Broiledcinnamontoast Recipes

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BEST CINNAMON TOAST EVER



Best Cinnamon Toast Ever image

Provided by Stacey Little | Southern Bite

Categories     Bread     Breakfast     Snack

Number Of Ingredients 5

1/4 cup unsalted butter, well softened
1/4 cup sugar
1 teaspoon ground cinnamon
pinch of salt
4 slices bread

Steps:

  • Preheat the oven to 350°F. In a small bowl, combine the butter, sugar, cinnamon, and salt. You'll need the butter to be pretty soft to get it all combined.
  • Spread the mixture evenly over one side of each of the 4 pieces of bread, being sure to cover all the way up to the edges of the bread. It's going to seem like a lot, but trust me.
  • Place the bread on a baking sheet and bake it in the preheated oven for 10 minutes.
  • Next turn the broiler on and broil the toast until it is deep golden brown and the sugar is bubbling. I usually stand right at the oven with the door cracked so I can watch it best and prevent it from burning.
  • Slice in halves, if desired, and serve.

GRILLED CINNAMON TOAST



Grilled Cinnamon Toast image

Cinnamon toast with a unique twist. While grilling, the butter mixture caramelizes, and as it cools, it develops a bit of a crunch.

Provided by thedailygourmet

Categories     Side Dish

Time 7m

Yield 8

Number Of Ingredients 5

1 tablespoon brown sugar
1 teaspoon ground cinnamon
¼ cup butter, softened
1 (1 pound) loaf brioche
nonstick cooking spray

Steps:

  • Mix brown sugar and cinnamon into the softened butter. Spread cinnamon butter over each slice of brioche.
  • Preheat an outdoor grill for medium-high heat. Spray grates with nonstick spray.
  • Place each slice of brioche on the grill, buttered-side down. Grill until caramelized, 1 to 2 minutes. Transfer to a serving platter.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 28.2 g, Cholesterol 68 mg, Fat 13.4 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 5.3 g, Sodium 272.3 mg, Sugar 6.4 g

BEST CINNAMON TOAST



Best Cinnamon Toast image

My mother is not a great cook. That said, cinnamon toast is hard to mess up, and it truly is one of her best "home cooked" dishes, so it owns a small corner of my heart. Here, I take the toast a couple of steps further: I soak buttered and toasted bread in cinnamon sugar syrup, which gives the toast an almost custardy quality. Then I press the sticky side of the bread into cinnamon sugar and fry the bread in butter so the sugar caramelizes around the edges and becomes almost candy-like.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1/2 cup (100 g) sugar
3 cinnamon sticks
Four 3/4-inch (2 cm) thick slices Pullman loaf or whole wheat bread
8 tablespoons (115 g) unsalted butter, softened
3 tablespoons sugar
2 teaspoons ground cinnamon
Confectioners' (icing) sugar (optional)

Steps:

  • 1. Make the cinnamon syrup: In a small saucepan, combine the sugar, cinnamon sticks, and 1/2 cup (120 ml) water and bring to a boil over high heat, stirring often to dissolve the sugar. Reduce the heat to medium-low and simmer until the cinnamon is very fragrant, about 5 minutes. Remove from the heat and set aside to cool (the syrup can be refrigerated for up to 3 weeks).
  • 2. Make the toast: Using 3-4 tablespoons of the butter, coat both sides of each piece of bread. Heat 2 tablespoons of the butter in a large skillet (frying pan) over medium heat. Place the bread in the skillet and set a large heat-safe plate or cake pan on top of the bread--it should fit inside the skillet. If the plate isn't very heavy, weigh it down with a few cans of beans or tomatoes. Cook until the bread is golden brown, 2-3 minutes (weighting the bread helps the entire surface area of the crumb come into contact with the hot fat and the hot pan, ensuring a nice even golden-brown toast). Remove the weights and the plate and flip the bread over, then continue to brown the second side, about 1 1/2-2 minutes longer. Brush a generous amount of cinnamon syrup over one side of each slice (add enough syrup to saturate the bread without making it soggy).
  • 3. In a small bowl, mix the sugar with the cinnamon until combined, then transfer all but 2 teaspoons of it to a plate. Dip each piece of toast, syrup side down, in the cinnamon sugar.
  • 4. In a large skillet (frying pan), melt the remaining 2-3 tablespoons butter over medium-high heat. Reduce the heat to medium and place the toast, sugared side down, in the skillet. Set a large heat-safe plate on top of the toast to press it down (place one or two cans of beans on top to weight it down). Cook until the edges of the bread are caramelized and the sugar is completely melted and glistening across the surface of the bread, 3-4 minutes.
  • 5. Serve each slice of toast caramelized side up and sprinkled with some of the reserved cinnamon sugar and, if desired, confectioners' sugar.

