The Best Cinnamon Sugar – Made Healthier

All Cinnamon Sugar is NOT alike :)! We taste-tested a bunch of Cinnamon Sugar blends and this one came out on top! And we made it sugar-free too!

Making your own homemade seasoning blends is a great way to save money and avoid unwanted additives in your food.

I already make my own:
taco seasoning
chili powder
curry powder, and
vegetable broth mix,

but never really had a recipe for cinnamon sugar.

I typically would just break out cinnamon and a sweetener and mix them ad hoc to make a blend when I needed it.

I have fond memories of my mother driving me to preschool in the car while I savored a piece of toast that was topped with some margarine (yes, we were a completely processed food family) and christened with a just-right-amount of cinnamon sugar.

I’m sure the cinnamon sugar came in a pre-blended container too :-).

It tasted and smelled soooo good.

I was quite young and I was an early reader.  I would munch on my toast and read the names of the street signs out loud on our way.

Funny how fragrances and flavors can trigger memories, isn’t it?

Well, I still love cinnamon sugar (my kids do too) but like everything I needed to be able to make my own and have it on hand.

But what proportion to use?  And why make your own?

As for the why, you can read my post on Homemade Seasoning Blends to see why I recommend making your own blends.

And for the how, here’s what I did.  As with some other recipes (like the ranch seasoning mix that I will share with you soon) that I work on for awhile, I had a blind taste test (my family members were the panelists) and tested four different blends that I found on the internet.

The results were well — basically hilarious!

Each blend won!

So here you go.

You now have 4 cinnamon sugar blends to choose from.  One for every taste in your family!

The sweetest blend (the least amount of cinnamon) was my youngest’s favorite.  He has quite the sweet tooth, just like his mama.

I predicted he’d like this one the best.  I made all four blends up this morning and let him try them all once he woke up.  He got a great big smile on his face after tasting the mildest (aka sweetest) version and said “This one!” when I asked which was the best.

The strongest was my husband’s favorite and he even said that it could still use more cinnamon.  (But then, this is the man who puts Tabasco on everything.)

The one in the middle was my favorite (followed closely by the sweetest version).

And the cinnamon-nutmeg blend was enjoyed by all as having just that little-extra-something.

In the next few days I’ll be sharing a super recipe for Super and Easy Baked Oatmeal / Oatmeal Cake – Two Ways that this is the perfect topping for so stay tuned!  It’s a great Christmas breakfast idea so I’ll try to get it done tomorrow if possible.

Enjoy!

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Where to buy cinnamon and nutmeg?

We did taste tests (yes, we really did) and found that Frontier’s was by far the best cinnamon, with Costco’s coming in a close second.

We also tested Mountain Rose Herbs and Penzeys, but alas, they were not the winners.  I purchase whole nutmeg from Frontier and grind it fresh with my much-beloved Microplane grater–must have tool.

For those of you who use white sugar, I would recommend switching to Sucanat or Rapadura or even Coconut Sugar.

And for those who cannot have sugar at all (I am in that camp), I recommend xylitol or erythritol.  I am hoping to try coconut sugar soon to see how I do on it.  I hope it goes well!  Read more at The Beginning of My Sugar-Free Life.)

In any case, you will for sure be doing yourself a favor by making this blend healthier than the standard white sugar and cinnamon version.

The Best Cinnamon Sugar - Made Healthier
 
Author:
Recipe type: Seasoning, DIY Foods
Cuisine: Gluten-Free, Dairy-Free, Sugar-Free, Grain-Free, Low-Carb, Paleo, AIP
 
I tried several blends of Cinnamon Sugar (low-carb versions) to find the "best" blend - find out which one was our favorite!
Ingredients
  • Sweetest Version
  • 1 cup sweetener (I use a low-carb sweetener like xylitol or erythritol. If you aren't on a strict low-carb diet, sucanat, rapadura, or coconut sugar are good options. See notes)
  • 2 Tbsp cinnamon (That link takes you to my current favorite cinnamon)
  • Medium Strength
  • 1 cup sweetener (again, I use a low-carb option like xylitol)
  • 4 Tbsp cinnamon
  • Strongest
  • 1 cup sweetener (I used a low-carb option)
  • 5⅓ Tbsp (16 tsp) cinnamon
  • ½ tsp nutmeg (freshly-ground recommended)
Instructions
  1. Place ingredients in a bowl and mix well.
  2. Store in an airtight container (if you are making all four blend, you could have a small container of each :-)).
  3. Sprinkle on anything where you might like a nice sweet topping (toast, oatmeal, coffee (coffee substitute for me), etc. This would also be the perfect topping on my Pumpkin Snickerdoodles if you'd like to vary the topping a bit.
Notes
1. Which version of cinnamon to use? Whichever you like. I'll try to post on cinnamon varieties later. I used Vietnamese by Frontier and cut the recommended amounts by ⅓ since it is a stronger variety.

2. Sweeteners: For all of these blends, I recommend using the most healthy sweetener that you have available to you.

Hope you like it!

Other Homemade Seasoning Blends

Do you have a special flavor or fragrance memory to share?

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.

Comments

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  1. Use real cinnamon, not cassia. Sri lanka cinnamon is what I buy from my healthfood store by the pound, Frontier brand. Great depth of flavor, tastes like theres nutmeg, cloves and allspice in there already! Its the type used in studies showing how beneficial cinnamon is for your health. I will never buy cassia again.

  2. Most standard recipes call for 1/4 cup sugar and 1 teaspoon of cinnamon. I have mixed my own for years and eyeball about 1:1. The more cinnamon, the better the flavour and the more beneficial nutrient effects. In the future, I may use Stevia, but cut the sweetener volume a lot.

