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Better than store-bought Homemade Cinnamon Toast Crunch. Yes, you can make cinnamon toast crunch at home. It’s way easier than you think, and yes, it will be better than the boxed stuff, so much better. This cereal is extra crunchy, has a touch of butter, is flaky, perfectly sweet, and heavy on the cinnamon. Every bite is roll your eyes back good. It’s best enjoyed any time of day…with milk, as an ice cream topping, or simply by the handfuls.

overhead photo of Homemade Cinnamon Toast Crunch cereal in bowl with milk being poured over cereal

Well, this is an exciting Tuesday. We’re making homemade cinnamon toast crunch and it’s truly one of my best recipes yet.

You guys? This cereal is so good. It brings back all the best childhood memories. And honestly, it’s not only a million times better than the boxed stuff, but it’s also simple to make. If you can roll out pie dough, you can bake up your own homemade cinnamon toast crunch cereal. Plus…it’s going to be so fun!

prep photo of Homemade Cinnamon Toast Crunch on baking sheet before baking

cinnamon toast crunch before baking 

close up prep photo of cinnamon toast crunch before baking

The Inspiration.

There was a lot of inspiration from different places for this recipe, so let me walk you through it all.

First and foremost, as a kid cinnamon toast crunch was my favorite cereal (then Cheerios, but I was never that into any other cereals). I’m really not sure how one could not love cinni toast crunch…it’s one of the best cereals out there. If the boxed stuff wasn’t so bad for me, I’d probably still eat it regularly. I’ll forever love anything cinnamon toast.

Two, after making homemade Twix bars, homemade Chocolate Fudge Pop Tarts, and then, homemade Frosted Brown Sugar Cinnamon Pop Tarts, I was left wanting to create more homemade versions of my childhood favorites. Something about quarantine life has left me wanting all the nostalgic foods from my past. Is that weird? I don’t know, but I sure am having a lot of fun creating (and improving) on the boxed foods we all ate (and loved) growing up.

overhead photo of Homemade Cinnamon Toast Crunch after baking on baking sheet

Next, most everyone is home right now. Many of you are home with your kids and they are bored. I don’t personally have kids, but I have my little sister, Asher, visiting me often…and she is bored. Asher’s favorite cereal? Cinnamon Toast Crunch…though she’s never had the boxed kind. My parents just don’t buy that stuff anymore (correction – Asher says she has had it at her cousins in Cleveland). But I’ve made this homemade version before and Asher has always loved it. When I told her what I was making on Sunday, her eyes widened with excitement and we had a lot of fun baking this together. So, my point? This is a great recipe to bake up if you have bored kids at home.

And finally, with summer so close, I feel like a bowl of homemade Cinnamon Toast Crunch would be the perfect lazy summer morning breakfast. No cooking, just add cold milk…a chill laid back morning with a bowl of sweet, crunchy breakfast cereal.

overhead photo of Homemade Cinnamon Toast Crunch in cereal bowl before adding milk

Pretty darn close to perfect, right?

PS. dying to know what everyone’s favorite cereal was/is? Are you all about Cinnamon Toast Crunch? What’s your favorite? Please…do share.

Homemade Cinnamon Toast Crunch in mug with milk being poured over cereal

Here are the steps…

This cinnamon toast crunch cereal is simple. As I mentioned, if you can roll out pie dough, you can make cinnamon toast crunch. It’s a very simple mix of whole wheat flour, all-purpose flour, cinnamon, butter, vanilla, and a touch of sugar too. Just seven ingredients. All of which you can find in your pantry and fridge.

At least that’s my hope.

The cinnamon adds flavor directly to the dough. The butter creates a flaky bite, the vanilla adds flavor, and the sugar sweetens it all up. Start by mixing together the cinnamon and sugar. See, super simple.

overhead close up photo of Homemade Cinnamon Toast Crunch in bowl with milk

Now, mix up the dough. I like using the food processor to easily mix the dough and create the flakiest, crunchiest cereal, but you can simply use your hands as well. Once the dough is mixed, it’s time to roll it out.

The key is to roll the dough pretty thin, I’m talking about the thickness of a quarter. This will give you the crunchiest cereal.