CINNAMON TOAST



Cinnamon Toast image

Yummy cinnamon toast makes a great breakfast meal or a snack!

Provided by Melodi

Categories     Desserts

Time 7m

Yield 2

Number Of Ingredients 4

2 slices white bread
2 teaspoons butter or margarine
2 tablespoons white sugar
1 teaspoon ground cinnamon

Steps:

  • Use a toaster to toast the bread to desired darkness. Spread butter or margarine onto one side of each slice. In a cup or small bowl, stir together the sugar and cinnamon; sprinkle generously over hot buttered toast.

Nutrition Facts : Calories 153.6 calories, Carbohydrate 26.1 g, Cholesterol 10.8 mg, Fat 4.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 2.8 g, Sodium 199.2 mg, Sugar 13.6 g

BROILED CINNAMON TOAST



Broiled Cinnamon Toast image

I remember having this as a child. It was the best cinnamon toast. We would watch as my mom made this and was amazed at how the cinnamon melted over the butter and hardened. She would serve this on the side of a bowl of sweet rice... which I have on Zaar too. (Recipe #338491) I now make this for my boys. They love it just as much if not more. The actual measurements are as much or little as you like on the toast.

Provided by Vseward Chef-V

Categories     Breakfast

Time 8m

Yield 4 serving(s)

Number Of Ingredients 4

4 slices bread
1 teaspoon softened butter or 1 teaspoon margarine
1 teaspoon white sugar
1 teaspoon cinnamon

Steps:

  • Pre-heat your broiler. Lightly butter one side of each piece of bread. Place on cookie sheet. Sprinkle one teaspoon of white sugar across the surface of each piece of bread.
  • Shake cinnamon (to taste) over the sugar and butter layer.
  • Broil 6" below the broiler element until butter bubbles, sugar melts and cinnamon turns dark. Keep an eye on your cinnamon toast. This will only take a couple of minutes.
  • Serve hot to warm.

Nutrition Facts : Calories 80.6, Fat 1.8, SaturatedFat 0.8, Cholesterol 2.5, Sodium 136.2, Carbohydrate 14.2, Fiber 0.9, Sugar 2.1, Protein 1.9

BRAIDED CINNAMON ROLL KNOTS



Braided Cinnamon Roll Knots image

Perfect for a holiday morning, these beautiful, individually baked rolls take a little more care and attention as you braid each one, but the finished product is well worth it. They are a showstopper that will have everyone asking how you did it-and lucky for you the process is much easier than it looks. Be sure to use a nonstick muffin tin so the rolls slip right out while they are still warm and gooey.

Provided by Food Network Kitchen

Time 2h40m

Yield 12 rolls

Number Of Ingredients 12

3 1/4 cups bread flour, plus more for dusting (see Cook's Note)
1/4 cup granulated sugar
One 1/4-ounce envelope instant yeast (about 2 1/4 teaspoons)
1 1/2 teaspoons kosher salt
3/4 cup whole milk
10 tablespoons unsalted butter, at room temperature, plus more for greasing the pan
2 large eggs, at room temperature, lightly beaten
1/2 cup packed dark brown sugar
2 tablespoons ground cinnamon
1 cup confectioners' sugar
4 tablespoons heavy cream
1 teaspoon pure vanilla extract

Steps:

