Based in Span and Portugal, which tasty breakfast snack features sprinkled sugar and a mixture of ground cinnamon?
churro
Cinnamon sugar
Cinnamon sugar is a mixture of ground cinnamon and granulated sugar used as a spice for desserts.
 It is commonly used to flavor foods such as Belgian waffles, Snickerdoodle cookies, churros and coffee cake.
 It is also found in breakfast cereals such as Cinnamon Toast Crunch.
Churro
A churro (] , ] ) is a fried-dough pastry—predominantly choux—based snack.
 Churros are traditional in Spain and Portugal - from where they originate - as well as the Philippines and Ibero-America.
 They are also consumed in the Southwestern United States, France and other areas that have received immigration from Spanish and Portuguese-speaking countries.
 In Spain, churros can either be thin (and sometimes knotted) or long and thick, where they are known as "porras" in some regions.
 They are normally eaten for breakfast dipped in champurrado, hot chocolate, dulce de leche or café con leche.
 Sugar is often sprinkled on top.
Cinnamon challenge
The cinnamon challenge is a viral internet food challenge.
 The objective of the challenge is to film oneself eating a spoonful of ground cinnamon in under 60 seconds without drinking anything, then upload the video to the Internet.
 The challenge is difficult and carries substantial health risks because the cinnamon coats and dries the mouth and throat, resulting in coughing, gagging, vomiting and inhaling of cinnamon, leading to throat irritation, breathing difficulties, and risk of pneumonia or a collapsed lung. French Toast Crunch
French Toast Crunch is a breakfast cereal launched in 1995 naturally flavored to taste like French toast, by the General Mills company.
 The cereal pieces originally looked like mini slices of French toast, but General Mills changed the cereal to a style similar in appearance to Cinnamon Toast Crunch; a thin, wavy square sprinkled with cinnamon and sugar flavoring. Cinnamon roll
A cinnamon roll (also cinnamon bun, cinnamon swirl, cinnamon Danish, and cinnamon snail) is a sweet roll served commonly in Northern Europe and North America.
 In Denmark, it is the most common form of wienerbrød ('Vienna Bread') and is known as "Kanelsnegl"; 'cinnamon snail'.
 In North America, its common use is as breakfast or dessert.
 Its main ingredients are flour, cinnamon, sugar, and butter, which provide a robust and sweet flavor.
 In some places, it is eaten as a breakfast food and is served with cream cheese or icing. Dabby-Doughs
Dabby-Doughs are a type of pastry.
 They are traditionally made using the remnants of dough leftovers from making a pie, although they can be prepared in large amounts by simply making a batch of pastry dough.
 The filling of a dabby-dough is typically a mixture of cinnamon and white sugar sprinkled on butter or margarine, rolled, sliced and baked. Pershing (doughnut)
A Pershing is a doughnut which is similar to a cinnamon roll but is made with doughnut batter.
 It is often covered with a sugar glaze or sprinkled with sugar and cinnamon. Ghapama
Ghapama (Armenian: ղափամա ) is an Armenian stuffed pumpkin dish, often prepared during the Christmas season.
 It is prepared by removing the guts of the pumpkin (known as դդում in Armenian, pronounced "dtum" in Eastern Armenian and "ttum" in Western Armenian) and stuffing it with boiled rice and dried fruits such as chopped almonds, apple, cornel, apricot, plums, dates, prunes and raisins.
 It is also common to pour on honey and mix in ground cinnamon or sugar.
 The pumpkin is then baked until it becomes soft, then brought to the table where it is cut up and served. Migas Canas
Migas canas is a traditional preparation of fried bread and milk.
 It is often consumed in rural areas of Spain and is associated with people of humble origin and shepherds.
 It is served in a clay pot for breakfast.
 The dish is often prepared with milk, and bread, deep fried, and then sprinkled with sugar and cinnamon. Melktert
Melktert, Afrikaans for "milk tart", is a South African dessert consisting of a sweet pastry crust containing a creamy filling made from milk, flour, sugar and eggs.
 The ratio of milk to egg is higher than in a traditional Portuguese custard tart (Pastéis de nata) or Chinese egg tart ("dan ta"), in which both was influenced by the Portuguese, resulting in a lighter texture and a stronger milk flavour.
 Some recipes require the custard to be baked in the crust, and others call for the custard to be prepared in advance, and then placed in the crust before serving.
 Cinnamon is often sprinkled over its surface.
 The milk used for the custard can also be infused with a cinnamon stick before preparation.