Spreads - Cinnamon And Sugar

I just finished an art piece for bewarethecheese.com's fine art gallery "Senses". For this piece I had to photograph, and eventually eat more than 40 different spreads.  I've decided to post a little something about each spread that I sampled. 

There are two schools of thought on how to make great cinnamon and sugar on bread.  Some say you have to use butter as the binding agent, others say a simple splash of water will do.  The folks that use butter go for the rich flavour, the folks that use water are purist.  So where do you stand?

CC