  • Whisk together the flour, granulated sugar, yeast and 1 teaspoon salt in the bowl of a stand mixer fitted with the dough hook.
  • Combine the milk and 4 tablespoons of the butter in a small saucepan and heat over medium until the butter melts. Remove from the heat and let cool until the milk mixture is about 120 degrees F. Beat in the eggs.
  • Add the milk mixture to the flour mixture. Mix on medium speed until all the flour is incorporated, about 3 minutes. Increase the speed to high and mix until the dough forms a ball and pulls away from the sides of the bowl, about 5 minutes. Grease a medium bowl with butter and add the ball of dough, flipping to coat. Cover the bowl with plastic wrap and put in a warm place until doubled in size, about 1 hour.
  • Meanwhile, whisk the brown sugar, cinnamon and remaining 1/2 teaspoon salt in a medium bowl. Stir in the remaining 6 tablespoons butter until well combined and spreadable; set aside.
  • Generously flour a work surface and roll the dough out into a 12-by-15-inch rectangle with one of the shorter ends closest to you. Spread the brown sugar mixture evenly over the dough all the way to the edges. Fold the edge closest to you up and over a third of the way, then fold the top edge down to cover it like a letter. Pinch the edges closed to seal in the filling. Flip it over the dough so the seam is on the bottom and roll again into an 8-by-12-inch rectangle.
  • Using a sharp knife, cut the dough into twelve 1-inch-wide strips. Working one at a time and starting 1/2 inch in from one end, cut each strip of dough lengthwise into 3 smaller strips so they remained attached at the top. Braid the three strips together, lightly pinch the ends and gently roll the braid into a spiral. Tuck the rolled dough into a nonstick muffin tin with the uncut end at the bottom of the cup and the braided side up. Repeat with the remaining dough. Cover the tin with plastic wrap and put in a warm place until puffy, about 45 minutes.
  • Preheat the oven to 350 degrees F.
  • Bake the cinnamon rolls, rotating the pan halfway through, until golden, about 20 minutes. Let cool in the pan for 5 minutes and then turn out onto a wire cooling rack.
  • Whisk the confectioners' sugar, cream and vanilla in a small bowl until smooth and spread on the rolls while they are still warm.

BROILED SHRIMP TOAST



Broiled Shrimp Toast image

This open-faced sandwich has pretty flecks of pink shrimp, red tomatoes and green parsley. To save time, blend the spread the night before and refrigerate.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 6 servings.

Number Of Ingredients 8

2 cups frozen cooked salad shrimp, thawed
2 cups shredded cheddar cheese
1 cup mayonnaise
3/4 cup chopped fresh tomatoes
1/3 cup minced fresh parsley
2 tablespoons grated onion
1/4 teaspoon cayenne pepper
6 slices English muffin bread or bread of your choice, toasted

Steps:

  • In a large bowl, combine the first seven ingredients. Place about 1/4 cup of mixture on top of each slice of bread. , Broil 3-4 in. from the heat for 6-7 minutes or until top is lightly browned and cheese is melted. Serve immediately.

Nutrition Facts :

CINNAMON TOAST



Cinnamon Toast image

The ingredients for cinnamon toast - bread, cinnamon, sugar and butter - have remained largely unchanged since the recipe first appeared in 15th century Europe, where it was introduced as a less expensive version of French toast. Some variations call for adding the cinnamon and sugar before toasting, others after. The secret to achieving a cinnamon toast that's both gooey and crunchy? A combination of both methods. Toast the bread in butter in a skillet, sprinkle with cinnamon sugar, flip so the sugar caramelizes, then sprinkle with more cinnamon sugar when it's done. Toasting the bread in a skillet (like French toast) produces browned butter, which adds nutty warmth.

Provided by Ali Slagle

Categories     breakfast, brunch, breads, side dish

Time 10m

Yield 4 slices

Number Of Ingredients 5

3 tablespoons granulated or brown sugar
2 teaspoons ground cinnamon
Pinch of kosher salt
Unsalted butter, for cooking
4 slices of bread, such as white, whole wheat or brioche

Steps:

  • In a small bowl, stir together the sugar, cinnamon and salt.
  • Melt some butter in a large (12-inch) nonstick skillet over medium-low; you'll want enough to lightly coat the bottom of the skillet when melted. When bubbling, add as many bread slices as will fit. Swirl the bread around to absorb the butter, adding more butter if the pan is dry. Cook until light golden brown, 2 to 3 minutes, adjusting the heat as needed to avoid burning.
  • Add another pat of butter, flip the bread and swirl to coat the other side in butter, gently pressing the bread to pick up any browned bits. Sprinkle the toasted tops edge to edge with a thin layer of the cinnamon sugar. Cook until the underside is golden brown, 1 to 2 minutes, adding more butter and adjusting temperature if the pan is dry or the toast is burning.
  • Flip and cook until the sugar sizzles and starts to melt, 30 seconds to 1 minute. Transfer to a plate, sugar side up. (If any melted sugar sticks to the pan, gently swipe the bread over it to pick it up.) Sprinkle toasts with more cinnamon sugar. Wipe skillet and repeat with any remaining bread.

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