Cinnamon Toast

Feel free to play with the ratio of cinnamon to sugar to get it to how you like it. Some people like 1:3 cinnamon to sugar, some 1:12, and some in between.

  • Yield: Makes two slices of cinnamon toast (and lots of smiles).


  • 2 slices of sliced bread
  • 2 pads of butter, softened or room temp
  • 1/4 teaspoon cinnamon
  • 1 Tbsp white granulated sugar


In a small bowl or jar, stir together the cinnamon and sugar so they are well mixed. Toast your bread. Slather the toast with butter. Sprinkle the cinnamon sugar over the buttered toast.

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  • Fork Lift Operator

    I doubt that Heidi’s daughter had good results applying the cinnamon sugar with a spoon.

    You don’t need to buy cinnamon and sugar separately and blend them. Pretty much everybody sells cinnamon sugar already blended. The only exception would be if you want Ceylon cinnamon instead of Saigon cinnamon. Ceylon cinnamon is another one of those things that most Americans know nothing about. Ceylon is now called Sri Lanka. Madagascar also grows what I believe is the same species.

    Many of the blended products come with shaker tops but I like to keep what’s called a dredge in the cabinet, full of cinnamon sugar. Look for the stainless steel kind that come with a plastic top. If you make the mistake of throwing an aluminum dredge into the dishwasher, it will come out looking awful.

    The best one I’ve found was at Williams Sonoma. Search on “mesh sugar shaker”. Of course they work well for confectioner’s sugar, dusting artisanal bread loaves with flour and dusting countertops and pizza peels with flour when making pizza.

    Just as good as cinnamon toast without the fat from the butter is apple butter toast. There’s no butter in apple butter. Most stores have apple butter in the jelly/jam section. Give it a try. I suppose you could also splash some cinnamon onto the apple butter…I think I just gave myself an idea. Hmmm.

  • Barbara

    Wow . . . have not thought about ‘sugar toast’ in years, we did not add the cinnamon, but it sounds really yummy. Can’t wait for tomorrow morning to make some for breakfast. Bet my 3 year old son will love it.


  • Julia

    I too grew up on cinnamon toast. Our version was the broiler method, but when we went camping we learned to make it from a park ranger and his method is the bomb. In a pie pan combine powdered sugar and cinnamon and set aside. Heat up griddle. In another pie pan put milk. Dip slices of bread into milk until just dampened. Then dip bread into cinnamon sugar mixture. Cook french toast style on buttered griddle until sugar melts and carmelizes. Don’t burn your tongue gobbling it down cause it is fantastic.

    • Fork Lift Operator

      The simplest way is to toast your bread in an electric toaster, slather it with butter and then shake/sift a mixture of cinnamon and sugar onto the toast.

      King Arthur, Mc Cormick sell cinnamon sugar. Simply Organic sells cinnamon sugar blended with three different cinnamons. Mc Cormick’s used to come with a shaker top.

      AFAIK, Morton & Bassett and SpiceHunter only sell cinnamon…no blended sugar.

  • plainsgal

    I’ve never given up on cinnamon toast-I’ve eaten for more than 50 years, and raised my children on it too! But you must try broiling it. Watching it get to the perfect bubbly state, then anticipating the first warm, crunchy bite is part of the fun. Yes, the bread is only toasted on one side, but the caramelized cinnamon sugar makes up for it!

  • Karina

    Ooh, my favorite way of making cinnamon toast is to mix softened butter, cinnamon, brown sugar and a dash of vanilla, spread it on bread, then bake it in the oven for several minutes. Finish it off under the broiler and oh my goodness, it’s hard to stop myself from eating eight or ten pieces in one sitting (:

  • Arizona Couple


    Our McCormick Cinnamon Sugar was running low and we love it in our coffee and on our peach halves! Sooo… we were searching for the ‘perfect’ cinnamon/sugar ratio to refill the sprinkler bottle. Thanks sooo… much for this post. This and all of the posted comments bring back wonderful childhood memories for both of us. Makes us want to experiment with many of these great ideas. When my grandparents retired to Arizona from Chicago, my grandmother made what she called ‘Arizona Iced Tea’. She filled a 1 gallon glass jar (old pickle jar) with water and three ‘Lipton’ tea bags held by their strings by the jar lid and set this outside at sunrise to collect the maximum sunlight until noon. For lunch, she would pour her premixed cinnamon sugar into large glasses until you couldn’t see the bottoms of the glasses. Then she would pour in the sun-brewed tea to about two thirds full and stir it all together until thoroughly mixed. At last she would add the ice and tell us kids to leave it set until it was cold (Of course, we could never wait that long). My wife remembers her mother making the cinnamon sugar pie crust left overs and french toast as described in previous comments. Now she wants to make some this morning! Maybe with pumpkin pie spice/sugar mixed together. Pumpkin pie spice goes good in coffee…

    Thanks again for this post.

  • Kat

    I make this for breakfast on the weekends. Its so quick, and then I don’t have to clean the french toast frying pan. I make it with olive oil and honey, though, and throw it in the oven so it gets caramelized.

  • Maia Brinldey Nilsson

    Thank you for cinnamon toast post and the reminder of how good it is. I had completely forgotten about it and now I, and my children thank you. I found the post last night and couldn’t wait to get to the store this morning to buy some white bread. I live in Sweden, so I’m not able to entirely recreate the childhood fix with Wonderbread, but was able to find a suitable subsitute. My nearly non-eating 18 month old gobbled it down, and I am headed back to the toaster for seconds (which actually means 4 slices for me!).

  • Kay Nicholas

    I have enjoyed reading everyone’s posts. This was the method we used: Spread butter on bread; then sprinkle sugar and cinnamon on top of butter. Our toaster had doors on both sides that folded down. Then my Mom would open one door, lay the buttered/sugar-cinnamon bread on the open door, then turn the toaster over on top of the bread to toast. The butter would bubble up thru the cinnamon/sugar and make a crusty top. Delicious!!

