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



  1. 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.


*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.

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