Homemade Sourdough Cinnamon Toast Crunch Recipe

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Making sourdough Cinnamon Toast Crunch cereal is easy and way better than the boxed stuff. It is crunchy and sweet with a touch of sourdough tang. And, of course, it is covered in a delicious cinnamon and sugar topping. This is a no-wait sourdough recipe, so it is ready in about 30 minutes.

Milk splashing into a bowl of sourdough Cinnamon Toast Crunch

Yes, my friends, it is another sourdough throwback recipe! I’ve been on a kick lately, testing and experimenting with sourdough versions of my favorite childhood treats. It started with sourdough pop tarts (which I can’t stop eating, btw).

Now, I’m back with another old-school favorite: Cinnamon Toast Crunch. This stuff doesn’t stand a chance with my daughter and me. We cannot stop eating it.

We are no strangers to sweet breakfast treats. On weekend mornings, I like to make sourdough donuts and cinnamon rolls for a treat. But my daughter Piper has never had store-bought Cinnamon Toast Crunch, so she doesn’t have much to compare it to (though that doesn’t stop her from licking the cinnamon-sugar mixture out of her cereal bowl).

I, on the other hand, have had many-a-box of Cinnamon Toast Crunch, and I am here to tell you that the homemade version is so. much. better.

In full disclosure, I love boxed cereal. In fact, I try not to buy it because when it’s in the pantry, I can’t stop eating it. However, homemade sourdough Cinnamon Toast Crunch is made with just seven simple ingredients that I feel good about eating and serving my family.

This is, hands down, our family’s favorite cereal. I can’t wait for you to try it!

Cinnamon Toast Crunch Video

YouTube video

Why You’ll Love This Recipe

  • A healthier option – Storebought cereals often contain a long list of ingredients. But homemade Cinnamon Toast Crunch has only seven ingredients, most of which you probably have in your pantry.
  • Use up extra discard – If you have a little extra sourdough starter sitting in the fridge, this is an easy way to use it up. I toss the discard into a jar each time I feed my starter. Then, when I have enough, I make sourdough discard recipes like crepes, carrot cake, strawberry cake, and, of course, cinnamon toast cereal.
  • No-wait sourdough recipe – Since this recipe doesn’t require long fermentation, it takes about 30 minutes to make. Don’t have a sourdough starter? Check out my starter tutorial video on YouTube to learn how to make your own!
  • Easy – Put your stand mixer away! You don’t need any fancy equipment. It seems like making cereal has to happen in a factory. But this recipe is so easy. If you can roll pie dough and use a pizza cutter, you can definitely make sourdough Cinnamon Toast Crunch.
  • Versatile – This sourdough Cinnamon Toast Crunch is so yummy and versatile that it will become a pantry staple for your entire family. Devour a bowl of homemade Cinnamon Toast Crunch for breakfast, enjoy it as a crunchy snack anytime, or crumble it on vanilla ice cream for dessert.
Bowl of cereal and close up of spoonful of cereal. Text: "Sourdough Cinnamon Toast Crunch."

Tips for Making Sourdough Cinnamon Toast Crunch

  • Roll the dough on the parchment paper – This isn’t a deal breaker, but it sure does make cleanup easier. I like to sprinkle the cinnamon-sugar mixture and a little flour on the parchment paper. Then, I roll out the dough on top. It adds flavor, makes transferring it to the baking sheet easier, and reduces the mess on the counter.
  • Add water a little at a time – The dough needs to come together into a cohesive ball. But if it’s too sticky, it will be hard to roll. I recommend adding just a tablespoon of water at a time until it comes together.
  • Use very cold butter – Cold butter will make your sourdough Cinnamon Toast Crunch crunchy! Cold butter steams up during baking, creating pockets of air that become crunchy goodness.
  • Roll the dough really thin – The thinner the dough, the crunchier the cereal. Roll it to about 1/8″ thickness.
Two bowls of cereal and decorative flowers

Tools You Will Need

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Tools for Making the Dough

  • Large bowl – For the dough, just grab a large mixing bowl
  • Whisk – I like using a whisk for mixing together the dry ingredients.
  • Box grater – Grating the cold butter will make it easier to incorporate. But you can cube the butter if you don’t have a box grater.
  • Pastry cutter or fork – I prefer using a pastry cutter to combine the butter and dry ingredients, but a fork also works fine. In fact, once I add the starter, I usually switch to a fork.
  • Measuring cups and spoons – This homemade Cinnamon Toast Crunch recipe is forgiving. So even though I usually harp on about weighing your ingredients, measuring will work just fine. I still included the weight in the printable recipe card because I can’t help myself.