  • KevvyD

    If you like the savory/sweet thing, try using semi-solidified bacon fat instead of butter – crazy delicious

    I bet it is. ~Elise

  • Anna

    My mom made cinnamon toast in the oven and it is delicious! Butter the toast, sprinkle with sugar and cinnamon, and broil until sugar/cinnamon is bubbling. You end up with a crispy sugar/cinnamon layer. It is fantastic!

  • mala

    Love this! I made it by myself and it’s awesome!

  • katy

    When I first met my mother in law, she offered to make “cinnamon toast” for breakfast — but she has a fairly thick southern accent, which I wasn’t used to, and I was sure she’d said “salmon toast.” At the time I was a strict vegetarian, but she insisted so strongly that I’d like it that I figured, what the heck, and said ok. You cannot imagine how relieved I was to get this instead! And, of course, it was absolutelty delicious.

    Too funny Katy! ~Elise

  • Rachel

    Nice post! We also have a jar of cinnamon and sugar for toast in my family. My mother makes the same extra-pie-crust concoction Kelly Archer described (collect the extra scraps, butter them, sprinkle on cinnamon and sugar, bake – delicious). We’ve always called in Johnnycake; I think this is probably Pennsylvania Dutch.

  • Katie

    As soon as I saw this, I had to smile. Cinnamon toast! Who doesn’t love this. My mother keeps a shaker of cinnamon & sugar on the table at all times. Not only did my mother make this for me for breakfast, but also whenever I stubbornly refused to eat what we were having for dinner.

  • Anna

    Thank you for sharing this! :) I’ve been looking for quick and wonderful ways to spice up my toast.

  • Lilivati

    You know they actually sell it pre-mixed? Once upon a time my mother bought a bottle of it, and we just kept refilling the bottle with our own mix.

    I don’t like sweet much. I generally mixed 1T sugar to 1t cinnamon, and it was delicious. :)

  • Diana

    I finally came to read all the comments! I remember my mom making this for me as young as two years old. She had a little shaker spice jar with the holes in the lid with 1 part cinnamon and 10 parts sugar. She’d toast the bread, spread on the butter, and sprinkle the cinnamon sugar.

    When I was 4 I made up my own version using a large flour tortilla. I’d butter one side of the tortilla, sprinkle on the cinnamon sugar, roll it up into a tight tube, and microwave for 15 seconds. I LOVE this because it makes me feel like a kid every time I eat it.

    Hi Diana, I love the flour tortilla cinnamon toast version! In fact, flour tortillas work great with almost anything that can be made with bread, like peanut butter and jelly rollups. ~Elise

  • Lynette Coleman

    It is so fun to read everyones memories. I am so going to make some for breakfast tomorrow.

  • cindy

    Wow, we’re all passionate about our cinnamon toast! I think I need to make some now.

  • ksklein

    I tried it this weekend and I had to make it 4 times!!!!!! The kids loved it and me too. (I tried the version, where you first toast the bread and then butter and sugar it and put it back into the oven for a few minutes. DELICIOUS!

  • Linda Skorick

    I love cinnamon toast! Here is how my mom made it: Butter the bread (I improved this recipe by adding the phrase,”with LOTS OF BUTTER). Sprinkle on the sugar. Then the cinnamon on top of the sugar. Be generous. Put the bread under the broiler and watch carefully. Broil till the cinnamon is completely melted. It will be a little crusty on top. Take it out and eat it. Repeat process. We only broil one side of the bread so the toast is soft on one side, crusty on the other and the butter makes all the difference. Try it. You’ll like it!

  • Kathy Randall

    I just had to chime in on the shared memories. We made cinnamon toast at home by toasting first, then buttering and sprinkling on mixed cinnamon sugar from a shaker we still have. I, too, learned the other method in home ec, but my teacher called it “Caramel Toast.” I always thought of it as dessert, as it seems much sweeter than cinnamon toast. As a final thought–someone in the family found a pumpkin bread recipe for the bread machine, yes, it’s a yeast bread, not a quick bread. Makes the best cinnamon toast I’ve ever had!

  • Geri Hopper

    Cinnamon toast is my family’s favorite “quick” dinner…I use any kind of bread on hand, then soften about a half-stick of butter so that its spreadable, spread completely on each piece, next add about 1tsp of brown sugar per piece of bread, spread with fingers evenly(which mean you get to lick them clean…BONUS!). Then sprinkle on mixture of cinnamon/sugar. Bake in 400 degrees preheated oven for 10 minutes The addition of brown sugar gives the toast that melt in your mouth texture. Awesome treat!

    • Cathy

      Agree about the brown sugar, try with Demerara sugar. I just had some for dinner. It also goes well with a bowl of oatmeal.

  • Andrea Meyers

    My parents made cinnamon toast in the toaster oven when I was growing up. Mom buttered the bread, then sprinkled cinnamon sugar on top and broiled it, making a divine crunchy topping to bite into.

  • robyn

    Wow 128 comments for cinnamon toast. I didn’t read through them all (shame on me) but I must say I learned how to make cinnamon toast in the 7th grade and Mrs. Tibbitts would not agree with your methodology at all.

    How it is made: Mix a stick of softened (not to soft!) with 2 tsps of cinnamon and 2 Tbs of sugar in a bowl that has a cover such as Tupperware or Rubbermade. Mix it well. Spread on toast. Replace lid on bowl and store in the refrigerator. Now when you want cinnamon toast you have the butter ready and you minimize clean up!

  • csvance

    Try putting the butter on the bread, then sprinkle with sugar-cinnamon mixture. Broil in the oven until butter is melted but watch it because it will burn. VERY GOOD

  • Kelly - Two Kids (and a mom) Cooking

    Love it! Cinnamon toast with warm milk brings back lots of memories.

    And, it’s an easy recipe to make with the kids to keep the memory making moving forward.

    Simple things make for the best memories though, right?

