You know, so much melted butter that the cinnamon sugar gets wet and kind of crunchy (notice I said “pour” and not “sprinkle”). Lots of cinnamon, I don’t know the sugar-cinnamon ratio, maybe 5 to 1?
I haven’t done this since I was a kid, and that’s a long time ago now. I wonder if I would still like it. We have all the ingredients in the house except for white bread.
Yes!
I don’t like to use a lot of butter, just because I don’t care for the taste of it. But I definitely use plenty of this:
This is a South Texas product, and I don’t know how widespread it is but I’m sure other spice companies have a similar mixture.
It is great on all kinds of white bread, even sourdough or various artisan varieties. One of the best, easiest, most readily available comfort foods there is.
How could you possibly not still like it?
I do blend cinnamon and sugar, one teaspoon of cinnamon to two tablespoons of sugar. The only time I use it is for sprinkling on top of oatmeal that has already been mixed with a healthy dose of straight up cinnamon. I get my cinnamon from Penzey’s.
We kept a jar of cinnamon sugar in the cabinet until a few years ago when my stepdaughter started growing out of cinnamon toast. She still asks for it occasionally, and we whip some up for her, but we don’t keep it premixed anymore (which makes me a bit misty). We usually eyeball it, but 1 tsp cinnamon to 2 tbsp sugar sounds about right.
I do. We have a jar of cinnamon sugar that I use mostly on oatmeal, but every now and then I top my buttered toast with a generous layer of cinnasugar.
My kid’s go to breakfast is a toasted white bagel with butter and cinnamon with sugar. Our agreement is I’ll make it on school mornings. It never occurred to me to premix (or buy premixed) the sugar and cinnamon, but I guess that would shave 3-4 seconds off the morning routine.
My recipe is more butter than I think it needs, less sugar than my kid probably wants, and however much cinnamon comes out of the shaker. For kid reasons, I ended up eating a leftover half a few weeks ago, and I was surprised at how good it was. Buttery, just enough sugar to know it was there, and good cinnamon flavor.
Same here, and I’d totally forgotten about it. It was such a common thing for us that my mom kept a shaker of home-mixed sugar and cinnamon in the cupboard, always ready for action. I would go make some right now except like you, we don’t have any white bread in the house (or any other kind of bread, for that matter).
My mom did the same thing - cinnamon sugar on melted butter on toast was the best thing in the world.
(also pie crust dough sprinkled with cinnamon sugar and baked makes great cookies)
Cinnamon only. My husband is diabetic.
I use wheat bread instead of white. But otherwise it’s the same way I’ve been doing it for 45+ years. Is there some other way to do it?
Something else that’s really good is to fry a flour tortilla in butter, if you like it, or in my preference, peanut oil. Fry it on both sides till it starts to get a little bit stiff and crispy. Then pull it off the heat and sprinkle cinnamon sugar on it. It’s sort of a poor man’s bunuelo
Quite yummy!
We usually keep a mixture of cinnamon and sugar to sprinkle on buttered toast (white or wheat depending on what we have) for my daughter. It has been one of her favorite morning treats for years. (She’s turning 12 next month.)
When I need a sugar hit my favorite is mixed with cinnamon on pretty much any bready type product. Or tea.
The kids like cinnamon/sugar on Hawaiian rolls.
Smells so good with nearly browning butter.
I’m not big on “real” butter flavor either. But I sure like the air “taste”.
What’s fun is add sparkling sugar crystals at the end.
Kids call it “glitter toast”.
I used to make it for Madame Pepperwinkle occasionally before she went into assisted living. Not so much any more.
Looking at the nutritional profile for that product, I see that a serving size is 1/4 teaspoon – that’s the only way you can get less than 1 gram of carbs out of it.
This surprises me, I thought it was a lot less cinnamon (maybe as a kid I was mostly interested in the sugar). I’m going to have to try this again.
I’m trying to remember for sure, but I think we did too. On the other hand, I remember mixing it for myself on more than one occasions.
That’s my own personal ratio, and I love cinnamon. I think of that one as mostly sugar. As I mentioned, I don’t reach for that one until the oatmeal has been properly cinnamatized.
Toasted bagel, buttered then sprinkled with lots of cinnamon and dark brown sugar.
Yum!
Yes, same here. I still keep a (rather large) shaker of it mixed up, but it lasts a long, long time now. Cinnamon sugar toast used to be the kids’ favorite, but they’ve rather grown out of it, and I think I eat it more often than they do. I’ll also sprinkle it on oatmeal or even on good, sour apple slices.
(Hmmm. Past due for lunch, and I’m getting hungry just thinking about cinnamon sugar. I wonder how well it does on English muffins.)
I make it very occasionally, because both bread and sugar are both on my limit list. First, soften the butter, then spread thickly on the bread. Next, generously sprinkle cinnamon on the bread. And then sprinkle some sugar on the cinnamon.
I typically do something like two parts cinnamon to one part sugar. Do not pre-blend the sugar and cinnamon! The cinnamon needs to be angry enough to kick your ass.
Finally toast it. It all needs to heat together, so if you don’t have a toaster in which the bread can lay flat, you’re out of luck. The butter will melt and bubble and pull some of the cinnamon down into the pores of the bread, before crisping over on the top.
Let the toast cool enough so that the crisp fully solidifies. Enjoy!
My mom (may her memory be a blessing) made it pretty often. I don’t know that I’ve ever made it myself, but I’ve thought about it within the last week or two.