Effortless Cinnamon Toast Crunch

Mixing up your own Cinnamon Toast Crunch at home just hits different. It's like flipping basic ingredients into these crunchy sweet squares that taste way fresher than anything from a box. Whether you want a quick breakfast or a snack, you won't catch these sticking around long in my kitchen—they're gone in minutes.

The first time I whipped these up, it was storming outside and I just wanted to do something fun for my crew. They were floored at how fresh and tasty homemade cereal can be. We're hooked now—store-bought just can't compete.

Tasty Ingredients

• Granulated sugar for topping: makes the cinnamon stick and brings every bite to a sweet finish
• Vanilla extract: boosts that yummy sweet smell and really makes a difference if you use real vanilla
• Unsalted butter: adds a creamy richness—melt it so it’s easy to blend, and if you can, choose the fancy European stuff
• Milk: helps the dough come together and adds softness—you can use whole milk or any type
• Baking powder: lets the dough puff up just a little for that perfect crispy edge—make sure yours isn't expired
• Salt: a pinch wakes up all the flavors—fancy flake salt is extra nice
• Ground cinnamon: gives that cozy warm taste—Vietnamese or Ceylon cinnamon are both awesome options
• Granulated sugar: sweetens things up and helps with the crunch, especially if you’ve got superfine sugar
• Ground cinnamon for topping: that final hit of cinnamon is what makes it iconic—pick your favorite for max flavor
• All purpose flour: makes the base, giving each bit its crunch—unbleached works great if you’ve got it
• Melted butter for topping: this brushed-on butter at the end is what lets the cinnamon sugar hug the cereal

Simple Steps

Cool and Serve:

Let your cereal chill completely on a rack—don’t skip this or it’ll go soft. Once it’s totally cooled, snap apart any that are sticking together. Dive in or stash in a sealed jar for later.

Coat the Cereal:

Right as they come out and are still hot, brush the squares with melted butter for killer flavor. Dump on the cinnamon sugar mix and let it stick.

Prepare the Topping:

While the oven does its thing, stir together cinnamon and sugar in a little bowl and melt your leftover butter in a separate spot.

Bake the Cereal:

Carefully lay the parchment paper loaded with little dough squares onto a baking tray. Pop in your oven at 350°F for about 10–12 minutes until they’re golden and crisp. Keep an eye on them near the end.

Cut the Dough:

Peel away that top sheet of parchment. Use a sharp knife or pizza wheel to slice the dough into small squares about half an inch each. Getting them all the same size means they’ll bake evenly, but don’t sweat it being perfect.

Roll Out the Dough:

Set some parchment on the counter, form your dough into a thick disc, place more parchment on top, then roll out as evenly as possible. Try for about 1/8 inch thick for that all around crispiness.

Prepare the Dough:

Grab your biggest bowl and whisk together flour, sugar, cinnamon, salt, and baking powder so it’s all mixed. Dump in milk, melted butter, and vanilla. Stir until it just comes together into a soft dough—don’t overmix or it’ll get tough.

Pin it

I seriously love how the whole place fills up with cinnamon and sugar smells anytime I make this. My kids always show up in the kitchen to snag pieces straight off the rack—every batch just feels happy and cozy.

Tips for Keeping Fresh

Let the cereal get totally cool before you pack it up or it'll lose its crunch. Keep air and moisture out by sealing it up tight and stash it at room temp. Fridges just make it go soft. It’ll be good for about a week—maybe, if you can even make it last that long!

Switch-ups

Want it earthier? Use whole wheat flour. For a richer, deeper flavor go for coconut or brown sugar. If you’re dairy-free, just grab vegan butter and use any plant-based milk—just go about it the same way. Gluten free? Try a 1:1 gluten free blend with some xanthan gum.

Pin it

How to Serve

Pour ice-cold milk over these for an old school morning treat. They’re also fun sprinkled on top of yogurt or slipped into lunchbags. Wanna switch it up? Toss with mini choco chips for an extra sweet surprise.

A Tasty Bit of Background

This cinnamon-cereal classic hit shelves in the eighties, but folks have been loving cinnamon and sugar on toast way longer—think classic French toast vibes. Whipping it up from scratch gives you that sweet, cozy feeling of the old days when breakfast was all about family time.

Frequently Asked Questions

→ What type of flour should I use?

All-purpose flour gives the little squares that nice bite you want. It's the way to go for crispiness that feels just right.

→ Can I use a substitute for butter?

Swap out the unsalted butter for margarine or a plant-based spread if you need. The flavor and texture still turn out tasty.

→ How do I store the finished cereal?

Let your cereal bites cool all the way, then pop them into a sealed container and they'll stay crunchy for about a week.

→ Can I make the dough in advance?

You sure can. Mix up the dough and stick it in the fridge, covered, overnight or until you're ready to bake.

→ Is it possible to reduce the sugar?

Cut back on sugar in both the dough and topping if you want them a little less sweet. It might change the taste and crunch, but it works.