Homemade Cinnamon Toast Crunch

So, you’re craving something crunchy, sweet, and dangerously addictive—but maybe you don’t feel like running to the store to grab that shiny box of Cinnamon Toast Crunch. (Also, let’s be honest, that box never lasts more than two sittings, right?) Good news: you can whip up your own homemade version that tastes just as magical—maybe even better. Bonus? You actually get bragging rights this time.

Why This Recipe is Awesome?

• It’s stupid simple—seriously, if you can roll out dough, you’re already halfway there.
• No weird chemicals or mystery ingredients you can’t pronounce. (Looking at you, “trisodium phosphate.”)
• Tastes exactly like the cereal you know and love, but fresher and crispier.
• Makes your kitchen smell like a cinnamon bakery exploded—in the best way possible.
• Did I mention it’s fun? Rolling and sprinkling cinnamon sugar is basically edible arts and crafts.

Basically, if you want to impress people without actually trying too hard—this recipe is your golden ticket.

Ingredients You’ll Need

Here’s your VIP list for crunchy happiness:

• 1 cup all-purpose flour (aka the canvas for your masterpiece)
• 1 tbsp sugar (just enough sweetness for the dough)
• ½ tsp cinnamon (spice = life)
• Pinch of salt (balances things out, don’t skip it)
• 2 tbsp butter, cold (cut into little cubes—channel your inner pastry chef)
• ¼ cup water, cold (you might not need it all, don’t drown your dough)
• Cinnamon-sugar mix:
  
  • 2 tbsp sugar
  • 1 tsp cinnamon

That’s literally it. Pantry-friendly, wallet-friendly, lazy-friendly.

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Step-by-Step Instructions

1. Preheat the oven. 350°F (175°C). Yes, do this first. Don’t be the person who forgets until the dough is ready.
2. Mix the dry stuff. Toss your flour, sugar, cinnamon, and salt into a bowl. Whisk like you know what you’re doing.
3. Add the butter. Use your fingers or a pastry cutter to rub the butter into the flour until it looks like sandy crumbs. It should not look like Play-Doh yet.
4. Add water. Slowly drizzle in water until a dough forms. If it’s sticky, you added too much. If it’s crubly, add a smidge more. Find that sweet spot.
5. Roll it out. On a floured surface, roll the dough thin—like thinner than a tortilla, but not see-through.
6. Sprinkle magic. Brush lightly with water, then sprinkle the cinnamon-sugar mix all over like you’re blessing it.
7. Cut into squares. Use a pizza cutter or knife to cut those tiny cereal-sized squares. (Pro tip: uneven shapes still taste amazing.)
8. Bake. Lay them on a parchment-lined baking sheet and bake for 10–12 minutes until golden brown and crispy.
9. Cool down. Let them cool—they’ll crisp up more as they sit. Try not to eat them straight from the pan (I failed this step).

Congratulations—you just made homemade cereal. You’re officially cooler than General Mills.

Common Mistakes to Avoid

• Rolling too thick. You’ll end up with cinnamon crackers instead of cereal. Thin = crispy.
• Forgetting parchment paper. Unless you like scraping sugar glue off your baking tray for hours.
• Dumping all the water at once. This isn’t soup. Ease it in.
• Skipping the salt. You’ll miss it. Trust me.
  

  Alternatives & Substitution

• Gluten-free? Use a 1:1 gluten-free flour blend. Boom.
• No butter? Coconut oil works, but IMO, butter tastes better. (Sorry, not sorry.)
• Wanna go wild? Add nutmeg, cardamom, or pumpkin spice for a seasonal twist.
• Health nut mode: Try coconut sugar or brown sugar instead of white. It makes the flavor a little deeper.

More Recipes:

• Decadent Coconut Cream Bars
• Classic Vanilla Slice
• Mom’s Famous Cream Puffs

FAQs of  Cinnamon Toast Crunch

Can I use margarine instead of butter?

Technically, yes. But honestly, why hurt your taste buds like that?

Do I really have to cut them so small?

Nope! Make jumbo cinnamon squares if you want. Cereal, snack, or crunchy toast topping—it’s all good.

How do I store them?

Keep them in an airtight jar or container. They’ll stay crisp for about a week—if they last that long.

Can I eat them with milk?

Heck yes. They taste like childhood nostalgia in a bowl.

What if I don’t have a rolling pin?

Use a wine bottle. (Don’t worry, I won’t tell anyone.)

Can I double the recipe?

Yes—and you probably should. The first batch will mysteriously disappear during “taste testing.”

Final Thoughts

See? Making Homemade Cinnamon Toast Crunch isn’t rocket science—it’s basically flour, butter, cinnamon, and sugar living their best life together. Next time someone brags about their fancy sourdough, hit ’em with your homemade cereal flex.

Now grab a bowl, pour some milk (or just snack straight from the jar like I do), and enjoy the sweet, crunchy payoff. You earned it.