Homemade Cinnamon Toast
If you’re looking for the ultimate start to the day, turn on the oven and make a batch of this Homemade Cinnamon Toast!
Laura and I agree on most things. We agree that warm weather is better than cold weather. We agree that lobster is overrated. We agree that Scrappy Doo ruined Scooby Doo (ok, I might’ve added that one on my own). But one thing we do not agree on? Toast. Yes, toast.
More specifically, the disagreement revolves around when you should add butter to toast. I say you should butter bread before you toast it. Laura says you should butter bread after you toast it. Laura claims my method leads to soggy bread. I claim that her method leads to overly crunchy toast. We finally agreed to disagree here – I’m sure you folks out there who are married understand.
Homemade Cinnamon Toast
Bread. Cinnamon. Sugar. Butter. That’s it. 4 ingredients. Together they create the ultimate of morning bliss! Or the ultimate afternoon snack. To be fair, I did add a tiny bit of vanilla extract and a pinch of salt to this recipe, so I guess that makes 6 ingredients. The vanilla and salt can be omitted, but I do think they are worth adding.
In the end, this Homemade Cinnamon Toast is a thing of beauty. The bread is soft, but not soggy. It’s crunchy, but not too crunchy. It’s delicious!
The key to making the perfect Homemade Cinnamon Toast is the oven. Yup, the oven. A toaster is a great invention for many things, but if you want amazing Homemade Cinnamon Toast, then head to the oven! (Plus, when you use the oven, you can easily scale up this recipe to make as much cinnamon toast as you need.)
Growing up, I always made cinnamon sugar toast by spreading a bit of softened butter on a piece of bread and then *sprinkle* *sprinkle* *sprinkle* the cinnamon-sugar goes on top. That method still works in a pinch, but if you want a truly gourmet piece of cinnamon toast then this recipe is the way to go!
There are a couple of keys to this Homemade Cinnamon Toast recipe. First, the butter mixture. Instead of buttering the toast and then adding the cinnamon sugar mixture on top, you mix it all together first. The room temp butter is a thick paste of sorts that gets spread on top of the bread. And don’t forget to spread the cinnamon butter all the way to the edges of the bread. We need maximum cinnamon butter coverage on that toast!
Laura commented that the cinnamon butter topping on this bread tastes just like the inside of a cinnamon roll. She’s right! Heck, we could’ve called this recipe Cinnamon Roll Toast. No matter what you call it, it’s delicious.
Once the cinnamon-sugar butter topping is in place, just toss that bread on a baking sheet and bake it for 10 minutes or until the topping is golden-brown and bubbling. Yup, the best cinnamon toast is made by baking the bread. Trust me here!
Oh, and then there’s the broiler. Once the bread has baked, switch on the broiler for a minute or two. Broiling the cinnamon toast helps crisp up the cinnamon butter on top without burning the bread underneath. It’s pretty darned amazing!
Cinnamon Sugar Ratio
Sure, you can buy cinnamon sugar in the spice aisle at the grocery store, but it’s much easier to make at home. The ratio I use is ½ cup of white sugar to 3 teaspoons (1 Tablespoon) of cinnamon. If you want to get fancy, you can use part white sugar and part brown sugar, but that’s about it. Nice and easy!
If you’re looking for the ultimate start to the day, turn on the oven and make a batch of this cinnamon toast! I hope you enjoy this recipe as much as we do. Happy baking!
Did you make a batch of this Homemade Cinnamon Toast at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Homemade Cinnamon Toast
- ¼ cup unsalted butter room temperature
- ¼ cup granulated sugar
- 1½ tsp cinnamon
- ½ tsp vanilla extract
- pinch salt
- 4 slices white bread can use whole wheat bread or Texas toast, too
- Preheat oven to 350°F.
- Using a small bowl, add butter, sugar, cinnamon, vanilla extract and salt; stir until well combined.
- Spread butter mixture evenly on top of slices of bread. (Tip: Make sure to spread butter mixture all the way to edges of the bread.)
- Place bread on a sheet pan. Bake at 350°F for 10 minutes.
- Broil for 1-2 minutes. (Note: Watch bread closely at this stage as it can burn quickly!)
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Will be making this soon can i use coconut oil as am a vegan will use my new air fryer for this will try this on thursday after work perfect for my home snacks while i work on the computer and phone love your recipes as always brightens up my day everyday after work will dm you if i make this and let you know how it goes Thanks Ramya
Can i use foccacia instead as i have 2 foccacia in the fridge and will make this tomorrow for my brunch before work
Hey Ramya! You could certainly use focaccia for this recipe – any type of bread will work. And feel free to use coconut oil, too! You’ll have to let me know how this tastes with coconut oil…it sounds delicious to me!
I’m with Laura here: first toasting then butter. There’s something special in that contrast of warm crispy bread and cold melting butter. But that’s about using a toaster.
Now, I also absolutely love the method for making these cinnamon toasts. Basically the butter gets melted into the bread, making it cinnamony all the way yet not too wet and crisp from outside. They look terrific indeed!
So, my solution would be 1) toast and butter for regular toasts 2) butter and toast for cinnamon toasts:)
Ok, Ben. I see how it is. You side with Laura on the proper method for toast making. I thought we were friends?! Haha. In other news, this cinnamon toast truly is amazing! And you can make a big batch quite easily if you have guests staying with you!
Wow this looks easy and good, I will be making one soon
Oh, it’s so easy to make this recipe, Raymund…but it’s SO good! A childhood favorite turned up a notch or two. 🙂
I’m afraid my version is sprinkling on the cinnamon and sugar after the bread is toasted in the toaster! I’ll need to try this version since it looks so delicious. I love that thick layer on top of the toast.
Haha – that’s my normal method, too, Kathy! It’s quick and easy. But if you really want to take that cinnamon toast to the next level, try this method – it’s insanely delicious! 🙂
My mother didn’t even mix the cinnamon and sugar, lol. Sprinkled sugar on top of the butter, then cinnamon on top of that. I always wondered why she didn’t do cinnamon sugar like normal people. Then again, she called white bread “poison bread.” Cute post!
Haha – I mean I know white bread isn’t the best in terms of nutritional value, but I still had to laugh at your mom calling it “poison bread.” Too funny! Thanks, Kim!
I have tried several of these recipes. This is by far the best one. I will not make it any other way..
Thank you so much, Angela! I love this recipe, too, and it’s the best way to make cinnamon toast. 🙂 Cheers!
This is the only way that my family ever had c&s toast. It was a real let down when I had sleep overs & only had c&s sprinkled onto buttered toast.
Haha – I hear ya, Suzanne! The difference between the two styles is night and day. This one takes a few minutes longer, but it’s SO much better! 🙂
Can butter/oil substitute be used?
That’s a good question, Lou. I’ve only ever made this recipe with butter, but I would think certain butter substitutes could work. I’ve played around with Country Crock’s Plant Butter Sticks before, and I’ve had decent success with those in baking recipes. Therefore I would imagine they would work well here. The most important thing would be to keep an eye on time as I’m not sure if substitutes would burn faster than butter. If you try it out, let me know how it works?