FWIW the way my mom made pie cookies was to cut triangles out of the crust, dust with cinnamon sugar, and then roll them up (cinnamon sugar on the inside). At least that is what I remember.
Brian
Cinnamon toast was a favorite of mine for most of my life. There was always a jar of the pre-mix in my cabinet. It’s probably still there.
It’s also good on French toast. Sprinkle a little cinnamon/sugar after dipping the bread in the egg.
I cut out most snacks about 8 years ago. I reach for an orange or tangerine now instead of buttered toast & jelly or cinnamon toast. I miss the old snacks.
Peanut butter for example is much, much better spread on hot toast and eaten while it’s warm.
decades ago when I got married my wife instituted the “third shaker” into our kitchen. There was salt, Pepper, and the one filled with 1/2 sugar and half cinnamon. I knew of cinnamon toast from my big sister when I was a kid but to actually have the ingredients “ready - to - go” was one of the revelations of my early married life.
Sometimes I will toast white bread with a layer of peanut butter and sprinkle on the cinna-sugar. If I have any, I will also put some raisins on it. Quite nice.
Although I’m not surprised such a thing exists, I’m surprised at the ubiquity of premixed cinnamon-sugar in this thread. I would never think to have such a blend on hand. I have sugar and I have cinnamon. Is it such an inconvenience or culinary faux pax to apply them separately? It makes as much sense to me as premixing salt and pepper.
It simplifies things, bread, toaster, butter , cinnamon/sugar. I just bought a jumbo size of cinnamon, because what ya mean we’re out of cinnamon, apparently the spouse has been midnight snacking on cinnamon toast. I never noticed!
Indeed. My mom would gather all the pastry scraps and roll them into one sheet that she’d spread with butter and generously sprinkle with cinnamon and sugar. She’d then roll it into a pastry “snake” and slice it into small rolls that she’d bake. I’ve never tasted a cinnamon roll I’ve liked better.
She also had an aluminum shaker can she’d premix for toast. Our ratio was always heavier on the cinnamon side. I didn’t need that much sugar. Sadly, we only had margarine. But when I could afford my own groceries, I always used butter. And lots of it. I’ve found Cinnamon Sugar Crunch from Burlap&Barrel. It’s little crunchy cinnamon/sugar bits. I especially like it on English muffins.
I pre mix those, as well. I have one that has a little onion powder mixed in, and another that has a little red cayenne mixed in.
As a kid, I would butter some bread, sprinkle heavily with sugar and sprinkle with cinnamon. Toast it in the oven. The sugar would melt and form a hard crust over the whole thing. Crunchy on top with the soft white bread underbelly. Yum-my!
Canadian TV chef Pasquale Carpino did that all the time. (Was his cooking show ever broadcast in the US?)
Yes, @terentii . We had CBC channel that had several cooking shows in the afternoon. I loved watching them.
Pasquale was nutty. 
Should I mention that if you have pre-mixed cinnamon/sugar, you can dip pieces of apple or banana in it? That’s halfway healthy.
Might not wanna go too cray cray over the cinnamon. Too much and your GI tract will tell you about it.
Add chia seeds, it’ll fix that right quick.
Do not eat them dry otherwise you’ll choke!
I see you can buy cinnamon infused butter.
Wow!.. save a step.
There’s “Honey cinnamon” Country Crock.
I’ve never had either. Sounds like a great idea, tho’.
Cinnamon graham crackers!
Oh my Will power
Grape nuts on cup of yogurt that’. do
Have you seen the double stuffed Pop tarts?
I only saw strawberry. But can you imagine if it was the Cinnamon ones?
I hope they’re clearly labeled!
They are. I even put the ratio on there so I can blend it the same way next time.
Thanks to this thread I’ve put in my annual order to Penzeys. I was looking for their ground cinnamon but found instead their cinnamon sugar with vanilla sugar and two kinds of cinnamon, Chinese and Ceylon.
Into the basket it goes.