  • Jen

    Cold, stormy nights (or days) my mom would always make us hot coco and cinnamon toast! Thanks for the flood of memories!

  • Lori

    Thanks for the mention with the cinnamon toast. It is one of my favorite breakfast memories from when I was a kid. Yours look so tasty. Yum!

  • Rob McCullough

    Growing up we always did it this way – Combine cinnamon and sugar and put it on the buttered bread. Then place the bread w/ butter and cin/sugar in the oven under the broiler. The toppings then heat up eventually bubbling and creating a brule type of topping. It’s WONDERFUL.

  • Natalie

    Brown Sugar beats white sugar, hands down! A much deeper flavour is achieved.

  • anniemoore

    I have been eating cinnamon toast since I was a little girl. My grandma use to make it for me when I would spend the night with her. Every morning she would make me cinnamon toast and fried bologna. Weird combination but it was so so yummy. I eat it all the time now that I am grown up. We put a dab of butter in each corner. Then we sprinkle it with sugar, then cinnamon. We put it under the broiler for a couple minutes and it is ready.

  • Amy

    McCormick sells a cinnamon sugar mixture that you can find in the spices section. Once I used it all up (I eat cinnamon toast a little too often, some might say), I just refilled it with the cinnamon and sugar that I had on hand. It’s as easy and unmessy as you can get (and tastes darn good too)!

  • Ann

    Boy did this bring back some wonderful memories. Thanks!

  • Amy

    I’ve been eating Cinnamon & Sugar toast since I was like 5…it’s been around forever in our family. Sure is yummy!

  • susan simovich

    My husband makes a concoction he calls Johnnybird’s Famous Outrageous Toast Dope which is cinnamon and sugar mixed with orange zest, freshly grated nutmeg, some allspice and ground cloves. He will pull together a big batch then toast some of my homemade Portugese sweet bread, slather a layer of butter on then sprinkle the Toast Dope on and pop it into the microwave for about 15 seconds.

    Wow, that sounds great! ~Elise

  • [email protected]

    I will be the total outlier today…I had never heard of Cinnamon Toasts before this post. Just reading the comments (more than 110!!) made me realize how much of an American breakfast tradition it is for children (and grown-ups). It also brings light to why Americans love cinnamon so much… or how taste buds get wired from the very early age!… Thanks for this insight into this American culinary culture.

  • Genia

    You can buy shakers that are to be used for parmesan cheese ( like at the pizza parlor) and put your mixture of cinnamon sugar into that–perfect sprinkle every time!

  • Lydia (The Perfect Pantry)

    Cinnamon toast was the Saturday morning treat in our house, always made with challah left from the night before. It was my father’s task to make the cinnamon toast, and the aroma wafting up the stairs drew us out of bed and down to the kitchen. Thanks for the memory.

  • Manika

    We’ve been eating toast with butter and sugar since forever but never with cinnamon… I’m about to eat my very first cinnamon toast and I have to say that it sure looks like Ive been missing a lot T.T It’s a good thing I came across this article or else I would have missed half my life.. ^_^

  • cheryl

    Hey Elise,
    I enjoy your blog so, but have never posted. Now, I feel compelled to comment on such a simple recipe…LOL..Growing up,my family made cinnamon toast like your family…I am amazed to read all the variations..I am going to try the oven/broiler method for my daughter (ha,and for myself, too)..
    Thanks for another great idea…

  • Naomi

    I love that you wrote a post about cinnamon toast. It certainly is one of those things that evokes memories of childhood, home and for me, my mom. We always had ‘the mix’ ready to go in a spice jar – but I’ve never done that as an adult. You’ve got me thinking that that would be a great idea. It really is one of the best comfort foods! Thanks for the reminder and that picture makes it look so tasty!

  • Molly

    My parents always made cinnamon toast for us when we were sick, with soft boiled eggs. It certainly did a lot to make us feel better!

  • The Nervous Cook

    This is perfect and, for me like everyone else, brings back such memories. In my house growing up, we had two different types of toast: cinnamon/sugar or butter/peanut butter. Nothing has ever been as perfect as my dad spreading a thin layer of butter on white toast only to slather peanut butter over top of it. Heaven.

  • Deb D

    Yummy! Our Cinnamon Toast was made with light brown or golden sugar. It’s harder to sprinkle but I like the softer taste. We sort of scattered it over the toast and then smoothed it out with a knife. It’s also really good on raisin bread. I like traciemoo’s idea of using honey, too. We bought some cinnamon honey from a roadside stand a while ago and it was delicious. We’ll have to try the broiling idea, too.

  • Carrie

    Elise you just made my day! I’m sitting here, reading about cinnamon toast on a food blog, laughing so hard I have tears! I mean that as a total compliment. I love cinnamon toast (especially with a nice cold glass of Carnation Instant Breakfast). My youngest, a senior in high school, is also an aficionado. He likes to mix the sugar and cinnamon together based on color – a medium dark blend. The butter must be room temp… Cinnamon sugar is an art!

  • Melinda

    I had NEVER had cinnamon toast made like this until I starting dating my boyfriend in college. Cinnamon toast in my family is made by buttering bread (NOT toasted), then sprinkling with sugar, then cinnamom. Pop bread under broiler and monitor closely. Bread was ready with sugar had become a hard sheet over bread. It was crunchy!

  • Meagan

    Oh this brings back many heart-warming childhood memories! I wish I had some GF bread to do this with NOW!

  • Karen

    We always have a jar of cinnamon and sugar mixed up in the cupboard! it is just a staple in our house. My son wouldn’t know what to do if there wasn’t and he is 20.

  • Lisa

    At the age of 54, I can indulge in a couple of pieces of cinnamon toast and yes, I’m 10 years old again! Thanks for the wonderful reminder of this great comfort food! :) (Just for the record, my grown sons also love it! We always mix the cinnamon and sugar together in a shaker first, then shake it onto the buttered toast. YUM!!)

