Cinnamon Toast Crunch

20 mins
Serves 1
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Directions

  1. 1Preheat oven to 350°F.
  2. 2Preheat oven to 350°F.
  3. 3Preheat oven to 350°F.
  4. 4In a food processor, pulse flour, 1 tsp cinnamon, and cold butter until you get coarse crumbs.
  5. 5In a food processor, pulse flour, 1 tsp cinnamon, and cold butter until you get coarse crumbs.
  6. 6In a food processor, pulse flour, 1 tsp cinnamon, and cold butter until you get coarse crumbs.
  7. 7Slowly add ice water, 1 tbsp at a time, pulsing until a dough forms. You’ll likely need 4 tbsp, add a 5th only if needed.
  8. 8Slowly add ice water, 1 tbsp at a time, pulsing until a dough forms. You’ll likely need 4 tbsp, add a 5th only if needed.
  9. 9Slowly add ice water, 1 tbsp at a time, pulsing until a dough forms. You’ll likely need 4 tbsp, add a 5th only if needed.
  10. 10Place dough between two sheets of parchment paper and roll it out to your desired thickness.
  11. 11Place dough between two sheets of parchment paper and roll it out to your desired thickness.
  12. 12Place dough between two sheets of parchment paper and roll it out to your desired thickness.
  13. 13In a small bowl, mix the remaining cinnamon and sugar.
  14. 14In a small bowl, mix the remaining cinnamon and sugar.
  15. 15In a small bowl, mix the remaining cinnamon and sugar.
  16. 16Brush half the melted butter over the dough and sprinkle half the cinnamon sugar on top. Press it gently into the dough.
  17. 17Brush half the melted butter over the dough and sprinkle half the cinnamon sugar on top. Press it gently into the dough.
  18. 18Brush half the melted butter over the dough and sprinkle half the cinnamon sugar on top. Press it gently into the dough.
  19. 19Cover with parchment, flip, and repeat on the other side.
  20. 20Cover with parchment, flip, and repeat on the other side.
  21. 21Cover with parchment, flip, and repeat on the other side.
  22. 22Cut into small squares using a pizza cutter and place on a parchment-lined baking sheet.
  23. 23Cut into small squares using a pizza cutter and place on a parchment-lined baking sheet.
  24. 24Cut into small squares using a pizza cutter and place on a parchment-lined baking sheet.
  25. 25Bake for 15 to 20 minutes or until golden and crisp (longer if your dough is thicker).
  26. 26Bake for 15 to 20 minutes or until golden and crisp (longer if your dough is thicker).
  27. 27Bake for 15 to 20 minutes or until golden and crisp (longer if your dough is thicker).
  28. 28Let cool completely before eating.
  29. 29Let cool completely before eating.
  30. 30Let cool completely before eating.
  31. 31Serve the cereal with milk.
  32. 32Serve the cereal with milk.
  33. 33Serve the cereal with milk.

Ingredients

  • 1.125 cup all-purpose flour
  • 1.125 cup all-purpose flour
  • 1.125 cup all-purpose flour
  • 0.5 cup salted butter, cold and cubed (if using unsalted, add 1/4 tsp salt)
  • 0.5 cup salted butter, cold and cubed (if using unsalted, add 1/4 tsp salt)
  • 0.5 cup salted butter, cold and cubed (if using unsalted, add 1/4 tsp salt)
  • 5 tbsp ice water
  • 5 tbsp ice water
  • 5 tbsp ice water
  • 3 tsp cinnamon
  • 3 tsp cinnamon
  • 3 tsp cinnamon
  • 4 tsp date sugar (or sugar of choice)
  • 4 tsp date sugar (or sugar of choice)
  • 4 tsp date sugar (or sugar of choice)
  • 1 tbsp melted butter
  • 1 tbsp melted butter
  • 1 tbsp melted butter
  • 2 tbsp melted butter
  • 2 tbsp melted butter
  • 2 tbsp melted butter

Equipment

food processorparchment paperrolling pinsmall bowlbrushpizza cutterparchment-lined baking sheetairtight container

Tips

  • Thinner dough gives a crispier cereal texture.
  • Let cool completely before eating.
  • Store in an airtight container.