When I was growing up, cinnamon toast was a staple of my wholesome Midwestern childhood. My mom would make it for me as an occasional breakfast or more likely for a bedtime snack. Even now, as an adult making cinnamon toast for myself in my apartment overlooking San Francisco, when I bite into a warm, crunchy, sweet piece of cinnamon toast, I am transported back to Indiana in the 1980s. 

Coziness is the common denominator in all my cinnamon toast memories.

My fondest recollections of eating cinnamon toast involve cozy winter nights, snuggled on the couch watching sitcom reruns with my mom. We also ate cinnamon toast on snow days, reading in our pajamas while the flakes collected on the ground outside. I’ve also been known to use cinnamon toast to soothe a broken heart. It is a good insulator against the harshness of the world. 

Not only is cinnamon toast good for my soul; it’s good for building my cooking confidence. It has only four ingredients, and it uses all of my skills: pressing the button on the toaster, spreading, and, of course, eating. 

First, I make sure my shaker of cinnamon sugar is full. 

I tend to go one part cinnamon and two parts sugar, but the fun is in the experimenting. I encourage you to find your own cinnamon to sugar ratio. 

Next, I use good bread. 

This time, it’s Aunt Millie’s 12 Whole Grains. Even though I find that the Aunt Millie’s Country Buttermilk makes optimal cinnamon toast, today I’ve chosen the health benefits of whole grains. Truthfully, cinnamon toast works on most bread types.

Lastly, I am generous with the toppings. 

I spread butter until the freshly-toasted bread is well-coated, and then I take several passes across with the shaker. The cinnamon sugar will disappear into the butter on contact so it’s hard to tell how much you’ve actually applied. Better safe than sorry; take a couple more passes across the toast. Cinnamon toast is a special treat, not an everyday snack, so a little extra sugar and butter is warranted. 

Katie Pruitt is not a chef or even a home cook. She is a writer with a lifelong passion for toast. Although she grew up just a couple miles from the Aunt Millie's bakery in Fort Wayne, she now has loaves of Aunt Millie's bread flown to her in San Francisco on a regular basis.