Seriously Italian: Cinnamon Breakfast Toasts

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3 large eggs, at room temperature

1/2 cup granulated sugar

1/2 cup light olive oil or vegetable oil

1 teaspoon pure vanilla extract

2 1/4 cups unbleached, all-purpose flour, plus additional for rolling the dough

1/4 cup fine cornmeal or instant polenta

1/2 teaspoon salt

3 teaspoons baking powder

4 teaspoons ground cinnamon

Optional toppings

1 tablespoon milk

1 tablespoon raw or demerara sugar

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