  • Eremita

    We also always had and have a shaker of mixed cinnamon sugar available for lots for things including toast, sliced apples, and to roll cookie balls in before baking.

    Cinnamon toast and ice water (the ice goes in first) was the first “recipes” we learned in 8th grade Home Ec back in the very early 60s. That was about as involved that class every became!

    As for Milk Toast, the recipe we use in our family goes back to the mid-1800s. Bread is toasted, liberally spread with butter, cut up and put in a bowl, and covered with hot milk. Yum!

  • Elaine

    Hi, I’m from Mexico, here we have “Buñuelos” they are made just like the flour tortillas, but instead of cook the tortilla, they fried it in vegetable oil, so it gets crunchy, they put some cinnamon and sugar all over them, or made a delicious red syrup made by sugar and cinnamon – I think, I never got the recipe – but they are just delicious, and these are sold in some places of Mexico on Christmas time, my mom used to made them, not so often because they require some time, and they disappear faster than they are made

  • Nanette

    My mom always had a shaker of cinnamon and sugar pre-mixed for us. I use an old spice jar, mix the two and it’s always there for me. You only have to make a batch every so often that way. YUM!

  • Amy

    I totally forgot about this! My mom also kept a cinnamon sugar shaker in the cabinet, just as much for herself as for the kids. I was salivating while reading this post, regretting that I only keep sourdough in the house (our garlic bread staple), when I remembered that I have whole grain bagels! Mmmmm just as good as ever.

  • KJ

    Forget the spoon. You know those shakers they have at Italian restaurants with the Red Pepper Flakes? The tops have big holes? Well, put your cinnamon sugar in that and sprinkle it on the toast.

  • Sarah

    Mmmm… this brings back fantastic memories of mornings with my brothers. We were also brown sugar cinnamon toast-ites and always topped after it was toasted – I’m going to try the broiler method. It was most oldest brother who introduced me to the brown sugar/broiler grapefruit and to this day it’s a real treat and one of the first times I realized that my brother actually knew what he was talking about with food.

  • melissa

    I’m sure someone has already made a similar comment but.. we had cinnamon toast so often that my mom would premix A LOT of and put it in a container meant for sugar. We had a white container for sugar and a blue one for the cinnamon toast mixture and it just sat on our counter ready to use! And it worked great for sprinkling it evenly on the toast. This has reminded me to mix some up for my own family. Thanks.

  • Susan

    You know, I had never even heard of this until I took Home Ec in high school! True! The teacher had us cream butter, sugar and cinnamon together, spread in on the bread side of a slice that had been toasted on one side in the oven. It was placed under the broiler until it was bubbly and beginning to brown. I didn’t like it, it was too sweet for me. My Mom scoffed and ranted somethng to the effect “what in the hell kind of food were the public schools teaching her children about!” Too funny!

  • Wendy

    I love cinnamon toast, we always use to mix it up in a bowl first but we used white and brown sugar for it, might as well make it super sweet right?!

  • KariVery

    A variation on Cinnamon Toast, with a little backstory: I had an uncle who was one of those really fun, larger than life types that kids adore. He was a Texan, and wore a huge cowboy hat, real cowboy boots and a large, shiny belt buckle. When he and my aunt were out to California for a visit one time, I had my best friend spend the nite so she could meet him. Before we went to bed, my uncle made us a “real cowboy tent” to sleep in (a sheet draped between two dining room chairs) and told us in the morning, he’d make us “cowboy bread” for breakfast(wow!) “Cowboy Bread” was fried tortillas with butter & cinnamon and sugar. We thought it was the BEST THING EVER. My friend and I were about 6 at the time and 40 years later, she still talks about it. Good times.

    Great story, thanks! I had flour quesadillas for lunch and was just thinking about a cinnamon sugar butter version of them. Sometimes I’ll make peanut butter and jelly rollups with flour tortillas. I love the image of your uncle and the “cowboy tent”. :-) ~Elise

  • Anastasia

    Mmmm! This was a childhood favorite of mine for sure! My mom always spread the butter on the bread and dipped it on a plate covered in cinnamon sugar goodness. Then she’d actually put in in a frying pan! It yields the same caramelization as the broiler but the bread gets softer I think. I never realized that other people used a toaster! My mom often made this as a special treat on birthdays and Christmas or after sleepovers – such good memories :)

  • sue


  • Anna Lewis

    We grew up eating cinnamon toast much like the other commenters. Mixed together – no set ratio – stored in an old shaker. I have no recollection of orders or methods for toasting.

    What is funny, though, is that my dad just told my mom this year (after 37 years of marriage)as she made hot cocoa, that he loved how HIS mom would make cinnamon toast go go with his cocoa as a kid.

    Really? After all those years (they dated for over 2 years prior to marrying) and he just now comes out with this story!

  • Betty

    We would always toast and then butter the bread quickly; to ensure the butter would melt in. Then my mom would give us a saucer with brown sugar which was applied to the toast with our fingers. As a finale we would sprinkle the cinnamon on with the spice jar/shaker.
    We had to use our fingers for the brown sugar to smooth out the clumps but you couldn′t press down too hard or you would get the butter on your fingers and you would have to lick your fingers.

  • Carrie

    We ate cinnamon toast growing up so much that my parents actually made a shaker of the stuff, from an empty salt shaker or old spice container, so all you had to do was butter your toast and sprinkle. It was a 1:3 or 1:4 ratio as I recall. It’s one of those things I never think to eat, but when I go, I am always impressed by how mind blowingly delicious it is. Same with buttered toast and honey. It’s as good as dessert.

  • Patricia

    We never mixed the cinnamon and sugar when I was a kid either, though I do now. Also, we’d usually put it under the broiler for a couple of minutes to melt the sugar into an almost-candy coating. I’m not sure whose idea that was, but that’s still my favorite kind of cinnamon toast.

