The scent of cinnamon always seems to evoke happy memories of comforting breakfasts. This is a childhood classic that’s too good to skimp on ingredients: make your toast with bakery-fresh bread, luscious European-style butter, and fragrant, high-quality cinnamon. For the sweet accent, I prefer to use honey rather than granulated sugar. You can use your favorite artisan bread, as long as it doesn’t have too many holes in it, which will allow the butter to leak through.–Rick Rodgers
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Cinnamon Toast with Butter and Honey
- 2 tablespoons unsalted butter at room temperature
- 1 teaspoon mild honey
- 1/2 teaspoon ground cinnamon
- 4 slices good-quality white sandwich bread
- Preheat the broiler. Have ready a rimmed baking sheet.
- In a small bowl, using a fork or rubber spatula, mash together the butter, honey, and cinnamon.
- Arrange the bread on the baking sheet. Broil until the bread is toasted, about 1 minute. Remove from the broiler and flip the bread. Spread equal amounts of the cinnamon butter over the untoasted sides of the bread. Return to the broiler until the cinnamon butter is bubbling and the edges of the bread are toasted, about 1 minute. Serve hot.
Recipe Testers’ Reviews
An easy treat for breakfast, snacking, or late-night munching and nibbling! I made the toast with a terrific honey white bread, as specified.I’d like to try it with a honey wheat in the future, and also with a cinnamon raisin bread.Though I was skeptical about the three minutes start-to-finish time, it really is that quick! The longest part of this recipe is waiting for the butter to come up to room temperature, if you don’t plan ahead well. Besides the bread, which was of high quality, I used fairly run-of-the-mill unsalted butter, cinnamon, and honey, with successful results, and I don’t believe there would be any substantially more successful results using high-end ingredients other than for the bread. Additionally, though one batch of this recipe makes four slices of this cinnamon toast, it’s a recipe easily divided or multiplied. For a smaller batch, I’d recommend using the toaster oven’s broiler to save energy, and heat in the kitchen, if you’re making this in hot weather. And definitely serve hot – this won’t keep!
Originally published May 19, 2011