Description
Homemade Cinnamon Toast Crunch is a delightful recipe that replicates the popular cereal from scratch. This crunchy, cinnamon-sugar coated snack is made from a thin, buttery dough that is rolled, cut into squares, and baked to golden perfection. Perfect as a breakfast treat or a sweet snack, this recipe delivers the nostalgic flavor of cinnamon with a homemade touch.
Ingredients
Dough Ingredients
- 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
- Combine Dry Ingredients: In the bowl of a food processor, add the all-purpose flour, cornstarch, baking powder, granulated sugar, kosher salt, and ground cinnamon. Pulse a few times to evenly combine all the dry ingredients.
- Add Butter: Add the chilled, cubed unsalted butter to the food processor. Pulse several times until the mixture resembles pea-sized pieces, ensuring the butter is well distributed but still chunky.
- Incorporate Water: Add the ice cold water and pulse a few more times until the dough just begins to come together. The dough should be sticky enough to hold together when pressed between your fingers.
- Chill Dough: Turn out the dough onto a nonstick work surface. Use your hands to shape it into a rectangle, then wrap it tightly in plastic wrap. Refrigerate for 30 minutes to firm up the dough for easy rolling.
- Prepare Oven and Sheets: While the dough chills, preheat the oven to 350°F (175°C). Line two sheet pans with parchment paper to prevent sticking.
- Mix Toppings: In a bowl, combine the granulated sugar and ground cinnamon to create the cinnamon sugar topping. In a separate small bowl, whisk together the egg white and water to form an egg wash.
- Roll Dough: Remove the dough from the refrigerator and divide it in half. On a lightly floured surface, roll out one half into a very thin rectangle about 1/8 inch thick.
- Apply First Coating: Brush a very thin layer of egg white wash over the dough’s surface, then sprinkle a thin layer of cinnamon sugar evenly over it.
- Position Dough on Sheet: Carefully lift the dough rectangle and place it cinnamon sugar side down onto a prepared baking sheet. This creates the bottom layer coated with cinnamon sugar.
- Apply Second Coating: Brush another thin layer of egg white wash over the top of the dough on the baking sheet. Sprinkle the cinnamon sugar on top and gently press it into the dough to adhere the topping.
- Cut into Squares: Using a small pastry cutter, slice the dough sheet lengthwise into strips approximately 3/4 inch wide. Then cut across those strips at 3/4 inch intervals to form roughly 3/4 inch squared pieces resembling cereal shapes.
- Bake: Bake in the preheated oven for 12 minutes or until the bottoms turn golden brown and crispy.
- Cool: Remove the sheet pan from the oven and allow the cinnamon squares to cool completely on the pan to firm up their crunchiness.
- Repeat: Repeat the rolling, topping, cutting, baking, and cooling steps with the remaining half of the dough.
Notes
- Make sure the butter is chilled and cubed before adding to the food processor to ensure a flaky, crisp texture.
- Rolling the dough very thin (about 1/8 inch) is essential to achieve the cereal’s signature crispness.
- Be gentle when lifting the dough onto the sheet pan to keep the cinnamon sugar layer intact.
- Store the cooled cinnamon squares in an airtight container to maintain freshness and crunch.
- This recipe uses an oven and baking method primarily.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