  • Suzee

    Oh – what memories of the days before low carb diets! This and making pie crusts with my mom, and she’d always make just a bit extra so we could roll them up with cinnamon and sugar. I was about at eye level with the kitchen table. Back when it was a requirement to have a fresh baked treat every week. Thanks for the smile :)

  • Linda Larsen

    Ah, yes, cinnamon toast – the perfect breakfast! I haven’t made that in a long long time. I think I need to change that right now.

  • Kathryn

    I love this idea. My brother-in-law invented a version of this with olive oil, honey and cinnamon on bread. Broil it for a little while in the oven. It gets so crispy and tasty! :)

  • Tami

    This is my ultimate late night snack. Whenever there’s seemingly nothing else in the house,there’s always ingredients for cinnamon toast. Thanks for reminding us of good ol classics.

    Although I must weigh in and say I’m a staunch brown sugar cinnamon toast. Way better than white sugar! Try it.

  • Karen

    My mom always made me cinnamon toast when I was little…and I still make it for myself as a treat! Sometimes I just make “sugar” toast… :)

    We’ve always used an old spice jar with the two mixed together. I think in most cases it’s just for making cinnamon toast!

  • Melissa

    We have always buttered the bread first, sprinkled on sugar, then cinnamon. Pop under the broiler or use a toaster oven (placing on the tray and selecting “toast”). The soft bottom with crunchy top is devine! If you’ve never had it this way PLEASE try it!

  • Andi

    I love that you posted this. I also

  • Simply Yummy Goodness

    Fantastic! This was my #1 favorite snack as a child. We always kept cinnamon sugar on hand in a spice bottle just for this purpose. Thanks for helping me remember this old favorite, I will have a slice promptly after work.

  • Rebecca

    I love this post! I usually make the cinnimon toast for my daughters … but I think I’m going to have them make their own next time :) It is definitely a childhood comfort food … it makes everyone warm and fuzzy inside for sure!

  • Marie M.C.

    This is a Part II to my earlier post. For you people who worry about gunking up your toasters. You don’t need a toaster or even toaster oven. I use my oven. Set to 400F. Take an old beat-up cookie sheet.* Line with foil or parchment paper. I use Wonder Bread and toast for a few minutes to firm it up. Take out of oven. Spread all the way to the corners with soft butter, sprinkle generously with cinnamon-sugar mixture. Back in oven until bubbly toasted. Yum, yum.

    *By using a cookie sheet and your oven you can easily toast eight slices of bread and make four people happy at the same time. Especially if you serve hot cocoa.

  • merd

    This is classic Elise, making the simplest of recipes look so elegant and delicious that all of her readers end up fixated on that food until they make it. :) I have some 45 calories/slice wheat bread in the kitchen. Guess what I’m about to go make…

  • Jeanette

    My husband and I like different ratios of cinnamon & sugar (I’m the cinnamon freak) so we still sprinkle sugar and cinnamon separately. We use whole wheat bread and I think this is even better than white. I use Vietnamese cinnamon so it’s nice and spicy. I’m going to try the broiler method. My grandmother used to use the broiler to make regular toast.

  • Martha

    Yup…yummy good but didn’t read one the way I do it…toast the bread, while it’s still warm spread with peanut butter and THEN sprinkle the cinn/sugar on that…Oh MY!! Good for breakfast or even a before bread snak…my adult kids and grandkids love it!!

  • sheba

    I’m making this tomorrow…its so simple yet it makes for a delicious breakfast…

  • Seth @ Boy Meets Food

    My Grandmother always kept an old cinnamon jar full of a mixture of cinnamon and sugar. We would sprinkle that onto our toast so you always had the right amount of each.

  • Tammy

    I’m firmly in the butter/sugar-then-toast method camp – the main benefit being that you can make a whole bunch of slices on one cookie sheet, as no one wants just one slice of cinnamon toast. Softened butter, then sugar, then cinnamon (I prefer the clumps, as well), onto a sheet and into a 400-degree oven. Take them out when it smells toasty (but before it burns) and you have heaven on a plate.

    Welp, looks like I know what we’re eating tomorrow morning!

  • Acher

    I rarely ate cinnamon toast for breakfast as a kid. It was usually a bedtime snack for me! Either that or a sliced apple with cinnamon and sugar sprinkled over it. I seem to remember my mom getting as excited about cinnamon toast and cinnamon apples as I did…

  • Heather

    Thank you so much for this “simple” recipe! It immediately reminded me of my childhood, waking up on Saturday mornings and eating this while watching Sat Morning cartoons…. the Smurfs were a favorite for me. It’s been so long since I’ve thought of cinnamon toast that I can’t wait to make this for my own son!

  • Kat

    My mom was pretty clever when we were kids – she washed and saved an empty spice bottle with shaker holes in the lid and mixed the cinnamon and sugar together for us so we could sprinkle the mix evenly on our toast. She could also limit our sugar amount that way – something we didn’t find particularly clever back then. Thanks for reminding me of that childhood favorite. I think I’ll try it later with some tea while I watch the snow falling down.

  • Lisa

    I always keep a mixture handy in a shaker so you can just grab and sprinkle it on. You could use an empty cinnamon bottle with the shaker lid on… We also put in on top of freshly baked banana bread. Super yummm.

  • Amanda

    We also always used powered sugar. It was delicious the way it melted into the butter. I am sorry I have already eaten breakfast.

  • mar

    OMG! I just had this for dinner on Tuesday. REALLY. I wasn’t feeling well and decided on cinnamon raisin toast for dinner and decided to make cinnamon sugar to top it off. It was soooooooo good. I didn’t know anyone else did this! :)

  • nia

    That looks fun and yummy. I will have to try it the next time I make challah.

  • CindyD

    I was just having a discussion about cinnamon toast with my Yankee friend. I’m a Southern gal, and we always buttered the toast and added the topping before putting it under the oven broiler. Jim said they always toasted the bread first (in a toaster) then added the topping. Since so many food customs are “regional”, I wondered if that’s what was happening here. Any ideas? Anyway…love my cinnamon toast!!

