I’ve eaten cinnamon toast since I was a little girl. My mom probably gave me slices of it when I was still in a high chair. It never occurred to me that there are numerous ways that bread, butter, cinnamon and sugar can be assembled to produce very different kinds of toast. They all taste the same…the difference is in their degree of crunchiness and caramelization… completely a matter of personal preference. I made it for my children when they were growing up the same way my mom made it for my sisters and me. Toast the bread, spread butter on the hot toast and sprinkle with cinnamon sugar…done. When doing a little research on the subject I learned from Pioneer Woman that this is the wrong way and would result in “the worst cinnamon toast on earth.” I assumed that this was a bit of hyperbole on her part but it made me laugh anyway and I started thinking about refining my cinnamon toast making skills.
I knew that my friend, Debby, at A FEAST FOR THE EYES, did a wildly popular post on Pioneer Woman’s cinnamon toast. I tried it and liked it but it was too much work in my opinion. I tried several other techniques that PW considered to be flops and ended up doing some experimentation on my own until I got it just right. My friend Monique, at LA TABLE DE NANA, introduced me to a new blogger, Marie, at THE ENGLISH KITCHEN, where I found a recipe that added a whole new element to cinnamon toast…FROSTING!…and now common, ordinary CT tastes more like a cinnamon roll. Delicious is all I have to say about it!
Despite Pioneer Woman’s comments about toasting the bread first (world’s worst), that is the technique I like the best. The bread doesn’t get soggy this way. I generously spread butter on the toasted slices, liberally sprinkle on a mix of cinnamon and sugar, and put the toast under the broiler until it is bubbly and caramelized. And then the piéce de résistence, drizzles of powdered sugar icing. This is my new favorite weekend breakfast and I have a feeling you will like it too. Treat yourself and try it.
MY FAVORITE CINNAMON ROLL TOAST
Lightly toast slices of bread…Marie recommend using raisin bread instead of white
Generously spread toasted slices with butter
Top with liberal shakes of cinnamon and sugar
Broil until bubbly and browned
Drizzle with powdered sugar icing
This post is linked to FOODIE FRIDAY at Rattlebridge Farm.