Traditional recipes

Cinnamon toast recipe

Cinnamon toast recipe

  • Recipes
  • Dish type
  • Breakfast
  • Breakfast breads and pastries

Warm golden brown toast with a twist for a sweet tooth or as a breakfast treat for someone on their birthday. Serve with hot chocolate!

Leicestershire, England, UK

9 people made this

IngredientsServes: 1

  • 1 slice bread
  • butter
  • sugar
  • cinnamon

MethodPrep:2min ›Cook:5min ›Ready in:7min

  1. Preheat the oven to 180 C / Gas 4.
  2. Toast the bread and then spread with the butter.
  3. Sprinkle the slices generously with the sugar and cinnamon.
  4. Place under grill until the sugar has melted and the butter starts to bubble.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

I simplified this by toasting a slice of bread in the toaster , buttering the toast and sprinkling a generous amount of cinnamon sugar over it. I also shortened the time to 4 minutes. There were no measurements for the sugar and cinnamon so I mixed together 1/4 cup sugar and 2 teaspoons cinnamon for a perfect combination and I have plenty left over in the shaker. Thanks for sharing-11 Jan 2015

Delicious! I used brown sugar! A new favourite toast treat!!Thank you! X-05 Jul 2015

  • 2 slices maple French toast, subrecipe
  • 1 each Blue Bunny Cinnamon Ice Cream, pre-cut square 3 ½”x4"x1"
  • 2 tsp maple syrup
  • as needed powdered sugar
  • as needed cinnamon, ground
  • 3 each eggs
  • ¼ cup heavy cream
  • ¼ tsp cinnamon, ground
  • 3 Tbsp maple syrup
  • ½ Tbsp butter, unsalted
  • 6 slices brioche

Cinnamon Premium Ice Cream


Cinnamon Toast Recipe & Video

Growing up, Cinnamon Toast was considered a treat, not something we ate for breakfast. I don't know why, maybe it was because anything covered in sugar couldn't possibly be considered regular fare. Even today, I still think of Cinnamon Toast as something special, a perfect comfort food that I make on cold or rainy days, or when I am feeling a little under the weather. I enjoy the whole process of both making and eating cinnamon toast. I love how the whole kitchen fills with the delicious smell of browning bread. I love slathering the hot, golden brown toast with butter, sprinkling on the cinnamon sugar, and then placing it under the oven's broiler, impatiently waiting for the sugar to melt and bubble. I love eating Cinnamon Toast while the sugar is still hot and delightfully crisp, yet underneath the toast is wonderfully chewy. And I especially love having it with a steamy cup of Hot Chocolate.

I know many think Cinnamon Toast is so easy that a recipe is hardly needed, but there are differing opinions as to how it should be made. Its long history attests to that fact, for as British food writer Jane Grigson tells us in her lovely book 'English Food', as far back as 1660, Robert May in his 'The Accomplisht Cook' has a recipe for 'Cinnamon Toafts' that calls for putting a mixture of cinnamon, sugar and claret on toast and then warming it over the fire. So, while the recipe I have given here is how I like my Cinnamon Toast, it is by no means the only way to make it.

When making Cinnamon Toast my preference is to use a good and soft white bread, one that is sliced, but not too thick. You can toast the bread in a regular toaster, but I prefer to use the oven's broiler, where I can carefully watch the bread so it gets toasted just until it is golden brown on both sides. Then I slather one side of the toast with butter, making sure that the butter comes right up to the edges of the crust. I then sprinkle the surface liberally with a cinnamon sugar mixture (you can use either white or brown sugar and adjust the amount of ground cinnamon to taste) and place the toast back under the broiler until the sugar begins to melt and bubble to form a lovely glaze. Now, while Cinnamon Toast is usually eaten straight away while it is still hot, I have been known to sneak leftovers hours later when the toast has cooled and become deliciously soft and chewy.

Toast the bread until golden brown, on both sides, either under the oven's broiler, on a grill, or in a toaster oven. Butter one side of the toast and sprinkle generously with the cinnamon sugar. If desired, place the cinnamon toast under the oven's broiler until the sugar has melted and starts to bubble. Remove from oven, cut the slices of cinnamon toast in half, and eat straight away.