Once the dough is rolled out, I then transfer it to a sheet of parchment paper, brush with butter, and sprinkle with that cinnamon sugar. At this point, cut the dough into little tiny squares.

overhead photo of Homemade Cinnamon Toast Crunch

Next, transfer the parchment paper to a baking sheet and separate the squares, spacing them apart. After a lot of testing, I find the method of cutting the dough first and then transferring to a baking sheet to be the easiest, and to work the best.

Finally, you bake. No chilling needed, just bake for a little over ten minutes, the smells are wonderful. You can eat warm, but these are best once cool. As they cool they become crunchy and so delish.

And that’s pretty much it. Could not be simpler, and the end result is roll your eyes back good.

side angled photo of Homemade Cinnamon Toast Crunch in coffee mug

The real question…do they taste like the original?

Well, I don’t know for sure. It’s been a while since I had my last bowl of cinnamon toast crunch, but this cereal does taste really, really good. And if my memory serves me correctly, yes these taste just like cinnamon toast crunch. But Asher says…better. You can really taste the real cinnamon with undertone flavors of vanilla and sweet butter.

And everyone’s second question…can you enjoy this cereal with milk? YES, you can. And it’s beyond GOOD. It’s also great by the handful or when served atop ice cream or even yogurt. The options are endless, but for me, it’s best with cold milk or just by the handful for snacking. What’s your pick?

And guys, that’s about it. This cereal is the simplest to make and every single ingredient is a pantry staple. Meaning you have zero excuses to not bake these up this week. Promise it will be fun, and yes, so delicious!

overhead photo of Homemade Cinnamon Toast Crunch in spoon

Watch The How To Video:

Looking for other homemade favorites? Here are a few…

Chocolate Fudge Pop Tarts

Frosted Brown Sugar Cinnamon Pop Tarts

Homemade Vegan Twix Bars

Homemade Healthy Samoas Cookies

Lastly, if you make this homemade cinnamon toast crunch cereal, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Homemade Cinnamon Toast Crunch

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 Cups
Calories Per Serving: 286 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat the oven to 350 degrees F. Make the cinnamon sugar. In small bowl, combine 1 tablespoon cinnamon and the sugar.
    2. In a food processor, combine the whole wheat flour, flour, remaining 1/2 teaspoon cinnamon, salt, and butter. Pulse until the mix clumps together to form pea-size balls. Add the vanilla, and 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.
    3. Turn the dough out onto a floured surface and form into a ball. Divide the dough in half. Working with one piece of dough at a time, roll the dough as thin as you can, preferably an 1/8-inch thick (about the thickness of a quarter). Transfer the dough to a large piece of parchment paper. Brush the dough with melted butter and sprinkle generously with cinnamon sugar, gently pressing the sugar into the dough. Cut into 1/2-inch squares. Repeat with the remaining dough.
    4. Carefully transfer the parchment paper to a baking sheet. Separate the squares, spacing them a 1/2 inch apart.
    5. Bake 12-14 minutes, until golden brown. Let cool completely, then store in an airtight container for up to 1 week. Enjoy...with milk, a top ice cream, or simply by the handful.

Notes

To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour and whole wheat flour. I recommend Cup4Cup gluten free flour
If you don't have a Food Processor: You can use your fingers to mix the butter with the flour until the butter is pea sized. Slowly drizzle in the cold water as directed.

overhead horizontal photo of Homemade Cinnamon Toast Crunch in bowl with milk

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Comments

  1. Hey, so I tried this out a couple of times, and don’t get me wrong they’re good! But I’m a little bugged on some things. Though I appreciate that they aren’t hard like most other recipes I have tried, they are simply not crunchy! They don’t go soggy in milk, which is good, but they have no real crunch. Also, while I didn’t mind using butter on the first go round, the amount of butter is just outrageous as a day to day meal. I’ve tried some experiments but it’s got me a little stumped. I like them, and definitely recommend them, but I feel that they need a little work, and I would be thrilled for any suggestions! Either way I will definitely have them now and again!

