[Picture unavailable because I ate it all. Try again tomorrow.]
So perhaps the best part of baking bread is making cinnamon toast the next day. I adore cinnamon toast, and always have. When I make cinnamon roll bread, it’s like double toast goodness, a whole new world of fantasmagoria.
Cinnamon toast, for me, is every rainy day. Cinnamon toast is hot chocolate and a good book and nowhere to go, curled up in a window seat watching the trees shrouded in fog. Cinnamon toast is a warm cat by your feet and a fire crackling in the hearth. Cinnamon toast is God coming over for breakfast.
Remove all housemates/partners from the premises.
Preheat oven to 300 degrees.
Cut as many 3/4 inch thick slices of homemade whole wheat bread as you think you can eat. Cut two more.
Slather slices in butter or a vegan replacement of your choice.
Sprinkle sugar lavishly on slices.
Dump cinnamon on slices.
Toast in the oven for five-ten minutes.
Permit housemates/partners back into the general area, and be sure to gloat.
Repeat as needed.