Cinnamon Toast

By Ali Slagle

Updated May 3, 2021

Cinnamon Toast
Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
10 minutes
Rating
4(654)
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
654 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.

CFL

My grandkids live on the opposite coast from me. As soon as they arrive from the airport they put in their request for Nana’s cinnamon toast. Their mom (a very well read NYT devotee) never heard of it Remember just because you know how to “cook” something as seemingly simple as this doesn’t mean everyone has had eaten or prepped this. I love that there’s more than 1 easy method to make this, especially for a gang of kids! It’s especially delicious on raisin bread toast. But grands preference is toasted on the soft whole wheat bread from the packaged bread aisle. I enjoy all the readers’ comments as they walk down memory lane.

Rose

I love cinnamon toast. Instead of mixing cinnamon and sugar, I use white sugar and top it off it off with Penzey’s pie spice. It’s a mixture of four cinnamons, vanilla sugar, mace, nutmeg, star anise and ground cloves. Next level cinnamon toast. Yummy.

Anne

This way makes great French Toast too.

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