    1. Hey Layla,
      Thanks for giving the recipe a try, sorry you are having issues. Is there anything you are adjusting in the recipe? in regards to the amount of butter, I wouldn’t recommend eating this daily, it is definitely a treat:) xTieghan

      1. Well I hadn’t changed anything at first aside from using more all purpose flour instead of pastry, but I experimented afterwards. Also I decided to try one last idea last night, and I think I’ve done it and have tweaked the recipe to my satisfaction! I’m really happy with it now, and big thanks for the recipe, couldn’t have done it without yours! 😁

  2. 3 stars
    Hi, it did not turn out as crispy as you said. It was softer with a slight crip. Any recommendation?

    1. Hey there,
      Sorry to hear this. Was there anything you adjusted in the recipe? This would help me to better answer your question! xTieghan

  3. Hi, A few minutes ago I left a comment about the amount of butter. You can ignore that post. Thanks.

  4. In the list of ingredients it is shown:

    2 sticks (1 cup) cold salted butter, cut into 1/2 inch pieces

    I’m confused. 2 sticks equals 1/2 cup, so did you mean 4 sticks?

    Thank you,

    1. Hey Bob,
      Two sticks of butter is equal to 1 cup. If you are using smaller sticks, then you will want to use whatever is equal to 1 cup of butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. Afters weeks of drooling over this recipe, I made it yesterday 😀

    I must say the cereal was delicious! My cereal didn’t have a crunch (not sure if I may have overworked the dough) but more of a firm pastry (like a pop tart) texture. Nonetheless, I still very much enjoyed it. Thank you for your creativity and coming up with recipes like this, I love them. As a kid (and adult lol) I loved cinnamon toast crunch. Will definitely attempt to make this again to see if I can get the dough more crunchy.

    What’s most important is that the milk still had that cinnamon/sugar taste which is a blast to drink lol

    1. Hey Kris,
      I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan

  6. Thoughts on doing this gluten free? My poor gluten loving husband just found out no gluten for him :(.

    1. Hey Kate,
      I would try using an equal amount of Cup4cup GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Robin,
      Sorry I haven’t tested a sugar substitute with this recipe, I would probably recommend following this as is:) I hope you love the recipe, please let me know if you give it a try! xTieghan

  7. Okay I am kind of confused. I read the comments and you are talking about buttermilk a few times but there’s none in the recipe?
    Did you substitute it with water at some point or am I not seeing something?
    I really wanna try it!

    1. Hey Lisa,
      If you look at the dates on a lot of the comments, you will notice those are from years ago. This was an old recipe that I improved and revamped, so you can follow the recipe as is with the ingredients listed. Let me know if you give it a try! xTieghan

  8. Hi there!! I was wondering if you could tell me where this dinnerware set is from and the name please!!? I love it!

    1. Hey Marie,
      So sorry, I do not have a link for this set! Please let me know if you have any other questions! xTieghan

  9. 5 stars
    I had difficulty rolling it out thin and transferring to parchment, so mine were a little thicker. A+ review from the kids!

    1. Hey Suzy,
      I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan

  10. Hi, I made this yesterday and it turned out great. I have one question though. Is there a way to make the texture more crunchy and less flaky? I used only all purpose flour, as that is all I had. Would the other type of flour make a difference in texture? I’d love to know! Still a great recipe, really delicious with some warm milk 🙂

    1. Hey Anuska,
      Thanks so much for trying the recipe, yes the pastry flour will definitely give it a nice crunch! Please let me know if you have any other questions! Happy Holidays! xTieghan

  11. 5 stars
    This is my new favorite breakfast! Ever since I tried yourcinnamon toast crunch recipe a few months back I keep craving it for breakfast. I keep a batch ready in the freezer and make them on sunday to have a yummy brekafast for the week. The first time I tried them I kept eating them by the handful cause they were so good!!! Abslutely love this recipe!

  12. So excited to give this a try! If I keep it in an air tight container or bag, how long does this stay good? Thinking it would be great for camping trip!

