Homemade Cinnamon Toast Crunch Cereal
Homemade Cinnamon Toast Crunch Cereal
Ingredients
For the Cereal Dough
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, cubed and chilled
- 1/4 cup cold water
For the Cinnamon Sugar Coating
- 1 egg white, lightly beaten
- 1/2 cup granulated sugar, (or granulated sugar substitute)
- 1 tablespoon ground cinnamon
- 1 tablespoon all-purpose flour, for dusting
Instructions
- 1
In a food processor, combine the all-purpose flour and 1/2 teaspoon of ground cinnamon. Pulse briefly to combine.
⏱️ 1 min
- 2
Add the cubed, chilled unsalted butter to the food processor. Pulse until the mixture resembles coarse crumbs.
⏱️ 2 min
- 3
With the food processor running, gradually add the cold water through the feed tube until a dough ball forms. The dough should hold together when squeezed.
⏱️ 2 min
- 4
Remove the dough from the food processor, flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 3 min
- 5
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 6
On a lightly floured surface or a baking mat, roll out the chilled dough into a very thin rectangle, about 1/16 to 1/8 inch thick. The thinner the dough, the crispier the cereal.
⏱️ 5 min
- 7
In a small bowl, whisk together the granulated sugar (or sugar substitute) and 1 tablespoon of ground cinnamon for the coating.
⏱️ 1 min
- 8
Lightly brush one side of the rolled-out dough with the beaten egg white. Sprinkle generously with the cinnamon sugar mixture. Flip the dough over and repeat on the other side.
⏱️ 3 min
- 9
Using a pastry wheel or pizza cutter, trim the edges to create a neat rectangle. Then, cut the dough into strips and cross-cut them to form approximately 1/2-inch squares.
⏱️ 5 min
- 10
Carefully transfer the cut cereal squares to the prepared baking sheet, arranging them in a single layer without overcrowding.
⏱️ 3 min
- 11
Bake for 12-15 minutes, or until the cereal pieces are golden brown and super crispy. Baking time may vary depending on the thickness of your dough.
⏱️ 15 min•🌡️ 350
- 12
Remove from the oven and let the cereal cool completely on the baking sheet. It will crisp up further as it cools.
⏱️ 5 min
- 13
Store the cooled cereal in an airtight container, such as a glass jar, at room temperature for up to 1 week. Serve with milk and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Homemade Cinnamon Toast Crunch Cereal
For the Cereal Dough
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, cubed and chilled
- 1/4 cup cold water
For the Cinnamon Sugar Coating
- 1 egg white, lightly beaten
- 1/2 cup granulated sugar, (or granulated sugar substitute)
- 1 tablespoon ground cinnamon
- 1 tablespoon all-purpose flour, for dusting
Instructions
- 1
In a food processor, combine the all-purpose flour and 1/2 teaspoon of ground cinnamon. Pulse briefly to combine.
⏱️ 1 min - 2
Add the cubed, chilled unsalted butter to the food processor. Pulse until the mixture resembles coarse crumbs.
⏱️ 2 min - 3
With the food processor running, gradually add the cold water through the feed tube until a dough ball forms. The dough should hold together when squeezed.
⏱️ 2 min - 4
Remove the dough from the food processor, flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 3 min - 5
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 6
On a lightly floured surface or a baking mat, roll out the chilled dough into a very thin rectangle, about 1/16 to 1/8 inch thick. The thinner the dough, the crispier the cereal.
⏱️ 5 min - 7
In a small bowl, whisk together the granulated sugar (or sugar substitute) and 1 tablespoon of ground cinnamon for the coating.
⏱️ 1 min - 8
Lightly brush one side of the rolled-out dough with the beaten egg white. Sprinkle generously with the cinnamon sugar mixture. Flip the dough over and repeat on the other side.
⏱️ 3 min - 9
Using a pastry wheel or pizza cutter, trim the edges to create a neat rectangle. Then, cut the dough into strips and cross-cut them to form approximately 1/2-inch squares.
⏱️ 5 min - 10
Carefully transfer the cut cereal squares to the prepared baking sheet, arranging them in a single layer without overcrowding.
⏱️ 3 min - 11
Bake for 12-15 minutes, or until the cereal pieces are golden brown and super crispy. Baking time may vary depending on the thickness of your dough.
⏱️ 15 min•🌡️ 350 - 12
Remove from the oven and let the cereal cool completely on the baking sheet. It will crisp up further as it cools.
⏱️ 5 min - 13
Store the cooled cereal in an airtight container, such as a glass jar, at room temperature for up to 1 week. Serve with milk and enjoy!