Sourdough Cinnamon Toast Crunch
There are two reasons why someone might want to make Sourdough Cinnamon Toast Crunch Cereal. One, they (or their family member) has a gluten sensitivity and long-fermented recipes are easy to digest for them. Or two, you realized this was a thing and you think it’s crazy cool to make your own cereal from sourdough.
Maybe your reason is lies somewhere in between, but it doesn’t change the fact that all sourdough bakers should try this Cinnamon Toast Crunch recipe at least once. And then of course, when you do, you’ll be as hooked as I am.
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Why You’ll Love This Recipe
Optional Long Fermentation
If you have a gluten sensitivity, then fermenting your sourdough batters can help. This is because as the dough ferments, the wild yeasts break down the gluten, making it more digestible. Of course, I am not a doctor, but many people who experience gluten sensitivities are able to enjoy long-fermented goods.
Easy To Make
No, it’s not easier than opening a box of cereal and pouring it into the bowl. But it’s not rocket science either, mkay? Also, it’s waaaaayy more fun than store bough cereal and the satisfaction of a job well done will bring the biggest smile to your face, promise 🙂
Tastes Just Like Cinnamon Toast Crunch
You know when you try to make a copycat recipe and it comes out… not so great? This recipe is NOT that. My husband (who grew up on swiss rolls, debbie cakes and the like) is obsessed with this copycat recipe. In fact, the worst thing about this recipe is it’s eaten up too quickly.
Ingredient List
Flour
I use half all-purpose and half whole wheat flour in this recipe. Feel free to mix it up using spelt flour, freshly milled flour, or einkorn flour.
Sourdough Starter
This recipe works well with both sourdough discard and fed starter. If you plan on long fermenting your cinnamon toast crunch batter, fed starter is preferred. But honestly, I am a pretty lazy baker and will use discard or fed starter with great results.
Unsalted Butter
Unsalted butter is my go-to so I have control of how much salt I am putting in this recipe. If all you have is salted butter, omit the additional salt from the recipe.
Cinnamon and Sugar
Any sugar will work well here, I use and prefer cane sugar. I am not sure there is anything tastier than cinnamon and sugar. Maybe peanut butter and chocolate? Ok well now I am off to the test kitchen to create a sourdough chocolate peanut butter puff cereal.
Sea Salt
Fine-grain sea salt enhances the flavor of the sugar. Don’t ask me why, I just know it does. If you only had salted butter on hand, make sure to omit this sea salt.
Vanilla Extract
Vanilla extract will add a touch of warmth to your sourdough cinnamon toast crunch cereal. If you like experimenting, you could swap it for almond extract.
Tools and Equipment
Making these sourdough crackers is super straightforward—you’ll only need a pan, a mixing bowl, and a knife to get started. Over time, I’ve found a few tools that make the process smoother and elevate my sourdough game:
Kitchen Scale
I don’t know how I managed to bake or cook before investing in a kitchen scale. It’s become an everyday essential in my kitchen! One of the things I love most about using a scale with Real & Rustic recipes is that measuring by weight (hello, grams!) means zero measuring cups to wash. Less cleanup? Yes, please!
Rolling Pin
A rolling pin is one of those tools you don’t think about—until you need it. Unless you’re regularly whipping up pies, a simple rolling pin like this one is perfect for occasional use.
Pastry or Pasta Wheel
While a knife or pizza cutter does the job just fine, I couldn’t resist using this adorable pasta cutter I was gifted. It’s perfect for cutting cracker dough, even if they end up with a bit of a rustic vibe. Let’s call that character!
Sourdough Cinnamon Toast Crunch Recipe
Sourdough Cinnamon Toast Crunch
Sourdough Cinnamon Toast Crunch cereal is the ultimate blend of nostalgic comfort and sourdough creativity. Made with simple ingredients, these cinnamon-sugar squares are perfect for breakfast or snacking.
Ingredients
- 50 g (1/3 cup) all-purpose flour
- 50 g (1/3 cup) whole wheat flour (or an additional 1/3 cup all-purpose flour)
- 172 g (3/4 cup) sourdough starter (discard or fed)
- 25 g (2 tbsp) unsalted butter, softened
- 36 g (3 tbsp) sugar, divided (2 tbsp in the dough, 1 tbsp for sprinkling)
- 2 g (1/2 tsp) fine sea salt
- 1/2 tsp vanilla extract
- 2 tsp cinnamon, divided
Instructions
- In a medium bowl, combine the all-purpose flour, whole wheat flour, sourdough starter, softened butter, 2 tablespoons (24 g) sugar, 1 teaspoon cinnamon, fine sea salt, and vanilla extract. Mix until a cohesive dough forms. Let rest for 2 to 4 hours at room temperature, or 24 hours in the fridge for a long fermentation. You can skip the fermenting and proceed immediately if needed.
- Preheat your oven to 350°F (175°C). Line a large baking sheet (about 13 x 18 inches) with parchment paper. Place the parchment paper on your work surface for rolling the dough.
- Turn the dough onto the parchment paper. Lightly flour the dough and roll it out to an even 1/8 inch thickness.
- In a small bowl, mix the remaining 1 tablespoon (12 g) sugar and 1 teaspoon cinnamon.
- Use a pastry wheel or knife to cut the dough into 1-inch squares. Sprinkle the cinnamon sugar mixture evenly over the top. Press lightly with your hands or a rolling pin to adhere the topping to the dough.
- Slide the parchment paper with the rolled and cut dough onto the baking sheet. Bake for 10 minutes, rotate the pan, and bake another 8–10 minutes, or until the squares are golden brown and crisp.
- Let the squares cool completely on the baking sheet before transferring them to an airtight container. Store at room temperature for up to 1 week.