    1. Hey Lexi,
      This is good in an airtight container up to 1 week. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey C,
      I would recommend using GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Nouf,
      I would store in an airtight container for up to a week. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Julia,
      You could use another salt that you enjoy. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  13. 3 stars
    I was so excited to make this recipe because cinnamon toast crunch is my favorite cereal…the taste is pretty good, it’s important to let them cool completely to harden; not sure how they’ll hold up in milk. However your nutritional info is WAY off! 😭 I used swerve instead of sugar but even with that modification 1 cup would have 457 calories and 29g of fat if the recipe makes 6 servings. You’d be better off eating the box cereal!! It has 170 calories and 4g of fat per cup. I definitely don’t recommend this recipe.

    1. Hi Melynda! I apologize this did not turn out as expected.. I will recheck the calorie amount. Please let me know if there is anything I can help you with! xTieghan

  14. My dough came out so wet even before I was about to add the water. I added the butter and it was so sticky. I’m used the exact measurement. Only that I used oat flour in stead of we flour. Pls what could have gone wrong. I think my butter was too much.

    1. Hi Rayjo,
      So sorry you had issues with the dough. I have never used oat flour for this recipe so that could be the issue. I hope this helps for next time! xTieghan

    1. Hey Alexa,
      Yes unsalted butter is totally fine to use, I would just add 1/4 teaspoon of salt. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  15. 4 stars
    We really enjoyed baking and having these!
    Some possible modifications- use only one stick of butter with flour. May be one and half if you are a butter lover. Less butter will make it easier to roll, cut, tastes little better.
    Put some cinnamon sugar under the dough before starting to roll. Otherwise only the top has the cinnamon.
    Use liberal dry flour to make a ball before starting to roll.
    Put it in fridge for 15 min, before starting to cut otherwise it is a lot of work to separate them. May be less butter will make it easier to roll thin and separate.
    May be instead of mixing sugar and cinnamon, first sprinkle cinnamon and then sugar, that may mask bitter taste of cinnamon.
    Hard to transfer, so roll them on the baking sheet directly.

  16. Hi – I am excited to make this, but am a little confused. The list of ingredients calls for two different kinds of flour, but the recipe instructions only refer to the whole wheat flour. Am I missing the instructions or is it just that we are able to use either kind of flour?

    Thanks for your help!
    Allison

    1. Hi Allison,
      Sorry for the confusion, both the whole wheat flour and all purpose flour are listed in step 2. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  17. Waffle Crisp was my favorite, and I still can’t find anything like it. Puffy, crunchy and with a strong flavor of butter and syrup. This looks amazing too, will give it a try.

    1. Hi Emily,
      So sorry but the cold butter is key in this recipe! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  18. Hi there! I currently don’t have any whole wheat flour in the house. Can you use ALL all-purpose or will it just not be the same?

    1. Hi Melissa,
      That will be fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  19. I am ready to make this but the recipe is missing step 3. Another comment spoke about brown sugar, but this recipe doesn’t mention brown sugar. Thanks for your clarification.

    1. Hey Barbara, I’m not sure why you are not seeing step 3, but it’s there. Copy pasted for you below for easy access. There is no brown sugar in this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      1. Preheat the oven to 350 degrees F. Make the cinnamon sugar. In small bowl, combine 1 tablespoon cinnamon and the sugar.
      2. In a food processor, combine the whole wheat flour, flour, remaining 1/2 teaspoon cinnamon, salt, and butter. Pulse until the mix clumps together to form pea-size balls. Add the vanilla, and 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.
      3. Turn the dough out onto a floured surface and form into a ball. Divide the dough in half. Working with one piece of dough at a time, roll the dough as thin as you can, preferably an 1/8-inch thick (about the thickness of a quarter). Transfer the dough to a large piece of parchment paper. Brush the dough with melted butter and sprinkle generously with cinnamon sugar, gently pressing the sugar into the dough. Cut into 1/2-inch squares. Repeat with the remaining dough.
      4. Carefully transfer the parchment paper to a baking sheet. Separate the squares, spacing them a 1/2 inch apart.
      5. Bake 12-14 minutes, until golden brown. Let cool completely, then store in an airtight container for up to 1 week. Enjoy…with milk, a top ice cream, or simply by the handful.

  20. I cant find whole-wheat flour should I substitute it for all-purpose? Or would another flour work?

  21. 5 stars
    I just made them for this recipe and IM OBSESSED! They are beyond good- not exactly like the cereal because they are puffier but they are amazing- almost like a cross between cinnamon toast crunch and a churro!! So good and I highly recommend but with caution because YOU WILL want to eat all of them!!

