With a perfectly fluffy texture, the right amount of crunch + the ideal cinnamon to sugar ratio, this buttery, rich Sugar Cinnamon Toast is ready in just 5 minutes with 5 ingredients!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Make cinnamon sugar butter: In a small mixing bowl, combine the soft butter, both sugars and cinnamon, along with vanilla and nutmeg if using. Use a fork to mix and mash until well combined. Divide the butter into four. (Tip: I just use the fork to score the top of the butter mound in 4 right in the bowl.)
Spread bread: Evenly spread 1/4th of the sugar butter on 1 side of 1 slice of bread – spreading butter from edge to edge across the bread. Repeat, spreading second slice of bread with 1/4th of the butter. Place both slices of bread in a large non-stick skillet or on a large baking sheet, cinnamon butter side down. Spread the remaining butter across the top sides of the bread, making sure to evenly spread from edge to edge.Cook the buttered bread using your preferred method below.
Skillet cooking instructions: Place the skillet over medium-low to medium heat and cook until golden brown, crispy, and delicious, about 3-4 minutes per side. (Tip: Watch your cinnamon toast carefully and adjust the heat as necessary to either get a good crisp (increase heat) or prevent burning (decrease heat).)
Oven baking instructions: Place your baking sheet on the middle shelf in an oven pre-heated to 350-degrees Fahrenheit. Bake for 8-10 minutes, or until very lightly toasted. Leave the oven door closed and switch the oven to broil. Broil for 1-3 minutes or until the toast is deeply caramelized and the sugar butter is slightly bubbling. Remove from oven. Let cool on pan 1 minute. (Tip: Watch the toast very closely while broiling as it can go from beautifully golden to burnt in a second.) (FYI: I bake mine for 9 minutes, then broil for 2 minutes.)
Slightly cool: Use a spatula to transfer the toasts to a wire rack. Let cool and crisp for 1-5 minutes. (Tip: THIS is where the crisp happens! For a toast with a light crisp, let cool for 1 minute. For cinnamon toast with an ultra-crispy exterior and fluffy interior, let cool 5 minutes.)
Serve: Place your cinnamon sugar toast on a plate and slice as desired. Top or serve with your favorite breakfast topping, such as pure maple syrup, warm vanilla sauce, jam, fruit sauce, confectioner’s sugar and more!
Notes
Bread: Any creamy, enriched bread works best in this recipe. You can substitute a milk bread, such as Shokupan, if you prefer. However, I recommend increasing the granulated sugar to 1 TBS as milk breads are less sweet in flavor.
Tip: I can usually get nine 1-inch slices of bread from one loaf of bread. (I don’t use the ends in this recipe; I typically reserve them for something else.)
Vanilla Sauce: Warm vanilla cream sauce is so good with this cinnamon sugar toast! I’ve included the recipe below.
Mix ingredients: Add the half-and-half, sugar, butter, and cornstarch to a 1 ½ quart saucepan and whisk together.
Simmer: Place pan over medium-heat and bring to a rapid simmer while whisking constantly. Immediately reduce the heat to maintain a gentle simmer. Simmer, whisking occasionally, for 2-3 minutes, or until thickened.
Add vanilla: Stir in vanilla. Taste and adjust for seasoning, adding more sugar for sweetness, vanilla for warmth and salt for flavor.
Serve: Cover and keep warm until ready to use. Enjoy!
Nutritional information is an approximation based upon 2 servings. Exact information will depend upon the brands of ingredients and precise measurements used.