I made Cream Cheese Cinnamon Toast that somehow gets a crackly caramelized cinnamon sugar crust and a ridiculously buttery center you’ll want every morning.
I’m straight-up obsessed with the best cinnamon toast. I love how toasty, buttery bread gets this crackly, caramelized crust that makes me stop mid-bite.
I crave it for Breakfast Using Bread when I want something stupidly simple that still feels indulgent. The Toasty Kitchen in my head is all about quick wins and this one wins every time.
I always reach for thick slices bread (white, brioche or challah work best) and a hit of ground cinnamon because sugar plus butter equals nothing short of obsessed-level good. It’s messy, loud, totally irresistible.
Try not to eat the whole pan. seriously.
Ingredients
- Thick bread: sturdy, soaks butter and cinnamon, gives that soft inside and crisp edge.
- Unsalted butter: buttery richness and browning power, it’s what makes toast luxurious.
- Granulated sugar: crunchy little crystals that give a light snap on the surface.
- Brown sugar: moister, caramel notes, basically adds gooey warmth and depth.
- Ground cinnamon: warm spice hit, not overpowering, it’s the toast’s main personality.
- Sea salt: tiny contrast, brings out sweetness and stops things tasting flat.
- Vanilla extract: optional but it softens the sugar, makes flavors feel fuller.
- Powdered sugar: pretty dusting, adds quick sweetness and makes it look bakery-ready.
Ingredient Quantities
- 4 thick slices bread (white, brioche or challah work best)
- 4 tbsp unsalted butter, softened to room temperature
- 2 tbsp granulated sugar
- 2 tbsp packed light brown sugar
- 1 1/2 tsp ground cinnamon
- 1/8 tsp fine sea salt or a pinch
- 1/4 tsp vanilla extract, optional but it really helps
- powdered sugar for dusting, optional
How to Make this
1. Preheat your oven to 425°F (220°C) or set a large skillet over medium heat if you prefer stove top toast.
2. In a small bowl mash the softened butter with the granulated sugar, brown sugar, cinnamon, sea salt and vanilla extract if using. It should be spreadable but still a little grainy from the sugar.
3. Taste a tiny smear to check sweetness and cinnamon level, adjust if you want it sweeter or more cinnamon-y.
4. Spread a generous layer of the cinnamon butter on one side of each thick bread slice, pressing it in so it sticks to the bread.
5. If using the oven place the bread, buttered side up, on a baking sheet lined with foil or parchment. If using a skillet put the bread buttered side down in the hot pan and toast on medium low so the sugar melts without burning.
6. Bake for 6 to 9 minutes until the tops are bubbling and caramelized and edges are toasty. For skillet cook 3 to 5 minutes until the butter-sugar crust is melted and browned, then flip briefly to crisp the bottom if you like it extra toasty.
7. Watch closely the last minute or two, sugar can go from caramelized to burnt really fast. If it looks like it’s browning too quickly lower the oven temp or turn the skillet heat down.
8. Remove from heat and let the toast rest 1 to 2 minutes so the caramel sets slightly, making it easier to eat without losing the crust.
9. Dust lightly with powdered sugar if you want, slice or serve whole, and enjoy while still warm.
Equipment Needed
1. Oven or large skillet
2. Baking sheet (or heavy pan for oven)
3. Foil or parchment paper
4. Small mixing bowl
5. Rubber spatula or butter knife for mashing and spreading
6. Measuring spoons and tablespoon
7. Measuring cup for the bread slices (or a ruler if you like exact thickness)
8. Small whisk or fork for combining the sugars and cinnamon
9. Kitchen tongs or spatula for flipping and removing toast
10. Sifter or small fine mesh sieve for dusting powdered sugar
FAQ
The Best Cinnamon Toast Recipe Substitutions and Variations
- Bread: Use whole wheat or sourdough for nuttier flavor, or Texas toast if you want extra thick, chewy slices — they hold up well to butter. (If using very thin bread, toast first so it doesn’t go soggy.)
- Butter: Swap in equal parts coconut oil for a dairy free option, or use olive oil for a savory twist; vegan butter sticks also work fine, just make sure it’s softened.
