But you’re thinking “Cinnamon toast? Really?” And “Who needs a recipe for that?” Right?
Well, I thought the same thing when I first saw a recipe for cinnamon toast on Ree Drummond’s blog probably 10 years back.
I had grown up throwing some cinnamon and sugar on buttered toast and calling it a day.
But something about the mechanics of Ree’s recipe intrigued me, so I made it. And whoa! I Never. Looked. Back.
I was rambling through the pantry the other day searching for something to make for a quick and easy breakfast for Jack and me when the loaf of bread caught my eye and I thought, “Cinnamon toast!”
Now my recipe has evolved a bit over the years, but chances are you have everything you’ll need to make this right at home already in the pantry and fridge.
The trick here that makes this so different than any other cinnamon toast is you make a paste of sorts with the softened butter, cinnamon, sugar, and a pinch of salt. That paste gets spread over the bread and baked. It’s important to get that buttery goodness all the way to the edges of the bread because after we bake it for a while to allow that butter to melt down into the bread, we’re also going to broil it for a bit. Getting that butter covering everything helps to keep the bread from burning under the broiler. Broiling it gets that sugar all caramelized and bubbly and crunchy – almost like the torched sugar topping on creme brûlée.
So you’ve got that buttery soaked bread that gets super crispy on the bottom topped with the crispy, crunchy sugar topping, and that savory cinnamon… it really is a game changer. I never thought cinnamon toast could be so exciting, but trust me when I say this is honestly the Best Cinnamon Toast Ever.
Best Cinnamon Toast Ever
Ingredients
- 1/4 cup unsalted butter, well softened
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- pinch of salt
- 4 slices bread
Instructions
- Preheat the oven to 350°F. In a small bowl, combine the butter, sugar, cinnamon, and salt. You'll need the butter to be pretty soft to get it all combined.
- Spread the mixture evenly over one side of each of the 4 pieces of bread, being sure to cover all the way up to the edges of the bread. It's going to seem like a lot, but trust me.
- Place the bread on a baking sheet and bake it in the preheated oven for 10 minutes.
- Next turn the broiler on and broil the toast until it is deep golden brown and the sugar is bubbling. I usually stand right at the oven with the door cracked so I can watch it best and prevent it from burning.
- Slice in halves, if desired, and serve.
Notes
Beverly Blissitt says
That is the way I do it, too. I also add a bit of vanilla extract. Sometimes< I add a pinch of nutmeg. Great cinnamon toast!
Stacey says
Yum! Yum!
Beverly says
We made this in my home ec class in 7th grade over 50 years ago. Glad to see it making a comeback!
Stacey says
The best things always come back around, right? 🙂
Collier A. says
This is the way my momma made it! I hadn’t thought about it in years. Definitely making for breakfast tomorrow! Thanks for sharing!😊
Stacey says
Hope you enjoy it and that it brings back happy memories!!
Jacqueline says
My Mom used to make it like that when we were kids. She would then put the toast in a bowl, and pour over a bit of warm milk. It was so good!
Cinnamon Toast Crunch cereal has always reminded me of it. MMMMM, the memories of childhood.
Stacey says
Yum! That sounds amazing!!
Aileen says
This does not sound like ordinary cinnamon toast! Yummy!
Stacey says
It is SO. GOOD!
Louise says
Omgosh. Made it and eating it now for dinner. Yummy. Thanks
Stacey says
So glad it turned out great for you!
Debby Mayne says
This is how my mom, grandmother, and great-grandmother made it! And you’re right! It is so good! Thanks for reminding me of something I need to make soon!
Stacey says
Those folks knew what they were doing! 🙂
Sobia says
Will try this out tomorrow for breakfast. Toast and cinnamon… two of my favourite things!
Stacey says
Hope you enjoy it!
Peggy Kirby says
Do you put it on both sides of the bread?
Stacey says
No, just one side of each piece of bread.
Debbie says
Very good! I grew up eating cinnamon toast like so many others. My mother just spread butter on bread, sprinkled some sugar and cinnamon over it and toasted it under the broiler – I’m 66 and we didn’t have a counter top toaster oven . I graduated to keeping sugar & cinnamon mix on hand to make for my kids. I like your method better – more even & baking first makes it crunchier. Since I’m the only one that eats it I just mixed up the ingredients and keep in refrigerator. I have to say that it must be made with white bread!
Thanks for the memories!
Stacey says
What a great idea! I’m so glad you enjoyed it!!
Judith Ziemnicki says
made this and its amazing…I used texas toast bread in stead of regular bread. great sweet snack!!!! Thank you
Stacey says
Great idea! Glad you enjoyed it!
JAnet Reem says
I just spread the butter , sprinkle on the sugar and cinnamon. Place on a cookie sheet and broil until bubbly and brown. No need to dirty up another bowl..
Stacey says
I always did it that way too. This, to me, is WAY better and totally work dirtying up a small bowl.
Christina Sandage says
This was SO GOOD! Like most others in the comments, I always just buttered bread, sprinkled with cinnamon and sugar and put it under the broiler, which is how I was taught in HomeEc. I wish this is how we would’ve been taught. This is so much better, like 100 times better. To the one reviewer, it is TOTALLY worth another dirty bowl. It is crunchy and chewy with that carmelized taste. Yummy! I will be making this again many times. Thank you.
Stacey says
Right? I think it’s worth dirtying another bowl, too! I’ll never make cinnamon toast any other way again. So glad you enjoyed it!!
Cynthia says
Throw a lil brown sugar in the mix and whoa!!
Stacey says
Yum!