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

LC Happiness Is… Note

Three guesses as to what we’re thinking happiness is…

Three slices of cinnamon toast stacked on a white plate.

Cinnamon Toast with Butter and Honey

5 / 2 votes
Cinnamon toast with butter and honey is wildly easy and incredibly satiating. Nostalgic for adults and friendly to kids, the combo of bakery fresh bread, sweet honey, creamy butter, and cinnamon makes a perfect breakfast or snack.
David Leite
Servings4 slices
Calories122 kcal
Prep Time3 minutes
Total Time3 minutes


  • 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.
Williams-Sonoma Breakfast Comforts

Adapted From

Williams-Sonoma Breakfast Comforts

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Serving: 1 sliceCalories: 122 kcalCarbohydrates: 14 gProtein: 2 gFat: 6 gSaturated Fat: 4 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 1 gCholesterol: 15 mgSodium: 124 mgPotassium: 32 mgFiber: 1 gSugar: 3 gVitamin A: 176 IUVitamin C: 1 mgCalcium: 69 mgIron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2011 Rick Rodgers. Photo © 2011 Maren Caruso. All rights reserved.

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!

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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