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Cinnamon Toast – Pioneer COOKERY

Cinnamon Toast

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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

° a pinch of salt

° 4 slices of bread

* Instructions :

preheat stove ( oven ) 350 degrees F . In a small bowl, mix butter, sugar, cinnamon and salt. The butter will need to be very tender to collect it all.

Spread the mixture evenly on one side of each of the 4 pieces of bread, making sure to cover all the way to the edges of the bread. It will sound like a lot, but trust me.

Place the bread on a baking sheet and bake in a preheated oven for 10 minutes.

Next, turn the grill over and grill until golden brown and boil the sugar. I usually stand by the oven and the door is cracked so I can see it better and keep it from burning.

Cutting them in semi if wanted, & serving .

Enjoy !

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

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