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.
Notes
Roll it thin: This is the most important part of the recipe. Approximately 1/16 inch thick will produce a much crispier cereal than thicker dough.
Add water gradually: Because butter contains some water, you may not need the full amount. Begin with 3 tablespoons and add more only if the dough won't come together.
Don't overdo the topping butter: The tablespoon of melted butter listed under the cinnamon-sugar coating is used to brush the top of the dough. Apply it lightly rather than soaking the dough.
Watch the edges: Thin pieces around the outside of the pan may brown before pieces toward the center. Begin checking the cereal early.
Let it cool: Freshly baked cereal may not seem completely crisp while hot. Allow it to cool fully before deciding whether it needs additional baking.
For extra-crispy cereal: If the cooled cereal is still slightly soft, dry it in a 250°F oven for another 5–10 minutes.
Storage: Allow the cereal to cool completely before transferring it to an airtight container. Storing it while warm can trap steam and make the cereal soft.