Cinnamon Toast

By Ali Slagle

Updated May 2, 2021

Cinnamon Toast
Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
10 minutes
Rating
4(677)
Comments
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The ingredients for cinnamon toast — bread, cinnamon, sugar and butter — have remained largely unchanged since the recipe first appeared in 15th century Europe, where it was introduced as a less expensive version of French toast. Some variations call for adding the cinnamon and sugar before toasting, others after. The secret to achieving a cinnamon toast that’s both gooey and crunchy? A combination of both methods. Toast the bread in butter in a skillet, sprinkle with cinnamon sugar, flip so the sugar caramelizes, then sprinkle with more cinnamon sugar when it’s done. Toasting the bread in a skillet (like French toast) produces browned butter, which adds nutty warmth.

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Ingredients

Yield:4 slices
  • 3tablespoons granulated or brown sugar
  • 2teaspoons ground cinnamon
  • Pinch of kosher salt
  • Unsalted butter, for cooking
  • 4slices of bread, such as white, whole wheat or brioche
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

149 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 4 grams protein; 154 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, stir together the sugar, cinnamon and salt.

  2. Step 2

    Melt some butter in a large (12-inch) nonstick skillet over medium-low; you’ll want enough to lightly coat the bottom of the skillet when melted. When bubbling, add as many bread slices as will fit. Swirl the bread around to absorb the butter, adding more butter if the pan is dry. Cook until light golden brown, 2 to 3 minutes, adjusting the heat as needed to avoid burning.

  3. Step 3

    Add another pat of butter, flip the bread and swirl to coat the other side in butter, gently pressing the bread to pick up any browned bits. Sprinkle the toasted tops edge to edge with a thin layer of the cinnamon sugar. Cook until the underside is golden brown, 1 to 2 minutes, adding more butter and adjusting temperature if the pan is dry or the toast is burning.

  4. Step 4

    Flip and cook until the sugar sizzles and starts to melt, 30 seconds to 1 minute. Transfer to a plate, sugar side up. (If any melted sugar sticks to the pan, gently swipe the bread over it to pick it up.) Sprinkle toasts with more cinnamon sugar. Wipe skillet and repeat with any remaining bread.

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Ratings

4 out of 5
677 user ratings
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Comments

Allan

I grew up eating cinnamon toast in the 50's--much simpler: just toast the bread, immediately butter it and sprinkle on sugar and then cinnamon.

becky

I grew up on this! My mother mixed butter at room temp, sugar and cinnamon then spread it on the white bread. She put it under the broiler until it bubbled and what can out was glorious! Crunchy, caramelized sugar AFTER you let it cool - otherwise you get a burnt tongue.

Patricia

I also grew up on this! My mom would make us hot chocolate with real marshmallows, cinnamon toast, and popcorn for supper Sunday night, and then we kids would watch the Mutual of Omaha production Wild Kingdom and Disneyland before bed. We still make cinnamon toast occasionally, and I raised my kids on it. We keep sugar mixed with good cinnamon in the cupboard, and when the mood hits, turn on the broiler, butter soft bread on one side, sprinkle cinnamon sugar on the buttered side, & broil it.

Mary Alford

Comfort food for me and a special treat growing up - but we generously bitterly the bread, then coated with sugar (tapping the side of a sugar filled spoon to get a light but fairly even coating), then sprinkled with cinnamon before putting under the broiler. The little McCormick’s boxes of cinnamon put out just the right amount, but at some point we switched to Spice Islands cinnamon in a jar. Then we shook a bit of cinnamon into our palm and distributed it in pinches. You have to watch it carefully under the broiler because it can changed from a lovely brûléed topping to a bitter burnt one very quickly. A good spread of butter helps. So good with hot tea!

Hunter

My mother made this for us - by toasting the bread in our toaster oven, slathering it with room temp salted butter, and sprinkled with cinnamon and sugar - whenever we had a snow day. We would come inside, tear off our wet snowsuits, and eat it with hot cocoa.

Etaion Shrdlu

I always have room temperature butter and cinnamon sugar mix on hand. I make my own bread, whole wheat. I spread a slice with plenty of butter and liberally sprinkle with brown sugar. Put it under the broiler until it is bubbling. Eat.

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