Tools for Rolling, Cutting, and Baking

  • Parchment paper – Rolling and baking the dough on parchment paper makes life and cleanup so much easier! You’ll likely need to bake this in two batches, so grab two sheets of parchment paper.
  • Rolling pin – I prefer a French rolling pin because it offers more control.
  • Pizza cutter – Using a pizza cutter makes cutting the little cinnamon squares a cinch.
  • Small bowl (x2) – You will need two small bowls: one for the cinnamon-sugar topping and one for melted butter.
  • Basting brush – The butter helps the cinnamon-sugar coating stay on and adds flavor. So grab your basting brush, and don’t be shy with the butter.
  • Baking sheet – A regular old cookie sheet will do the trick.
  • Kitchen scale – You will need a scale if you prefer to weigh your ingredients, but it’s not necessary for this recipe.


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    Cinnamon Toast Crunch Ingredients

    • Sugar – The sugar adds sweetness to both the dough and the topping.
    • Cinnamon – Like the sugar, the cinnamon is added directly to the dough and used as a topping.
    • Flour – There is no need for anything fancy. This recipe calls for regular, all-purpose flour. Though I haven’t tested it with whole wheat, you can swap half whole wheat for added nutrition. But you might need to add a little more water.
    • Salt – The salt brings out the flavors of the other ingredients. I like to use sea salt or kosher salt.
    • Butter – Butter creates a delicious, crispy square of cereal, so be sure to use very cold butter. I usually put mine in the freezer for an hour or so before shredding it.
    • Sourdough starter – Active or inactive discard will work. If you are using active starter, just stir it down first to get a precise measurement.
    • Vanilla – The vanilla adds depth of flavor and that classic homemade taste that a factory can’t replicate.
    • Water – Add a little water if your dough is too dry and won’t come together.
    Close up of sourdough Cinnamon Toast Crunch on spoon.

    How to Make Sourdough Cinnamon Toast Crunch

    Prep the Oven and Cinnamon Sugar Mixture

    Preheat the oven to 350° F.

    Mix 1/2 cup sugar and 1 tbsp cinnamon in a small bowl. Set aside.

    Warm 1/4 cup butter in a small dish until melted. Set aside.

    Make the Dough

    In a large bowl, whisk together the flour, sugar, cinnamon, and salt.

    Remove the butter from the fridge or freezer and shred on a box grater (you can also cube the butter into small pieces). Add the butter into the dry ingredients. Use a pastry cutter or fork to incorporate the butter until it is pea-sized.

    Add the sourdough starter and vanilla. Use a fork to bring the dough together. Then, use your hands to press and form it into a cohesive ball. (If the dough is dry and isn’t coming together, add one tablespoon of cold water at a time until you can form a cohesive ball).

    Turn the dough out onto a clean counter or work surface. Use a bench scraper or sharp knife to divide in half (see notes about options for working with dough halves).

    Roll and Cut the Dough

    Grab a piece of parchment paper about the same size as your baking sheet. Lay it flat on the counter and sprinkle with a little of the cinnamon-sugar topping and flour.

    Place one-half of the dough onto the parchment paper and roll it into a large rectangle about 1/8″ thick. Don’t worry about the edges being perfectly straight.

    Use a pizza cutter to cut the dough into 1/2-inch squares. Transfer the parchment paper to a baking sheet.

    Generously brush the top of the dough with melted butter. And even more generously, sprinkle with the cinnamon mixture.

    Bake

    Bake for 15-20 minutes or until golden brown. The cereal will get crunchier as it cools, so let it come to room temperature before serving.

    Serve your homemade Cinnamon Toast Crunch with cold milk and fresh fruit, enjoy a handful as a snack, or crumble over ice cream.

    Note: If you have two baking sheets, you can prep the dough on separate sheets and bake them simultaneously. If you don’t have two sheets, wrap one half of the dough in plastic wrap and stick it in the fridge while you wait for the first half to bake. Then, repeat the same steps once your baking sheet is free.

    Milk splashing into sourdough Cinnamon Toast Crunch

    How to Store Sourdough Cinnamon Toast Crunch

    It’s a rare occasion that we have leftover homemade Cinnamon Toast Crunch. But if you find yourself with extras, store them in an airtight container for up to a week.

