Cinnamon Toast Crunch Recipe

Prepare dough

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl whisk together the all-purpose flour, baking powder, granulated sugar (0.25 cup), kosher salt, and 1.5 tsp ground cinnamon until evenly combined.

Cut in butter

Cut 1/2 cup (1 stick) cold unsalted butter into ~1/2-inch cubes. Using a pastry cutter or two forks (or pulse briefly in a food processor), cut the butter into the dry mixture until the texture resembles coarse crumbs with some pea-sized pieces remaining.

Form dough

Stir in 1/4 cup whole milk and 1 tsp vanilla extract until the dough comes together. It will be slightly sticky but should hold when pressed. If too dry, add up to 1 tablespoon more milk; if too wet, add a tablespoon of flour.

Roll thin

Turn the dough out onto a lightly floured surface and roll it to approximately 1/16–1/8 inch (2–3 mm) thickness. Achieving a thin, even sheet is important for the cereal to bake crisp.

Cut squares

Using a sharp knife or pizza cutter, cut the rolled dough into small 1-inch (2.5 cm) squares. Transfer squares to the prepared baking sheets in a single layer, spacing them about 1/4 inch apart. If you want the classic cinnamon-swirled look, lightly brush the top with a little extra milk and sprinkle a touch more cinnamon before baking (optional).

Bake

Bake in the preheated 350°F (175°C) oven for 10–14 minutes, rotating the sheets halfway through. Bake until the edges are golden brown and the centers are set. Watch closely to avoid burning; thinner pieces may finish sooner.

Cool crisp

Remove from oven and let the squares cool completely on the baking sheets for 10 minutes, then transfer to a wire rack. They will crisp further as they cool.

Mix coating

While the cereal is baking or cooling, combine 1 tablespoon ground cinnamon and 1/2 cup granulated sugar in a shallow bowl and whisk to blend.

Coat cereal

When the cereal squares are warm (not piping hot) and slightly tacky from residual butter, toss them in the cinnamon-sugar mixture. For best coverage, place cereal in a large bowl, drizzle with the 2 tablespoons melted butter, then sprinkle the cinnamon-sugar and gently toss with a spatula or by shaking the bowl (cover with a lid or towel to prevent scattering). Ensure each square is evenly coated.

Final crisp

Return the coated squares to the parchment-lined baking sheet in a single layer and bake 4–6 minutes more at 350°F (175°C) to set the coating and deepen color. Remove and cool completely on a wire rack; the cereal will become crisp as it cools.

Once fully cooled and crisp, break apart any pieces that stuck together. Serve about 1 to 1 1/2 cups of cereal per person with 1 cup cold milk, or store cooled cereal in an airtight container at room temperature for up to 7 days.