  • mmc

    Buttered bread, brown sugar, sprinkled w/ cinnamon and a little bit under the broiler……mmmmm.

  • Kelci

    My family always used the broiler method for making cinnamon toast (with a 1:5 ratio of cinnamon to sugar) – I love the crunchy texture of the top with the still oh-so-soft bottoms of the bread. But it’s extremely important that you cut the toast on the diagonal before eating it. If it’s not cut like that, it’s just not the same.

    Growing up, we also used to sprinkle brown sugar on chilled (they must be very cold!) grapefruit halves and place them under the broiler until the sugar caramelized. It’s the best way ever to eat grapefruit – you get the warm, crunchy sugar topping and the inside is still slightly cool. Granted, it probably negates any nutritional value of the grapefruit!

    Garrett was just telling me the other day about the brown sugar broiler method with grapefruit. His mom is a big fan. I haven’t tried it yet, but it’s on the list! ~Elise

  • shari

    I make this all the time for my 2 sons. My 4 year old calls it “sugar toast.” He could care less about the cinnamon. We make it like my mom used to. Toast & butter the bread and then take the cinnamon & sugar mixture and spoon it in huge piles all over the toast, then wait a10-15 secconds for it to really adhere to the butter, then turn the toast over and shake off the excess, (back in to the cinnamon/sugar mixture.) Afterall we MUST have it over every single part of the bread… all the way to the crust! lol.

  • Angie

    Thanks for reviewing the simple things. I had never thought to mix the two. I did find a cinnamon sugar mix one time that I purchased, but haven’t found it since. I never thought to make it myself. Great tip!

  • Leann

    We keep cinnamon sugar mixture in a small sprinkle bottle and my kids have cinnamon toast for snack often. This is expecially yummy on homemade bread! or raisin toast

  • Joanne Van Sickle

    Oh, we are very big on cinnamon toast. We live in a very multicultural neighborhood, we have neighbors from Romania, Israel, VIetnam . . . One day I got a call from the mother of an Israeli boy that had been at my house playing. In a deep accent she said “What is this cinnamon toast my son keeps talking about?”
    Everyone loves cinnamon toast.

  • Cassandra

    In my family, we often had cinnamon butter on hand, made from the 3 standard ingredients. We would spread it carefully (and thickly!) on the toast, making sure no edges were left bare (to avoid burning), then toast the slices in the broiler until they were bubbly. As the toast cooled, the topping would get crunchy as the carmelized cinnamon butter hardened. Absolutely addictive! And, amongst my early formative experiences establishing a passion for good cooking techniques, and a 35 year career as chef.

  • Marita

    My grade school occasionally made cinnamon toast as part of the hot lunch. I think they must have used the “under the broiler” method, because it always had a crunch that we never got they way we made it at home – sprinkling the sugar and cinnamon on after the bread was toasted and buttered. Those were my very favorite hot lunch days – the whole school would smell like cinnamon!
    Thanks for the great memories.

  • stephchows

    This is exactly how I’d eat my french toast YUM!

  • Charise

    Out of curiosity, wouldn’t buttering and sprinkling the cinnamon and sugar on before toasting result in a gunked up toaster?

    Growing up we always used the method shown here, except our ratio was 1:3. One teaspoon of cinnamon to one Tablespoon of sugar. We used the spoon method growing up, but now I have a shaker.

    My favorite way to do it is to skip the butter and use peanut butter instead, then just sprinkle on the cinnamon and sugar. So good.

    I think people who butter and sprinkle before toasting use a toaster oven where the bread lies flat. Otherwise, heck yes you would gunk up the toaster with that approach. ~Elise

  • David

    My brothers fixed Cinnamon Toast a completely different way. They would sprinkle Brown sugar over bread, sprinkle cinnamon on top, then put several dollops of butter on top of that, and toast in a toaster oven until the brown sugar bubbled.

  • Cindy

    I now have to make this for breakfast tomorrow. We had a special green glass shaker just for cinnamon and sugar that was kept on the counter (kid level) so we could get up, make our cinnamon toast, and watch cartoons. fun memories.

    We toasted the bread first, but after reading all the comments I will have to try toasting after to crisp the sugar….sounds great!

  • Keli

    Well, shoot. I just finished my brown sugar toast, so cinnamon toast is out of the question. Ah well, I love brown sugar toast just as well.

  • doodles

    There are not a lot of comfort foods for childhood memories. To this day cinnamon toast brings a smile to my face.

  • LaurieK

    This is my son’s hands down favorite breakfast. Probably mine too before going Paleo.

  • Jennifer

    Oh-how I love cinnamon toast! What a great post!!!!!

  • Darby "The Dessert Diva"

    When I was a kid, so many years ago, my mom would make this as an after school treat. She would toast the bread, butter it up and use her handy dandy sugar shaker for cinnamon sugar mix. If she was feeling particularly crafty, she would take crust-less white bread, roll them into balls, dip them into an egg wash (think french toast)that had some cloves, nutmeg and orange juice mixed in and then roll the balls into the cinnamon sugar mix. Bake them in the oven and we had our own little faux cinnamon and sugar donut holes! Thanks for the memories.

  • Julie

    Thank you for a comforting article. I come from a long line of cinnamon toast lovers. My dad devised his own recipe for cinnamon toast–he got one of those parmesan cheese shakers (it looks like a large salt shaker, the holes are big) and filled it with a powdered sugar and cinnamon mixture. The powdered sugar melts in your mouth and is a nice contrast to the crunchy toast. When I was in high school, back in the day when girls took home ec. the first thing we learned to make for the cooking section was cinnamon toast. Of course, I could have taught that one–I already knew how to make it! LOL

  • Toni

    My mom also used to make this for my brother and myself – toast the bread, put the butter on, then sprinkle cinnamon and powdered sugar on top. Delicious! I made this just last week, and did the same thing my mother used to, but kicked it up by adding some nutmeg, too. It was fantastic! I had the idea from my favorite crumb cake recipe – the secret ingredient is nutmeg ;)

  • Christie

    Easy, yes – but so delicious and my mother’s ultimate battle strategy in luring sleepy girls out of bed on a winter-weekday morning. The sweet aroma of cinnamon-sugar, warm flaky toast and welcoming glow of our cozy kitchen – we never stood a chance.

