Stuffed Cinnamon Toast Sticks
The only thing better than cinnamon toast is stuffed cinnamon toast sticks with a deliciously sweet cream cheese filling.
Today I’m bringing you another great freezer recipe that you can make ahead of time and pop in the oven on a busy morning for breakfast or for a quick bite-sized dessert after supper. This stuffed cinnamon toast sticks recipe is everything that’s good in cinnamon toast with a cream cheese filling. Once they’re waiting in your freezer, the only thing left is to put them on a pan and bake for a few minutes in the oven. Convenience food from your own kitchen anytime the need arises! I like that.
The ingredients are super simple too: bread, butter, egg, cream cheese, vanilla extract, sugar, and ground cinnamon. To make stuffed cinnamon sticks, all you need to do is mix together the cream cheese mixture, spread this onto each bread slice, cut them into sticks, and dip them in cinnamon sugar. Then you’re either going to freeze them or bake them for a few minutes. These bite-sized cinnamon toast treats are just bursting with flavor and texture and let me tell you, it’s hard to stop at just one.
If you like this recipe, you must make my overnight stuffed french toast recipe next!
Recipe Ingredients
- Bread (I prefer wheat)
- Granulated sugar
- Butter
- Ground cinnamon
- Cream cheese (check out my easy homemade cream cheese recipe)
- Egg
- Vanilla extract
How to Make Stuffed Cinnamon Toast Sticks
Place softened cream cheese, egg, sugar, and vanilla in a medium bowl. Beat with an electric mixer until smooth and creamy.
So what I do is lay out all of my bread on a baking sheet in twos. Then, I go and spread the filling in between each set of slices like this.
Once you make all of the little cream cheese-filled sandwiches, I place this pan in the freezer for about 10 minutes.
What this does is help toughen up the bread just ever so slightly so that it doesn’t smoosh when we cut it into fingers.
After that, I cut the crusts off and cut each sandwich into three sticks.
I place those back on that same baking sheet and freeze these (uncovered) for about 20 to 30 minutes.
During this time, melt your butter so it has time to cool down a bit before we have to use it.
Also, stir your cinnamon and sugar together in a small bowl.
Note: You will most likely need to melt more butter and stir more cinnamon and sugar together halfway through. I always have to and those will be the measurements given in the recipe. However, I coat my sticks on all sides. If you just coat the top and bottom your butter and cinnamon mixture will go further and your stuffed cinnamon sticks won’t be as sweet.
Now dip each stick into the melted butter and then the cinnamon sugar.
Repeat until you coat all sticks.
Place this baking sheet back in the freezer until sticks are frozen firm (about an hour). Then, remove them from the baking sheet and place them in zipper seal bags before returning to store them in the freezer.
To bake, place the frozen sticks on a baking sheet and bake at 400 for 8 to 10 minutes. Half this time if cooking in the air fryer.
Serve warm.
Storage
Follow the freezing and baking directions above, but the stuffed cinnamon toast sticks will last in the freezer for up to 3 months.
Recipe FAQs
How do you serve stuffed cinnamon toast sticks?
While these taste great as is, you can also serve your stuffed cinnamon toast with whipped cream, maple syrup, fresh strawberries (or any fresh berries really), banana slices, or chopped walnuts.
What bread should I use for stuffed cinnamon toast sticks?
You can use any kind of bread you like, including Texas toast, brioche bread, challah bread, or whole wheat bread. If you can’t get enough cinnamon flavor, why not use cinnamon swirl bread?
You may also like these scrumptious cinnamon treats:
Cinnamon Roll French Toast Bake
Cinnamon Apple Crisps (Only 3 ingredients)
Sweet Potato Bread With Cinnamon Swirl
Ingredients
- 1 loaf wheat bread
Filling
- 8 ounces cream cheese at room temp
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup sugar
Cinnamon coating
- 1 cup sugar may need to double
- 1 tablespoon cinnamon may need to double
- 1/2 cup melted and cooled unsalted butter may need to double
Instructions
- In a large bowl, place cream cheese, egg, vanilla, and sugar. Beat with an electric mixer until smooth and creamy.8 ounces cream cheese at room temp, 1 egg, 1 teaspoon vanilla extract, 1/4 cup sugar
- Lay out the bread in stacks of two on a baking sheet. Spread filling in between each stack to make a sandwich. Place baking sheet in the freezer for about 10 minutes.1 loaf wheat bread
- Remove from the freezer and trim crusts off the bread. Cut each sandwich into three sticks and place all sticks back on the baking sheet. Return to freezer for 30 minutes to an hour.
