This is one of those situations in which once you see how easy it is to put cinnamon sugar together, you may wonder why you ever bought it in a little jar in the spice aisle? Plus, like lots of things in the kitchen, it’s also more economical to do it yourself.

Sprinkle cinnamon sugar over a pie crustor cobbler before baking, or sprinkle it over a whipped cream garnish, your morning cereal, or add a dash to plain Greek yogurt. Where would you be without it when it’s time to sweeten your French toast in the morning? Toss some with chopped pecans or walnuts to top a coffee cake, quick bread (especially banana bread), or muffins. And cinnamon sugar is amazing on buttered toast or even bacon

Cinnamon comes from the bark of plants from the genus Cinnamomum. It is usually labeled Sri Lanka or Ceylon and is considered “true cinnamon.” It has a mild, sweet flavor. Cassia cinnamon, the most common and least expensive type, comes from a related species. It is the cinnamon usually found in the home cook’s spice cabinet and the one most commonly used in cooking. Sometimes, it is labeled Saigon, Vietnamese, or Korintje; these are all types of cassia cinnamon.

Step one

Gather the ingredients.