1 cup granulated (white) sugar
2 Tablespoons ground cinnamon
1/4 cup butter, melted
In a small bowl, mix together the sugar and cinnamon. Drizzle in the butter and mix. Spread mixture onto a parchment-lined baking sheet. Bake at 425◦F for 10-15 minutes until hardened and crisp. Cool, and break into pieces.
If you are a fan of cinnamon rolls, you will love this. If you are like me, and much prefer the filling of the cinnamon roll to the dough, loving the very center piece and hating 'doughy' cinnamon rolls that do not have a satisfying dough to filling ratio, you will particularly love this. It tastes just like cinnamon roll filling. Essentially, it is just cinnamon roll filling. I 'invented' this candy recipe when I made cinnamon scrolls (see yesterday's post) that were overfilled, and the filling oozed out. Don't worry, I revised the cinnamon scroll recipe, so that shouldn't happen again - though it wasn't a bad thing. I just ended up with a small batch of cinnamon candy as well!
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