    My sister and I discovered another variation that split our loyalties for the traditional: Strawberry Toast. Sprinkle strawberry-flavored Nestle Quick powder over buttered bread and pop in the oven. The resulting pink-jewel color was as pretty as it was delicious, and sprinkled in the shape of a heart, was just about the best breakfast treat for two little girls that my mom could offer.

  • debws

    I’ve alway kept a little jar (old spice jar w/sprinkle top saved) with a mix of 2 to 1 Sugar/cinnamon. The family uses it on cereal, french toast, pancake/waffle. I have seen my son use it on his coffee too. Sometime I think I should have a bigger jar. Have you ever had MilkToast? My Mom would make it when I was sick. It cinnamon toast with scalded milk poured over it in a bowl. mmmmmmmmmmmmmmmmmm

    I always wondered what milk toast was, have heard of it but have never had it. ~Elise

  • Kelly Archer

    My mother always had a little container of pre-mixed cinnamon and sugar in the pantry. Partly for toast but also for pie crust. When she made pie crusts, all the little pieces she cut off the edges to make it perfectly round were spread on a baking sheet and sprinkled with the mixture. Then she baked them… we thought those were the best cookies EVER.

    What a great idea to use up the excess pie dough, thank you! ~Elise

  • Katie

    Maybe this is too many steps, however we lightly toast the bread in the toaster then wait for it to cool. Once cooled we spread on the butter, separately sprinkle sugar first then cinnamon and then put the toast under the broiler until it all melts together.

    I have always thought the cinnamon clumps were the best part so separate sprinkling is the only way for me.

  • Nichole

    I lived on cimmanmon toast as a kid. Thanks for bringing back that memory!

  • Rhonda

    I never thought of buttering toast for this treat! We always buttered bread, sprinkled the pre-mixed cinnamon and sugar, and baked for a few minutes in the oven to get it crisp. Buttering toast and sprinkling the mix on sounds much easier!

  • Lisa

    I love the sandy texture of cinnamon toast. And thank you for reminding me that it’s been too long since I had this treat.

  • Carrie

    I love cinnamon toast and because I have it so often, I have taken a sugar shaker like you find in diners and just keep it filled with a cinnamon/sugar mix. It’s also great for sprinkling on sliced fruit like strawberries or peaches.

  • Mimi Jacob

    That’s an awesome post.

  • Florence

    What a surprise to me to read that you buttered the toast and then sprinkled it with the cinnamon and sugar.When I was a child, my mother mixed the cinnamon and sugar with the butter before spreading it on the toast.That is the way I have done it ever since.

  • Charlene

    What? I thought everybody toasted after adding the butter, sugar and cinnamon! You must try it this way. The sugar melts and creates a little crunch here and there. Now, I have to make some myself. Haven’t made any in years.

  • Julie

    We mixed the cinnamon and sugar in a generic spice jar with holes in the lid, so we could shake it on the toast with no clumps ever!

  • Lane

    We always buttered our toast and added the cinnamon and sugar before toasting. The cinnamon and sugar and butter all cooked to crusty perfection on top. On a cold day like this, dipping it in hot cocoa was especially good.

  • Pallie

    I always put the butter onto the bread followed by the sugar and cinnamon…all before toasting! When you toast it with the stuff already on it, the cinnamon and sugar get a little crispy with the softer toast. Delicious!
    I was really surprised when you instructed to spread all the goodness after toasting, I had never heard of anyone doing that.

  • Renee

    I, like Barbara used to combine the sugar and cinnamon into butter and then spread on the toast – no chance of clumps this way

  • Suzanne

    I love Barbara’s idea (above).

    Before I met my boyfriend, I didn’t know that you can, as an alternative to mixing the cinnamon and sugar yourself, simply buy a product called “Cinnamon Sugar” in the spice section. That’s what they used in his home growing up–to me, that feels a little like cheating (we used a spoon, so that the finesse of the sprinkler was put to the test)! But I think we could take a tip from his method and put homemade cinnamon sugar in a spice jar with a shaker top, making the job even easier.

  • Pam

    We mixed the cinnamon and sugar and then put it in a shaker with large enough holes for the sugar to come through. No need to worry about getting it on evenly with a spoon. ;-)

  • Brook

    Growing up in a family with 6 kids we made massive quantities of cinnamon toast by spreading softened butter on sometimes a whole loaf of bread, sprinkling it with our sweet mix and placing the slices on the racks in the oven and toasting it all at once. The cinnamon sugar gets crispy and I still love to make mine this way when I feel the need for comfort-or am making a bunch for my household of 5. I must say though that there is no compare for sinking your teeth into that soft gritty layer of buttery cinnamon sugar on fresh hot toast.

  • [email protected]

    My mom would always make this for us when we were sick. It always went down so good!

  • Gretchen

    My mom (and now I do it for my sons) buttered the bread (untoasted), sprinkled it with the cinnamon sugar mixture, and then popped it in the oven until the cinnamon sugar melted into the bread, forming that delicious crust. It never occurred to me to make it any other way!

  • Kelley

    I always have a container of ready mixed cinnamon-sugar in the cupboard. It was a staple growing up and every one of my siblings has a container in their cupboard as well that gets used on a frequent basis (as do their own grown children now). You’re right, it is comfort food personified! (and I LOVED the clumps of cinnamon-sugar on my toast – always the juiciest part!)

  • Marla

    It’s been years since I’ve had cinnamon toast. I’m going to enjoy every bite of my breakfast today.

  • Carman

    My mom always buttered the bread before toasting. That way you get crispy edges with a gooey sweet center. Thanks for reminding me of this breakfast treat.

