Prep 3 mins
Cook 2 mins
This recipe is different from the other cinnamon toast recipes that I have seen on this site. You start off making a brown sugar/cinnamon and butter mixture and then the toast is briefly broiled. From the Best of the Best from Ohio Cookbook.
- 1⁄2 cup butter, softened
- 1 cup firmly packed light brown sugar
- 2 teaspoons milk
- 1⁄2 teaspoon cinnamon (to taste)
- 1 dash salt (optional)
- 6 slices bread, lightly toasted
- In a small mixing bowl, cream together butter and brown sugar until light and fluffy. Beat in milk, cinnamon and salt. Spread entire top of lightly toasted bread with butter mixture. Place on a cookie sheet and broil briefly until mixture bubbles. (Watch carefully as these will burn quickly.) Cool slightly on a rack; cut into triangles, and serve warm for breakfast toast. Cover and refrigerate remaining butter mixture for future use.
As one of my friends would say, "Yummy-licious!" My hubby made this cinnamon toast for Sunday morning breakfast, and our family happily gobbled down each morsel like famished beasts. The toast is just the right amount of crunchy with a deeply flavorful cinnamon-butter spread that crisps just slightly when broiled, while keeping the toast slightly moist in the center. For other cooks who may be unfamiliar with the broiling method (like my hubby), I advise to use the lowest heat setting and place the oven rack 10-12 inches from the heat source. Perfect results! Thanks so much, Crafty Lady for sharing your recipe!
I made this for my sweet tooth child and she thought it was so yummy! Thanks for posting your recipe Crafty Lady 13
Thought my kids would enjoy something other then puffed rice cereal, eggs, steal cut oats or grits for breakfast that is why I chose this recipe. Let's just say I had 4 very happy campers this morning. I must confess that I made one slight change to the recipe. When I was at the store yesterday, the bakery department was pulling fresh baked loaves of cinnamon bread out of the oven, and I could not resist. I will definitely set this recipe aside as a keeper. It will be great to make for breakfasts after sleepovers! Thanks for sharing your recipe. Made and reviewed for the 54th AUS/NZ Recipe Swap.