Cinnamon Toast

I grew up eating cinnamon toast in the 50's--much simpler: just toast the bread, immediately butter it and sprinkle on sugar and then cinnamon.

I grew up on this! My mother mixed butter at room temp, sugar and cinnamon then spread it on the white bread. She put it under the broiler until it bubbled and what can out was glorious! Crunchy, caramelized sugar AFTER you let it cool - otherwise you get a burnt tongue.

I also grew up on this! My mom would make us hot chocolate with real marshmallows, cinnamon toast, and popcorn for supper Sunday night, and then we kids would watch the Mutual of Omaha production Wild Kingdom and Disneyland before bed. We still make cinnamon toast occasionally, and I raised my kids on it. We keep sugar mixed with good cinnamon in the cupboard, and when the mood hits, turn on the broiler, butter soft bread on one side, sprinkle cinnamon sugar on the buttered side, & broil it.

I grew up on your mother’s method. I raised my children on it, prepared it often for the grandchildren, and hope to be around to make it for the great-grands.

I have never made cinnamon toast this way and I've eaten all of my 68 years. I'm going to try this one tonight and prove that you can teach an old dog new tricks, Phyllis.

I make mine with sliced bread dotted with butter pats and sprinkled with cinnamon sugar, then placed under the broiler. But my favorite recipe for this is for Security Cinnamon Toast as made by Linus from the Peanuts Cook Book, recipes by June Dutton, and of course illustrated by Charles M. Schultz, from 1969. Perfect for those who have children, or who once were. To quote Linus, "Surely you don't expect me to eat RAW TOAST?!"

As kids, cinnamon toast was a special treat we only got when we were sick and staying home from school. Many folks start with a pre-blended cinnamon and sugar but I resist that bc I always like to "eyeball" what I pour on the toast. (...and somewhere I read that cinnamon tempers blood sugar fluctuations, so its filed under "health food" in my house! ; )

My hybrid & somewhat lower cal method: Toast bread to medium. Spread completely with softened butter, sprinkle on a mix of cinnamon and sugar. Broil in toaster oven until all is bubbly and caramelized. Mmm!

In the 60's, we had a store-bought spice jar of cinnamon sugar that we would sprinkle directly on buttered white (cottony storebrand) toast. Caramelization was not in my vocabulary at the time. My memory of "cinnamon sugar" toast triggers nostalgia, but also a weird sadness about growing up on mostly tasteless foods so that a bit of cinnamon stands out.

Allan -- I love that, too. But, toasters do not caramelize the goo.

I lived on this in college -- but my method was toast the bread, butter it immediately, then sprinkle confectioner's sugar and cinnamon on it. The advantage -- no sugar grit, which I still find somewhat objectionable. :-) Now I have to make one for dessert.

My mom had to make for 5 kids, so this was her way. The texture is gooey and crunchy! Butter bread, sprinkle sugar, sprinkle cinnamon bake 425 approx 10 min. It's the only way I make it - even for 1 in a toaster oven.

No sugar. Honey. Sacrilege, I know, but hear me out. Toast bread, spread butter. As it's melting, drizzle on honey. Sprinkle cinnamon and swirl all together. My daughters grew up on this, and still insist I make it when they come home.

Try with raisin or other fruited bread … my favorite. If you live near a poilane, their rye and raisin bread is dense and delightful for cinnamon toast. Thanks for sharing a new technique for a lifelong recipe!

Add nutmeg. Even more delicious.