    1. Haha love the caution! Thank you for trying this Maggie! I am really glad it turned out so well for you! xTieghan

  22. Hmm. I can’t believe that you are so young that Cinnamon Toast Crunch was your favorite cereal as a child. To me, it is still a brand new cereal. Age aside, I am definitely going to make this recipe…

  23. 5 stars
    So good and taste so much better than the box!!! Just be sure to roll the dough super thin to make it extra crunchy!

  24. 4 stars
    This was a yummy recipe and the dough was very easy to make! I felt like it took me forever to cut them so I saved the second portion of the dough. Any recs for another way it can be used? Thanks!

    1. Hi Meg,
      You can use it as a pie crust. I am glad you enjoyed the recipe, please let me know if you have any other questions! xTieghan

  25. 2 stars
    I was really excited to try this recipe because I love Cinnamon Toast Crunch but I was pretty disappointed with the result. The taste was okay but the texture was nothing like the boxed cereal, way softer. I haven’t tried them with milk yet but I can’t imagine they will hold up well. It’s possible I overworked the dough though, so maybe others will have better results.

    1. Hi Hailey! I am sorry to hear that! Is there anyway you changed the recipe? I would love to help! xTieghan

  26. I’m so excited to try this recipe! I’m an American living in Australia. I’m from the Cleveland, Ohio area, too. I’ve been living here for about 10 years. I forgot how much i used to love that cereal. I always like making something that reminds me of home.

    1. Hi Diamond,
      The texture is still very similar. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  27. 5 stars
    If I just have normal Whole Wheat Flour is that ok to substitute for the Whole Wheat Pastry Flour?

    1. Hi Tim,
      Yes that it okay to use. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  28. 5 stars
    I made these this morning and they were AMAZING!!!! I made a half batch because there’s only two of us sheltering at home right now and it made plenty. I rolled the dough out directly onto parchment. I was worried they would be hard to separate once rolled out and cut, but that wasn’t the case at all. With everything coming together in the food processor, the process was much easier than I thought. They’re delicious in a bowl of milk or just in their own. Great recipe!

  29. Has anyone tried this with a 1:1 GF flour or some other gluten free flour? Celiac has me missing out on one of my favorite cereals. : (

    1. Hi Ellie,
      I would recommend using Cup4cup gf flour. I hope you love the recipe, please let me know if you have any other questions. xTieghan

  30. Sorry if this was already asked… so I have all the ingredients to make this except for the pastry flour. You say you can use more all-purpose flour but will I be missing out on anything by doing that? What’s the benefit of using the pastry flour instead. So excited to make this!!!

    1. Hi,
      You can use all AP flour. I like using pastry flour because it is lighter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Amy,
      Yes that would be fine to do, just make sure it is super cold! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  31. My son and I made these this morning, and they are DELICIOUS! I love Cinnamon Toast Crunch but haven’t bought it in years (mostly because I have no self-control and would eat the entire box). I thought these were better than the original and will definitely make this recipe again.

  32. If I don’t have pastry flour is there a good substitute? Can you use all AP? Or sub some cake flour? Thanks!

    1. Hi Taylor,
      You can use all AP flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Abby,
      You can use all AP flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  33. two comments:
    1. I’d wrap the dough and let it rest for 30 min-1 hour in the refrigerator to hydrate the flour which will make it easier to roll out.
    2. Roll out the dough between two sheets of parchment; peel off the top sheet and proceed. Then repeat. Sure you’re using 3 sheets of parchment, but just save it for the next time you need a sheet of parchment.

    1. Thank you so much Rosemary!! I am so glad this turned out well for you and glad you shared! xTieghan

    1. Hi Ellen,
      Like stated in step 2, you are doing to add 1 tablespoon of water at a time until the dough comes together, but no more than 1/2 cup. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  34. I love your creativity! This is my favorite food blog for sure! My favorite cereal was Honey Nut Cheerios! And I also loved frosted mini wheats! My go to breakfast other than cereal was French toast bagels slathered in peanut butter! Are you able to make these sometime and post it? Yummy

  35. Hi Tieghan, i guess this is an older recipe that you revamped? (just reading through older comments) So best to follow latest version? No brown sugar or coconut oil? Can’t wait to try them! Thanks!

