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As I read your story about making cinnamon sugar toast I thought about teaching my sons how to make this uber easy treat. Years ago I started keeping a mix of the divine blend in my pantry, I sometimes use it in other things. I KNOW, it’s a sin to use this for anything else but sometimes it’s the only thing that will work!!
Agree about the brown sugar, try with Demerara sugar. I just had some for dinner. It also goes well with a bowl of oatmeal.
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.
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.
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 (:
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.
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.
If you like the savory/sweet thing, try using semi-solidified bacon fat instead of butter – crazy delicious
I bet it is. ~Elise
Love this! I made it by myself and it’s awesome!
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.
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. :)
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
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!
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!
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!
Brown Sugar beats white sugar, hands down! A much deeper flavour is achieved.
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)!
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
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.
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.. ^_^
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.