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There is something deeply satisfying about pulling a tray of Homemade Cinnamon Toast Crunch from the oven. Warm golden and crisp these sweet squares are a nostalgic favorite elevated by the simple magic of real ingredients. Making this cereal at home brings all the coziness and scent of classic cinnamon toast while giving you a crunchier fresher result than anything from a box. Whether I serve it as a breakfast treat or for after school snacking this wholesome recipe never lasts long in my kitchen.
I first made this on a rainy weekend just to see if it could rival the boxed version. After the first batch disappeared almost instantly it became a favorite homemade ritual we all look forward to.
Ingredients
- All purpose flour: provides the crisp base and light texture Choose a good quality unbleached flour for the best result
- Granulated sugar: sweetens and helps the dough get that signature golden color Fine sugar will wedge itself perfectly between every bite
- Ground cinnamon: brings warmth and that trademark flavor Try Vietnamese or Ceylon cinnamon for maximum aroma
- Salt: sharpens taste and balances the sweetness Just a small pinch is essential Flaky sea salt can make a lovely difference
- Baking powder: adds a gentle lift to the dough Always double check freshness for proper leavening
- Milk: binds everything and creates a tender crumb Whole milk is ideal for richness but any milk works
- Unsalted butter: adds both flavor and structure European style butters taste especially luscious here
- Vanilla extract: deepens the sweet aromatic profile Pure vanilla really does give the best result
- Granulated sugar for the topping: creates that beautiful finish
- Ground cinnamon in the topping: adds a second layer of that beloved spice
- Melted butter for topping: gives a final touch of rich toastiness and helps the cinnamon sugar stick
Step by Step Instructions
- Prepare the Dough:
- In a large bowl whisk together flour sugar cinnamon salt and baking powder making sure everything is evenly blended. Stir in milk melted butter and vanilla mixing to form a soft but cohesive dough. Mix gently and avoid overworking to prevent toughness.
- Roll Out the Dough:
- Lightly shape the dough into a disc and place it between two sheets of parchment paper. Using even pressure roll the dough out to about one eighth inch thick. This thinness is key for crunchy cereal squares.
- Cut the Dough:
- Remove the top layer of parchment and use a sharp knife or pizza cutter to cut the dough into squares about half an inch wide. Try to keep them even so they bake uniformly but do not worry about making them perfect.
- Bake the Cereal:
- Transfer the parchment with cut dough onto your baking sheet. Bake at three hundred fifty degrees Fahrenheit for ten to twelve minutes watching closely toward the end so the cereal turns golden but does not burn.
- Prepare the Topping:
- While baking mix the cinnamon and sugar for the topping in a small bowl. Melt the butter in another bowl so everything is ready for finishing touches.
- Coat the Cereal:
- Once the cereal comes out of the oven brush the squares generously with melted butter while still warm. Sprinkle with the cinnamon sugar mixture so each bite gets a sweet shimmering coating.
- Cool and Serve:
- Let the cereal cool completely on a rack before breaking apart any pieces that stuck together. This helps maintain crispness. Store in an airtight container or serve right away with milk or as a sweet snack.
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My favorite moment is right after baking when cinnamon sugar fills the air and my kids quietly line up hoping for warm samples. The sheer joy on their faces makes this recipe a recurring celebration in our home.
Storage Tips
Make sure the cereal is completely cool before storing or it may soften and lose crunch. Moisture is the biggest enemy so always use a truly airtight container and keep the cereal at room temperature. If kept away from humidity this treat retains its snappy texture for a week although in my house it disappears much faster.
Ingredient Substitutions
To make a wheatier version substitute whole wheat flour or use a gluten free blend with xanthan gum for dietary needs. For a richer flavor change up the sugar with brown sugar or coconut sugar. Dairy free milk and plant based butter also work for those with allergies. The method never changes only the flavor shifts.
Serving Suggestions
Enjoy the cereal with ice cold milk or layer it over yogurt for a fun parfait. These cinnamon kissed squares are an excellent lunchbox addition or a sweet party snack. For birthdays or special occasions I even toss them with mini chocolate chips.
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A Little History
Inspired by old fashioned cinnamon sugar toast this cereal first became popular in the nineteen eighties. Homemade versions keep alive the comforting rituals of breakfast when sweet aromas and family time set the tone for the day. The hands on process is a wonderful way to connect with that tradition.
Frequently Asked Questions
- → Can I use any flour?
All-purpose flour is a solid pick. You'll get a crisp edge and just the right tenderness in every bite.
- → Is there a butter swap?
You can use vegan butter or even margarine if that's what you've got. They’ll work just fine instead of regular butter.
- → Best way to keep them fresh?
Wait until they’re cooled all the way, then transfer into a sealed container and they’ll keep nicely crisp for a week.
- → Can I chill the dough first?
Totally! You can get the dough ready, cover it, and pop it in the fridge for a day before rolling out and baking.
- → Can I make it less sweet?
If you want, you can cut back some sugar in the dough or topping. Flavor and crunch might not be exactly the same, but it'll still be good.