    1. Hi!
      Yes, that is correct! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  36. 5 stars
    Love this! Such a healthier choice. You sold me with the picture of the cereal in a cup! This brought back many childhood memories for me. Thank you, you are the best!

  37. This looks like too much fun, definitely want to do this with my 6 year old! Does the WW flour need to be pastry flour, or do you think I can get by with regular WW? Thank you!

    1. Hi Nicole,
      Regular whole wheat flour will do just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi there! I would recommend using butter over canola oil. It will create a better result. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hey Michelle, The calories are per serving. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  38. Thank you so much!

    Instead of using a parchment paper on the bottom and then transferring onto your sheet pan, you can roll onto a silicone mat and then use something that won’t damage it to cut (I’ve used a plastic pastry roller or frosting spatula). Then just lift the whole mat and put on your pan. The pieces will separate as they bake.

  39. Can the Whole wheat Pastry flour be substituted? I’d like to attempt to make these Gluten Free, but wondering if I omit the Whole Wheat pastry flour and use GF flour for all of the flour called for would change the texture too much?

    1. So i ended up trying the recipe with GF flour, It was AWESOME!!! I substituted all the flour in the recipe with equal amounts of “Bob’s Red mill 1-1 GF flour blend”. (Not Bob’s Red Mill regular GF flour blend – it has chickpea flour in it–BLAH!!). The cereal turned out fabulous. Your recipe says the dough will be a little dry but with the GF flour it was just the opposite… a little moist. So I lightly floured my hands, took my ball of dough and divided it into 6 equal portions. Then I lightly floured my work surface and kneaded in gel food coloring and rolled them out and baked them as per your directions. I left the cinnamon/sugar mixture off the top and they turned out AMAZING!!! They became a coloring sorting/snack for my kiddos. I cant believe how much they taste like the real thing. Thank you for sharing this recipe. 🙂

    2. Hmm, I have never tried that, so i really can’t say. I think it could be done, but again, I don’t know for sure. Let me know how it goes!

  40. Just a heads up–your site is automatically redirecting to a phishing page as a “Microsoft Alert” which gives an 800 number for you to “talk to an engineer.” DO NOT CALL THEM. And please, whomever you’ve teamed up with to allow ads on your page, I would look into them before agreeing.

  41. What is silpat? Do you mean silicone? I’m confused. I hate to put it this way, but did you spell check before publishing? I think “papper” is “paper”. Am I correct? This looks like a great recipe but it is difficult to read because of these mistakes(?).

    1. Hi!! Yes, a silpat and silicone are the same thing. Silpat is just the brands name. So sorry for the confusion. Please let me know if you have any questions at all. Thanks!

  42. I was quite impressed with how well this turned out!
    Next time I will add a little salt though. Also I really wish I had made them thinner (but I was hungry, couldn’t wait to try! LOL). I did not use whole wheat, I used unbleached flour. Did not put any white sugar either and they were swell! Thank you so much for the recipe! Will make again and again.

  43. Thanks for the recipe but there is still wayyy to much sugar. Your daily safe intake of sugar is exceeded in one cup. Boo! I’ll tweak it to be actually healthy but a good start. Thanks!

  44. My daughter asked for this cereal by name. I’m going to buy it, make this homemade and then switch. And see what happens….

  45. Hi, thanks for posting this recipe. Any thoughts on how well it would hold-up inside a hollow cake for about 12-15 hours? Would the moisture be too much and ruin it, do you think? Or is it more like a pie crust and able to handle a bit of moisture. Thanks for any feedback. I want to make a cereal center for my kid’s ‘piñata’ cake. (https://www.nordicware.com/store/product_detail/pinata-cake-pan#.VAAV7rxdUYE) I plan to cut it into star shapes rather than squares–have you tried a cookie cutter with the dough?

    1. Hi! I think the cereal should hold up pretty good, but I cannot be positive since I have never actually tried it. And cookie cutters work great for this!! Hope you all love it. Thanks!

