Cinnamon Toast

Ann Fulton

By Ann Fulton

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Warm hearts and stomachs with this super simple breakfast that takes mere minutes to make. The perfect balance of cinnamon and sugar (and keeping the mixture on hand to use whenever needed) is the secret to success! 

Spiced, sweet, crunchy toast is comfort food at its best-and so simple. The trick is to combine the perfectly balanced sugar mixture in advance to warm hearts and stomachs at a moment’s notice. ❤️

 

 

 

Sugar and spice and everything nice. 

Waking up to the warm aroma of cinnamon toast takes me right back to my childhood. My mom made it as a special breakfast when I was little, and I still prepare the easy toast for my not-so-little-anymore boys.

I’ve recently discovered that a plate of cinnamon toast delivered to someone on a seemingly endless Zoom call is especially appreciated, too!

So, in the spirit of boosting someone’s day (it’s the little things, right?), I share with you my favorite cinnamon-sugar formula and the easy method – barely even a recipe – which is sweetly satisfying and sure to please.

Warm hearts and stomachs with this super simple breakfast that takes mere minutes to make. The perfect balance of cinnamon and sugar (and keeping the mixture on hand to use whenever needed) is the secret to success! 

Growing up, cinnamon toast was considered a breakfast treat. Simple yet so utterly satisfying. My mom would mix up the cinnamon sugar in a melamine bowl with Cinderella and Prince Charming on the bottom. She’d leave a baby spoon in the dish for sprinkling.

Even today, I still think of cinnamon toast as something special, a warm comfort food that I make on cold or rainy days, or when someone is feeling a little under the weather-and also when I have no other breakfast plan. I wonder what happened to that Cinderella bowl, too!

When my older son returned to college a few days ago, I asked what he’d like for his last breakfast at home for a while. I offered anything, even the egg sandwiches that my boys consider epic. (I really need to share that recipe soon!)

His reply: “I’d really love some cinnamon toast if it isn’t too much trouble.”

Having asked so politely and with genuine appreciation for what he might receive—and on the brink of leaving town for months—I would have whipped up a multi-course meal if that had been his request!

I’ve always enjoyed making this simple breakfast for my kids. A single piece also serves as a quick snack or first meal after a stomach bug. And I love how the kitchen fills with the delicious aroma of sweet spice and toasty bread.

Warm hearts and stomachs with this super simple breakfast that takes mere minutes to make. The perfect balance of cinnamon and sugar (and keeping the mixture on hand to use whenever needed) is the secret to success! 

The trick is to combine the simple sugar mixture in advance to have on hand to warm hearts and stomachs at a moment’s notice. A small jar or covered bowl works well for storage, as does a repurposed spice bottle, which allows for easy sprinkling. 

If your butter is cold from the fridge, it helps to cut thin slices and let them sit on the toast (in the toaster for speedier results) for 20-30 seconds or until easy to spread. After I sprinkle the cinnamon sugar, I gently tip the bread to evenly coat.

Some schools of thought recommend broiling the bread once topped to caramelize the sugar. I have done this but have always reverted to the simpler method, perhaps because that’s how my mom always did it.

Recently, I did a side-by-side comparison for my kids (I know, the things we do!), and they chose the un-broiled toast by a smidge. Feel free to try it both ways if you like.

If making toast for a large family, it may be easier to toast a baking sheet-full of bread in the oven, using the broiler and watching carefully. For two to four diners, I typically end up using the toaster—mostly out of habit—but both methods work well.

My grandmother and I liked our toast crunchy. My mom and siblings preferred it warm but soft. My kids have followed me with the crunchy preference, but the great thing is that everyone can have his or her bread toasted to personal preference and perfection.

It’s short-order cooking at its best—with a little love sprinkled on top!

Warm hearts and stomachs with this super simple breakfast that takes mere minutes to make. The perfect balance of cinnamon and sugar (and keeping the mixture on hand to use whenever needed) is the secret to success! 

My family has always preferred whole wheat toast, but white bread may absolutely be used. I enjoy cinnamon raisin bread, too, and use gluten-free as needed. Tip: When spreading the butter, make sure to get it right up to the edges of the crust. That way, it’s unlikely those crusts will go uneaten!

