Homemade Cinnamon Toast Crunch
My absolute favorite cereal in the world is Cinnamon Toast Crunch. Frosted Flakes may be a close second, but I used to go through full boxes of Cinnamon Toast Crunch in college. So why not make it at home? Not that I can’t just go to the store and buy a box, but I figured since I have the time, let’s try to make them from scratch! I will say that the next time I do them, I have to make them much thinner so you get that cereal feel. However, they were SO good I didn’t even mind the thickness. See below for the recipe!
- 1 cup granulated sugar
- 2 tbsp cinnamon plus 1/2 tsp cinnamon
- 2 and 2/3 cup all purpose flour
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 2 sticks cold salted butter, cut into small cubes
- 1/4 cup water
- 2 tsp vanilla extract
- 6 tbsp salted butter, melted
- Preheat your oven to 350 degrees.
- In a bowl, mix your granulated sugar and 2 tbsp of cinnamon (save the 1/2 tsp of cinnamon for the dough)
- In a separate bowl or food processor, make your dough. Combine your all purpose flour, 1/2 tsp cinnamon, nutmeg, butter and salt. Make sure the butter is cut into small cubes. Mix (or pulse) until small clumps begin to form. Add your vanilla and water and mix again until a dough ball forms. If the dough feels too wet, add some more flour, if it is too dry, add a bit more water. Form a large ball with the dough and place it on a floured surface.
- Divide the dough in half so you have enough space. Roll out half of the dough using a rolling pin. Make sure the dough is very thin (about 1/8th of an inch)! This was my problem the first time making this. Make sure the dough is evenly distributed.
- Brush the dough with the melted butter and evenly distribute the cinnamon sugar. Press the sugar into the dough. Flip and repeat this on the other side. Cut the dough into squares (like Cinnamon Toast Crunch) and place on parchment paper on a baking sheet.
- Bake the squares for 14-16 minutes or until golden brown. Allow to cool and serve!