With Coconut Butter Cinnamon Toast your classic breakfast treat get’s a flavor update from creamy coconut butter and sweet maple syrup. This ain’t your Momma’s cinnamon toast!
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Craving a sweet breakfast treat full of childhood nostalgia? Look no further than Coconut Butter Cinnamon Toast!
It tastes like your classic sugary cinnamon toast but the ingredients have been updated for 2015. And of course we’re making it old school = that’s right in your toaster oven!
After decades of cinnamon toast breakfasts I recently learned that we have been doing it ALL wrong. Thanks to a thorough explanation by the Pioneer Woman I could see the error of my cinnamon toasty ways. And of course I had to share all this awesome cinnamon toast making knowledge with you 🙂
The ingredients are familiar, it’s the order of application where I’ve erred. Usually, you toast the bread, cover it in butter and sprinkle with a cinnamon sugar mixture.
For the Pioneer Woman’s Cinnamon Toast you cream the butter with cinnamon, sugar and her secret ingredient → Real Vanilla Extract. Then spread it generously on the bread before baking. This way the butter melts into the bread as it bakes along with the cinnamon sugary goodness.
Never one to leave well enough alone, I took Ree’s recipe and put a slightly healthier less-refined spin on the ingredients while also tweaking the toasting time for a quicker breakfast.
Then pop those guys in the toaster oven until the bread is golden brown (about 6 minutes for us).
At this point you have a few options:
Eat coconut butter cinnamon toast = Yum!
Spread more cinnamon coconut butter on top of the previous application = Yummier!
Flip toast over and spread cinnamon coconut mixture onto the unbuttered side = Yummiest!
- 3 slices whole grain bread
- 1 tablespoon + 1 teaspoon coconut butter (soft creamy consistency)
- 1 teaspoon real maple syrup
- 1/4 teaspoon ground cinnamon (for a fall flavor sub pumpkin pie spice)
- 1 tablespoon + 1 teaspoon unsweetened almond milk (or your favorite milk)
- In a small bowl combine coconut butter, maple syrup and cinnamon. Stir in almond milk until a spreadable smooth paste forms (slightly thinner than spreadable butter).
- Spread half of the mixture onto one side of each slice of bread (save the other half for after toasting). Toast bread buttered side up in toaster oven until the bread is golden brown.
- Carefully remove the toast and spread each slice with remaining cinnamon coconut mixture.
You may need additional almond milk if your coconut butter is drier.
Topping will darken on toast as it cools, this does not affect flavor just appearance.
Adapt this recipe to fit your family’s cinnamon toast tastes. For a sweeter toast increase maple syrup to 2 teaspoons. Try substituting pumpkin pie spice for the cinnamon or adding a 1/8 teaspoon vanilla.
Leftover cinnamon coconut butter spread can be stored in the fridge for later use. Bring butter to room temperature and stir well before using.
Nutritional Information is an estimate for 1 Cinnamon Toast Slice.