The Real Cinnamon Toast Crunch
Discover the golden, crispy magic of making *The Real Cinnamon Toast Crunch* from scratch! This homemade version of the beloved cereal combines the nutty depth of whole wheat flour with the delicate crunch of all-purpose flour, and it's perfectly sweetened with a cinnamon-sugar topping that caramelizes in the oven. With just a few pantry staples and simple techniques, you’ll create bite-sized, flaky squares packed with warm, cozy cinnamon flavor. Whether you enjoy them with milk or as a snack straight off the tray, this nostalgic treat is utterly irresistible—and way more satisfying than store-bought! Perfect for meal prep, this easy, small-batch recipe is ready in under 40 minutes and stores beautifully, so you can keep the crunch alive all week long.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup whole wheat flour
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
- 3 tablespoons milk (any type)
- 0.5 teaspoon vanilla extract
- 2 tablespoons topping sugar (granulated or turbinado)
- 1 teaspoon additional ground cinnamon for topping
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, granulated sugar, cinnamon, and salt. Stir well to evenly distribute the dry ingredients.
Add the cold, cubed butter into the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, whisk together the milk and vanilla extract. Pour this wet mixture into the dry ingredients, stirring until the dough starts to come together.
Turn the dough out onto a lightly floured surface. Knead it gently until it forms a smooth ball, taking care not to overwork the dough.
Divide the dough in half for easier handling. Roll one half of the dough out on a floured surface to about 1/16-inch thickness. Aim for a very thin sheet for a proper crunch.
Using a sharp knife or a pizza cutter, trim the edges of the dough to form a rectangle. Then, cut the dough into small squares, approximately 1-inch in size.
Transfer the squares to the prepared baking sheet, leaving a small gap between each one. Repeat the rolling and cutting process with the second half of the dough.
In a small bowl, mix the topping sugar and ground cinnamon together. Sprinkle this mixture evenly over the dough squares.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the squares are crisp.
Remove the baking sheet from the oven and let the cereal cool completely on the pan. The cereal will continue to crisp up as it cools.
Store the homemade cinnamon toast crunch in an airtight container for up to one week. Serve with milk or enjoy as a crunchy snack!
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 11.1 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 79 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
