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.

Enjoy!

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Hope you like it!

Other Homemade Seasoning Blends

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

Comments

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  1. 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.

  2. 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.

  3. 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!

  4. 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

  5. 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 :).

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

    Thanks!

  7. 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?

  8. 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.

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

  10. 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?

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

  12. Is evaporated cane juice a good sweetener?

  13. 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!

  14. 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!

  15. 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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