Cinnamon toast sticks are a nostalgic breakfast treat made from bread slices coated in a buttery cinnamon-sugar mixture, then baked or fried until golden and crisp. They’re perfect for dipping into syrup, chocolate sauce, or fruit preserves. This recipe delivers crunchy, sweet sticks with a soft center, using simple pantry ingredients and a foolproof oven method.
Ingredients
- 8 slices thick-cut white bread (about 1 inch / 2.5 cm thick)
- 1/2 cup (113 g) unsalted butter, melted
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon (8 g) ground cinnamon
- 1/4 teaspoon salt (optional, balances sweetness)
- For serving: maple syrup, chocolate sauce, or fruit jam
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- In a small bowl, mix the sugar, cinnamon, and salt (if using) until well combined.
- Trim the crusts from the bread slices if you prefer a softer texture; otherwise, leave them on for extra crunch. Cut each slice into 3 equal strips, about 1 inch (2.5 cm) wide.
- Dip each bread strip into the melted butter, ensuring both sides are coated. Let any excess drip off.
- Roll the buttered strip in the cinnamon-sugar mixture, pressing gently so it adheres. Place the coated strips on the prepared baking sheet in a single layer, leaving a little space between each.
- Bake for 10–12 minutes, flipping halfway through, until the sticks are golden brown and crisp on the outside. They will firm up as they cool.
- Let them cool for 2–3 minutes on the baking sheet before serving. They are best enjoyed warm.
Tips
- Bread choice: Thick-cut brioche, challah, or Texas toast works best because they are sturdy and slightly sweet. Regular sandwich bread will work but may become soggy if over-soaked in butter.
- Even coating: Use one hand for dipping in butter and the other for rolling in sugar to avoid a sticky mess. This also helps you control the amount of sugar.
- Don’t skip flipping: Flipping halfway ensures both sides crisp evenly. If you skip it, the bottom may burn while the top stays soft.
- Make it ahead: You can prepare the coated sticks and refrigerate them for up to 2 hours before baking. Add 2–3 minutes to the baking time if starting from cold.
Serving Suggestions
Serve the cinnamon toast sticks warm with a small bowl of maple syrup, chocolate ganache, or strawberry jam for dipping. They also pair well with a scoop of vanilla ice cream for dessert, or alongside fresh fruit and yogurt for breakfast. For a fun brunch spread, arrange them on a platter with a dusting of powdered sugar and a side of warm apple compote.
Variations
- Fried version: Heat 1 inch (2.5 cm) of vegetable oil in a skillet to 350°F (175°C). Fry the coated sticks in batches for 1–2 minutes per side until golden. Drain on paper towels. This yields a richer, crunchier texture.
- Vegan: Substitute the butter with melted coconut oil or a plant-based butter, and use a vegan bread (check the label). The flavor will be slightly coconutty if using oil.
- Spiced: Add 1/4 teaspoon of nutmeg or cardamom to the cinnamon-sugar mix for a warm, aromatic twist.
- Stuffed: Spread a thin layer of cream cheese or peanut butter on the bread before cutting into strips, then proceed as directed. This adds a creamy contrast.
Storage and Reheating
Store leftover cinnamon toast sticks in an airtight container at room temperature for up to 2 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5–7 minutes, or until crisp again. Avoid microwaving, as it will make them soft and chewy. For longer storage, freeze the baked sticks in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 8–10 minutes.
Frequently Asked Questions
Can I use stale bread? Yes, slightly stale bread actually works better because it absorbs less butter and stays crispier. If your bread is very fresh, you can dry it in the oven for a few minutes before coating.
Why did my sticks turn out soggy? Sogginess usually comes from over-soaking in butter or under-baking. Make sure to shake off excess butter after dipping, and bake until the coating feels dry and crisp to the touch.
Can I make these without butter? Yes, you can use melted coconut oil or a neutral oil like canola. The flavor will be less rich, but they will still be delicious. If using oil, reduce the amount to 1/3 cup (80 ml) to avoid greasiness.
How do I make them extra crunchy? For a crunchier texture, use a lower oven temperature (375°F / 190°C) and bake for 15–18 minutes, flipping once. You can also sprinkle a little extra sugar on top before baking to create a crackly crust.
Can I use a different sweetener? Yes, brown sugar will give a deeper, molasses-like flavor, but it may clump and not stick as evenly. If using brown sugar, mix it with the cinnamon and press firmly onto the buttered bread.
Are these suitable for kids to make? Absolutely! This is a great recipe for kids to help with, especially the dipping and rolling steps. Just be careful with the hot oven and melted butter.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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