Homemade Cinnamon Toast Crunch

Simple to make, uses only 6 pantry staple ingredients, healthier, way better than the box, fun to make, and so delicious!!!

Prep time: PT30M

Cook time: PT15M

Total time: PT45M

Rating

4.31 stars (347 reviews)

1 tablespoon plus 1/2 teaspoon cinnamon
1/2 cup granulated sugar
1 1/4 cups white whole wheat or whole wheat pastry flour ((or additional all-purpose flour))
1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
2 sticks (1 cup) cold salted butter, cut into 1/2 inch pieces
1/2 cup cold water
2 teaspoons vanilla extract
2-4 tablespoons salted butter, melted

1. Preheat the oven to 350 degrees F. Make the cinnamon sugar. In small bowl, combine 1 tablespoon cinnamon and the sugar. 2. In a food processor, combine the whole wheat flour, flour, remaining 1/2 teaspoon cinnamon, salt, and butter. Pulse until the mix clumps together to form pea-size balls. Add the vanilla, and 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.3. Turn the dough out onto a floured surface and form into a ball. Divide the dough in half. Working with one piece of dough at a time, roll the dough as thin as you can, preferably an 1/8-inch thick (about the thickness of a quarter). Transfer the dough to a large piece of parchment paper. Brush the dough with melted butter and sprinkle generously with cinnamon sugar, gently pressing the sugar into the dough. Cut into 1/2-inch squares. Repeat with the remaining dough. 4. Carefully transfer the parchment paper to a baking sheet. Separate the squares, spacing them a 1/2 inch apart. 5. Bake 12-14 minutes, until golden brown. Let cool completely, then store in an airtight container for up to 1 week. Enjoy...with milk, a top ice cream, or simply by the handful.

Olivia on 2026-03-25 (5 stars):
So very good! My kids love them!
Ali on 2026-01-27 (4 stars):
For the sake of saving time, you absolutely do not have to separate these from each other to bake them. They lift and separate from each other on their own after being cut when you bake them. Otherwise great recipe!
Dawn Robbins on 2026-01-26 (5 stars):
Made mine sugar free and low carb and it was SO AMAZING! I used Wio Foods Low Carb flour and a sugar sub mix (erythritol, monk fruit, allulose and a touch of succralose granulars) because when you mix different sugar subs you get better flavor and bake result ounce for ounce for the regular flour and sugar. Followed rest of recipe as follows. Got a whole cup down to 3 net carbs per cup. It’s was light, crispy and held up in milk great! Thank you!
Nikki on 2025-11-17 (5 stars):
We love Tiegan's recipes and this one was no different. I substituted date sugar instead of a granulated cane and used fresh-milled flour. I received high-fives from the kids so I think it's a win!