Homemade Cinnamon Toast Crunch Cereal
If you love cinnamon cereal but want to try making it from scratch, this Homemade Cinnamon Toast Crunch Cereal is a fun recipe made with simple pantry ingredients. Thin pieces of homemade cereal dough are covered with butter, cinnamon, and sugar before being baked until golden and crisp.
One of my favorite things about making food from scratch is discovering that some of the things we automatically buy at the grocery store can actually be made right at home. Homemade cereal might sound complicated, but this recipe uses ordinary ingredients including flour, butter, sugar, cinnamon, vanilla, and baking soda.
The secret to making homemade cinnamon cereal crispy is rolling the dough very thin. Once baked and completely cooled, the little cinnamon-sugar squares become crunchy enough to pour into a bowl with cold milk or simply eat by the handful as a snack.
This recipe uses melted butter instead of coconut oil, giving the cereal a rich buttery cinnamon-toast flavor. You don’t even need parchment paper. A baking sheet lined with lightly greased aluminum foil works just fine.
Why Make Cinnamon Cereal From Scratch?
Making cereal at home certainly takes a little more work than opening a box, but sometimes that’s part of the fun. There is something satisfying about taking flour, butter, cinnamon, and sugar and turning those basic ingredients into something you normally wouldn’t think to make yourself.
It also gives you control over what goes into your cereal. There is no need for a long list of ingredients when a handful of familiar pantry staples will do the job. This homemade cinnamon cereal is simple, sweet, buttery, and full of cinnamon flavor.
This is also a fun recipe to make when you want to try something different in the kitchen. Once you’ve made your own little cereal squares and poured milk over that first bowl, you may find yourself looking at boxed cereal a little differently!
The Secret to Crispy Homemade Cereal
The most important step in this recipe is rolling the dough thin. Very thin.
Aim for approximately 1/16 inch thick. If the dough is left too thick, the finished pieces will have more of a cracker or cookie texture. Thin dough allows moisture to bake out and gives you those crisp little cereal pieces we’re looking for.
Don’t worry if every square isn’t perfectly identical. Homemade food doesn’t have to look like it came through a factory. Slightly uneven squares and browned edges are part of its charm.
The cereal will also continue to crisp as it cools, so don’t judge the texture immediately after taking it out of the oven.
Getting the Cinnamon-Sugar Coating Just Right
The cinnamon-sugar topping is what gives this homemade cereal its classic cinnamon-toast flavor. After rolling the dough, lightly brush the surface with melted butter and sprinkle cinnamon sugar evenly over the top.
The butter helps the cinnamon and sugar stick while also adding another layer of buttery flavor. You only need a light coating. Too much butter can make it harder for the cereal to become crisp.
Gently pressing the cinnamon sugar into the dough before cutting can also help keep more of that delicious coating attached during baking.
How to Serve Homemade Cinnamon Toast Crunch Cereal
Once your cereal is completely cool and crisp, serve it just as you would your favorite boxed cinnamon cereal. Add it to a bowl and pour cold milk over the top for an easy homemade breakfast.
It’s also delicious without milk. Keep a container in the pantry and grab a handful when you want something crunchy and sweet.
If you have children or grandchildren helping in the kitchen, cutting the dough into all those tiny squares can also turn this into a fun baking project. They certainly don’t have to be perfect. That’s the beauty of making them at home.
Frequently Asked Questions
Can I use butter instead of coconut oil in homemade cereal?
Yes. Melted butter works well in homemade cinnamon cereal and adds a rich, buttery flavor. This recipe uses ⅓ cup melted butter in place of coconut oil.
Why isn’t my homemade cereal crunchy?
The dough may have been rolled too thick, it may need additional baking time, or it may simply need to cool completely. If the cereal is still soft after cooling, place it in a 250°F oven for 5–10 minutes to help remove additional moisture.
How thin should I roll homemade cereal?
For crispy cereal, aim for approximately 1/16 inch thick. Thicker dough will produce a softer, more cracker-like texture.
Do I need parchment paper?
No. You can line your baking sheet with aluminum foil and lightly grease it with butter or vegetable oil. A silicone baking mat can also be used if you have one.
Can I eat this cereal without milk?
Absolutely. The little cinnamon-sugar squares make a delicious crunchy snack all by themselves.
How should I store homemade cereal?
Allow the cereal to cool completely and then place it in an airtight container at room temperature. Keeping moisture away from the cereal is important for maintaining its crisp texture.
Can I make the cereal sweeter?
Yes. You can increase the cinnamon-sugar topping slightly if you prefer sweeter cereal. Keep the amount of melted butter used for brushing light so the cereal can still become crisp.
Homemade Cinnamon Toast Crunch Cereal
Ingredients
Method
- Preheat the oven to 350°F. Line a large baking sheet with aluminum foil and very lightly grease the foil with butter or vegetable oil.
- In a large mixing bowl, combine ⅓ cup melted butter, 3 tablespoons water, ¼ cup granulated sugar, and vanilla extract. Stir until well combined.
- Add the all-purpose flour, cinnamon, and baking soda. Stir until a dough begins to form, then use your hands to bring the dough together. If the dough is too dry and crumbly to roll, add additional water 1 teaspoon at a time until the dough holds together. Avoid adding more water than necessary. The dough should be workable but not sticky.
- Divide the dough in half. Place one portion onto the prepared baking sheet and flatten it with your hands. Lightly flour your rolling pin if necessary and roll the dough very thin, approximately 1/16 inch thick.
- In a small bowl, combine ¼ cup granulated sugar and 1½ teaspoons cinnamon.
- Lightly brush the rolled dough with some of the 1 tablespoon melted butter reserved for the topping. Sprinkle the cinnamon-sugar mixture evenly over the surface. Gently press the topping into the dough.
- Using a pizza cutter or knife, cut the dough into approximately ½-inch squares. The squares do not need to be individually separated before baking.
- Bake at 350°F for approximately 10–18 minutes, watching carefully toward the end of the baking time. The exact time will depend on how thinly the dough was rolled and how your oven bakes. The cereal is ready when it looks dry and the pieces are beginning to turn lightly golden.
- Remove the baking sheet from the oven and allow the cereal to cool completely. The pieces will become crispier as they cool.
- Break apart any squares that remain connected.
- Repeat the rolling, coating, cutting, and baking process with the remaining dough.
- Once completely cooled, test one of the cereal pieces. If the cereal isn’t as crunchy as you would like, spread it back onto the baking sheet and place it in a 250°F oven for 5–10 minutes to dry it further. Cool completely again before storing.
- Serve with cold milk or enjoy by the handful as a crunchy cinnamon snack.
