Homemade Cinnamon Toast Crunch Recipe

I finally perfected Homemade Cinnamon Toast Crunch Cereal using a pantry trick I never expected would work.

I can’t stop thinking about this Homemade Cinnamon Toast Crunch Cereal idea, it kept nagging at me until I tried something new. I used unsalted butter and a good hit of ground cinnamon so the smell grabbed you before the crunch did, and honestly, that first spoonful surprised me.

It’s not perfect, there are little cracks and bits that look messy, but those rough edges make it feel real. I won’t give away the clever bits here, but if you like bold cinnamon flavor and serious crunch you’ll want to keep reading.

It kind of eats like a memory, only louder.

Ingredients

• All purpose flour: Mostly carbs, some protein, low fiber unless whole grain.
• Sugar: Pure carbohydrate, adds sweetness and crisp, offers empty calories, not very healthy.
• Unsalted butter: Adds richness and crunch, it’s high in fat, gives great flavor.
• Vanilla extract: Tiny flavor boost, no real nutrition, makes it taste more bakery-fresh.
• Milk or heavy cream: Adds protein and fat, helps bind dough and improve browning.
• Ground cinnamon: Main flavoring, aromatic, low-calorie, gives warm spicy sweetness without added sugar.
• Nutmeg (optional): Subtle warm bitterness, small amount enhances depth, used sparingly for balance.

Ingredient Quantities

• 2 cups (240 g) all purpose flour
• 1/4 cup (50 g) granulated sugar
• 1/2 teaspoon fine salt
• 1/2 cup (113 g) unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• 2 tablespoons milk or heavy cream
• 2 tablespoons unsalted butter, melted, for brushing
• 1/3 cup (67 g) granulated sugar for coating
• 1 tablespoon ground cinnamon for coating
• Pinch ground nutmeg, optional

How to Make this

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper; set racks to middle and upper positions.

2. In a large bowl stir together 2 cups (240 g) all purpose flour, 1/4 cup (50 g) granulated sugar and 1/2 teaspoon fine salt until evenly combined.

3. Add 1/2 cup (113 g) melted and slightly cooled unsalted butter, 1 teaspoon vanilla extract and 2 tablespoons milk or heavy cream; stir until a shaggy dough forms, press into a disk and chill 15 to 30 minutes so it’s easier to roll.

4. Place chilled dough between two sheets of parchment and roll very thin, about 1/16 to 1/8 inch thick, dusting lightly with flour if it sticks. Use a pizza cutter or sharp knife to cut into small squares about 1/2 inch wide. If you want irregular, rustic pieces that’s fine too.

5. Transfer squares to the prepared sheets leaving tiny gaps. Bake on the two racks for a total of about 12 to 16 minutes, rotating the pans between racks and checking at 10 minutes; they should be dry and just turning golden at the edges. If some squares stick together gently separate them with a thin spatula while warm.

6. While the cereal bakes mix the coating: combine 1/3 cup (67 g) granulated sugar, 1 tablespoon ground cinnamon and a pinch of ground nutmeg if using, in a shallow bowl.

7. As soon as the baked squares come out brush them lightly with the 2 tablespoons unsalted butter, melted, then toss or sprinkle immediately with the cinnamon sugar so it sticks. Work in batches so you coat everything while warm.

8. Spread the coated pieces in a single layer on a cooling rack or a parchment lined sheet and let cool completely; they crisp up as they come to room temperature, don’t skip that step.

9. Store cooled cereal in an airtight container at room temperature for up to a week, or freeze for longer. If any pieces soften, re-crisp on a baking sheet in a 300°F oven for 5 to 8 minutes.

Equipment Needed

1. Oven set to 350°F (175°C)
2. Two baking sheets lined with parchment paper (same size helps when you swap racks)
3. Large mixing bowl and a shallow bowl for the cinnamon sugar
4. Measuring cups and spoons for flour sugar milk and spices
5. Whisk or fork to blend the dry ingredients quickly
6. Rubber spatula or wooden spoon to stir and press the dough into a disk
7. Rolling pin plus extra parchment sheets for rolling the dough very thin
8. Pizza cutter or sharp knife to cut small squares (bench scraper works too)
9. Pastry brush, a thin metal or offset spatula to separate pieces while warm, and a cooling rack so they crisp up as they cool, dont skip this step

FAQ

Homemade Cinnamon Toast Crunch Recipe Substitutions and Variations

• All purpose flour: Try whole wheat pastry flour 1:1 for a nuttier crunch and a bit more density, or use a 1:1 gluten free all purpose blend (make sure it has xanthan gum) for gluten free — results wont be exactly the same but still tasty.
• Granulated sugar: Swap with light brown sugar 1:1 for deeper caramel notes and a slightly softer bite, or coconut sugar 1:1 for a less sweet, toffee like flavor; both will darken the dough a bit.
• Unsalted butter: Use salted butter 1:1 but reduce added salt in the recipe by about half, or replace with vegan stick butter or refined coconut oil 1:1 for a dairy free version; texture and melt behavior may change.
• Milk or heavy cream: Substitute an equal amount of unsweetened plant milk (oat, almond, soy) or use 1 tbsp plain yogurt plus 1 tbsp water to mimic creaminess; expect slight differences in richness.

Pro Tips

– Chill and fix the dough fast if it’s too soft: add flour a tablespoon at a time till it holds, or if it’s too dry add a teaspoon of milk. Don’t overwork it or you’ll get tough pieces, just press it back together and chill a bit longer so it rolls cleanly.

– Get extra even, flaky crunch by rolling as uniformly thin as you can and chilling the cut sheet for 5 minutes before baking so the edges don’t fray. Use a ruler or the handle of a spoon to eyeball widths, and a bench scraper or pizza cutter gives cleaner cuts than a dull knife.

– Coat like a pro: use superfine or caster sugar in the cinnamon mix so it sticks better, and brush each piece with butter then toss in a zip bag or a large bowl while still warm so the sugar clings. A tiny pinch of flaky sea salt in the coating makes the cinnamon sing.

– Storage and rescue plan: cool completely before sealing or they’ll steam soft, layer with parchment for long term storage or freeze flat. If any soften later, spread on a sheet and re-crisp at a low oven temp for 5 to 8 minutes or pop small batches in the toaster oven, it brings them right back.