How to Make Cinnamon Toast

This is a quick overview of how to make cinnamon toast in the oven with extra tips and tricks. For the full printable recipe, scroll down to the recipe card below.

1. Combine together softened butter, sugar, cinnamon, and vanilla. Use a fork to stir until the mixture forms a paste that is uniform in color.

2. Divide the cinnamon butter mixture evenly between the pieces of bread and spread it over the slices from edge to edge. Place the slices on an ungreased, unlined baking sheet. (Don’t use parchment paper or a silicone baking mat because they can’t be used under the broiler.)

3. Place the baking sheet on the top or center rack of your oven (you want it in the top half of your oven, but at least 5 inches from the broiler so your bread doesn’t burn).

4. Bake for 10 minutes and then switch your broiler on high and toast for 1 to 2 minutes, until top is bubbly and toast is fully crispy. DO NOT walk away from your toast under the broiler, as it can start to burn in seconds.

5. Allow the toast to cool slightly, slice, and enjoy!


  • Spice Things Up: For a more complex flavor experience, try mixing a generous pinch of nutmeg or a little orange zest (about 1 very loosely packed teaspoon) into the cinnamon and butter mixture.
  • Crispier Toast: If you like your toast quite crispy all the way through, crank up the heat and bake it at 400°F for 8 to 10 minutes (depending on how thick your bread is).

How can I soften my butter more quickly?

If you’re in a hurry, you can quickly soften your butter by cutting it into quarters and microwaving it in 4 to 5-second intervals until it softens slightly but does not become melty. Once it’s soft enough to smash with a fork, it’s good to go.

Can I make this without using my broiler?

If you can’t/don’t want to use your broiler, you can skip the final broiling step, the sugar just won’t be quite as caramelized.

Simply make the recipe according to the instructions and bake the bread an additional minute or two until it reaches your desired level of crispiness (since you can’t judge by color, squeeze the slices to check to see how toasted they are getting).

Can I make cinnamon toast without using the oven?

Yes and no. If you don’t have access to an oven, you can make fantastic classic cinnamon toast without one, but you can’t make *this* cinnamon toast.

To make classic cinnamon toast, use the same ingredient amounts but toast your bread in a toaster and generously butter each piece of bread. Mix sugar and cinnamon together to make cinnamon sugar and sprinkle it over the top of your buttered toast.

Can I freeze cinnamon toast?

I don’t recommend baking the toast ahead of time and freezing it, but you can freeze the toast before baking so it’s ready to go right into the oven on busy mornings.

To prep the toast for freezing, make the recipe as instructed and once the bread is spread with the cinnamon butter mixture, place it on a plate or baking sheet that will fit in your freezer and freeze about 20 minutes, until the top is mostly frozen (if the top is frozen, it won’t stick to other things when stacked for freezing).

Place slices of parchment paper between the slices and freeze in a freezer bag for up to 2 months. When you’re ready to cook your toast, preheat the oven to 350°F and bake frozen toast on a baking sheet for 10 to 12 minutes or until toasted. Broil for an additional 1 to 2 minutes and enjoy!

I am a food blog

Now that cooler weather is rolling in, I’m on a toast kick. I feel like toast is on a completely different level than plain old bread. I almost feel bad for bread and it’s lack of crispy edges. Whenever I see a loaf of bread at the grocery store I think to myself, “Wow, you would be delicious as a bag of toast! You need some transformative fire.” Toast’s golden brown color, crispiness and ability to melt butter gets me every time.

Have you ever read The One Hundred and One Dalmatians by Dodie Smith? I’m pretty sure everyone’s seen the Disney movie at one point in their childhood, but I actually remember reading the novel before seeing the book. There was one chapter in the book that I looked forward to reading every time: “Hot Buttered Toast.” Pongo and Missis were out searching for their puppies and were cold and hungry. A courteous spaniel offered them shelter from the cold as well as piece after piece of hot buttered toast and sweet milky tea. It’s one of those scenes that makes you feel at warm and cozy inside.

