Homemade Cinnamon Toast Crunch

By • August 10, 2013 • 6 Comments

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Makes 5 to 6 cups

Cereal

  • 1 1/4 cups white whole wheat flour or whole wheat pastry flour
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/3 cup coconut oil, at room temperature (may sub room temperature butter)
  • 1/3 cup brown sugar
  • 1/8 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons honey
  • 1/2 cup buttermilk

Cinnamon-Sugar Topping

  • 1 tablespoon coconut oil, melted (may use melted butter)
  • 1/8 cup granulated sugar
  • 3/4 teaspoon cinnamon
  1. Preheat the oven to 350° F and line two baking sheets with a silpat or parchment paper.
  2. In the bowl of a food processor, add the whole wheat flour, flour, baking soda, and cinnamon. Pulse to combine. Then add in coconut oil, brown sugar, sugar, vanilla, and honey. Process until the dough looks like small peas, then add in the buttermilk and process until a dough ball forms. The dough will seem dry and crumbly, but this is fine.
  3. Dump the dough out onto a lightly floured counter and pinch any crumbles of dough together with your hands. Divide the dough into four flat disks.
  4. Working with one piece of dough at a time place a piece of wax paper over the dough, roll the dough as thin as you can, no thicker than 1/4-inch thick, but preferably an 1/8-inch thick (about the thickness of a quarter). Remove the top piece of parchment paper.
  5. With a pastry cutter, pizza cutter, or very sharp knife, even the edges of the rectangle. Slice into 1/2-inch squares and pierce each square with a fork 2 or 3 times.
  6. Make the cinnamon-sugar topping: in a small bowl, combine 2 tablespoons of sugar and 3/4 teaspoon cinnamon. In another bowl, melt the remaining 1 tablespoon coconut oil in the microwave. Brush the whole sheet of dough with the melted coconut oil and then generously sprinkle with the cinnamon sugar.
  7. Use a very thin spatula and scrape the squares off the counter and then carefully use your hands to place the squares on the prepared baking sheets.
  8. Repeat with the remaining dough until all the dough has been used.
  9. Bake for 9 to 13 minutes or until lightly golden brown on top (watch closely). Allow to cool completely and store in an airtight container.
Jump to Comments (6)

Comments (6) Questions (0)

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over 1 year ago Janina

This just sounds delicious! I'm definitely going to try it! I just wondered if there is anything to substitute the buttermilk with in order to make it vegan? Do you have any suggestions?
Greets, Janina

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over 1 year ago Johnny Ringo

You should be able to make your own "buttermilk" by adding a Tablespoon of vinegar per cup of milk (soy, almond, coconut, etc.) Coconut or almond would probably be delicious with this recipe!

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over 1 year ago Janina

Thanks! I'll try that!

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over 1 year ago Amy

What would the sugar count be per serve? Can you further reduce the sugar in any way with substitutions? Thanks :-)

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over 1 year ago Johnny Ringo

You can use this website to calculate nutrition information: http://caloriecount.about.... I did it for this recipe, based on 12 servings and no substitutions. Obviously, you could reduce the sugar by eliminating the topping.

Nutrition Facts
Serving Size 58 g
Amount Per Serving
Calories 207Calories from Fat 68
% Daily Value*
Total Fat 7.5g12%
Saturated Fat 6.3g32%
Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 223mg9%
Total Carbohydrates 31.9g11%
Dietary Fiber 1.0g4%
Sugars 11.7g
Protein 3.1g
Vitamin A 0% • Vitamin C 0%
Calcium 2% • Iron 7%

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over 1 year ago Johnny Ringo

I don't know if I'd call this Cinnamon Toast Crunch, it's more like a really good graham cracker. Regardless, I'll be making these again, I thought they were fantastic. I'll be snacking on them for the next few days. Thank you for sharing a great recipe!!!