  • Karen

    When I was very small and my mom was still a stay at home mom, she would often take me out to breakfast at a little coffee shop, where she’d chat with her friends and I’d sit very quietly, eating my cinnamon toast. I don’t think you can order cinnamon toast now in a restaurant. It was so good–the cinnamon-sugar-butter layer a thick layer on the toast. We could never duplicate it at home!

    One day the cook, who knew me as the cinnamon-toast-and hot chocolate girl, asked if I’d like to come back to the kitchen. I got to see how they made the toast. There was a huge vat of melted butter (probably margarine, though) that they mixed sugar and cinnamon into, to make a paste, that got spread on the toast!

    Now, when I make it at home for my kids, I melt the butter and brush it on the toast (slather it, really) and then sprinkle the cinnamon sugar on. Since I don’t have to wait for the butter to melt (or worry about the toast not being hot enough) I can make a lot at once.

  • Rachel

    We always used powdered sugar instead of regular sugar growing up . . . either way, though, what a tasty (and easy) treat!

  • jjmcgaffey

    And we always made it by buttering bread, sprinkling on (premixed) cinnamon sugar, and toasting it in a toaster oven (obviously won’t work if you use a real toaster). It makes for drippings and stuff burned on the bottom if you’re not careful with the sprinkling and putting the bread in the toaster oven – on the other hand, it makes wonderful pools of melted butter and near-caramelized cinnamon sugar…yum. Lessee, what do I have in the way of plain sandwich bread so I can make some cinnamon-sugar toast? All my artisan bread has holes through it.

  • Jessica @ How Sweet It Is

    I just had to comment and tell you thanks so much for jogging my memory. My grandma made this all the time for us and it really is nostalgic for me.

  • Deb

    Cinnamon bread was/is such a staple in my life, I’ve got a shaker with the cinnamon & sugar mix sitting on the counter, just as it was when I was a kid.

    I’ve always loved it when the sugar melted into the butter and it all soaked into the bread.

    Another good use for bread (from childhood memories) is molassas on bread. Don’t toast it, just spread on the molassas and wait a minute for it to soak in and get ‘crusty’.

    Maybe I’m big on stuff soaking in because it was up to me to oversee the little ones and mine never got eaten fresh. ;>

  • Pouncy

    I keep an old cinnamon shaker bottle filled with premixed cinnamon-sugar just for toast and oatmeal. It’s my preferred pancake topping, too!

  • LaCheshireChat

    Oh yum! Ok, now our family had a special *sprinkle-top jar* for cinnamon sugar and the measurement was: fill the jar about 3/4 full with granulated sugar then add cinnamon, stiring after each addition, until it ‘looked right’… so approximately your measurement. However, we would put it on ‘raw’, (untoasted but buttered white bread,) then it would go in the toaster oven and the bottom would toast and the top with the butter and sugar and cinnamon would go all bubbly and slightly crunchy. If you’ve never tried it this way, please do! It’s lovely!

  • Bron

    We always had our cinnamon sugar mixed and on eggy French toast, never plainly buttered toast, this sure is a faster fix!

  • Marie M.C.

    No, no, no. You have it all wrong. The ratio is 1 tablespoon of cinnamon to 1/4 cup sugar. (Be sure and use Saigon cinnamon.) Mix it up, put it in a little container and store in fridge. Toast bread in oven, spread generously with Irish butter (Kerry Gold, Trader Joe’s) then sprinkle with the cinnamon sugar mixture. Serve with hot cocoa made with Green & Black or Peets cocoa.* Oh dear, it’s 12:30 am. Now I have to get up and made some or I won’t sleep. Damn.

    *Confession: I grew up with Hersey’s cocoa and regular Safeway butter and cinnamon and it was perfectly delish.

  • cindy

    hmmmmm, cinnamon toast with scrambled eggs and bacon……yummy!!

  • Megan

    My family would butter bread, sprinkle mixed cinnamon and sugar on top then broil the bread until the topping was just starting to caramelize. The top was crunchy and the bottom of the bread was still soft, I have fond memories of that combination.

  • chemicalpink

    My mom would always butter the bread first, and then sprinkle the cinnamon/sugar mixture (stored in an old salt shaker) onto the toast, then she would pop the toast into the oven’s warming drawer for a few minutes. I don’t remember if she’d toast the bread before hand, or just use the warming drawer to do it, but it was awesome.

  • Amy C.

    I make cinnamon toast all the time using a slightly different method. While preheating the oven broiler (you can also use a toaster oven), I butter bread, then sprinkle with cinnamon and sugar. I then broil the bread until the butter and intense heat from the broiler has caramelized the sugar into the top of the toast, giving it loads of flavor and a lovely, slightly crunchy bite. I let the broiler tray preheat also, which allows the bread to toast on both sides. It’s highly addictive!

  • Jeska

    Brilliant! I haven’t made cinnamon toast in ages. And I’ve been staring at the loaf of bread in the cupboard, wondering what to use it for.

    I love the beautiful way the sugar turns to a crumbly caramel crust if you get it on before your butter cools… mmm.

    Also, you can put the cinnamon/sugar mix in a shaker in order to get perfect dispersal and no clumps.

  • Jennifer

    When we were little, my brother and I used to make this on Saturday mornings before our parents got up, and then eat it while watching The Bugs Bunny/Roadrunner Show. Now it’s instant nostalgia. We too put the sugar and cinnamon on separately, a very careful process. You’d have thought we were making high explosives…

  • Sarah Welch

    We always spread soft butter, added cinnamon sugar (we had it mixed in a shaker jar–still have it), and then put it in the toaster oven. Ok, I think I know what’s for breakfast :)

  • tracieMoo

    What a way to kickup a quick and simple breakfast! I think I would love to have some honey with cinnamon in my toast. yumm :))

  • barbara

    I mix the cinnamon and sugar into softened butter and spread it on the toast.

  • LaVonne

    I really didn’t need to see this right now. :)