We were intrigued by this NYT recipe for cinnamon toast: https://cooking.nytimes.com/recipes/1022153-cinnamon-toast?unlocked_article_code=1.fVA.0Kl3.SI-lOK3lWUOb&smid=ck-recipe-iOS-share
We halved the recipe, using 1.5 Tbsp white sugar, 1/2 tsp standard cinnamon, 1/2 tsp Vietnamese cinnamon, and a pinch of salt. We used about 3 Tbsp unsalted butter total.
Our one modification was to sprinkle the second side with the cinnamon-sugar and then flip it to sizzle and brown. We enjoyed having both sides of toast caramelized. We enjoyed this cinnamon toast with a glass of milk. (May 2026)
Cooking Adventures 