Cinnamon toast, in my humble opinion, is the perfect afternoon pick-me-up. It’s just sweet enough to be classified as a treat, but nowhere near heavy enough to be called a dessert. It's something that you can simply enjoy. And while it may not be a well-known thing here in Hong Kong, you can (and should) make it a thing in your life.
There are many incarnations of the cinnamon toast. Some may toast the bread first, then spread butter and cinnamon sugar afterwards, while others spread butter and cinnamon sugar first, then toast the bread. Some may even use wheat bread instead of white, and brown sugar instead of white (both of which I have done here).
The recipe below asks you to mix butter, brown sugar and cinnamon together first, then spread the mixture onto the bread before toasting it. Under the broiler, this concoction yields the beautiful caramelized, crunchy surface that you want from cinnamon toast, and that contrasts with the bottom of the bread, which stays just slightly soft.
Feel free to experiment and adapt the recipe as you wish. I find the brown sugar provides an additional dimension of flavour that complements the cinnamon sugar, but you can choose to use regular granulated if that’s all you have on hand. A dash of nutmeg and/or vanilla also work as additions.
Serves: 2 (or 1, if you decide to enjoy both slices)
Prep time: 5 minutes
Cook time: 5-15 minutes, depending on your oven or toaster
- 2 tablespoons butter, softened
- 2 teaspoons brown sugar
- 1/8 teaspoon cinnamon
- 2 slices of bread (your choice)
- In a small bowl, mix together the butter, brown sugar and cinnamon until it is completely combined and becomes a fragrant little bowl of goodness.
- Spread the mixture on your slices of bread, making sure to cover the entire surface.
- Toast the bread until the sugar has caramelized and the surface is dry. If you don't have a toaster, bake for 10 minutes in a preheated 350˚F oven, then broil until golden, 1-2 minutes.
- Slice the bread (or don’t), and enjoy!