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Homemade Cinnamon Toast Crunch Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 76 reviews
  • Author: Lily
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Yield: 8 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This homemade Cinnamon Toast Crunch recipe recreates the beloved cinnamon and sugar cereal with a crispy, buttery pastry. Made from scratch with simple ingredients like flour, cinnamon, and butter, these crunchy squares are perfect for breakfast or a sweet snack. You’ll pulse the dough in a food processor, chill it, roll it out thin, and bake until golden for an irresistible treat that captures the classic flavor in a fresh, homemade way.

Ingredients

Dough

  • 1 1/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 8 tablespoons unsalted butter, chilled and cubed
  • 5 tablespoons ice cold water

Cinnamon Sugar Topping

  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon

Egg Wash

  • 1 egg white
  • 2 teaspoons water

Instructions

  1. Combine dry ingredients: To the bowl of a food processor, add the all-purpose flour, cornstarch, baking powder, sugar, kosher salt, and ground cinnamon. Pulse several times until the ingredients are evenly combined.
  2. Add butter and water: Add the chilled and cubed unsalted butter to the food processor and pulse a few times until the mixture forms pea-sized pieces. Then add the ice cold water and pulse a few more times just until the dough comes together and sticks when pressed between your fingers.
  3. Chill the dough: Turn the dough out onto a nonstick surface and shape it into a rectangle with your hands. Wrap tightly in plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat your oven to 350˚F (175˚C) and line two sheet pans with parchment paper.
  4. Prepare cinnamon sugar and egg wash: In a bowl, mix 1/3 cup granulated sugar with 2 teaspoons ground cinnamon. In a separate small bowl, whisk together the egg white and 2 teaspoons water until frothy.
  5. Roll out the dough: Remove the chilled dough from the fridge and divide it in half. On a lightly floured surface, roll out one half into a very thin rectangle about 1/8 inch thick.
  6. Apply first cinnamon sugar layer: Brush a very thin layer of the egg wash onto the rolled dough. Sprinkle a thin, even layer of the cinnamon sugar mixture on top. Carefully lift and transfer this dough piece, cinnamon sugar side down, onto a prepared parchment-lined baking sheet.
  7. Apply second cinnamon sugar layer: Brush the top side of the dough with another thin layer of egg wash, then sprinkle more cinnamon sugar evenly. Gently press the sugar into the dough to help it adhere.
  8. Cut the dough: Using a small pastry cutter, slice the dough lengthwise into strips about 3/4 inch wide. Then cut across those strips at 3/4 inch intervals to create roughly 3/4 inch square pieces. Arrange them evenly on the baking sheet.
  9. Bake: Bake in the preheated oven for 12 minutes or until the bottoms are golden brown and crispy. Remove and let cool completely on the pan. Repeat the process with the remaining dough half.

Notes

  • Ensure the butter is very cold to help create flaky, crisp textures.
  • Rolling the dough very thin is key to achieving the light crunch characteristic of Cinnamon Toast Crunch.
  • Use a sharp pastry cutter or knife to get clean, even squares for uniform baking.
  • Let the baked cereal cool fully on the sheet pans to crisp up properly before storing or serving.
  • Store the cooled cereal in an airtight container for up to one week for the best freshness.

Find it online: https://dishmelt.com/homemade-cinnamon-toast-crunch-recipe/