Cinnamon Toast Mini-Pockets

Thank you for sharing!

I love putting a little tasty dessert in my kiddos’ lunches, but I hate putting candy in there everyday. Seriously, even I would get tired of chocolate if that was the only treat offered everyday. So, sometimes, its fun to be a little inventive and surprise them with a homemade goody. This school year, something new I’m surprising them with is Cinnamon Toast Mini-Pockets. Yeah, cinnamon toast mini-pockets. Fun in a tiny package. The kids will love it.

These are so yummy, they could be a quick breakfast on the go, a fun treat for after lunch, or even a special after-school snack for when we’ve had a really good day (per the teacher, because if you ask my kids, they have a good day every day–especially when a treat is the potential reward). Sneaky little toots. Regardless, I’m really excited about the idea of putting these quick cinnamon toast mini-pockets in my kiddos’ lunches. They’ll be super-excited to open their lunch boxes to find out what I’ve packed for them–which is a treat for me. Love surprising those little boogers.

Ingredients for Cinnamon Toast Mini-Pockets

  • 2 slices of bread
  • 1/2 tsp cinnamon
  • 1 1/2 tsp sugar
  • 1 tblspn coconut oil (or you can use butter, if you don’t need this to be dairy-free like me)

How to Make Cinnamon Toast Mini-Pockets

  1. Preheat the oven to 400-degrees.
  2. Using a rolling pin, flatten your bread slices individually.
  3. Using a large round cookie cutter or cup (that’s what I had to use, since I don’t have a round cookie cutter), one large circle from each flat bread slice.
  4. Spread 1/4 of the coconut oil on one side of each slice, leaving a 1/4-inch around the edge untouched.
  5. Sprinkle cinnamon over the coconut oil.
  6. Spread sugar over the cinnamon, making sure to cover all the cinnamon.
  7. Fold the bread in half and, using a fork, crimp 1/4-inch around the edge.
  8. Spread 1/2 the remaining coconut oil over the top of each folded pocket.
  9. Sprinkle the top of each folded pocket with a light dusting of cinnamon and sugar.
  10. Place pockets in the oven on a cookie sheet and bake for 10-12 minutes or until toasted.
  11. Enjoy!

Yield: 2

Cinnamon Toast Mini-Pockets

Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes

This school year, something new I’m surprising them with is Cinnamon Toast Mini-Pockets. Yeah, cinnamon toast mini-pockets. Fun in a tiny package. The kids will love it.

Ingredients

  • 2 slices of bread
  • 1/2 tsp cinnamon
  • 1 1/2 tsp sugar
  • 1 tblspn coconut oil, or you can use butter, if you don’t need this to be dairy-free like me

Instructions

  1. Preheat the oven to 400-degrees.
  2. Using a rolling pin, flatten your bread slices individually.
  3. Using a large round cookie cutter or cup (that’s what I had to use, since I don’t have a round cookie cutter), one large circle from each flat bread slice.
  4. Spread 1/4 of the coconut oil on one side of each slice, leaving a 1/4-inch around the edge untouched.
  5. Sprinkle cinnamon over the coconut oil.
  6. Spread sugar over the cinnamon, making sure to cover all the cinnamon.
  7. Fold the bread in half and, using a fork, crimp 1/4-inch around the edge.
  8. Spread 1/2 the remaining coconut oil over the top of each folded pocket.
  9. Sprinkle the top of each folded pocket with a light dusting of cinnamon and sugar.
  10. Place pockets in the oven on a cookie sheet and bake for 10-12 minutes or until toasted.
  11. Enjoy!

 

Thank you for sharing!

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