Cinnamon Toast

Growing up, my mom taught us about nutritional balance. She gave us great healthy foods for lunch and dinner and, in return, we got to eat great cereals for breakfast. Great cereals as Lucky Charms, Coco Puffs and Cinnamon Toast Crunch. I rub this in Neil’s face every chance I get, for his dietitian mom was stricter about the healthy diet thing than my mom ever was.

Despite the massive intake of the cinnamon sugary goodness of Cinnamon Toast Crunch (a close contender to the ever popular Coco Puffs), we never really ventured into having the actual thing. Actual cinnamon toast that is.

So here I am, in my early 20s, never having had actual cinnamon toast, and I stumble upon an article coaxing people to mix their cinnamon and sugar before sprinkling it on toast. ACTUAL toast! The clouds parted, the sun appeared and there was a rainbow of kittens and giggles.

Our household has never been the same ever since. I keep a little bowl of pre-mixed cinnamon and sugar for just this purpose. It’s easy and addicting. You’ll never go back to regular ol’ toast again!


Here’s what you need:

Bread to transform into toast
Butter, baby!


I love the cinnamony taste, so I mix my cinnamon and sugar in a 1:4 ratio. For example, 1 tablespoon of cinnamon for every 4 tablespoons of sugar. You can tweak that to your own taste though. Go ahead. It’s a delicious experiment.

While you’re measuring and mixing, toast your bread.


While the bread’s still warm, slather on your butter. You want it to melt, so please do this in a timely fashion. Thank you.


Next, sprinkle on your cinnamon sugar! Use as much or as little as you please!

Oh, remember how I told you to butter your bread while it’s hot? It’s so you won’t have clumps of dry cinnamon sugar on your toast like mine. Although still delicious, it could be dangerous if inhaled. So just do as I say. Butter while it’s hot… butter while it’s hot. (Oh pop culture, what have you done?!)


Oh, isn’t it magnificent???


Serve with some delicious scrambled eggs and devour immediately.

Rate this recipe:

Leave a Comment