- Remove from the freezer. Stir together the cinnamon and remaining sugar in a small bowl. Place melted butter in another small bowl.1 tablespoon cinnamon, 1/2 cup melted and cooled unsalted butter, 1 cup sugar
- Dip each stick quickly in the butter and then the cinnamon sugar mixture, turning to coat. Place back on the baking sheet and repeat until all are done. Return to the freezer and freeze for one hour. After they are completely frozen, remove them from the baking sheet and place them in a zipper seal bag in the freezer until ready to use.
- To bake: Place the desired number of stuffed cinnamon sticks onto a baking sheet and bake in a 400-degree oven for 8-10 minutes. Enjoy!
Notes
Nutrition
“Success is the ability to go from one failure to another without loss of enthusiasm.” ~Winston Churchill
Hi Christy, these look so good. I was wondering if you think these be able to be microwaved our mornings are pretty busy and 10 minutes in the oven we just don’t have time for so I wasn’t sure if you had tried to microwave them or if anybody else has tried to microwave them otherwise if not they will probably end up being saved for dessert thank you in advance for any help.
Give me just a little bit and I’ll try one and let you know. Microwave is in use right now (teenage boy and ramen is in the house!)
That’s no problem. Thank you for replying and I look forward to seeing how they turned out.
Eek I forgot! Gimme a min…
Okay! Here is the verdict. I put one on a saucer and microwaved it for about 40 seconds. The taste was still excellent but the texture was just completely different, not bad, just different. It was very soft and pillowy, like a thick soft pancake with a filling. It would have to be eaten with a fork but was still very good, just different! I certainly wouldn’t mind having them this way from time to time and then toasted when time allowed. Hope that helps and holler if you have any questions!
Thank you so much for trying it out for me. I really appreciate it. I made a batch today and plan on trying them out tomorrow morning.
Love the posts about your kids!
I wanted to tell you I have used a variation of this recipe for years! I got it out of a cookbook for kids and the recipe was called “Cinnamon Snails”. The ingredients are the same, but after you spread the mixture on the bread (with crusts already removed), you roll the bread up beginning on the long side. Then you slice off “rounds”, dip in butter and bake. They are little appitizer-sized bites that make a fun treat for the kids and we’ve even had them at parties.
A son to be proud of… Brady sounds like a real blessing. May God guide you to (continue to) be the mother he needs!
Yum, another amazing sounding recipe. I too thought it was a French toast recipe and had to do a double take… or three. : )
For Pete’s sake, Christy! You’re gonna have to start rating these posts so I’ll know whether or not to read them at work on my lunch hour. You know, like “this is a three hankie post” – just something to give us a hint that a bit of private reading time might be needed. My coworkers tend to get a bit concerned when they walk by and see my eyes dripping a bit over (what they assume to be) a recipe!
Wishing you and yours the very best. Thanks for sharing your family with us.
I enjoy reading your wonderful stories about your family. The children are lucky to have such caring and loving parents. Your words of wisdom are a great inspiration to me.
Am going to make these cinnamon fingers, sound tasty.
Thank you and God bless you and your family.
Love your stories of your family; your son is a great kid no doubt in part to his awesome “ma” and dad too I’m sure. Can’t wait to try these stuffed french toast sticks. The picture has my mouth watering.
Thank you so much Debbi!!! I hope you enjoy the cinnamon toast sticks!!
You made it and now can look back on “Brady” with a sense of humor I am sure you found hard to find at the time. My daughter became a first time mom at 43 after about 2 years she shared this with me “this mother thing is REALLY HARD” yup she is right it IS. 🙂
Yes, it is!! I don’t think any of us really just how hard it can be, or just how rewarding it can be until we are knee deep in the middle of it 🙂
So very true! I have 7 kids and I NEVER knew how much I would cry… from fear, from joy, from frustration, from feeling proud …. mothering is the BEST adventure of life!!!
Amen!!