Homemade Cinnamon Toast Crunch
From the Homestead
Homemade Cinnamon Toast Crunch
All the crunch and cinnamon sugar of the real thing, made from scratch with real ingredients. Keeps in a jar on the counter and goes fast.
Adapted from @crowded_kitchen
Ingredients
Cereal dough
- ✿1 1/4 cups all-purpose flour
- ✿1/4 cup arrowroot powder
- ✿1/2 tsp baking powder
- ✿2 tbsp granulated sugar
- ✿1/4 tsp kosher salt
- ✿1/2 tsp ground cinnamon
- ✿8 tbsp unsalted butter, chilled and cubed
- ✿5 tbsp ice cold water
Coating
- ✿1/3 cup granulated sugar
- ✿2 tsp ground cinnamon
- ✿1 egg white + 2 tsp water, whisked
Method
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1In a food processor, pulse together the flour, arrowroot powder, baking powder, sugar, salt, and cinnamon. Add the cubed butter and pulse until it forms pea-sized pieces. Add the water and pulse just until the dough comes together and sticks when pressed between two fingers.
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2Shape the dough into a rectangle on a nonstick surface, wrap in plastic wrap, and refrigerate for 30 minutes. While it chills, preheat your oven to 350 F / 175 C and line two sheet pans with parchment paper. Mix the cinnamon sugar coating in one bowl and whisk the egg white and water in another.
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3Divide the chilled dough in half. On a lightly floured surface, roll one half into a very thin rectangle, about 1/8" thick. Brush with a thin layer of egg white, sprinkle with cinnamon sugar, and flip it onto a prepared baking sheet cinnamon side down. Brush the top with egg white and sprinkle with another layer of cinnamon sugar, pressing it in gently.
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4Cut lengthwise into 3/4" strips, then cut across into 3/4" squares. Bake for 12 minutes until the bottoms are golden brown. Let cool completely on the pan before moving. Repeat with the second half of the dough.