Cinnamon Sugar


sprinkle about 1 tsp. on hot buttered toast or as desired on cappuccino.

Time: 10 minutes


  • stir sugar with cinnamon
  • place funnel over spice bottle with shaker lid
  • carefully pour in cinnamon sugar

cinnamon sugar image

Number Of Ingredients: 2


  1. granulated sugar
  2. cinnamon


These are by far the best baked doughnuts with cinnamon sugar topping I have found! You will need a doughnut baking pan for this recipe.

Recipe From


Time 30m

Yield 9


  • Preheat the oven to 350 degrees F (175 degrees C). Spray 9 cavities of a 12-cavity doughnut pan with cooking spray.
  • Combine sugar, butter, nutmeg, and salt in a medium bowl; beat with an electric mixer until well combined. Add egg and mix until incorporated.
  • Combine flour and baking powder in a small bowl. Add flour mixture to butter mixture in batches, alternating with milk, beating batter briefly after each addition. Pour batter into a large resealable plastic bag. Snip off one corner of the bag and pipe batter into the 9 prepared cavities of the doughnut pan, filling each halfway.
  • Bake doughnuts in the preheated oven until a knife inserted into the center comes out clean, 7 to 9 minutes.
  • While the doughnuts are baking, place melted butter for topping in a shallow bowl. Mix together 2/3 cup sugar and cinnamon in another shallow bowl. Roll warm doughnuts in melted butter and then in cinnamon sugar to coat.

Baked Cinnamon Sugar Donuts image

Number Of Ingredients: 12


  • nonstick cooking spray
  • ½ cup white sugar
  • ⅓ cup butter, softened
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 egg
  • 1 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ cup milk
  • ½ cup butter, melted
  • ⅔ cup white sugar
  • 2 teaspoons ground cinnamon


This is an Italian version of cinnamon toast. Everyone is sure to enjoy these!

Recipe From

Provided by SARA LEE

Yield 20


  • Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
  • Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
  • On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
  • Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
  • On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.

Cinnamon Sugar Biscotti image

Number Of Ingredients: 12


  • 2 cups all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅔ cup white sugar
  • 6 tablespoons butter
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 egg, beaten
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon


I first tried this when I was visiting my sister in West Virginia. After trying it, I loved it, however I neglected to ask her for the recipe. 10 years later, I have it, and I still love it! The kids can help make it if you use an air popper (which I did to reduce fat and calories...there's enough in the butter!) I used my deep dish lasagna pan to cook it in the oven. You can use a roasting pan or any other large, deep dish pan. It makes a lot, so either invite your friends or store it in an airtight container for later.

Recipe From

Provided by MACCO

Time 1h45m

Yield 16


  • Preheat an oven to 250 degrees F (120 degrees C). Pop the popcorn using an air popper according to manufacturer's directions. Place into a large mixing bowl, and set aside.
  • Melt the butter in a small saucepan over medium heat. Stir in the sugar, cinnamon, salt, and vanilla, and cook until thick and bubbly. Pour over the popcorn, and stir until the popcorn is evenly coated. Spread the popcorn into a large roasting pan.
  • Bake in the preheated oven 10 minutes, then turn the heat off, and allow the popcorn to stay in the oven 20 minutes longer. Remove from oven, and cool completely before serving.

Cinnamon-Sugar Popcorn image

Number Of Ingredients: 6


  • 1 cup unpopped popcorn
  • ⅓ cup butter
  • ⅔ cup white sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract


A traditional refrigerator cookie rolled in cinnamon sugar before baking. Great for making ahead of time.

Recipe From

Provided by MARBALET

Time 4h45m

Yield 60


  • Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream butter with 1/4 cup white sugar and brown sugar. Mix in egg and vanilla. Add the sifted dry ingredients, and mix until well blended. Divide dough into 3 equal portions. Roll into logs 2 inches in diameter, wrap, and refrigerate for 3 to 4 hours. These logs can be frozen for up to 6 weeks.
  • Preheat oven to 350 degrees F (175 degrees C). Mix 1/2 cup sugar and cinnamon on a flat plate or a piece of wax paper. Unwrap dough logs, and roll in the cinnamon mixture. Cut into 1/4 inch slices, and place 2 inches apart onto ungreased cookie sheets.
  • Bake 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Baked cookies can be kept in an airtight container for up to 2 weeks.

Cinnamon Sugar Cookies image

Number Of Ingredients: 10


  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter
  • ¼ cup white sugar
  • ¾ cup packed light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup white sugar
  • 2 ½ tablespoons ground cinnamon


This is the easiest, yummiest snack around. It definitely satisfies a sweet tooth.

Recipe From

Provided by KELLYNDOUG

Time 15m

Yield 32


  • Preheat the oven to 400 degrees F (200 degrees C).
  • Lay the wonton wrappers out flat on a baking sheet. Brush evenly with melted margarine. Sprinkle 1/4 teaspoon of cinnamon sugar over the top of each one.
  • Bake for 5 minutes in the preheated oven, or until crisp. Remove from baking sheets to cool on wire racks.

