Peanut Butter Cinnamon Toast

"This was a snack my Dad taught me to do when I was a kid. (It's about his cooking speed!) Warm gooey peanut butter with cinnamon-sugar sprinkled on top. Now my kids are making this and loving it, too. We normally use slices of whole grain bread with natural peanut butter on ours.Cinnamon swirl bread is a real treat."
photo by januarybride photo by januarybride
photo by januarybride
Ready In:
1 piece of toast


  • 1 slice bread
  • 1 tablespoon peanut butter
  • 12 teaspoon cinnamon sugar


  • Toast your bread as dark as you like it.
  • Immediately spread the toast with the peanut butter so it gets warm and gooey.
  • Sprinkle with cinnamon-sugar and enjoy!

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  1. flower7
    When I was a kid, my friend's mom sometimes watched us before school (she took turns with my mom) and when his mom would make us breakfast, it was often cinnamon-sugar toast. She always had to make mine special (with peanut butter instead of butter) because I never wanted the other stuff! LOL :) I had breakfast for dinner tonight and made this and I still love it just as much as ever! Thanks for sharing with the rest of the world! :)
  2. Me & Mr. Jones
    I make this all the time! Cinnamon and peanut butter go extremely well together. Since it's such a great flavor combo I always put a dash of cinnamon in my p.b. cookies, and I've even been known to spread peanut butter on a cinnamon roll!
  3. Tisme
    I was wanting to buy a nice thick crusty bread to try with this recipe, but its the weekend and this morning all I had was normal sliced bread, so I just went with what I had on hand and........ WOW..... I loved this! ewww, so gooey and warm peanut butter....yum I just loved the tast of the cinammon flavour, and it goes so well with the peanut butter, and just every day sliced bread is great, I dont know why I thought I should buy anything else! I will be making this every time I have peanut butter on toast from now on. Oh but I am still going to try it with a nice thick crusty bread anway, not that it need's it at all........ but I will get some today and I will have it this again tomorrow and make some for all the family to try! hmmmm or maybe I might just keep this one all to myself! ;-) lol
  4. januarybride
    Fantastic breakfast. My VERY picky toddler loved it. Thanks for a great recipe we will make over and over. Made for BEVY TAG. . .Beat the Heat.


A picture of me and my dear friend Liz. I'm on the left. <img src=""> I live in Blacksburg, Virginia with my husband and 3 young children, and one fat cat. I'm a stay at home Mom of an 8 year old girl, 5 year old boy, and 2 year old girl. They are all stinky rotten but I am terribly attached to them. Plus, they do put up with me. I guess I'll keep them. Dinner preparation can be challenging with my toddler hanging on my leg but I still try to make a really nice meal. I enjoy cooking so much and though I could turn to more convenience foods to help me out, I just don't like to. My food is a source of pride for me. Some of my best memories are of my Mom in the kitchen. So, let the laundry pile up and the dust accumulate because I am spending my time in the kitchen. I live in a close knit community and have an excellent support network of other Moms. There are a lot of good cooks in the bunch so there is a lot of recipe swapping. My MOPS group just sent a cookbook to the printer to make it back by the holidays. I helped with the editing. Blacksburg may be small but the presence of Virginia Tech ensures that we have a constant ebb and flow of folks from all over the place. Small town meets global world. I'm originally from Indiana where I was raised to love basketball but have transitioned over to Hokie football. Sometimes our town IS that football team. Certainly, I love the tailgating and I feel at home among the ever present sea of orange and maroon. I love this place. If I am eating out in Blacksburg, I'm most likely to be seen at Gillies's for breakfast, Cabo Fish Taco for lunch, and the Cellar for dinner. RecipeZaar is the cooking site I visit most. I can almost always find what I am looking for here. The reviews and ratings are so helpful. The folks here seldom let me down. I have accumulated quite a recipe collection from you all. Thank you! I find myself in the natural foods section of the grocery more and more these days. I have been gradually weaning the family off of processed foods. I can't fathom becoming a vegetarian anytime soon so we buy organic beef from a local farmer. It's great stuff and we get it at a good price. I've been cooking with whole grains and fresh produce more often lately. I am trying my hand at making my own mayo and ketchup. I went in with a friend to purchase a grain mill to mill our own grains into flour. I look forward to gaining more experience in bread making. Want to try grain soaking. My favorite cookbooks are my old Fanny Farmer and Good Housekeeping, a 1990 edition of the NY Times cookbook, and an Amish cookbook by Marcia Adams. I still love my sweets. I tell myself that if I make it from scratch and I use more organic and raw ingredients, that it's OK. Not exactly healthy but an improvement. I do find that many of the desserts I used to like are just too sweet for me anymore. This has put me on a quest to update or replace some of the recipes I've had for a long time. Other interests of mine include children's literature, cardmaking, writing, afternoon naps. the art of Charles Harper & Audrey Kawasaki, craftsman houses, and tournament-style Scrabble. Autumn is my favorite season. Few things please me more than the fall's crisp air, leaves dancing around in a cascade of colors, and my glorious friends the pumpkins. The Blue Ridge Mountains are perfect. Plenty of trails locally and in the mountains to do lots of nature walks. <a href="" target="_blank"><img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <img src=""><img src="">
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