Cinnamon Toast (The Right Way)


Working on a few other posts but thought I’d get this up really quickly.  We made Cinnamon Toast this weekend, whenever I do I use at least half a loaf of bread and it is devoured by all.

I know it sounds kinda dumb to share a recipe for freaking CINNAMON TOAST, NO REALLY, but I’m serious you guys – there is an art to it.  I used to toast bread, butter it, and sprinkle with a cinnamon-sugar mixture.  Easy, tastes good, mmmm. This Cinnamon Toast recipe I’m posting, though, it is the Gold Standard.  It’s addictive, a crispy caramelized cinnamon-y crust on top with a soft buttery interior, and no mess! NO MESS!  This is important when you have young children.

I pulled this recipe from the Pioneer Woman’s site.  I am not a huge fan of her recipes usually but this one is genius, just amazing.  So kudos to you, you red-headed minx.

Oh!  And the more grainy-gross the bread, the better the cinnamon toast.  I have no idea, but don’t use white bread, y’all.  Use 9-grain or sprouted wheat or whatever other healthy stuff kicking around your pantry post-New Years.  You’ll thank me…


Cinnamon Toast (The Right Way)

Courtesy of The Pioneer Woman


  • 16 slices bread
  • 2 sticks salted butter, softened
  • 1 c. sugar (I know, but really you need all of it)
  • 3 tsp. ground cinnamon
  • 2 healthy tsp. vanilla extract

Preheat oven to 350F.

Smash up the softened butter with a fork, kinda whip it up if you can. Add sugar and cinnamon, and stir to completely combine. Then add the vanilla and stir to combine.

Spread on slices of bread, nice and thick. Place toast on a cookie sheet. Place cookie sheet into the oven and bake for about 10 minutes.

Now here’s the magic: after 10-ish minutes, turn on the Broiler and broil until golden brown and bubbling. It only takes a minute or two, so keep a close eye on your precious cinnamon toast.

Remove from oven, cut into slices, and BOOM.  Everybody nosh.



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