  3. When I was a kid, I experimented with blends to achieve my desired taste. I came up with your “strongest” blend, though I always just eyeball it, into a glass spice jar (for easy shaking on toast). For readers who have no desire to measure 16 tsp, that is the same as 1/3 cup. Or simply use any spoon you want and measure a 3:1 sweetener to cinnamon ratio (3 scoops of sweetener, 1 scoop of cinnamon). My 5 year old loves this combination as well. She regularly requests it for breakfast. Yum. Thanks for sharing!

  4. I love home made for cost, and wholesome ness. Your website is the best..and I have looked at many! You cover all the bases with cheer and good information. Thank you so much for sharing!

  5. Since most xylitol is made from GMO corn, I think I would just as soon use cane sugar. Sucanat is very expensive, as is Rapadura, and they are both basically brown (cane) sugar, admittedly less processed and likely Fair Trade, but I could never afford them. Obviously if cane is a problem for you, you need to find something else, but how about Stevia? Anyway, I enjoyed your article……cute how you used your family for a blind taste test.

    • I use only xylitol that is made from birch. Stevia won’t work b/c it is way too sweet – well, maybe it would. I guess I could try my hand at it but sprinkling it will be tough. Thanks!

  6. Is evaporated cane juice a good sweetener?

  7. Your cinnamon sugar calls for a sweetener. So which sweetener do you use?

  8. Hi Adrienne, I have been checking out your site for the past week or so and have been impressed! I love all the articles and ways to save and make things for myself so that I know whats going on me and in my stomach! Thanks! But specifically with this article, I was wondering if you have used or know about maple sugar and if that is better or worse than white sugar?

  9. No Stevia? Are xylitol or erythritol natural and safe?

    • I use them b/c I have candida. I think using stevia extract would be pretty tough w/ this. Many people like eryth better than xyl. 🙂

      • Did you get rid of the candida using coconut oil? If not use three to four tbsp daily and say goodbye to candida issues ( candida only becomes a problem when you overuse antibiotics, etc.) See Dr. Bruce Fife.
        Great you are not using sugar. Glycemic index wise it’s the worst. Some say sugar is a toxin to humans. Remember too grains, starches and extra protein are converted to glucose in the body. That’s sugar. Any the body needs it will make. Any not used is stored as fat. Low carb, moderate protein, high fat leads to balanced weight without calorie counting. See Maria Emmerich. Keep the carbs very low.
        see Maria Emmerich

        • Hi there. No, it’s not gone. I did overuse antibiotics as a child. It wasn’t my decision. :(. I have Fife’s book. Do you really think that coconut oil eradicates it regardless of how bad it is? I know Maria and am friends w/ her online. I eat pretty low carb. Still working on all of this. Thanks!

  10. I can’t believe how you refer to artificial sweeteners as “healthy sweeteners”. Have you ever read ANYTHING? As far as I have been able to find out, there is no such thing as a “healthy” artificial sweetener. Each one of them has some very nasty side-effects – ALL of them far worse than anything sugar will give you (of course unless you have a blood sugar problem or allergy). Do your homework first before you push these poisons on people.

    • Hello Vern. I think it’s in your perspective. For me, and for those w/ candida issues (or diabetes), these sugars are healthier. You did clarify that in your comment but I assume you haven’t been around my blog much to know what we struggle with. And could you tell me what sweeteners you are referring to? There is differing info on xylitol and erythritol. Do you feel stevia is a problem as well? Thanks and I do try to do my homework. As much as I can handle. I work very hard to bring good information to my readers. Some of the posts on xylitol are filled w/ bad information. I have an open mind and am trying to research them as I can but we need to all be open to the truth. Thanks.

    • Most ppl have blood sugar issues. Moot point.

  11. Our Little Goosenest says:

    I think I missed something. The recipes list “sweetener” but I see no explanation of what that is. I skimmed through the comments but didn’t see anything specified there either. Did I miss it?

  12. Can you make this with stevia powder (pure extract)?

    Thanks!

  13. Cleaning Annie says:

    I just wanted to thank you, like a few other posts, I have never known how much cinnamon to add in proportion to sugar. I love cinnamon and add it to plain yogurt for a little taste. I will also try the NuNaturals Stevia instead of Splenda. Thank you

    • You’re welcome. Someone was joking about my recipe on another site saying that “cinnamon sugar” is just “cinnamon sugar” and who needs a recipe. Well, it made a difference for us :). I think you’ll love the stevia :).

  14. Hi Adrienne… i saw your post about Splenda and i just want to thank you. I have been running higher then usual blood sugars and now i think i know w. hy. Splenda. I wanted to ask you if you could recommend a sweetner to use in my coffee and to use when i bake. Thank you so much for your help.
    Tammy

  15. I have the Ceylonese cinnamon sticks from Frontier- the Ceylon cinnamon is the one that helps with diabetes control ( <- me). I'm having trouble deciding on sweetener to use, but I have made my own since I left home 40~cough,cough~ years ago. Ahh- aren't memories great! Thick butter on hot toast, covered with ever thicker layers of cinnamon sugar!

  16. i make this all the time – no measurements, though – just go by ‘smell’. LOL As a matter of fact, my youngest had this for breakfast this morning!

    Thanks for the sweet memories!

    • I’m the same way – though I tend to go more by color than smell – I like a lot of cinnamon in mine – real butter (I HATE margarine! My husband tried to tell me once, early in our marriage, that it’s the same thing . . . it’s so not.). And I love having it with a mug of hot chocolate.

  17. Just wanted you to know I’m sharing a link to this page today at my post for your Overnight Oatmeal (cake)….a favorite in my house! Thanks so much for all you share.