Cinnamon Toast Rolls

READY IN: 25mins
Recipe by Mercy

Fancier-than-normal cinnamon toast that may also double as an appetizer. This recipe is from Gourmet Magazine.

Top Review by LUVMY2BOYS

Wow. I love cinnamon toast but this is a whole new way to enjoy it! I used regular "sandwich" bread (sara lee white whole wheat bread), butter spray & Splenda for the sugar. I appreciated the detailed directions, but I didn't know what trimming the ends on the diagonal meant, so I skipped that part! I needed toothpicks to hold them together while they baked, but everything else was fine. They smelled wonderful & toasted nicely in the oven. Can't wait to snack on them!

Ingredients Nutrition


  1. Roll out the bread between two pieces of waxed paper until very thin.
  2. Brush both sides of each slice with some of the butter.
  3. In a bowl, stir together the sugar and the cinnamon.
  4. Sprinkle 1 teaspoon of the cinnamon sugar on one side of each slice leaving 1/2-inch border on one side, roll the bread tightly jelly-roll fashion towards border.
  5. Trim the ends on the diagonal, roll in remaining sugar mixture (the rolls may be made up to this point 1 week in advance and kept wrapped tightly and frozen).
  6. Transfer the rolls, seam side down, to a parchment lined baking sheet and bake at 350°F for 15 minutes, or until they are browned lightly.

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