Along with this super easy recipe, there are a few helpful tips that ensure no lumps or undissolved cocoa powder and no scorched milk. I've also noted how I make a rather tasty homemade cafe mocha!

If you’d like to sip something special with the toast, a steamy cup of cocoa may be in order. For tea drinkers, I highly recommend this Homemade Chai Concentrate. It can be made and stored in the fridge for cafe-worthy lattes (hot or cold) whenever your heart desires. If you’re more of a coffee drinker and would like to whip up some fancy foam (without a special gadget) for a DIY mocha or cappuccino, you may get more out of the helpful tips in this post.

Warm hearts and stomachs with this super simple breakfast that takes mere minutes to make. The perfect balance of cinnamon and sugar (and keeping the mixture on hand to use whenever needed) is the secret to success! 

Sugar and spice and everything nice… Delightfully crunchy with a hint of chewiness, this toast is so simple yet sure to create smiles. 

   

Cinnamon Toast
Yield: ¼ cup cinnamon sugar mixture (enough for many slices of toast)
Warm hearts and stomachs with this super simple breakfast that takes mere minutes to make. The perfect balance of cinnamon and sugar (and keeping the mixture on hand to use whenever needed) is the key to success! 
For the toast:
  • White or whole wheat bread (cinnamon raisin is a delicious alternative; use gluten-free if needed)
  • Butter, at room temperature*
  • Cinnamon Sugar (recipe follows)
For the cinnamon sugar mixture:
  • ¼ cup (48g) granulated sugar
  • ½ tablespoon ground cinnamon

 

Instructions:

For the cinnamon sugar: In a small bowl mix the sugar with the cinnamon until completely blended. This ratio is my family’s favorite, although you may adjust with more cinnamon or sugar if desired. Transfer to a jar or shaker bottle and store at room temperature.
To make the toast: Toast the bread until golden brown on both sides, either in a toaster or under the oven’s broiler. Butter one side of the toast, all the way to the edges, and sprinkle generously with the cinnamon sugar. (I gently tilt the toast back and forth to encourage even distribution.) Cut the toast in half, if desired, and enjoy warm.

Notes

*We don’t always have time to wait for butter to soften, so in this case I slice thin pats and lay them on top of the warm bread once it is toasted to perfection. Wait a few seconds-it will soften especially fast if you place the toast back in the toaster oven. If you have a pop-up toaster, no worries. Thin butter slices will soften rather quickly on the warm bread even when sitting on a plate. Once soft, quickly spread, and top with the cinnamon sugar.

A few more things:
• Once the bread has been buttered and sprinkled with the cinnamon sugar, some people like to place the toast under the oven’s broiler until the sugar has melted and starts to bubble. My mom and I never did this, but I ran a side-by-side comparison for my family recently as a test. They preferred the toast without the extra broiling step, but feel free to try!
• I have tested brown and coarse sugar but prefer the texture and pure flavor of granulated sugar.

The Fountain Avenue Kitchen https://fountainavenuekitchen.com/

 

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Comments

  1. AvatarLakey

    Cinnamon toast has delighted me my whole life. My earliest memory is at my grandmother’s table in 1950…fast forward to my mother mixing up endless sweet batches for years to come. Fast forward again to introducing our own children to this buttery, breakfast treat. I have a yellow plastic bear container, a relic from the 70’s that I still use to store our cinnamon sugar. We have grown grandchildren now, I can only hope the cinnamon toast tradition continues!

    Reply
    1. AnnAnn Post author

      Lakey, Thank you for sharing you memories. The containers the cinnamon sugar mixtures have been stored in add so much to these stories. I can almost see that yellow plastic bear!

      Reply
  2. AvatarSara Bremner

    Hi Ann, We love cinnamon toast. Often when the grandchildren are here (we have 14) I will serve jelly or cinnamon toast for dessert. They all love it and I am sure they will carry on the tradition in their own families. Who doesn’t love toast for dessert!

    Reply
    1. AnnAnn Post author

      It’s perfect for dessert, Sara, and I’m sure your grandchildren will carry the tradition on with such fond memories. Your comment reminded me of how my grandmother would often serve jelly bread with dinner. She didn’t even toast that, just served it with softened butter and her scrumptious homemade jelly. I haven’t had that in many years, but might have to enjoy a piece with dinner for old time’s sake!

      Reply