Warm and cozy is how I feel whenever I eat cinnamon toast, no matter what the weather. There’s just something about cinnamon, butter, sugar and the contrast between toasty, golden brown outsides and fluffy, soft insides. I love cinnamon toast, but apparently I’ve been making it all wrong. I came across the Pioneer Woman’s informative post about toast other day and it was mind-blowing. She outlines the 3 classic (wrong) ways of making cinnamon toast.

  1. Buttering bread, sprinkling on cinnamon-sugar, toasting.
  2. Buttering bread, toasting, sprinkling on cinnamon-sugar.
  3. Toasting, buttering, sprinkling on cinnamon-sugar.

I’m guilty of number 3. Making cinnamon toast the wrong way results in lack of caramelization, soggy bread and cinnamon-sugar that just falls right off. I made all these varieties of cinnamon toast for a taste test and there is a decided difference between Bad Toast 3 and the Best Ever Cinnamon Toast. Bad Toast 1 is not really all that bad, but Bad Toast 2 and 3 are definitely not worth your time. Now that I have seen the cinnamon toast light, I swear, I’m never making cinnamon toast the wrong way again.

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Best Cinnamon Toast

Recipe adapted from "Toast, the Cookbook," by Raquel Pelzel (Phaidon Press)

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


For the Cinnamon Syrup:

For the Toast:

4 tablespoons unsalted butter, softened and divided

Four ¾-inch-thick slices Pullman loaf

2 teaspoons ground cinnamon

Confectioners' sugar, for dusting (optional)


1. Make the cinnamon syrup: In a small saucepan, combine the sugar, cinnamon sticks and water, and bring to a boil over high heat, stirring often to dissolve the sugar. Reduce the heat to medium low and simmer until the cinnamon is fragrant, 5 minutes. Remove from the heat and let cool. Makes ½ cup of syrup and can be refrigerated for up to 3 weeks.

2. Make the toast: Evenly spread 3 tablespoons of butter onto both sides of each piece of bread. Place a large skillet over medium heat. Working in 2 batches, place two slices of buttered bread in the hot skillet and set a smaller skillet on top of the bread, pressing down on the toast. Cook until the bread is golden brown, 2 to 3 minutes. Remove the small skillet and flip the bread, sprinkle with a pinch of salt and continue to cook 1½ to 2 minutes longer. Wipe the skillet clean and repeat with the remaining bread slices.

3. In a small bowl, mix the sugar and cinnamon until combined, then transfer all but 2 teaspoons to a large plate. Brush 1 to 2 tablespoons of cinnamon syrup over one side of each bread slice, then dip in the cinnamon sugar, syrup-side down.

4. Wipe the large skillet clean and melt ½ to 1 tablespoon of butter over medium-high heat. Reduce the heat to medium and place the toast, sugared-side down, in the skillet. Weigh down with the small skillet and cook until the edges of the bread are caramelized and the sugar is melted, 3 to 4 minutes. Wipe the skillet clean and repeat with the remaining toast.

5. Serve the toast caramelized-side up and sprinkle with the reserved cinnamon sugar and, if desired, confectioners' sugar.

How to Make It

Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil swirl to coat. Add popcorn cover and cook 3 minutes or until kernels pop, shaking pan frequently. When popping slows down, remove pan from heat. Let stand 1 minute or until popping stops.

Cook butter in a small skillet over medium heat 3 minutes or until browned and fragrant stir in 1½ teaspoons oil, salt, and vanilla extract. Drizzle mixture over popcorn toss well to coat. Combine sugar and cinnamon sprinkle over popcorn, and toss well.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016 ,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice

Cinnamon french toast recipe (easy, rich, and delicious!)

Cinnamon french toast is my favorite breakfast food of all time. It was the first dish I learned how to make in Home Economics -cough- years ago, and I was hooked!

I&rsquove been playing with this recipe for decades, but this, by far, is the best cinnamon french toast recipe that gets me revved up for breakfast, brunch, or comfort food, anytime! The secret is using a second egg and thick-cut bread.

This might seem strange considering the utter tidal wave of kitchen gadgets and cookware in the world, but we&rsquove had a hard time finding the perfect bowl to make french toast in.

