How to make cinnamon sugar for coffee cake

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Cinnamon sugar can be used to sweeten coffee cakes, or cereals, or toast. You can make it in advance and store it in an airtight container for up to a month.

You can also vary the recipe by adding a teaspoon of ground allspice or ginger.


2 tablespoons ground cinnamon

2/3 cup white sugar

Combine the cinnamon and sugar in a small bowl. Mix until well combined. Store in an airtight container for up to a month. Use on toast, cereal or coffee cake.

Mix together 1/4 cup sugar and 1/4 teaspoon cinnamon. The mixture can be stored at room temperature in an airtight container for up to 2 weeks. This makes enough cinnamon sugar for one 9-inch coffee cake or 12 muffins.”

Making cinnamon sugar is quite simple. Just put ground cinnamon and white sugar in a food processor or blender until well combined. Some people might want to add a pinch of salt or cloves to the mix. If you do so, remember to take them out when you make your coffee cake, because the salt and cloves will make the cinnamon swirls harden a bit more quickly.

Cinnamon sugar is a great topping for coffee cake. To make cinnamon sugar, combine 1 tablespoon ground cinnamon with 1/2 cup granulated sugar. Sprinkle on top of coffee cake before baking.

To make cinnamon sugar, you need cinnamon and sugar. For one cup of cinnamon sugar, you need about 1 teaspoon cinnamon (or more to taste) and 1/2 cup granulated sugar. Mix the two together in a small bowl. You can store it in an airtight container for several months, or refrigerate for up to a year.

To use cinnamon sugar, sprinkle it on top of unbaked coffee cake before adding the streusel topping.

You can make cinnamon sugar by combining cinnamon and granulated white cane sugar. You can make it in a food processor, coffee grinder or blender. The recipe that follows gives you two ways to make it.

Making cinnamon sugar is easy and inexpensive. It’s a lot less expensive than store-bought and can be made in any quantity with very little effort.

Cinnamon may be harvested by felling the tree and then processed by crushing the evergreen leaves, which are called “cassia.” Cassia has a higher oil content than cinnamon bark, which is processed by drying and then grinding.

Powdered cinnamon is a fine brown powder with little lumps of bark in it. Real cinnamon sticks are made from ground cinnamon and have a smoother consistency. Ground cassia is reddish brown and has a coarser texture. Both come from the inner bark of a tree in the laurel family that originated in Sri Lanka. Some cooks prefer cassia to cinnamon because it offers more flavor for its price; others prefer cinnamon because it doesn’t overwhelm desserts with its strong natural oils.

Cassia is often used in Middle Eastern cooking because the taste does not dissipate when heated; it also pairs well with chocolate, vanilla and citrus flavors. Cinnamon sticks are great for baking and combine well with apples, pears, peaches, sugar cookies, squash, pumpkin pie, applesauce and gingerbread.

Cassia and cinnamon can enhance each other’s flavor when used together in recipes; they also can be mixed together to make sweet holiday treats such as cookies or spiced orange peel.

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