So, I got this craving for that perfect cinnamon-sugar topping, you know, what I like to call ‘cinnadust.’ The kind that just makes toast or oatmeal amazing. I figured, how tough could it be to make my own? The store-bought stuff just wasn’t hitting the spot for me; sometimes too gritty, sometimes not enough cinnamon punch.
My first few tries were, well, let’s just say they were learning experiences. I started super simple, just grabbing some sugar and cinnamon from the pantry. Mixed them up. It was okay, but not quite there. It lacked a certain something, that warmth or depth I was looking for.
The Experimentation Phase
I started thinking, what else goes into those really good cinnamon sugar mixes? I remembered some having a finer texture, almost powdery. That got me thinking about the type of sugar. Regular granulated sugar is fine, but I wondered if something else would make a difference.
Then, the cinnamon itself. There are different kinds, right? I usually just had the standard stuff. I read a bit – not like deep research, just quick lookups – and saw people talking about different cinnamon varieties. That was a bit of a rabbit hole I wasn’t ready to go down fully, but it made me pay more attention to the quality of the cinnamon I was using.
After a bit of messing around in the kitchen, spilling stuff, and making a few batches that were either too cinnamony or not cinnamony enough, I started to land on a combination that felt right. It wasn’t rocket science, thankfully.
What Ended Up in My Cinnadust Jar
Here’s what I settled on for my go-to mix. It’s nothing fancy, but it works for me every time.
- Sugar, but the finer kind: I found that using caster sugar, or even giving regular granulated sugar a quick blitz in a spice grinder or food processor to make it finer, really helps with the texture. It just blends better and doesn’t feel as crunchy in a bad way.
- Good quality ground cinnamon: This is key. I tried a couple of different brands, and it does make a difference. You want something that smells really aromatic when you open it. I don’t go for anything super expensive, just a step up from the cheapest option sometimes.
- A tiny pinch of salt: Okay, this was my little secret discovery. Just a super, super tiny pinch. You don’t taste the salt, but I swear it makes the sweetness and the cinnamon pop a bit more. Like how salt works in baking.
- Sometimes, a whisper of nutmeg or cardamom: This is optional, and I don’t always add it. But if I’m feeling fancy, a very small grating of nutmeg or a tiny bit of ground cardamom adds a nice warmth. But seriously, just a hint, or it takes over.
Putting It Together
My highly scientific process? I just eyeball it mostly, but I generally go for about 1/4 cup of sugar to 1 tablespoon of cinnamon as a starting point. Then I add that tiny pinch of salt. I mix it all up in a small bowl with a fork, making sure there are no clumps of cinnamon. If I’m adding nutmeg or cardamom, it’s really just a dash.
I taste it. Sometimes I add a bit more cinnamon if it’s not punchy enough, or a tad more sugar if the cinnamon is too strong. It’s all about adjusting to your own preference. Then I pour it into a little shaker jar I keep just for this. Super easy.
And that’s it. My journey to homemade cinnadust. It’s simple, but making it myself and getting it just right feels pretty good. Now my morning toast is next level! It’s funny how these little kitchen experiments go. You start off thinking it’s one thing, and then you tinker and tweak, and end up with something you really like. Definitely better than that generic stuff from the store, at least for me.
