Best cinnamon toast ever. You all, I’m serious when I say that.
But you’re thinking, “Cinnamon toast? Really?”
Well, I thought the same thing when I first saw a recipe for cinnamon roasting on Rey Drummond’s blog probably 10 years ago.
I grew up putting some cinnamon and sugar on my buttered toast and calling it today.
But something about the mechanics of a watering recipe piqued my interest, so I made it. Hey! I never am. seem. back.
I was wandering the pantry that day looking for something to prepare for a quick and easy breakfast for Jack and I when a loaf of bread caught my eye and thought, “Cinnamon toast!”
My recipe has now evolved a bit over the years, but you’ll likely have everything you need to make this at home already in the pantry and refrigerator.
The trick here to make this completely different from any other cinnamon toast is to make a paste of softened butter, cinnamon, sugar and a pinch of salt. This paste is spread over the bread and baked. It’s important to have this buttery goodness along the edges of the bread because after we’ve baked it for a while to let that butter melt into the bread, we’re also going to cook it a little. Having that all-covering butter will help prevent the bread from burning under the grill. Roast it gets all that sugar caramelized, bubbly, and crunchy – almost like the burnt sugar that tops on a creme brulee.
* Ingredients :
° 1/4 cup unsalted butter, softened well
° 1/4 cup sugar
° 1 teaspoon ground cinnamon
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