Can you smell it through your screen?
It’s hard to beat the warm, sweet-and-salty, crunchy snack that is cinnamon toast. Butter. Cinnamon. Sugar. Bread. Butter. Cinnamon. Sugar. Bread. I could repeat these words forever and never get sick of it.
There are right and wrong ways to make cinnamon toast. For example, you shouldn’t make the dish by buttering and then cinnamon-sugar-dusting a piece of bread toasted in the toaster. The idea is to make the cinnamon toast one entity, and not toppings on toast. To do that, you need some kind of oven.
In college, my friends and I made cinnamon toast in toaster ovens—either in the illegal one I kept under by my bed or in someone’s off-campus apartment. Unfortunately, I no longer have my toaster oven (Manhattan apartments are small, y’all, and I now own a bed with no toaster oven-storing capabilities) and must make cinnamon toast in the regular oven.
To make yourself a slice, preheat the oven to 350ºF. Mix together 1 teaspoon ground cinnamon and 1 tablespoon cinnamon sugar.
Butter a slice of bread with salted butter. White or wheat sandwich bread is ideal, but use whatever you have on hand—here, I used multigrain bread.
Cover the entire surface of the bread with a heavy layer of cinnamon sugar—you might not use it all, but it’s nice to have the reassurance you won’t run out.
Place the bread on a baking sheet and pop it in the heated oven. Bake the toast for about 10 minutes, then turn the heat up to broil. Broil the toast for 2 minutes, maybe 3, then pull it out. Depending on how quickly your broiler takes to heat up, this may take more or less time, so it’s best to keep an eye on the toast at this stage.
Whether you cut the toast diagonally into triangles or bite right into the full slice is your call, but if you cut it into two rectangles you’re wrong.