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.

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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 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.


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Hope you like it!

Other Homemade Seasoning Blends

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


    Speak Your Mind


  1. My mom used to make us cinnamon sugar toast as well! She would just mix it in an old spice jar and then shake it on. It was so good! I haven’t had it in forever but now I want to, especially with a healthier sugar!

  2. yes…because I have the kitchen space for 4 separate containers!! just kidding! I’m glad you posted the variations though because it cuts down the work for me, I’ve had this on my mental to-do list for a while, but I’ve put it off because I’m trying to find a nice ‘sprinkly container’ with bigger holes than a salt shaker (and thats bigger than your average spice container)
    Thanks for posting this!….this brings me back to my childhood as well

  3. Wow! Thats perfect!! …..I wish you could have seen my expression when I read your response…..oh its the little things :) Now you can go to bed knowing that you not only encourage women, you help them solve their biggest ‘storage’ dilemmas. haha

  4. I love sinnamon sugar, too! I love cinnamon. Fullstop! I like it best atop of rice pudding.

  5. That should be cinnamon, the first time! :o)

  6. Thanks so much for stopping by my blog and leaving that sweet comment!

    I’m a huge fan of cinnamon sugar — my mom used to make me cinnamon sugar toast too, lol! The cinnamon/nutmeg blend sounds wonderful.

  7. We didn’t have it often growing up but occasionally our mother would let us have cinnamon toast! What a treat. Though I grew up in a whole food house (at least for the most part) we also had margarine instead of butter. I think that was during the time when they were crusading that butter was bad for us! So funny now to think back on it. WHat fun recipe variations. I like the one with a tad of nutmeg!

    • Yes, I remember the “butter is bad for you” thing. And my husband, who really didn’t grow up in an “unhealthy” household, still doesn’t get too excited about eating butter! My mother told me that margarine was delivered to their home as a wad of fake fat in a bag that had yellow liquid in it and they would knead the bad in order to distribute the color throughout the fat. Ick.

      • heh heh — me too! It was Parkay Margarine and it arrived home, a plastic bag of pure white margarine with a yellow ‘bubble’ in the centre. My brothers and I all had a job of each squeezing a bag until it was an even colour of yellow. First you broke the bubble and then squeezed the bag this way and that for about 10 to 15 minutes till all the marg was a uniform colour. I think each bag was a pound of marg and there were three bags in a box. What a hoot — I have not been reminded of this in years!

  8. Cinammon sugar? I’ve never had it but it sounds great! I mean I love cinammon pastries and to just have some of this to sprinkle on toast would be wonderful!

    Thanks for linking to a Round Tuit!
    Best wishes for a fabulous New Year 2012!
    Jill @ Creating my way to Success

  9. Thanks for these ‘official’ measurements. I haven’t had cinnamon/sugar on my toast in a long while, but do think I must have some this morning! Appreciate the reminder – great post!

  10. I looooooooove cinnamon, and I actually try to add cinnamon to whatever I can. I think I’ll go with the medium or strongest version :)

  11. Love hearing all the “test” results! :) Thanks for giving exact amounts – I never know how much cinnamon to add. And we already have the cinnamon from Costco!

  12. Thank you! I love cinnamon & never know how much cinnamon to add to my sweetener when I mix up a batch, usually still have to add cinnamon to whatever I’m making. Thank you!

  13. Every now and then I have to treat myself to a piece of cinnamon toast! I love that you have shared a healthier version to the cinnamon-sugar, definatly going to give it a try!

  14. LOVE the idea of putting nutmeg in it!

  15. Priscilla W says:

    I have been buying my cinnamon (organic) here, they carry a variety of products, including essential oils, good customer service plus offer FREE shipping when you purchases total $99 or more. This is where we purchased our Berkey water filter system.

  16. this sounds great! I’d love you to add this (and any other posts you like) to my What We Wore and Made Party over at

  17. These all sound wonderful – I love cinnamon sugar too :) Happy New Year!

  18. Have you tried palm sugar? There are several links online to give you all the information on it.

    • Hello Missy. No, I haven’t tried it. I did have someone comment about it recently, but I think they were just asking about subbing it. Have you used it a lot? I think that they both have glycemic indexes around 35, right? What do you think about the taste? I personally can’t really have any sugar so I’m thinking it wouldn’t be OK for me.

      • I use it all the time. Yes that is the index(35), here is some information I found that I shared on my blog. You can substitute it for the same amount as what is called for in the recipe, but since it is a dense sugar (the kind I get from Asian Markets)it makes the baked goods a little denser. There is also thot not sugar that is a granulated palm sugar, but it can make a baked good a little drier, so I’ll use both sometimes. I think it tastes great and is very sweet. I have not used the kind from the health food stores though, because it is too expensive.

        • Thanks, Missy. I am confused about part of your comment. It said, “There is also thot not sugar that is a granulated palm sugar.” Could you please explain what you meant? Thanks.

          • I get it from an Asian Food Market, and they sell thot not sugar, but the ingredients are pur palm sugar, it is just processed differently which makes it granulated instead of thick. Here is a picture of thot not sugar Whereas the palm sugar I use (because it is cheaper than granulated sugar from the health food stores) it comes in a jar and is thick, think of the solid texture honey can get if it is old?, that is what my palm sugar is like. I’ll try to take a picture to share with you later, I have a friend who is fixing to come over. After all, a picture is worth a thousand words LOL But it tastes great!

            • Got it! Thanks! So “thot not” is a type of sweetener – never heard of it! I just looked it up and it means “palmyra palm”. So I guess that the glycemic index of thot not would be the same as coconut or palm. I did find coconut sugar on Amazon for a really nice price: If you get the subscribe and save it is really cheap! Here is a text you can click on to see it: Madhava Organic Coconut Sugar.

  19. Mmmm…I especially like the idea for the nutmeg blend!

  20. I loved eating cinnamon sugar on toast.. with melted butter. Oh so good. Thanks for the share at this weeks Sugar Free Sunday!

  21. 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.

  22. 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.

  23. 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!

  24. 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.

  25. 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 :).

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


  27. 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?

  28. 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.

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

  30. 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?

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

  32. Is evaporated cane juice a good sweetener?

  33. 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!

  34. 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!

  35. 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!

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