  46. This recipe is amazing! I tried it out and it came out really good! I listed you on one of my blog posts…although, I do not know how you got the dough so thing, round two is coming, lol! thanks for an amazing blog to browse:)

  47. My turn out great, but when my boy put the milk in, it sought of gone mushy immediately. If you eat it dry it’s great. I do not know if you have any suggestions for that?

  48. So far so good. I used half cake flour and half whole wheat flour for the WW pastry flour, we live overseas so I don’t even know if it is available. I accidently used the extra 1 T of coconut oil in the dough since it wasn’t seperated with the sugar & cinnamon topping. They taste amazing and baked up light and crispy, like a cinnamon graham cracker. The true test will be tomorrow morning when the kids eat it for breakfast. Even if they don’t work as cereal I’m sure they will eat them by the handful.

  49. Oh wow! I never, ever would have guessed you could make these at home! I wonder if you could candy dried blueberries in maple syrup and have blueberry cinnamon toast crunch…

  50. I am wondering if i could roll flat between parchment paper, then either cut the individual squares and then sprinkle on cinnamon sugar mixture, or leaving whole , sprinkling mixture, then slicing squares. but then leave them on the lower parchment paper to easily transfer to baking sheet to bake

    1. Hi Jessica, I am not really sure I totally understand what you are asking? I think you should be able to do both the options you listed.

  51. I can’t believe you made your own cereal! Oh my gosh! I am seriously impressed 🙂
    And my kids would love to live with you… they pick out all the marshmallows!

  52. OH MY GOSH. I just saw this on Pinterest. This is stinking amazing. I am so making this.
    Cereal is one of the best snacks ever, isn’t it? And I’m with you–I can’t stand bowls of sugar for breakfast. (unless it’s sugar in blueberry form. xD)
    You totally got me at the whole wheat and coconut oil.
    LOVE THIS!! 🙂

  53. Yay for homemade cereal! I am so impressed by this! Cereal was always my after school snack too. I’d eat Cap’n Crunch Berries with my baby sitter. I recently bought a box after over a decade and they brought me right back.

  54. Seeing this put a huge smile on my face! I remember begging my Mom to buy that cereal when I was a kid (a reeeeaaallly long time ago!), but she only bought it once in a while. I cannot wait to give this a try!

    1. Oh man!! You will love this!! Hope it gives you that fix you are looking for!

      Thank you so much, Caroline!

  55. This is genius!! I’ve thought of making homemade dry cereal before and I’m like nah that can’t be done (other than like granola) – and you did it! This looks way better than the store bought stuff and healthier/preservative free. Awesome post!!

  56. I am wondering how this would be with a whole grain gluten free flour, maybe a buckwheat-teff blend? I may try it out and let you know 🙂

    1. Oh I hope it works so well!! You may need to add more buttermilk to keep the dough moist. Let me know how is works!

  57. Wow, that is amazing that you made your own cinnamon toast crunch cereal. It also looks so very pretty!

  58. No way did you just make your own cereal! This rocks! Loved that cereal as a kid.

  59. Awesome! This is one of my kids fav cereal snacks, I could even make these with them…

  60. Love this! Cinnamon toast crunch was one of my favorites as a kid, haven’t had it for so long! Must definitely make this sometime.

    (Love your blog, by the way!)

  61. Good gracious, lady, you make the most DELICIOUS things! I love this idea so much!

  62. This looks like perfection! My mom had a rule that we could only have sugary cereals on Saturdays, so I went to town! Hope to make this 🙂

  63. Love this! Cinnamon Toast Crunch is and always will be my favorite cereal!! This homemade version sounds even better!

  64. Cinnamon toast crunch is still my favorite cereal, however, I always feel so guilty after eating it. No more with this recipe! You have no idea how excited I am to make your homemade version.

  65. Holy smokes Tieghan, this is freakin’ genius. Like unbelievable. Question, I’m pretty awful with a rolling pin. Do you think you could put this through a pasta machine on a thick setting? Seems like it would work well!

    1. Hmm? I do not know, the dough is kind of dry. Maybe if you added a bit more buttermilk it would work. It might just fall apart though. When I get home to Colorado I will have to try that cause it is a pretty good idea!!

