Cinnamon Toast Crunch Recipe
Make Cinnamon Toast Crunch Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cereal Base
Optional Glaze / Finishing
Method
Cereal Base
- 1
Preheat and prepare
Preheat oven to 325°F (160°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
- 2
Combine dry ingredients
In a large mixing bowl, whisk together 1.5 cups all-purpose flour, 0.25 cup granulated sugar, 0.25 cup packed brown sugar, 2 tablespoons ground cinnamon, and 0.5 teaspoon kosher salt until evenly distributed.
- 3
Add wet ingredients
Stir the melted 0.25 cup unsalted butter, 3 tablespoons milk, and 0.5 teaspoon vanilla extract into the dry mixture until a moist, slightly crumbly dough forms. It should hold together when pressed; if it's too dry add 1 teaspoon milk at a time (up to 2 tsp) until it does.
- 4
Form thin layer
Turn dough out onto the prepared baking sheet. Press and spread the mixture into a very thin, even layer about 1/8 inch (3 mm) thick — the thinner it is the crispier the finished cereal. Use an offset spatula or another parchment sheet on top to smooth it evenly.
- 5
Bake until crisp
Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through, until the surface is set and lightly golden. Watch closely toward the end to prevent burning.
- 6
Cool and break into pieces
Remove the pan from oven and let the baked layer cool completely on the sheet (about 15–20 minutes). As it cools it will crisp further. Once fully cooled, break or cut the sheet into small, bite-sized square or irregular cereal pieces (about 1/2 inch pieces).
- 7
Toast for extra crunch (optional)
Spread the broken pieces back onto the sheet and return to the oven at 300°F (150°C) for 8–10 minutes, stirring once, until extra-crisp. Cool completely before proceeding.
Optional Glaze / Finishing
- 8
Prepare glaze
In a small bowl whisk 2 tablespoons powdered sugar with 1 teaspoon milk and 0.25 teaspoon ground cinnamon until smooth. The glaze should be thin enough to drizzle; add a few drops more milk if needed.
- 9
- 10
Final cool and store
Let the glazed cereal sit at room temperature until glaze is fully set (about 20–30 minutes). Store in an airtight container at room temperature for up to 7–10 days to preserve crispness.
