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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/homemade-cinnamon-toast-crunch-recipe/