I’m not a morning person. I hate waking up and can barely function until I’ve had 2 cups of coffee. That being said, making breakfast can be a struggle. I’m definitely not the type to make a full 3 course meal at 7 AM. When I was growing up, my sister and I ate toast almost every morning. I’m talking weak bread with hard flaked butter jammed and spread on top. Not the most appetizing. On rare occasion, we would get cinnamon toast. It felt like Christmas morning when our breakfast routine was randomly upgraded to taste like dessert. Those were the days of acing spelling bees and finally dodging the ball in dodgeball.
Cinnamon toast isn’t just your average toast and it can turn into a heated debate. There are surprisingly a ton of ways to make it, but only one right way. As the great queen of cooking Ree Drummond reminded me recently, most people think that their way of making cinnamon toast is the right way. When in reality its the WRONG way. Not just the wrong way, but the complete wrongest.
Pioneer Woman Cinnamon Toast Recipe
I stumbled upon the Pioneer Woman’s Cinnamon Toast Recipe recently and had to share it with you guys. Not only does she break down all of the different ways to make cinnamon toast – skillfully assessing what makes the wrong ways wrong and detailing the right form, but it’s absolutely the best cinnamon toast I’ve ever tasted.
Before we get going, I need to point out that if you pop your bread in the toaster first, you’re going about it all wrong. I don’t want to hear about you spreading semi-soft butter onto your dried out toast and then sprinkling a cinnamon sugar mixture on top. It’s wrong. All wrong! There’s no dimension, no crispness, no gooeyness, no caramelization…
So, what’s the right way? I slightly modified queen’s recipe, but if you want the exact one you can find it here.
- 4 slices of bread (I used whole wheat)
- 1/2 a stick of salted butter, softened
- 1/4 cup sugar (I used Truvia because I try to limit my sugar, but regular sugar works too)
- 3/4 teaspoon of ground cinnamon
- 1/2 teaspoon vanilla extract
Preheat your oven to 350 degrees. Yes, you need to use your oven. If you have a toaster oven that works too, but you can’t use a regular toaster.
Smush the softened butter with a fork. Then, dump in sugar, cinnamon and vanilla. Stir to completely combine.
Spread the tasty mixture evenly on your slices of bread, completely covering the surface all the way to the edges (you don’t want to miss any).
Put the toast on a baking sheet. Place it into the oven and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch it so it doesn’t burn!
Remove from oven and cut slices into halves (I prefer diagonally).
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