Cinnamon Melba Toast Recipe: A Dupe for Corner Bakery Sweet Crisps

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Preview: Make this Cinnamon Melba Toast Recipe with stale unsliced bread. Sprinkle with cinnamon and sugar before baking. These are similar to the sweet crisps sold at Corner Bakery Cafe.

melba toast recipe for sweet crisps like the ones a Corner Bakery

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Have you ever noticed how fast homemade yeast bread goes stale?  When compared to store-bought bread, do you ever wonder what they put in it?

Here’s a great solution for whatever you don’t eat in the first 24 hours.  I did this with my Sweet Bread Machine Banana Bread with Yeast made in my bread machine. Do it with any un-sliced loaf, either plain or sweet.

Three reasons to try this Melba Toast Recipe:

1. It makes the bread seem to go further when sliced thin.
2. The toasts last for days.
3. Each slice contains much fewer calories than a regular slice of bread and even less if you skip the butter and sugar on top. 

Cinnamon Melba Toast in a dish

Want to know a secret?  I hid half of the banana yeast bread loaf just so I would have some to make these cinnamon crispy toasts. (Don’t tell on me, please.) They are as good as a cookie!

How to make Cinnamon Melba Toasts from scratch:

1. Slice your loaf of bread thin–about 1/8 to 1/4-inch thick.

In other words, slice it as thin as you can without the bread turning into crumbles.

2. Brush both sides of each slice with melted butter.

3. Sprinkle with a mixture of 2 tablespoons of granulated sugar + 1 teaspoon of cinnamon.

If you want to “guild the lily,” sprinkle sanding sugar on top of the cinnamon-sugar mixture. It is so-o-o good.

4. Bake at 325˚F until toasts are golden brown.

Since it’s pretty much impossible to slice the bread evenly by hand, you can expect some slices to brown quicker than others. Watch closely when the bread starts to brown so you can pull out those that are done first.

If you have questions or suggestions, email me privately to Paula at Hope to see you again soon! Paula

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Cinnamon Melba Toasts

In taste and appearance, these resemble the cinnamon toast crisps sold at the Corner Bakery.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Snacks
Servings 20 2 slices


  • Slightly stale loaf of uncut sandwich or sweet bread
  • 1 squirt spray butter per slice
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon or cardamom
  • Sprinkle of coarse-textured sanding sugar


  • Preheat oven to 325˚F.
  • Slice slightly stale loaf of bread (because it is firmer) as thin as you can. Try for 1/8 inch.
  • Arrange slices on a cookie sheet so they don’t overlap. Save time by using a silicone baking sheet or parchment paper on the tray so you won’t have to wash it.
  • Spray each slice with one squirt of spray butter.
  • Sprinkle lightly with the cinnamon-sugar mixture.
  • To make them really special, sprinkle with some sanding sugar (coarse texture).
  • Bake at 325 degrees for about 15+ minutes.


The time to bake will vary greatly depending on the thickness of each slice. Some may be ready before others so keep an eye on them. They should be dry, crisp and golden brown. Press on them with your finger. If they bounce back under pressure, they need a bit more time. It they start to get browner than golden, they are getting too done and will begin to taste a bit burned.


Nutrition Facts
Cinnamon Melba Toasts
Serving Size
2 slices
Amount per Serving
Calories from Fat 9
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Snacks
Cuisine: American
Keywords: Cinnamon-Sugar Melba Toast, Corner Bakery Crisps, leftover bread, snacks
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  1. I put a tsp. of lemon juice in all homemade bread recipes. It keeps it fluffier longer. I also slice and put in a container in the fridge. like this idea for a snack, especially since it’s sliced thin.

  2. For leftover breads, I put garlic spreads on them and toast them till their crisp for a good serving of garlic toasts. Everybody at home loves them, and no bread goes to waste. It’s both healthy and delicious.

    1. Jaeny, Why didn’t I think of this? Great idea! Have some bread in the freezer right now that would be perfect for this. Thanks so much for writing.

  3. What a terrific idea! I am definitely going to try this. In fact, I have a loaf of chocolate chip banana bread in the freezer that my sister-in-law gave us. Hubby isn’t crazy about chocolate chips in his banana bread but I’ll bet he’d like it made into crispies! BTW, I came here via a tweet from Kalyn’s Kitchen!

    1. Hi Cheryl, These are addictive with a little cinnamon and sugar on them. Just warning you. 🙂

  4. My breads keep well in the fridge in a plastic container just made for bread, wrapped in grocery produce bags. I have the 12″ long narrow loaf pans, so this works out perfectly for storage. I always liked the bread I was getting from my Zojirushi but for the bottom few slices, and storage in the fridge was also a problem, and the slices SO large, so now I just use the dough cycle, shape my loaf and put it on the bottom shelf of my dish cabinet that has a fluorescent light attached on the underside and in 15 minutes I come back, turn the oven to 400 degrees, and return in another 15 minutes at most and put in the oven for 25 minutes and turns out just really great bread.

    1. Love my Zoji too Julia.

  5. Elisabeth says:

    Just made some, and they are yummy! What is the best way to store them?

    1. Hi Elisabeth, Freeze them in a plastic bag or container. If I didn’t put some in the freezer, I would eat them all in a day. 🙂