Caramelized Cinnamon Toast Recipe

Warm milk and melt butter

Gently warm 1 cup whole milk until just lukewarm (around 100–110°F / 37–43°C). Add 3 tablespoons unsalted butter and stir until melted. Let cool slightly if hotter than lukewarm.

Mix dry ingredients

In a large bowl or stand mixer bowl, whisk together 3 cups all-purpose flour, 3 teaspoons granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon fine salt until evenly combined.

Combine wet and dry

Make a well in the dry ingredients, add the warmed milk/butter mixture and 1 large egg. Using a dough hook or wooden spoon, combine until a shaggy dough forms.

Knead the dough

Knead on low-medium speed for 8–10 minutes, or by hand on a lightly floured surface for 10–12 minutes, until the dough is smooth, slightly tacky, and elastic. If dough is too sticky, add up to 2 more tablespoons flour; if too dry, add up to 1 tablespoon milk.

First rise

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

Shape and second rise

Gently deflate the risen dough and shape into a tight loaf (or divide into 6–8 equal pieces for thick individual toasts). Place into a greased 9x5" loaf pan or on a parchment-lined sheet (for individual pieces). Cover and let rise until puffy and nearly doubled, about 45–60 minutes.

Egg wash and bake

Preheat oven to 350°F (175°C). Whisk 1 tbs milk with the remaining egg and brush the top of the loaf lightly for color. Bake the loaf for 28–34 minutes, or the individual pieces 18–22 minutes, until golden brown and internal temperature reaches 190°F (88°C). If top browns too quickly, tent with foil.

Cool

Remove bread from oven, turn out onto a rack and let cool at least 20 minutes before slicing. For best texture when making caramelized toast, slightly stale (4–8 hours) or room-temperature slices work well because they hold up to the topping.

Prepare topping

In a medium skillet over medium heat, melt 4 tablespoons unsalted butter. Add 3 tablespoons light brown sugar and 2 tablespoons granulated sugar, stirring to dissolve. Cook 1–2 minutes until mixture is bubbling gently and sugars are melted.

Add cream and cinnamon

Reduce heat to medium-low, stir in 2 tablespoons heavy cream, 2 teaspoons ground cinnamon, 1 teaspoon vanilla extract, and a pinch of fine sea salt. Cook another 1–2 minutes, stirring, until the sauce is glossy and slightly thickened. Remove from heat.

Caramelize on toast

Slice milk bread into 3/4" thick slices. Heat a clean skillet or griddle over medium heat. Spread about 1/2 teaspoon room-temperature butter on one side of a slice, place buttered-side down on the skillet. Spoon 1–2 tablespoons of the warm caramel-cinnamon sauce onto the top (unbuttered side) of the slice and spread gently with the back of the spoon to cover most of the surface. Cook 1–2 minutes until bottom is golden and caramel bubbles slightly. Flip carefully and cook another 30–45 seconds so sauce sets slightly and both sides are warmed. Repeat with remaining slices, rewarming the topping if it thickens (add 1 teaspoon warm milk if too thick).

Alternative oven method

For larger batches, place slices on a sheet pan buttered on one side, top the unbuttered side with the caramel mixture, and broil on high 2–3 inches from the element for 1–2 minutes, watching closely, until caramel bubbles and edges brown. Remove promptly to avoid burning.

Plate and finish

Arrange caramelized cinnamon toasts on a platter. If desired, dust lightly with 1 teaspoon powdered sugar. Serve warm so the caramel is glossy and slightly gooey.

Storage

Store leftover plain milk bread slices in a sealed bag at room temperature for 2 days or refrigerated for up to 4 days. Store leftover caramel topping in an airtight container in the fridge up to 5 days; gently rewarm before using. For best texture, re-toast bread slices briefly before reapplying topping.