In college, I had purchased a thrift-store 1970s-yellow dish that I kept until it finally cracked in two. It served as a bird bath (long story) and the perfect french toast dredging dish.

The beauty of it was the low sides with a diameter large enough to handle a big piece of bread (but TOO long/wide and the egg spreads out too far&mdashlike in a casserole dish).

A cereal bowl had high sides and wasn&rsquot long enough. I couldn&rsquot use a fork on my frying pans. My big stainless steel mixing bowl was almost comical, but I was getting desperate.

Pasta bowls work well as long as you don&rsquot have to buy four at a time. For a long time, I just used a pie pan like this Pyrex one.

We recently purchased a Staub baking dish that&rsquos the perfect size for dredging/soaking french toast, but it&rsquos still not MADE for it. (Here&rsquos an oval one on Amazon that we have in our set also.) Does it work? Absolutely.

But someone please make us a curved, low-sided, non-plastic, non-metal, moisture-resistant, durable dish long and wide enough to dredge french toast. If you have the perfect french toast dish in your kitchen, do tell us about it!

So yeah, you need that french toast dish/bowl/pan, and you can finagle it however you need to because this french toast is going to blow your mind.

Whether I pair this with bacon, sausage or just syrup and butter, it&rsquos the brunch dish I can&rsquot live without.

Some people say you should use dried-out bread, but I don&rsquot think it&rsquos necessary, and I&rsquom just not a fan of that chewy texture. When I made this recipe today, I used Sara Lee Artesano that was already four days past its expiration, but not stale.

Cinnamon Sugar French Toast Sticks

I have been on a meal prepping frenzy around here! Ya see, I’m on this mission to simplify every aspect of my life that causes even an ounce of stress.

So far it’s been going GREAT! This week I’ve been tackling the food portion of my stress list. To make my mornings and evenings run a bit smoother I’ve been using my Sunday evenings to prep dinner for the entire week.

Mainly just the meats since this is what I dread the most . Oh and chopping up all the side dishes.

I can’t tell you what a joy it’s been knowing that a wholesome dinner is already planned out and partially prepped. One less thing to worry about. Dear God I hope I can stick with this because it’s amazing. Highly recommended!

This week I decided to make and freeze these delicious cinnamon sugar french toast sticks for busy mornings! I made one batch thinking I would freeze them for a trial run and we ended up inhaling these things lol They are so good and easy.

Which was a good thing because I didn’t like the way they reheated with the cinnamon sugar coating. For freezing I think I’ll go back to my old french toast recipe that has the cinnamon and sugar mixed into the egg batter.

Nonetheless, these were awesome though! Sooooo not a healthy breakfast but I had no complaints at all! I paired this breakfast with fresh strawberries, scrambled eggs and turkey sausage.

Forget about needing syrup! The cinnamon sugar coating is ALL you will need. Trust me! These could totally be a dessert and perfect for a brunch.

And I don’t care what anybody says, French toast sticks tastes way better than french toast. Sure they’re the same thing but somehow having it in finger-food form makes it amazeballs!

Double or triple the recipe because you’re gonna wanna eat the first batch instantly.

How To Make The BEST French Toast Sticks:

  • Use thick, stale bread. Yep bread that’s a few days old and a bit dried out is PERFECT. Soft, fresh bread won’t cut it. At all. It will soak up too much of the egg mixture and will result in soggy french toast. My bread was 3 days old and then I left it out on the counter all morning and afternoon to dry it out even further. I prefer Texas Toast.
  • Cook them in butter. Yes, butter! Lots of hot, sizzling yummy butter. It will give the french toast sticks a golden, crisp, delicious exterior.
  • Make a sample first! It can take a bit of practice to know when you’ve dipped the bread long enough. If you let the bread sit in the egg mixture too long it will be soggy or undone in the middle. If you don’t dip long enough then the french toast will be like plain bread in the middle instead of that fluffy, slightly creamy inside texture that great french toast is suppose to have. A test sample is best if you’re just not sure.

Watch me make these cinnamon sugar french toast sticks from start to finish!