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.

  • Prep time: 1 minute
  • Cook time: 2 minutes
  • 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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  • Judy

    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!!

  • 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.


  • 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.

  • 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.

  • KevvyD

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

    I bet it is. ~Elise

  • mala

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

  • 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.

  • 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

  • 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!

  • Natalie

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

  • 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)!

  • 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.

  • 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.. ^_^

  • 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.

  • 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

  • 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

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

  • 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

  • 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.

  • 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.

  • 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.

  • 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!

  • Bron

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

  • 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 :))