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Cinnamon toast recipe: The grown-ups version

Cinnamon toast recipe: The grown-ups version

This cinnamon toast recipe is so different than just popping bread in a toaster. The result is a deeply rich, buttery, and crisp variety, and I promise you’ll thank me for introducing you to this cinnamon sugar toast recipe of YOUR DREAMS.

Just a few extra steps in your kitchen are all it takes to learn how to make cinnamon toast, and you’ll end up with this elevated childhood favorite—worthy of serving your family at Sunday brunch! 

Our best cinnamon toast is a lovely and simple combination of buttery cinnamon, sugar, and vanilla paste, slathered on white slices of bread and baked in the oven on a cookie sheet. 

Why this method is better

I think many of us grew up eating latch-key kid cinnamon toast: Pop the white bread in the toaster, spread on butter, then shake out the cinnamon and sugar onto the still-warm toast. And that’s OK! And fast! Consider this recipe as the grown-up version! Ours takes a lot more of all the ingredients you love: more butter, more sugar, and more cinnamon than what you may be used to. YUM, right?One of the many great ways this recipe is better than the usual method is that you can make as many as your baking sheet will hold at one time. Double or triple the recipe, and you can feed an army of this crazy delicious toasty goodness.

What does cinnamon toast taste like?

Did you grow up eating Cinnamon Toast Crunch, the yummy cereal that you couldn’t get enough of? 

Our cinnamon toast recipe is so close to that buttery, crispy flavor with a luscious vanilla finish. Slightly chewy and thick with all the feel-good yumminess of childhood—but for us grown-ups!

How to make cinnamon toast

While this is a fairly simple recipe, like always, ingredients of higher quality will make for a more delectable experience. And since we’re elevating this childhood favorite to grown-up status, make the most of it. 

Equipment you’ll need:

► Conventional oven or toaster oven
► Baking sheet (full disclosure, we haven’t tried these sheets yet. We think they are cool because they’re blue!)
► Spatula
► An oven mitt or towel
► Pastry brush or spoon
► Small mixing bowl
► Serving plate

Cinnamon toast recipe

Cinnamon toast recipe

Yield: 2 pieces
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes

This is our recipe for making the most delicious cinnamon toast that you’ll ever have.


  • 2 slices of white bread
  • 4 t butter
  • 3 t white, granulated sugar
  • 2 t ground cinnamon
  • 1/8 t vanilla extract (pure, not imitation, if possible. Want to make this crazy good? Use ¼ t of vanilla bean paste instead. Whoa.)
  • Optional: a pinch of salt (adds a layer of flavor, especially if you are using unsalted butter)


  1. Preheat the oven to 350F
  2. Soften the butter. In a typical microwave, you can soften a stick of butter in about 20 seconds on high. You want it soft enough to spread easily.
  3. Combine butter, sugar, cinnamon, vanilla (and salt if you include it) in a bowl.
  4. Using your spoon or pastry brush, spread the mixture from edge to edge of the bread.
  5. Place the bread on a baking pan, butter-side up.
  6. Bake for 10 minutes.
  7. With the pan still in the oven, turn on the broiler and broil for 1 minute or until the mixture is bubbling on the toast. Don’t walk away; this happens very quickly.
  8. Remove from the oven carefully with heat protection. 
  9. Serve immediately as a brunch appetizer or a great finisher!
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 182Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 279mgCarbohydrates: 24gFiber: 2gSugar: 8gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

The bottom line

I’m quite serious about elevating your childhood experience with this cinnamon toast recipe I’ve come up with. 

And the best part is: Not only did I ever introduce this recipe with the right amount of nostalgia, but ultimately, I did unveil one that is definitely for us grown-ups, didn’t I?

Here’s to more butter and cinnamon!

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