Cinnamon is a warm, aromatic spice ground from the inner bark of Cinnamomum trees, and it appears in both sweet and savory dishes across many cuisines, from Mexican mole to Middle Eastern lamb tagines. This article gives you a practical, versatile cinnamon sugar blend plus a simple cinnamon syrup, and then shows you how to use them in baking, drinks, oatmeal, and even roasted vegetables. The recipes are forgiving, so you can adjust the amounts to your taste.
Ingredients
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons (16 g) ground cinnamon (Ceylon or Cassia)
- 1 cup (240 ml) water
- 1 cup (200 g) granulated sugar (for syrup)
- 3 cinnamon sticks (each about 3 inches / 7.5 cm long)
- 1 teaspoon vanilla extract (optional, for syrup)
Instructions
- Make the cinnamon sugar: In a small bowl, whisk together 1/2 cup (100 g) sugar and 2 tablespoons (16 g) ground cinnamon until evenly combined. Store in an airtight jar at room temperature for up to 6 months.
- Make the cinnamon syrup: In a small saucepan, combine 1 cup (240 ml) water, 1 cup (200 g) sugar, and 3 cinnamon sticks. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves completely. Reduce heat to low and let it simmer gently for 10 minutes to infuse the cinnamon flavor.
- Remove the saucepan from heat. Stir in the vanilla extract if using. Let the syrup cool to room temperature, about 20 minutes.
- Strain the syrup through a fine-mesh sieve into a glass jar or bottle, discarding the cinnamon sticks. Seal and refrigerate.
- Use the cinnamon sugar to coat baked goods, sprinkle on toast, or add to coffee. Use the syrup to sweeten iced tea, lemonade, cocktails, or drizzle over pancakes and yogurt.
Tips
- Know your cinnamon: Ceylon cinnamon is milder and sweeter, while Cassia is stronger and more common in supermarkets. For baking, either works; for a delicate flavor, choose Ceylon. Cassia contains higher coumarin, so if you consume large amounts daily, consider Ceylon.
- Storage: Keep cinnamon sugar in a tightly sealed jar away from heat and light. It will keep for up to 6 months. The syrup will keep in the refrigerator for up to 2 weeks; if you see any cloudiness or mold, discard it.
- Common mistake: Adding cinnamon to hot liquid can cause clumping. To avoid this, whisk it with sugar or a small amount of liquid first to make a paste, then add to the rest.
- Substitution: If you don’t have cinnamon sticks for the syrup, use 1 teaspoon of ground cinnamon, but the syrup will be slightly cloudy. Strain it well.
Serving Suggestions
Use the cinnamon sugar to coat fresh doughnuts, churros, or cinnamon toast. Sprinkle it over oatmeal, French toast, or roasted sweet potatoes. The syrup is perfect for sweetening cold-brew coffee, iced tea, or a simple spiced cocktail. You can also brush it over baked ham or roasted carrots for a sweet-savory glaze.
Variations
- Spiced sugar: Add 1/2 teaspoon of ground nutmeg or cardamom to the cinnamon sugar for a more complex spice blend.
- Vanilla syrup: Add 1 vanilla bean (split and scraped) to the syrup while it simmers for a richer flavor.
- Savory use: For a savory twist, add a pinch of cinnamon to chili, braised beef, or a Moroccan-style carrot salad. Use just 1/4 teaspoon to start, as cinnamon can easily overpower savory dishes.
Storage and Reheating
Cinnamon sugar can be stored at room temperature in an airtight container for up to 6 months. The syrup should be refrigerated and used within 2 weeks; it does not need reheating—just stir it before using. If the syrup crystallizes, warm it gently in a saucepan with a splash of water, stirring until dissolved.
Frequently Asked Questions
Can I use ground cinnamon instead of sticks for the syrup? Yes, but the syrup will be cloudier. Use 1 teaspoon of ground cinnamon for the same amount of liquid, and strain the syrup through a coffee filter if you want it clear.
How do I make cinnamon sugar without a whisk? You can use a fork or shake the ingredients in a sealed jar. Just make sure the cinnamon is evenly distributed.
What is the difference between Ceylon and Cassia cinnamon? Ceylon is lighter in color and has a delicate, sweet flavor, while Cassia is darker and more pungent. Cassia is more common and cheaper, but Ceylon is preferred for daily use due to lower coumarin content.
Can I use this syrup in cocktails? Absolutely. It’s a great sweetener for a whiskey sour or a rum old fashioned. For a non-alcoholic drink, add it to sparkling water with a squeeze of lemon.
Why did my syrup crystallize? Crystallization can happen if the sugar ratio is too high or if the syrup is stored in a cool place. To fix it, gently warm the syrup with a little water and stir until dissolved. Store it in a warmer spot.
Is cinnamon safe to eat every day? In normal culinary amounts, yes. However, Cassia cinnamon contains coumarin, which in very large doses may be harmful to the liver. If you consume large amounts regularly, consider Ceylon cinnamon.
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