Cinnamon Toast is one of my family’s favorite breakfasts. After macaroni and cheese, Cinnamon Toast is probably the food most requested by Food Critic. It’s not surprising. Who doesn’t like the combination of cinnamon , sugar, and butter? Cinnamon Toast is also one of the simplest breakfasts you can make in the morning, so it’s definitely a great option for busy weekday mornings.
I broil my cinnamon toast to melt the sugar and get a crispy layer on top. That was how my dad always made it, so I assumed it was the only way to make it until I was at a friend’s house. She was making her version of cinnamon toast for her children, but all she did was toast the bread, butter it, and sprinkle cinnamon sugar on the top. It was good, but it didn’t have that crunchy melted carmelized sugar layer that you get from the broiler.
I decided that my friend required instruction in the “proper” way to make cinnamon toast, and once I showed her, and her children, my method, they were converted.
What will you need to prepare Cinnamon Toast?
From the Pantry
- Sliced Bread
From the Refrigerator
- Butter or Margarine
There are some differing opinions in my household about the proper texture for Cinnamon Toast. I grew up with the top side being crunchy and the underside being soft. I like it that way because of the contrast, and because the soft white underbelly of my cinnamon toast reminds me of eating a piece of bread that’s fresh from the oven. Baker’s Man prefers the Bread to be crispy on both sides, he likes more texture, but he doesn’t like whole grain bread. In fact, for this dish, I prefer to use white bread or a wheat bread that is devoid of seeds or pieces of whole grains. For me, cinnamon toast is supposed to seem like a treat or a dessert for breakfast. Seeds in the bread don’t seem like dessert to me, but I don’t think that the seeds in chia pudding detract from it’s dessert like texture. Does that make me weird? (No need to answer, everyone in my house replied with a resounding “YES!”)
Our compromise is that I lightly toast the bread in the toaster before proceeding with the rest of the process. That gives him his more crispy underside. Feel free to skip that step if you don’t want to take the time.
What if I’m Vegan? Can I still have Cinnamon Toast?
The answer is yes. If you’re vegan, all you need to do is substitute a vegan “butter” for the dairy based butter or margarine in this recipe. If you want to simplify the process, you can whip up some of my homemade vegan cinnamon “honey” butter to spread onto the bread prior to popping it under the boiler. (Don’t worry, it doesn’t really contain honey.)
Have you ever made cinnamon toast? Do you just sprinkle cinnamon and sugar on top of buttered toast, or do you stick it under the broiler to melt the sugar and get that crispy sugar crust on top? Let us know by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.
- 8 slices white bread ($0.80)
- 1/4 cup butter ($0.32)
- 1/2 cup granulated sugar ($0.16)
- 2 tbsp cinnamon ($0.58)
- Mix cinnamon and sugar together in a bowl until well combined.
- Preheat broiler to get it hot
- Lightly Toast Bread in the toaster (Optional Step, but necessary if you like your cinnamon toast crispy on both sides.)
- Spread about 1 ½ teaspoons butter on each slice of toast (Don't really measure it. Just coat the bread with butter.)
- Liberally sprinkle the cinnamon sugar over the buttered toast, Getting it out to the edges. (You should be using about 1 tbsp per slice of toast–don't measure it–just guess-timate.)
- Arrange prepared slices of bread in a single layer and place under the broiler for 2 to 5 minutes until the sugar is melted and shiny. Watch them carefully, so they don't burn. I like to use a sheet of foil because melted sugar can be difficult to remove from my baking pans.
- WARNING!: Allow to cool slightly (for about two minutes) out of the oven before serving. Melted sugar is very hot and sticky and it will burn the inside of your mouth.
Nutrition information is for is for one serving of Cinnamon Toast (2 slices) prepared according to the recipe above.
Disclaimer: Nutritional information is calculated using online tools such as those available at cronometer.com or verywellfit.com. We make every attempt to ensure that the information is calculated correctly, but this information should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases, and the algorithms used. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. Under no circumstances will PattyCakesPantry.com be responsible for any loss or damage resulting for your reliance on nutritional information provided.