      Thank you so much, Vijay!

  66. What a super fun idea Tieghan, I love this!! I haven’t had CTC in forever, but it was a fave when I was growing up!

  67. So my kids are crazy about this cereal! Definitely something I will need to try and see if it passes the test!

  68. Um, it looks way better than box! Crunchy cereal and ice cold milk is the best way to start a morning. My family thinks I’m crazy, but I adore shredded wheat and fruit (with milk, of course!;) in the morning. Oh, and with cinnamon. This is an even better combo!

  69. You bring all of us back to your childhood and I love you for that. In a non-creepy type of way!

  70. Oh my gosh, is this for real?? Or am I dreaming? This is unbelievable! You are a genius!! 😉

  71. One of my favorite cereals by far! Thanks for sharing…can’t wait to make and share with my kiddies! 🙂 Pinning!

    1. Haha! Thank you so much, Robyn!!

      Oh and my milk has to be ice cold too! It is the only way to drink milk!

  72. How fun! I actually might use this to add cinnamon to the pb toast crunch cereal I bought. I expected it to be pb and cinnamon toast crunch but evidently not. I want to fix that lol.

      1. The out of box pb toast crunch is just okay. I think with the addition of cinnamon and sugar it will rock.

  73. OMG – I love Lucky Charms, but I don’t love the marshmallows either! I love the little wheat pieces…the texture of the marshmallows reminds me of chalk, kinda. Once they are mushy, I don’t mind eating them, but not before then 🙂

    This looks like such a fun recipe! I never thought of making homemade cereal before 🙂

  74. OH MY GOSH. Cinnamon toast crunch is like, one of my favorites ever. And my mom’s die-hard favorite. We’re huge cinnamon girls in this house! I NEED to make this for her and I.. though I doubt it’d ever see milk or a spoon — we’d eat it plain!

  75. I read this as I finished my bowl of Cinnamon Toast Crunch with milk. Yes…that boring stuff in a box is still an adult mainstay of my routine. I can only imagine what this would do to me since I actually quite love the plain old store bought not even name brand version!

    Now wondering how to get it into production so that I can have a bowl every single day.

    1. Haha! Yea,we have a box or maybe 2 in the kitchen right now since the homemade stuff is long gone. Even my brothers said the homemade is better and they have been begging me to make it ever since the last batch was finished off!

      Thanks Barbara!

  76. How cool is this! I buy this cereal often, my husband is the one who can’t get enough. I need to surprise him with this.

  77. When I was in high school, my girl friends and I would sit on the couch on the weekends and eat cinnamon toast crunch. SO GOOD! Your pictures brought back fond memories 🙂 I can’t believe how perfectly this cereal turned out! I need to have a reunion with my ladies and make a batch for old time’s sake!

  78. So fun. And so much better for you than the box. I loved cinnamon toast crunch growing up and I still love it, I just don’t buy it for fear of eating the WHOLE box. Love this, Tieghan!

    1. Hehe! I feel you you, Cassie!! This is actual whole grain so I am gonna go ahead and say you could eat bowl after bowl and not feel like you are on a sugar high! Yeah!

  79. hi,
    in the Instructions (section 2) u r writing to put the brown sugar but in the ingredients u mention only 1/8 cup of regular sugar… can u write the amount of brown sugar please?
    Thanks!
    Sabrina, Israel

    1. The amount of brown sugar is 1/3 cup and I fixed the recipe. Sorry about that and thank you for letting me know!

  80. Genius!! I love C.T.Crunch and happen to have a ton of WW pastry flour on hand from when I made homemade Graham Crackers. The process is actually very similar after reading your recipe. I am loving the melted coconut oil with cinn/sugar. Mmm, I bet your house smelled heavenly while baking!

    I am impressed that you got these so light! The only downside to my homemade grahams was that they werent as light and airy as storebought…whereas your cereal looks about a million times better! Pinned!

    1. Wow! Thanks Averie! I have to say I was really surprised how well they turned out. I was worried they would be dense and not buttery, but they tasted perfect! Oh and yes, the house smelled amazing!
      Thank you!