What is the best way to make cinnamon toast?Īll toast is good toast but we still went ahead and did a double blind toast taste test because I love bracket competitions. The truth is though, cinnamon toast is good no matter how it’s made, am I right? The sugar is crackly and cinnamon-y and the bread is crisp on the outside and fluffy on the inside. I did a deep dive and we did side by side taste tests and my ultimate version is: cinnamon sugar butter on bread, in a warm pan on the stove until the butter, cinnamon, and sugar caramelizes, then a quick flip for a light toasting on the other side.
#Cinnamon toast how to
Cue new obsession with how to make better cinnamon toast. My standard method was always #1 but then I had cinnamon toast at Trouble Coffee in San Fransisco. I have made it all four ways and #4 is my preferred way. Compound butter: Making cinnamon-sugar butter, buttering with cinnamon-sugar, toasting.Toasting last: buttering, sprinkling on cinnamon-sugar, toasting.Toasting middle: buttering, toasting, sprinkling on cinnamon-sugar.Toasting first: Toasting, buttering, sprinkling on cinnamon-sugar.There’s bread choice, then cinnamon to sugar ratio, method, so many options! The four most common ways are:
There are so many ways to make cinnamon toast, it’s almost like I could write a dissertation on it. And of course, it’s the toast version of hot girl summer! They/you emerge: hard bodied, golden, toned and firm.
They/you go into the toaster/gym: pale, fluffy, and kinda doughy. When I see loaves of bread, I’m forever thinking, “Imma toast you and you’re going to be so much more than what you are.” Toasting is to bread what going to the gym is for people. I almost feel bad for bread and it’s lack of crispy edges. I feel like toast is on a completely different level than plain old bread. There’s something about cinnamon, butter, sugar and the contrast between toast’s golden brown outsides and fluffy, soft insides. Everything just feels alright whenever I eat cinnamon toast, no matter what. Soft, yet crisp toast slathered with buttery cinnamon sugar fills a deep void in my soul. I love cinnamon sugar things in all their forms but I especially love the comfort and coziness of cinnamon toast. Of course, no matter what time of day you drink, you should pair this cocktail with a bowl of Cinnamon Toast Crunch and some throwback ‘90s entertainment.Cinnamon toast is the best breakfast food out there, period. It’s your new favorite drink for brunch, dessert, and every time in between. Crush up a small bowl of Cinnamon Toast Crunch (or just dig out the crushed stuff from the bottom of the box), then rim the glass using cinnamon simple syrup as a spicy-sweet adhesive to apply the crushed cereal bits. The drink is even made of equal proportions, so it’s just as easy to prepare as a bowl of cereal as you rush to catch your favorite Saturday morning cartoon.īecause the drink is all about indulging nostalgia and a wickedly sweet cravings, we decided to take it a step further and rim the cocktail with the actual cereal. Mixing Fireball, Rumchata and Kahlúa-all ingredients that have been maligned by fans of simple and dry (read: boring) cocktails-creates a drink that tastes shockingly like liquid Cinnamon Toast Crunch, except subtly boozy. Lifeguards, submarine captains and extraterrestrial aliens may not be able to see why kids love Cinnamon Toast Crunch, but after one sip of an adult drink that tastes just like the cinnamon-swirl cereal, you’ll be able to see why you should reconsider Fireball as a cocktail ingredient. But this Fireball-based lowball will educate those naysayers quick. Self proclaimed “grown-ups” can’t seem to understand that the heavenly and hellish cinnamon whisky is good for more than shots at a bachelorette party (though it is a perfectly acceptable choice of shot at such an occasion). Fireball is one of the most misunderstood bottles behind the bar.
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