There’s something magical about the irresistible crunch and warm cinnamon aroma of homemade Cinnamon Toast Crunch. This recipe brings together buttery, golden squares of cereal coated in a sweet, spiced glaze that’s perfectly balanced. In just 30 minutes, you’ll have a batch of crispy, comforting goodness that’s far superior to store-bought versions.
The texture is delightfully crisp yet tender, with every bite delivering a burst of cinnamon-sugar bliss. It’s a nostalgic treat that’s surprisingly simple to make, and the scent wafting through your kitchen will have everyone gathering around. Perfect for breakfast, snacking, or even dessert, this homemade version is a game-changer for cereal lovers.
What makes this recipe truly special is the way it transforms basic ingredients into something extraordinary. The combination of rich butter, fragrant cinnamon, and a hint of vanilla creates a flavor that’s both cozy and indulgent. Each piece is baked to golden perfection, offering a satisfying crunch that’s impossible to resist.
Whether you’re enjoying it with milk or straight from the bowl, this homemade cereal is a delightful way to start your day or satisfy a sweet craving. Plus, knowing exactly what’s in it makes it a healthier, more wholesome option. Once you try it, you’ll never go back to the boxed kind!
What You’ll Need
- ⅓ cup (2½ fl oz/80 ml) coconut oil, melted (can substitute with unsalted butter)
- 4 – 5 tablespoons water (start with 4, add more if dough is dry)
- ¼ cup (2 oz/57 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (10 oz/284 g) all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- For Cinnamon Sugar:
- 2 tablespoons (1 oz/28 g) granulated sugar
- ¾ teaspoon ground cinnamon
How to Make It
- Preheat the oven to 325°F (165°C) fan assisted. Line 2 baking sheets with parchment paper and set aside.
- In a medium bowl, combine the melted coconut oil, 4 tablespoons water, sugar, and vanilla extract. Mix well.
- In a separate bowl, whisk together the flour, cinnamon, and baking soda.
- Stir the wet ingredients into the dry ingredients until the dough comes together. If it seems too dry, add the extra tablespoon of water.
- Divide the dough in half. Roll each half out as thin as possible directly onto the lightly floured parchment paper. Lightly flour the rolling pin to prevent sticking.
- In a small bowl, mix the cinnamon sugar ingredients. Sprinkle evenly over the rolled-out dough and press it in with your hands or the rolling pin to ensure it sticks.
- Using a pizza cutter or sharp knife, cut the dough into ½-inch (12 mm) squares. No need to separate the pieces.
- Bake for 22-25 minutes, or until the squares are nicely browned all over.
- Remove from the oven and let cool completely to crisp up. Serve with milk or store in an airtight container at room temperature for up to 2 weeks.
Creative Serving Suggestions
Take your Homemade Cinnamon Toast Crunch to the next level by serving it with a drizzle of honey or maple syrup for extra sweetness. For a fun twist, layer it with yogurt and fresh fruit for a crunchy parfait. If you’re feeling indulgent, sprinkle it over ice cream for a delightful dessert!
Storage Tips to Keep It Crispy
Store your cinnamon squares in an airtight container at room temperature to maintain their crunch. If they soften slightly, pop them in the oven at 300°F (150°C) for 5 minutes to crisp them back up. They’ll stay fresh for up to 2 weeks—if they last that long!
Time-Saving Hacks for Busy Bakers
To speed up the process, use a stand mixer to combine the dough ingredients quickly. If you’re short on time, skip rolling the dough into perfect squares—just break it into rustic pieces after baking. You’ll still get that delicious cinnamon crunch without the extra effort!
Recipe Variations to Try
Experiment with different flavors by adding a pinch of nutmeg or cardamom to the cinnamon sugar mix. For a healthier option, swap half the all-purpose flour with whole wheat flour. You can also use brown sugar instead of granulated sugar for a deeper, caramel-like flavor.
Essential Equipment Guidance
A pizza cutter or sharp knife is key for cutting the dough into even squares. A lightly floured rolling pin will help you achieve the thin, crispy texture. If you don’t have parchment paper, lightly grease your baking sheets to prevent sticking.
Homemade Cinnamon Toast Crunch Recipe
Ingredients
- ⅓ cup coconut oil, melted
- 4 – 5 tablespoons water
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
Cinnamon Sugar
- 2 tablespoons granulated sugar
- ¾ teaspoon ground cinnamon
Instructions
- Preheat the oven to 325°F (165°C) fan assisted and line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, combine the oil, 4 tablespoons water, sugar, and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and cinnamon. Stir the wet into the dry ingredients until the dough comes together (If it seems too dry, add the extra water).
- Divide the dough in half and roll each half out as thin as possible directly onto the lightly floured piece of parchment paper for the pans. Lightly flour the rolling pin to help roll the dough very thin.
- For the cinnamon sugar, mix the sugar and cinnamon together and sprinkle all over the top of the doughs and press in with your hands or the rolling pin to make sure it is sticking to the dough.
- With a pizza cutter or sharp knife, cut the dough into ½-inch (12 mm) squares. (No need to push the pieces apart).
- Bake the sheets for 22-25 minutes until nicely browned all over. Remove from the oven and allow to cool and crisp. Serve over milk of your choice. Store the leftovers in an airtight container at room temperature for up to 2 weeks.
