I was going to say “I don’t know what it is about cinnamon toast,” but actually I do know.
I grew up in a house where we didn’t have tons of sweets and junk food (similar to the house my girls are growing up in), but if we really need something sweet, we always had bread, butter, cinnamon and sugar.
So some cinnamon toast brings back some happy memories for me. (Probably my mom is remember what a huge mess we always made on the counter with all the cinnamon and sugar. Sorry, Mom).
And this version for St. Patrick’s Day totally delighted me. Easy and fun – my two favorite words when it comes to holiday celebrations.
Plus, the little fruit rainbow helps offset the sugar. Right? That’s how it works, doesn’t it?
I’ll just be over here eating some broccoli and chocolate.
– Slices of bread
– 1-2 Tablespoons melted butter
– 1/2 cup cinnamon and sugar
– A shamrock cookie cutter (I got mine at Michael’s, I think. I’ve also seen them at Jo-Ann Fabrics)
Turn on your broiler (mine is automatically at 500 degrees). Lay your untoasted bread on a cookie sheet.
Place your shamrock cookie cutter in the middle of the toast and press down firmly (but not enough to cut through the bread completely).
Spread the butter inside of the cookie cutter (I just used my finger, but you could use a pastry brush too). Sprinkle the cinnamon and sugar inside the cookie cutter and tip the bread around to get the cinnamon-sugar all the way to the edge. Holding the cookie cutter in place, tip the bread upside down to shake off the excess sugar.
Remove the cookie cutter and repeat on remaining bread.
Toast in the oven for 2-3 minutes, keeping an eye on them so they don’t burn.