Cinnamon sugar

Cinnamon sugaris a mixture of groundcinnamonand granulatedsugarused as a spice to flavor foods such asBelgian waffles,Snickerdoodlecookies, tortillas,coffee cake, French toast, andchurros.It is also used to flavor apples, cereals, and other fruits. AsMcCormickdescribes cinnamon sugar, "it’s the comforting scent of Sunday morning cinnamon toast and mid-summer’s peach cobbler...the aroma of the holidays, with cinnamon cookies and spice cake."
It is not known when the term "cinnamon sugar" first came about. Some books, likeBernard Fantus's "Candy Medication" in 1915, mention it. Fantus writes about "red cinnamon sugar" as one of the products created for medical purposes.But others, like an 1891 book of vegetarian cooking, do not. The latter book, in describing a recipe for apple custard, describes how "a little cinnamon sugar can be shaken over the top" is the appropriate topping.Apart from this, one of the earliest uses of the term "cinnamon sugar" is within the "book of cookery" used byMartha Washingtonand her descendants, purchased by theHistorical Society of Pennsylvaniain 1892. In a recipe for stewingwarden's pears, the spice mixture is directly mentioned: "Boyle them first in faire water, then pare & stew them between 2 dishes of cinnamon sugar and rose water, or the same seasoning you may put them in a pie and bake them."
In 1846,Charles Elme Francatelli, a British cook of Italian descent, published a cookbook in which he described shaking "some cinnamon sugar" on the surface of "cherry bread" (aBritish bread), German "Kouglauff," a Germantourteof apricots, and on a brown-breadsoufflé.18 years later, in 1865, J.E. Tilton's cookbook talked about how the create the spice mixture, recommended that it be on eggs, and baked with as a possible replacement of "vanilla sticks."By 1881 J.E. Thompson Gill's cookbook still recommended how the mix could be made, but recommended it be applied on pound cakes instead.17 years later, in 1898, a cooking encyclopedia would refer to the spice mixture when talking aboutcinnamon sticksand other desserts.In 1907,Hotel Monthlypublished a cookbook that mentioned cinnamon sugar as a topping forFrench Baba, a type of cake.This was followed by theNational Bakerwriting, in 1913, about the sprinkling of this mixture on "Parisian Cake."
During the 1920s and 1930s, the term "cinnamon sugar" was used in reference to cooking, primarily recommended as a garnish on desserts.While this spice mixture was mentioned inThe New Zealand Journal of Agriculturein 1955,it would primarily appear in U.S.-publications, like theIllinois Rural Electric Newsin 1959,American Homein 1964,and the American Sugar Crystal Company'sCrystal-ized Factsin 1967.In the 1970s and 1980s, the spice mixture was integrated into many cookbooks, and other publications, becoming a common topping for dessert dishes.By the early 1990s, cinnamon sugar within books about early childhood education and in a cookbook of the fraternityBeta Sigma Phi.
In the 21st century, the term has remained as staple of cookbooks, mostly when it comes to desserts,includingveganrecipes.
This spice mixture has not only been used to flavorfunnel cakesand other treats, but it has been mentioned inpatentsand as part of recipes.The latter is where many results of the term derive, as the term "cinnamon sugar" is often used in cookbooks.This spice mixture has also been used in scientific studies aboutbean flour, a natural remedy of cinnamon sugar to "treat"dermatitis, and others, while being part of the promotional materials of companies likeKing Arthur Flour.There is currently a propellant developed for astronauts which has the moniker of "cinnamon sugar."Poems have mentioned the spice mixture as well, like Nancy Gillespie Westerfield's 1976 work, which talks about how the main character toasted her bread with the spice mixture, reminding her of "sweet things" from her girlhood, or Mel Vavra's 2001 work, which poses the protagonist as "a Cinnamon-Sugar girl."
In theUnited Statescinnamon and sugar are "often used to flavour  cereals, bread-based dishes, and fruits, especially apples," while in theMiddle Eastcinnamon is "often  used  in  savory  dishes  of  chicken  and  lamb" and in the preparation of chocolate inMexico.InSouth Africathere is a famous dessert pastry calledmelktertwhich is "lightly flavoured with cinnamon sugar."