In the last week I’d read on two independently-written blogs about Cinnamon Toast. And like many people, I think I did the same “oh yea, sure, you sprinkle cinnamon and sugar on buttered toast . . . what’s the big deal.” Well, let me tell you right off the top. This is NOT your typical cinnamon toast.
Can I just tell you right now – you gotta make this stuff. It’s absolutely delicious. Easy. Fun. Different, and oh, so gosh darned good! This would also be a great project for you and your children. It took about 20 minutes, I’d guess, to make these, then 25 minutes to bake. But then, you’ve got to seal them up and let them sit for 24 hours (that’s really hard). In that 24 hours they go from being crispy cinnamon toast to something more like shortbread with cinnamon and sugar. A cookie. Naturally, I tasted them when they cooled, but the butter is still almost a liquid at that point. Hence you want it to sit so the bread soaks it up. At least I guess that’s the chemistry.
If you go over to Orangette to read the story, you’ll learn that this is a recipe that Molly found in her grandmother’s recipe box, her dear, beloved grandmother who died recently. But Molly got her recipe box when the family divvied up her grandmother’s things. I just love stories like this, but then Molly is a good story-teller of the first order! She’s written a book about recipes and her life called A Homemade Life: Stories and Recipes from My Kitchen Table. A wonderful read, I’ll tell you first hand. She and her husband Brandon Pettit now own a (mostly pizza) restaurant called Delancey in Seattle. A big dream for two people who had zero restaurant experience. Her blogging probably didn’t hurt any in the popularity department. Wish I lived in Seattle so I could go try it! And run into Molly, perchance.
So here’s what’s involved with making this simple treat/cookie. You mix up some cinnamon and sugar, you melt some unsalted butter, brush trimmed sandwich sized white bread triangles with the melted butter, sprinkle it with the cinnamon-sugar, place on a parchment-covered baking sheet and bake for 25 minutes. That’s it. Told ya it was easy!
The other recipe (that I didn’t make) is over at Pioneer Woman. Hers is different – soft butter spread on bread then sprinkled with cinnamon and sugar and broiled. More a breakfast food or maybe a fun snack.
So, please go out and buy some of that we-won’t-tell-white sandwich bread and give yourself a real treat! Trust me!
Baked Cinnamon Toasts
Recipe By: Orangette blog (from her grandmother’s recipe box)
Serving Size: 12
1 stick unsalted butter — (4 oz.) cubed
6 slices sandwich bread — thin white, or more slices if needed
1/2 cup sugar
2 tsp. ground cinnamon
1. Preheat the oven to 325°F. If you want, line a baking sheet with parchment or aluminum foil. It makes cleanup easier.
2. Put the butter into a pie plate or similar baking dish. Slide the dish into the oven, and keep an eye on it. You’re looking for the butter to melt completely.
3. Stack the slices of bread, (cut off the edges if you’d prefer – I did) and then cut them diagonally into quarters. You should have 24 triangles.
4. In a small bowl, whisk together the sugar and cinnamon. Turn the cinnamon sugar out onto a dinner plate, or another pie plate.
5. When the butter is melted, remove it from the oven, and brush it onto both sides of a triangle of bread. Don’t be shy: apply the butter generously, so no spot is left uncoated. The bread should feel a little heavy in your hand. Dip the bread into the cinnamon sugar, (or hold each piece in your hand and use a spoon to cover both sides well) taking care to coat both sides. Lay it on the prepared baking sheet. Repeat with remaining pieces of bread.
6. Bake the toasts for about 25 minutes, until lightly browned. Transfer to a rack. The toasts will crisp as they cool. When cooled, store in an airtight container at room temperature.
Note: These taste best with a little age. Per Serving: 125 Calories; 8g Fat (54.7% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 53mg Sodium.