Today I’m going to share a recipe that is, well, let’s just say, less healthy and nutritious than what I normally post, lol.
I’ve always been the cook in our house, so whenever my wife wanted cinnamon toast, I was the one making it. Her parents made it for her growing up, and she came into our marriage with very specific expectations about what cinnamon toast should be.
Over the years, I noticed a pattern. Every time I made cinnamon toast, I was convinced I had finally reached the upper limit of what could reasonably fit on a slice of bread (not to mention what should satisfy one’s sweet tooth). Surely this was as much butter, cinnamon, and sugar as anyone could possibly want. Looking at it, I’d think, there is absolutely no way somebody could want or need more than this.
Absolutely there was a way.
Somehow, each successive version ended up with a little more butter, a little more cinnamon, and a little more sugar. Even now, when I make it, part of me looks at the slice before it goes into the toaster oven and thinks, maybe I’ve finally gone too far. Then the sugar settles into the butter, the topping bubbles and adheres to the bread, and somehow it turns out to be exactly right.
At this point I’ve stopped questioning it. My wife and kids love it and now expect no less. If I tried serving them a restrained, sensible version of cinnamon toast, I would hear about it.
This is our family’s version of homemade cinnamon toast: soft white bread covered edge to edge with softened butter, a generous layer of sugar, followed by cinnamon, and then more sugar. More than may seem reaosnable, lol. Toasted until the topping bubbles and the edges turn lightly golden, it’s buttery, sweet, fragrant, and just a little crackly in places.
A tiny pinch of flaky sea salt at the end, not so much as to make it salty, but just to make it all pop, was my final spin I put on it.
It’s easy to make in a toaster oven and requires only a handful of everyday ingredients. The only real trick is resisting the urge to hold back.
Servings:
Suggested: 2 slices per person.
Ingredients:
For Each Slice
- 1 slice hearty, soft white bread, such as Sara Lee Artesano, Dave’s White Done Right, or even Wonder Texas Toast (homemade of course will be amazing)
- 1 generous tablespoon softened (or spreadable), salted butter (nice butter like Kerrygold is only going to make it better)
- 1 rounded tablespoon granulated sugar
- 2 teaspoons ground cinnamon
- 1โ2 teaspoons additional granulated sugar (my wife would insist on 2)
- Pinch flaky sea salt
Directions:
1. Prepare the bread. I like to do this on a cutting board or large plate to prevent a mess. Spread the softened butter generously over the entire slice, all the way to the edges.
2. Add the first layer of sugar. Sprinkle the rounded tablespoon of granulated sugar evenly over the buttered bread.
3. Add the cinnamon. Cover generously with the 2 teaspoons of ground cinnamon, distributing it as evenly as possible across the surface.
4. Add more sugar. Sprinkle the additional 1โ2 teaspoons of granulated sugar over the cinnamon. If it looks excessive, you’re probably on the right track.
5. Toast until bubbling. Place the toast on the tray. If desired, it can first be covered with foil to prevent spillover. Toast at 375ยฐF for approximately 5-6 minutes, watching closely toward the end. The topping should bubble, the sugar should begin to melt into the butter, and the edges of the bread should turn lightly golden. Cooking time will vary depending on your toaster oven and the thickness of the bread.
6. Finish with flaky sea salt. Remove the toast from the oven and immediately sprinkle a pinch of flaky sea salt over the surface, lightly crushing it between your fingers.
7. Let it cool briefly. Allow the cinnamon toast to rest for a minute so the topping can settle. Cut in half, either diagonally or straight down the middle, if desired. Serve warm.
I didn’t hold back ๐