- Sugars: Replace the granulated sugar with coconut sugar or superfine cane sugar; for the brown sugar try molasses plus granulated sugar if you’re out of packed brown sugar.
- Vanilla: If you don’t have vanilla extract, use a pinch of almond extract or a tiny scrape of orange zest to give a similar warm aroma.
Pro Tips
1. Use the thickest slices you can find, and don’t skimp on crumb. Thicker challah or brioche soaks up the cinnamon butter but still holds a caramelized crust, thinner bread just gets soggy.
2. Get the butter soft but not melty. If it’s too warm the sugar will dissolve and you lose that pleasant grainy crunch, so chill the mix a bit on the counter if it feels greasy. Always taste a tiny smear before spreading, you might want a touch more salt or sugar.
3. Watch the heat like a hawk, especially in a skillet. Sugar goes from golden to burnt in seconds, so cook medium low and lower the flame the last minute. If baking, rotate the pan halfway so one side doesn’t overbrown.
4. Let the toast rest for 60 to 90 seconds after cooking. The caramel sets up and you’ll get cleaner slices and less mess, plus it’s way easier to eat without losing the crunchy topping. If you want, add flaky sea salt or a sprinkle of chopped nuts right after cooking for contrast.
The Best Cinnamon Toast Recipe
I made Cream Cheese Cinnamon Toast that somehow gets a crackly caramelized cinnamon sugar crust and a ridiculously buttery center you'll want every morning.
4
servings
360
kcal
Equipment: 1. Oven or large skillet
2. Baking sheet (or heavy pan for oven)
3. Foil or parchment paper
4. Small mixing bowl
5. Rubber spatula or butter knife for mashing and spreading
6. Measuring spoons and tablespoon
7. Measuring cup for the bread slices (or a ruler if you like exact thickness)
8. Small whisk or fork for combining the sugars and cinnamon
9. Kitchen tongs or spatula for flipping and removing toast
10. Sifter or small fine mesh sieve for dusting powdered sugar
Ingredients
-
4 thick slices bread (white, brioche or challah work best)
-
4 tbsp unsalted butter, softened to room temperature
-
2 tbsp granulated sugar
-
2 tbsp packed light brown sugar
-
1 1/2 tsp ground cinnamon
-
1/8 tsp fine sea salt or a pinch
-
1/4 tsp vanilla extract, optional but it really helps
-
powdered sugar for dusting, optional
Directions
- Preheat your oven to 425°F (220°C) or set a large skillet over medium heat if you prefer stove top toast.
- In a small bowl mash the softened butter with the granulated sugar, brown sugar, cinnamon, sea salt and vanilla extract if using. It should be spreadable but still a little grainy from the sugar.
- Taste a tiny smear to check sweetness and cinnamon level, adjust if you want it sweeter or more cinnamon-y.
- Spread a generous layer of the cinnamon butter on one side of each thick bread slice, pressing it in so it sticks to the bread.
- If using the oven place the bread, buttered side up, on a baking sheet lined with foil or parchment. If using a skillet put the bread buttered side down in the hot pan and toast on medium low so the sugar melts without burning.
- Bake for 6 to 9 minutes until the tops are bubbling and caramelized and edges are toasty. For skillet cook 3 to 5 minutes until the butter-sugar crust is melted and browned, then flip briefly to crisp the bottom if you like it extra toasty.
- Watch closely the last minute or two, sugar can go from caramelized to burnt really fast. If it looks like it's browning too quickly lower the oven temp or turn the skillet heat down.
- Remove from heat and let the toast rest 1 to 2 minutes so the caramel sets slightly, making it easier to eat without losing the crust.
- Dust lightly with powdered sugar if you want, slice or serve whole, and enjoy while still warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 80g
- Total number of serves: 4
- Calories: 360kcal
- Fat: 17.5g
- Saturated Fat: 8g
- Trans Fat: 0.3g
- Polyunsaturated: 0.5g
- Monounsaturated: 3.5g
- Cholesterol: 45mg
- Sodium: 340mg
- Potassium: 120mg
- Carbohydrates: 40g
- Fiber: 1.5g
- Sugar: 13g
- Protein: 6g
- Vitamin A: 300IU
- Vitamin C: 0mg
- Calcium: 50mg
- Iron: 1.2mg
