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1 hr 0 min
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If there’s one thing you probably still don’t know about me, it’s that I’m obsessed with cereal with milk. I love almost every type of cereal. I grew up eating cereal every morning, and one of my absolute favorites must be Cinnamon Toast Crunch. They’re so addictive – crunchy, light, and coated with just the right amount of sugar and cinnamon. In fact, in this recipe, there’s no sugar in the dough, just in the coating, so it’s really up to you how sweet you want them. Before making my own Cinnamon Toast Crunch, I always thought it was so hard to make your own cereal, and I’m happy to share with you: it’s so easy, really satisfying, and you get much more cereal than you would get in a store-bought one.
Preheat your oven to 350°F or 175°C.
In a food processor, combine the AP flour, whole wheat flour, cold butter cubes, cinnamon powder, and salt. Blend in pulses until the mixture gets to a fine crumble texture.
Add the vanilla extract and a sip of water, blend just until the mixture starts to form big chunks (stop the food processor before the whole mixture gets into a cohesive dough). If the dough is still dry, add 1/2 a sip of water.
Remove the mixture from the food processor and bring together into a cohesive piece of dough. Divide the dough in two, working on one piece at a time; set the second piece aside for now.
Place the half dough on a lightly floured parchment paper and top with another parchment paper. Using a rolling pin, roll the dough in between the parchment papers until you get a super thin sheet of dough.
Mix sugar and cinnamon together until combined.
Remove the top parchment paper, brush the sheet of dough with melted butter, and sprinkle generously the sugar-cinnamon mix. Top with the parchment paper, roll with the rolling pin to get the sugar mix stick to the dough.
Gently flip the dough upside down, and repeat the process of brushing with butter and sprinkling sugar mix on top.
Using a pizza cutter, cut the dough into little squares. Slide the parchment paper onto a baking tray and spread the dough squares a bit one from another.
Bake for 15-17 minutes.
Let them cool completely before storing them or before eating.
YASSS!
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