Well, here’s your message and your permission!
Some of the fancier pre-mixed versions use much better cinnamon than the regular McCormick’s-type grocery store stuff, and you can really smell and taste the difference. I got a free jar from a place I used to work. I’d never spend that kind of money for pre-mix myself, but I can certainly see buying better quality cinnamon for my own pre-mix
Ditto!
One year, I worked in a school cafeteria. The cinnamon toast was made by baking it in a convection oven. The cinnamon/sugar layer came out slightly melted, and a bit crispy on top. It was heavenly!
Mix Penzey’s Pie Spice and their Vanilla Sugar, apply to buttered toast.
“A delicious blend of finely ground Korintje cinnamon and sweet sugar”.
Is that just an ad person talking, or are there sugars which aren’t sweet?
The best way to prepare cinnamon toast is to generously slather butter on the bread, add cinnamon and sugar to taste (and by “to taste” I mean “a helluva lot”) and then put it under the broiler until the butter bubbles up.
It makes a crunchy, cinnamon-y topping with oozy melted butter soaked into the bread. I haven’t made it in years, but I remember how good it is.
I don’t prefer the butter melted like that. Just toast the bread, smear the butter, then do the cinnamon and sugar. I don’t like it soggy or the butter to be overpowering.
Do I still make this? Absosmurfly. I make it for myself and/or my teen kid at least once a month.
This is something my mom did(except no white bread was allowed in the house). But she would put it under the broiler and get a cinnamon toast with a creme brulee-like crust on top. I forgot about it for 30 years and by the time I remembered and tried it, she was gone. It was seriously something she could do in 8 minutes, but is seemingly lost to time as my sister doesn’t remember, and the physics in my house do not provide for.
Another ditto. Frankly I’d forgotten about it until you brought it up. I dunno that I want any, though. I did like it a lot a…Jesus…about a half-century ago? Gah - that stings. But I don’t drown myself in toast like I used to and I think I’d prefer jam these days on those rare occasions I’m not using it to scoop up eggs of some sort.
Nuke it?
I haven’t had it in years, but this was something my grandmother always made for me
I think it would turn out soggy instead of toasty. There’s always the oven, if you don’t mind heating up a huge appliance for a snack.
Ohmygosh, the “edges” of the pie crust dough that my mom cut from around the circular pie dish, then buttered and sugar/cinnamon’ed and baked were the BEST!
My dad used to buy fresh flour tortillas from a Mexican-American fellow assembly-line worker in St. Louis whose wife made them, and they taught us to ‘grill’ them over a gas burner on the stove (both sides, till blistered a bit), then butter while hot, apply liberal cinnamon sugar, and roll them up like a taquito. Delish! I still do it once in a while.
Heretic. 
There is nothing quite so sublime as a slice of sourdough toast – genuine San Francisco if you can manage it – hot enough to melt the butter that has been slathered onto it. Ditto for an English muffin in its own way.
I haven’t thought of cinnamon toast in decades but now I am.
Bingo. And welcome to The Dope. Pull up a chair.
Have you tried ghee? It is easy to get here in Australia and I use it a lot because I regularly cook Indian dishes. I often substitute it for butter, which I also use, if I think its nuttiness will be an enhancement. For instance I think it is much better on popcorn than butter is. Its other advantage is that it doesn’t need to be kept in the fridge. Of course you may like it no more than butter but it is well worth a try.
Yes! One of the few things I inherited from my maternal grandmother was her cinnamon/sugar shaker. It was round, about the size of an orange, with deeply ribbed sides. The top was a metal sprinkler cap that was originally orange, but nearly all the paint has worn away over the decades. We used one t. cinnamon, 3 t. white sugar. Nothing fancy, just whatever was in the spice aisle.
guess what I’ll have for breakfast tomorrow?
Buttered cinnamon toast was one thing my daughter used to ask for when she was little. I always kept a tightly sealed jar full of cinnamon and Demerara sugar on my kitchen counter.
Yep, this is the way to do it. The melted sugar shell and the butter soaked cinnamon are a heavenly combo. My lust for sugar is muted in the last few decades, but I’ll still make this for my breakfast a couple of times a year. The thicker the bread, the better.
Not since I was a kid… toasted under a broiler. Pour hot milk over it and you have milk toast (not milquetoast). I don’t remember ever combining the sugar and cinnamon ahead of time, though.