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The Best Way to make Cinnamon Toast?

Anne Miller

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posted 1 year ago

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I find that the last of a loaf of bread, the heels make for a great meal by making cinnamon toast.

How do you make cinnamon toast?

I make it simple with pats of butter, cinnamon then top with sugar. Then this goes into the toaster oven or the air fryer.

This has some interesting ways to make cinnamon toast:

https://www.thekitchn.com/skills-showdown-cinnamon-toast-23536317

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John Weiland

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posted 1 year ago

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Mother always had a small shaker jar of cinnamon sugar. I think maybe a tablespoon of powdered cinnamon for every 5 or 10 tablespoons of sugar. This is mixed to yield a granular, light brown sprinkle. Make and butter up toast as usual, then just sprinkle on cinnamon sugar to desired level. Still keep a shaker around now....

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Anne Miller

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Location: USDA Zone 8a

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posted 1 year ago

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John, that is what I use except I had not heard of light brown sugar, yummy.

I had never heard of cinnamon butter as suggested in that article ... I have to make some.

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

Anne Miller

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posted 5 days ago

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Do you use a toaster or a toaster oven or what method?

The link said the beat method is:

That said, the best method for making cinnamon toast requires using a hot buttered skillet, flipping the bread, and dusting with cinnamon sugar. Read on to learn about how we tested and ranked each method

That method is not one I have tried.

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

Christopher Weeks

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My mother made cinnamon toast when I was a child. I don't think I ever have on my own. (I should ask my kids.) But from fifty-year-old memories, we'd butter eight slices of bread and put them in a cookie sheet, spoon white sugar onto the bread and top it with a heavy sprinkle of ground cinnamon. Then it went under the broiler until the sugar melted and absorbed the cinnamon. The goal was to let it burn, but just the scantest amount and then pull it out.

I have no opinion on the "best" way -- it's my only experience.

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