Cinnamon Sugar Crisps image

Number Of Ingredients: 3


  • 32 (3.5 inch square) wonton wrappers
  • 1 ½ tablespoons margarine, melted
  • 3 tablespoons cinnamon sugar


Make and share this Cinnamon Sugar recipe from

Recipe From

Provided by Dancer

Time 10m

Yield 1/4 c.


  • Stir sugar with cinnamon.
  • Place funnel over spice bottle with shaker lid; carefully pour in cinnamon sugar.

Cinnamon Sugar image

Number Of Ingredients: 2


  • 1/4 cup granulated sugar
  • 4 teaspoons cinnamon


These donuts were inspired by the freshly fried donuts Chef Solomonov enjoys eating at the Jersey Shore boardwalk. Egg yolks, buttermilk, and melted butter make the cake rich and soft. Turning loose cake batter into donuts takes some skill (and lots of dusting flour!), but Solomonov is here to help you nail it.

Recipe From

Provided by Michael Solomonov

Time 1h30m

Yield 12 servings


  • Batter: In the bowl of a stand mixer fitted with a paddle attachment, add egg yolks and sugar. Mix on medium speed just to combine, then increase speed to medium-high and beat until mixture is pale and fluffy and ribbons start to form, about 3 minutes. Reduce to medium speed, then slowly stream in the melted butter, followed by the buttermilk; mix until combined, about 5 seconds.
  • Turn the mixer off. Add the dry ingredients: flour, baking soda, baking powder, salt and baharat. Mix on low speed just to combine, about 30 seconds. Increase speed to medium and continue mixing until dough is smooth and starts to pull away from the sides of the bowl, 20 to 30 seconds.
  • Tape a 12" x 16" sheet of parchment paper to your work surface to keep it from slipping. Generously dust the parchment with flour. (Keep extra flour nearby to use as needed.) Scrape down the paddle attachment, then turn all the batter out onto the floured surface. The batter will be very sticky and loose. Dust the top of the batter with more flour, all the way to the edges; flour your hands thoroughly. Place a second piece of parchment paper on top of the flour-dusted batter. Roll the batter between the parchment paper into a ½-inch thick rectangle, about 10" x 14". Using only the weight of the rolling pin itself, very gently ease it along the parchment paper-first from top to bottom, then from side to side-to evenly flatten the batter without rolling it too thin. Once you've achieved the right thickness, slide the dough (still sandwiched between parchment) onto an overturned baking sheet. Freeze for 30 minutes and up to overnight.
  • Preheat the frying oil: In a large, heavy-bottomed pot or Dutch oven over medium-high heat, add 2-3 inches of oil. Clip a deep fry thermometer onto the side of the pot and heat oil to 350 F. After at least 30 minutes, remove dough from freezer. Generously dust your work surface with flour. Peel the top layer of parchment off the dough. (It's ok if some of it sticks-just be gentle and persistent!) Flip the baking sheet with dough onto the floured surface, so the bottom piece of parchment is now on top. Remove this layer of parchment and use a pastry brush to brush excess flour off dough.
  • Cut donuts: Use two sizes of ring cutters to quickly cut out the donuts. Flouring the cutters well and often to prevent sticking, stamp out as many 2.75-inch circles as possible; then use the 1-inch cutter for the holes. The dough scraps can be gathered together, re-rolled and cut for more donuts.
  • Fry the donuts: Carefully lift the dough rings with a spatula and slide them into the oil, frying about 4 at a time, depending on the size of your pot. After about 1 minute, the edges will begin to brown; flip the donuts and fry for another minute, then flip again and fry until golden brown and delightfully puffy, another 30 seconds. (Total frying time for the donuts will be about 2½ minutes.)Transfer donuts to a rack set over a paper towel-lined baking sheet to drain. Repeat with remaining donuts and donut holes. (Donut holes take 60 to 90 seconds and tend to flip themselves.)
  • In a large bowl, combine sugar, light brown sugar, cinnamon, nutmeg, and salt. One by one, toss the hot donuts in the sugar mixture until well coated. Serve immediately. After the donuts are cool, store in an airtight container for up to 24 hours.

Cinnamon Sugar Donuts image

Number Of Ingredients: 15


  • 12 large egg yolks
  • 1 cup sugar
  • 5 tablespoons unsalted butter, melted and cooled to room temperature
  • 1 1/4 cups buttermilk, shake well before using
  • 3 1/2 cups all-purpose flour, plus 1 cup for dusting
  • 1 1/2 teaspoons fine sea salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baharat, a Middle Eastern spice blend, available at specialty markets or online
  • 3 cups canola oil, plus more as needed, depending on size of pot
  • 1 cup sugar
  • 1/4 cup light brown sugar
  • 1 1/2 tablespoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 pinch kosher salt


These muffins taste like or are a cross between Tim Hortons Old Fashioned Glazed and Cinnamon Spice Timbits. SO YUMMY ...and so Canadian eh?! :) These muffins taste better once they have cooled or even the next day as the flavours have had a chance to meld together. They also freeze well too.

Recipe From

Provided by Nibblets

Time 35m

Yield 12 muffins


Cinnamon Sugar Muffins image

Number Of Ingredients: 11


  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/3 cup butter or 1/3 cup margarine, melted
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter or 1/4 cup margarine, melted

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