Ree Drummond's Ultimate Cinnamon Toast Never Touches A Toaster

If you find yourself craving a sweet treat to go with your morning coffee but don't have time to bake up a fresh batch of cinnamon rolls, cinnamon toast could be your answer. The meal breaks down the basics of a cinnamon roll – bread, cinnamon, and sugar — while being more practical to whip up quickly on a workday morning.

Ree Drummond, of Food Network's "Pioneer Woman," knows a thing or two about prepping the perfect breakfast. She has an entire section of her website dedicated to breakfast, ranging from a recipe for Sour Cream Coffee Cake to tips to make the perfect poached egg.

Drummond lives with her family on a ranch in Oklahoma and often finds herself making food for a crowd. She and her husband, Ladd Drummond, are parents to five children, per People, who they surely reap the benefits of her stellar cooking. And, when it comes to her recipe for cinnamon toast, that's no different.

Ree Drummond makes a whole tray of toast at a time

The easiest and fastest method to make cinnamon toast is, of course, to toss a few slices of bread in the toaster, spread some butter on, and then sprinkle with cinnamon and sugar. But, if you want to elevate your breakfast a little more, Drummond has her own way of making the toast — and it actually doesn't involve using a toaster at all.

On Drummond's website, she shares her recipe. She says she prefers to use whole wheat bread, and when making a batch, she uses 16 slices at a time. She then makes up a mixture consisting of softened, salted butter, sugar, cinnamon, and vanilla extract. (She notes that nutmeg is optional, if you want a little extra spiced flavor).

Once the mixture is ready, Drummond spreads it over each slice of bread, ensuring it goes all the way to the edges of each slice. She carefully arranges the bread on a cookie sheet before placing it into the oven at 350 degrees Fahrenheit and baking it for 10 minutes. She says she likes to use the broiler after baking and only allows the toast to remain in the oven until golden brown and bubbly.

Thicker bread can also be used

Drummond is particularly opinionated when it comes to cinnamon toast, according to her website. She even states that the addition of butter and cinnamon post-toasting is "terrible" and "awful." She notes that the bread starts cooling down as soon as it is removed from the toaster. So, by the time the butter is added, it hardly has any time to melt into the bread. She even demonstrates four different methods of making the toast in her post — deeming her own, of course, the winner.

Drummond's method ensures an even melt of the butter, as well as some caramelization of the sugar. The ideal results should have crispy, crunchy sugar on top, with a slightly soft, buttery bottom. Drummond also notes that a thicker bread can be equally as delicious as her go-to whole wheat, but you will need to add a little extra of the mixture so the butter can soak through the bread.