It might be bold to claim this, but I really do think this is the ultimate cinnamon toast. Growing up, cinnamon toast consisted of 1.) toasting bread 2.) spreading toasted bread with butter 3.) sprinkling with cinnamon sugar. This version does things a bit differently. Rather than spread with butter and top with cinnamon sugar, all the topping ingredients are mixed together, and then everything is toasted up. The result is the perfect ratio of cinnamon-sugary goodness in every bite.
This recipe amps up the nuttiness flavor with brown butter and a little almond butter, but you could always skip the almond butter and use regular butter based on your own taste.
Brown Butter Cinnamon Toast
Prep time
Cook time
Total time
Serves: 4-8
Ingredients
- ½ cup butter
- ½ cup brown sugar
- 1½ teaspoons cinnamon
- 1 teaspoon vanilla
- 2 tablespoons almond butter
- 8 slices whole wheat sour dough
- Flaky sea salt
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment.
- In a medium sized saucepan over medium heat, melt butter. Continue to cook, stirring frequently, until nutty smelling and browned, about 3 minutes. Place in refrigerator and allow to cool until solidified but still soft and spreadable.
- Add brown sugar, cinnamon, vanilla, and almond butter to the cooled brown butter, stirring to combine. Spread over tops of sour dough slices and arrange on prepared baking sheet. Top with a pinch of sea salt.
- Bake in preheated oven for 6 minutes, then turn broiler on and broil for about 1 minute, until topping is melted and browning, being careful not to burn. Remove from oven and cook slightly before serving.
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