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“Sugar and spice and everything nice.” The classic nursery rhyme sums up just how many people feel about this traditional cinnamon and sugar blend. When combined with sugar, cinnamon’s warm, spicy flavor cuts sugar’s sweetness and lends an unmistakable aroma. It’s the comforting scent of Sunday morning cinnamon toast and mid-summer’s peach cobbler. It’s the flavor of hot cappuccino on a cool afternoon and French toast at weekend brunch. It’s the aroma of the holidays, with cinnamon cookies and spice cake. You’ll know it’s McCormick cinnamon sugar when it tastes warm and toasty and smells sweet and tingly, like a sticky bun hot from the oven.
Q: If I don’t have cinnamon sugar on hand, what makes a good substitute?
A: This is an easy one! Simply combine ground cinnamon and sugar. Add as little or as much cinnamon as you’d like. Taste as you go to make a blend that’s just right for your recipe. That’s all there is to it.
The 1600s, it turns out, were banner years for cinnamon. That’s when cinnamon toast—nothing more than cinnamon and sugar on hot buttered bread—was first recorded as a childhood favorite. It’s also when recipes for cinnamon sticks (or at least a form of them made with gum Arabic, rosewater, cinnamon and sugar) were prescribed as “good for colds, or children in church.” Today, we prefer natural cinnamon sticks, of course, but we still love cinnamon toast—and the essential dusting of cinnamon sugar on top.
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