    Frequently Asked Questions

    Is Sourdough Cinnamon Toast Crunch Healthy?

    Homemade Cinnamon Toast Crunch is a sweet treat. It isn’t necessarily low-calorie, but it is made with simple ingredients that are much more wholesome than those found in boxed cinnamon toast cereal.

    Why is my dough dry?

    The hydration of the dough will depend on several factors, but mostly it boils down to the hydration of the starter. If your cereal dough is dry, just add a tablespoon of water at a time until it comes together. I usually have to add about 2 tablespoons.

    Can I use active sourdough starter for Cinnamon Toast Crunch?

    Yes! You can use active starter for just about any discard recipe. In fact, I recently posted a full YouTube video about the difference between active stater, inactive, and discard. If you are using active starter, just stir out the bubbles to get an accurate measurement (if you are using cups).

    More Sourdough Recipes You’ll Love

    If you made this recipe and love it, leave a review below!

    Sourdough Cinnamon Toast Crunch

    Sourdough Cinnamon Toast Crunch

    Yield: 6 cups
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes

    Making sourdough Cinnamon Toast Crunch cereal is easy and way better than the boxed stuff. It is crunchy and sweet with a touch of sourdough tang. And, of course, it is covered in a delicious cinnamon and sugar topping. This is a no-wait sourdough recipe, so it is ready in about 30 minutes.

    Ingredients

    Cinnamon Sugar Topping

    • 1/2 cup (100 g) sugar
    • 1 tbsp (8 g) ground cinnamon
    • 1/4 cup (58 g) butter, melted

    Dough Ingredients

    • 1 1/2 cups (180 g) all-purpose flour
    • 1/4 c (50 g) granulated sugar
    • 1 tbsp (8 g) ground cinnamon
    • 1/2 tsp (7 g) salt
    • 1/2 (115 g) cup cold butter
    • 1/2 cup (113 g) sourdough starter
    • 1 (4 g) teaspoon vanilla extract
    • 1-3 tablespoons cold water (optional)

    Instructions

    Preheat Oven & Make Cinnamon Sugar Mixture

    1. Preheat the oven to 350° F.
    2. Mix 1/2 cup sugar and 1 tbsp cinnamon in a small bowl. Set aside.
    3. Warm 1/4 cup butter in a small dish until melted. Set aside.

    Make the Dough

    1. In a large bowl, whisk together the flour, sugar, cinnamon, and salt.
    2. Remove the butter from the fridge or freezer and shred on a box grater (you can also cube the butter into small pieces). Add the butter into the dry ingredients. Use a pastry cutter or fork to incorporate the butter until it is pea-sized.
    3. Add the sourdough starter and vanilla. Use a fork to bring the dough together. Then, use your hands to press and form it into a cohesive ball. (If the dough is dry and isn't coming together, add one tablespoon of cold water at a time until you can form a cohesive ball).
    4. Turn the dough out onto a clean counter or work surface. Use a bench scraper or sharp knife to divide in half (see notes about options for working with dough halves).

    Roll & Cut the Dough

    1. Grab a piece of parchment paper about the same size as your baking sheet. Lay it flat on the counter and sprinkle with a little of the cinnamon-sugar topping and flour.
    2. Place half of the dough onto the parchment paper and roll it into a large rectangle about 1/8" thick. Don't worry about the edges being perfectly straight.
    3. Use a pizza cutter to cut the dough into 1/2-inch squares. Transfer the parchment paper to a baking sheet.
    4. Generously brush the top of the dough with melted butter. And even more generously, sprinkle with the cinnamon mixture.

    Bake

    1. Bake for 15-20 minutes or until golden brown. The cereal will get crunchier as it cools, so let it come to room temperature before serving.
    2. Serve your homemade Cinnamon Toast Crunch with cold milk and fresh fruit, enjoy a handful as a snack, or crumble over ice cream.

    Notes

    • If you have two baking sheets, you can prep the dough on separate sheets and bake them simultaneously. If you don't have two sheets, wrap one half of the dough in plastic wrap and stick it in the fridge while you wait for the first half to bake. Then, repeat the same steps once your baking sheet is free.
    • Though I haven't tested it with whole wheat, you can swap half whole wheat for added nutrition. But you might need to add a little more water.

    YouTube video
    Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 127Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 61mgCarbohydrates: 12gFiber: 1gSugar: 0gProtein: 2g

    Nutrition is auto-calculated and may not reflect your final product.

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