Cinnamon Toast
This is not about popping a slice in a toaster and dusting it with spice. It is about creating a brittle, aromatic crust that holds its own against a thick layer of softened butter.
Use thick-cut bread for structural integrity.
Thin sandwich bread will turn soggy before the sugar can set. Aim for bread at least half an inch thick.
- Heavy-gauge baking sheet
- Small ramekin
- Offset spatula or butter knife
What goes in.
- 4 slicesthick-cut sourdough or brioche
- 4 tbspunsalted butter, softened to room temperature
- 3 tbspgranulated sugar
- 1 tspground cinnamon
Creating the crust
Mix the softened butter with the sugar and cinnamon into a thick paste before spreading. Applying this paste directly to the bread ensures the sugar stays trapped in the butter fat instead of burning off.
The method.
Preheat your oven
Set your oven to the broil setting. Position the rack about six inches from the heat source.
Prepare the paste
In a ramekin, vigorously stir the butter, sugar, and cinnamon until the texture is uniform and spreadable.
Apply to bread
Spread the paste edge-to-edge on one side of each slice. Be generous near the crusts, as they tend to dry out first.
Broil
Place the slices on the sheet and slide them under the broiler. Watch closely. The moment the sugar bubbles and turns a deep amber, pull them out. This takes roughly 90 seconds.
When it doesn't go to plan.
If you prefer a crunchier edge, toast the bread in the oven for two minutes before applying the butter mixture.
Never use a vertical toaster; the melting sugar will drip and smoke, creating a fire hazard.
Add a tiny pinch of sea salt to the butter-sugar mix to balance the sweetness.
The ones that keep coming up.
Can I use powdered sugar instead?
No. Powdered sugar contains cornstarch, which will turn chalky under high heat instead of caramelizing.
My sugar is burning before the bread is done.
Your oven rack is likely too high. Drop it down one level to give the heat more time to penetrate the bread without scorching the sugar.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe