A simple syrup of brown sugar, cinnamon and vanilla helps boost the flavor of this classic breakfast fare into something truly special. I opted for the more deep, caramel flavor of brown sugar, rather than granulated … and I add a touch of sparkly turbinado sugar to create an extra crunch on top – but that’s optional. My biggest tip to you here, is to ensure that you wipe down the skillet in between batches of toast, as the residual sugars will continue to cook (i.e. burn). So, just be careful to avoid that and you’ll be on your road to the best cinnamon toast experience of your life.
1 ¼ cups brown sugar, divided (light or dark)
3Â tsp cinnamon, divided
1 tsp pure vanilla extract
4 slices of your favorite simple white or wheat bread, however thick you like
Salted butter for spreading and cooking (I typically use about 4 TBSP, give or take)
Turbinado sugar for sprinkling (optional – you can use granulated)
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These toast slices will hold pretty well, if you want to wait a little before serving them. I just keep them on a sheet pan and crisp them back up in a warm oven.Â
Keywords: best cinnamon toast