Homemade Cinnamon Toast Crunch Recipe

Introduction

Enjoy the nostalgic crunch of homemade Cinnamon Toast Crunch with this easy-to-make recipe. It’s a delightful cereal that you can customize to your preference, using simple pantry ingredients for a tasty breakfast or snack.

Ingredients

• 2 cups All Purpose Flour OR Whole Wheat Flour OR All Purpose Gluten Free Flour
• 1 1/2 teaspoons Baking Soda
• 1 teaspoon Cinnamon
• 1/3 cup Coconut Oil
• 1/4 cup Raw Sugar
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Honey
• 1/2 cup Water
• Extra Cinnamon, Sugar, and Coconut Oil for the topping (optional)

Instructions

1. Step 1: In a large bowl, combine the sugar, cinnamon, vanilla extract, honey, and melted coconut oil. Use refined coconut oil if you prefer to avoid a coconut flavor.
2. Step 2: Add the baking soda, 1 1/2 cups of flour, and water. Stir these together until combined; the mixture will be messy.
3. Step 3: Add the remaining 1/2 cup of flour. Adjust the amount of flour as needed to achieve a somewhat crumbly but not dry consistency, depending on the flour you are using.
4. Step 4: Line two baking sheets with parchment paper. Divide the batter between them and spread evenly with your fingers. Top each with another sheet of parchment paper and use a rolling pin to flatten the dough to about 1/8 inch thick for a crunchier texture.
5. Step 5: Melt 1 to 2 tablespoons of coconut oil and brush over the tops of the dough. If desired, sprinkle with a mixture of 1/8 cup cane sugar and 1/2 teaspoon cinnamon for extra sweetness and flavor.
6. Step 6: Use a pizza cutter or small knife to score the dough into small pieces. Bake at 375°F (190°C) for about 15 minutes or until golden brown. After removing, score the pieces again widthwise and allow to cool completely before breaking apart.
7. Step 7: Once cooled, store the cereal in jars or airtight containers. This recipe fills about two quart-sized jars or a half-gallon jar.

Tips & Variations

• Use refined coconut oil if you want a neutral flavor, or virgin coconut oil if you enjoy a hint of coconut.
• Adjust the flour type to suit dietary needs; gluten-free blends work well but may require slight flour adjustments.
• Skip the cinnamon sugar topping to reduce sugar, but still brush with coconut oil for flavor and crunch.
• Roll the dough as thin as possible for extra crispiness, but be careful not to tear the parchment.

Storage

Store your homemade cinnamon cereal in an airtight jar or container at room temperature if you plan to eat it within a week. For longer storage, keep it in the refrigerator or freezer to maintain freshness. Reheat briefly in a warm oven if you want to refresh the crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other sweeteners besides honey?

Yes, you can substitute honey with maple syrup or agave nectar, though the flavor will vary slightly. Adjust the amount to your taste since liquid levels affect dough consistency.

How thin should I roll out the dough?

Roll the dough to about 1/8 inch thick for the best crunch. Thinner dough results in crispier cereal, but be careful when handling to avoid tearing.

Homemade Cinnamon Toast Crunch Recipe

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4.4 from 134 reviews

This Homemade Cinnamon Toast Crunch recipe recreates the beloved crunchy and cinnamon-spiced cereal from scratch. Using simple pantry ingredients like flour, cinnamon, coconut oil, and honey, you can enjoy a sweet, crispy cereal that’s perfect for breakfast or a snack. The dough is rolled thin, brushed with coconut oil, sprinkled with cinnamon sugar, then baked to golden perfection for that signature crunch.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 8 cups of cereal (fills about 2 quart-size jars or one half-gallon jar) 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dough Ingredients

• 2 cups All Purpose Flour OR Whole Wheat Flour OR All Purpose Gluten Free Flour
• 1 1/2 teaspoons Baking Soda
• 1 teaspoon Cinnamon
• 1/3 cup Coconut Oil (melted, refined recommended for neutral taste)
• 1/4 cup Raw Sugar
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Honey
• 1/2 cup Water

Topping (Optional)

• Extra Coconut Oil (1–2 tablespoons, melted)
• 1/8 cup Cane Sugar
• 1/2 teaspoon Cinnamon

Instructions

1. Combine Wet Ingredients: In a large bowl, mix raw sugar, cinnamon, vanilla extract, honey, and melted coconut oil until well combined. Using refined coconut oil avoids a coconut flavor, but feel free to use your preferred coconut oil.
2. Add Dry Ingredients and Water: Add baking soda, 1 1/2 cups of the chosen flour, and water into the wet mix. Stir until a messy batter forms.
3. Adjust Flour and Texture: Incorporate the remaining 1/2 cup flour gradually to reach a crumbly but not dry texture. Depending on your flour choice (gluten-free, all-purpose, or wheat), the total flour amount may need slight adjustment.
4. Prepare Baking Sheets and Roll Dough: Line two baking sheets with parchment paper. Divide the dough in half, spreading each on a sheet, then cover with another parchment piece. Use a rolling pin to roll dough to about 1/8 inch thickness; thinner dough results in crunchier cereal.
5. Apply Topping: Brush the dough surfaces with 1 to 2 tablespoons melted coconut oil. Mix cane sugar and cinnamon, then sprinkle evenly over the oiled surface. This step is optional but adds extra sweetness and crunch.
6. Score and Bake: Use a pizza cutter or paring knife to score the dough into small pieces before baking. Bake at 375°F (190°C) for approximately 15 minutes or until golden brown. After baking, rest for 1-2 minutes, then score again widthwise carefully to avoid breaking pieces. Let cool completely before breaking apart.
7. Storage: Transfer the cooled cereal pieces to 2 quart-size or one half-gallon jar. Store at room temperature with a lid for short-term use or refrigerate/freezer for longer freshness.

Notes

• You can use refined coconut oil to avoid coconut flavor, but virgin coconut oil works fine if you prefer the taste.
• If you prefer less sugar, skip the cinnamon sugar topping step; brushing with melted coconut oil alone still adds flavor and crunch.
• Flour types vary in absorbency; adjust flour amount slightly to get the correct texture.
• Rolling dough thinner increases crispness but handle carefully to prevent tearing.
• Proper cooling is essential to ensure cereal pieces become fully crunchy before storing.
• Store cereal in an airtight container to maintain crunchiness.

Keywords: Homemade cinnamon cereal, Cinnamon Toast Crunch copycat, crunchy cinnamon cereal, easy breakfast cereal recipe