast then adjust and taste again. What I mean is start with 1/4 tsp of each. See what you think. If you want more sugar, then try 1/2 tsp sugar and 1/4 tsp cinnamon. Taste and adjust again. Keep doing it in different ratios until you get to what you like.

FYI, 4 Tbsp cinnamon : 1 cup sugar = 1 Tbsp cinnamon to 1/4 cup sugar = 1/4 tsp cinnamon to 1 tsp sugar.

A pinch of cayenne powder in the mix would be nice.

Cinnamon toast from Saturday.

A couple of the above threads say a 1:4 ratio of cinnamon to sugar. I'd start there, maybe also try 1:3 and 1:5, depending on if you like cinnamon or sugar, more.

Currently, with this heat, and many berries ripening in the garden, I'm experimenting with flavoring cold brewed iced black tea. I think that I was extremely lucky in guessing that a red raspberry liquid (1 cup raspberries with 1 cup of water, steeped for about 5 minutes), added to 1 gallon of tea may be just about perfect at a 3 TBS amount. I've also settled on 11 tea bags to a gallon of water, cold brewed overnight.

If your using Ceylon cinnamon it's not going to be as strong as the bottled stuff.
That's one of the reasons some people can't nail Mexican food.
Also with oregano they just say oregano instead of Mexican oregano.

worth1 wrote: ↑Mon Jun 24, 2024 11:45 am If your using Ceylon cinnamon it's not going to be as strong as the bottled stuff.
That's one of the reasons some people can't nail Mexican food.
Also with oregano they just say oregano instead of Mexican oregano.

Oregano? It's all Greek to me.

So I tried the standard one to four ratio. I guess it's I guess it's close. But I definitely don't think it should be regular granulated sugar. At least what was always in this shaker. Either it was confectionery sugar 10x. Or granulated sugar Blended up. I just did one to four with granulated and cinnamon and then go through spice grinder. That seems about right. And it melts a bit on the toast without butter if you get it hot out of the toaster. But I'm still not sure exactly what it was. Maybe it was better cinnamon. Maybe I'm tasting a bunch of lead in here.