Sourdough Discard Cinnamon Toast Crunch
Homemade sourdough discard Cinnamon Toast Crunch is easy to make and way better than the boxed stuff. It’s crunchy, sweet, and covered in a delicious cinnamon-sugar topping. Use active starter or discard from your regular sourdough starter feeding routine. Ready in about 30 minutes!
Servings: 6 cups
Calories: 127kcal
Ingredients
Cinnamon Sugar Topping
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
- 1/4 cup butter melted
Dough Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 c granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 1/2 cup sourdough starter
- 1 teaspoon vanilla extract
- 1-3 tablespoons cold water optional
Instructions
- Preheat and Prep. Preheat the oven to 350° F. And prep the following: • Mix 1/2 cup sugar and 1 tablespoon 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. Grate or cube the cold butter, then work it into the dry ingredients until pea-sized. Add the sourdough starter and vanilla and mix until a dough forms, using your hands if needed. If the dough is dry, add cold water one tablespoon at a time until it comes together.
- Roll the Dough. Line a baking sheet with parchment paper and sprinkle it lightly with flour and cinnamon sugar. Place half of the dough on the parchment and roll it into a large rectangle about 1/8 inch thick.
- Cut the Dough. Cut into 1/2 inch squares with a pizza cutter, then transfer the parchment to a baking sheet.
- Add Butter and Cinnamon-Sugar. Generously brush the top of the dough with melted butter. And even more generously, sprinkle with the cinnamon mixture.
- Bake and Enjoy! 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 with cold milk and fresh fruit, enjoy a handful as a snack, or crumble over egg-free vanilla ice cream with a drizzle of molasses syrup.
Video
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 refrigerate it while you wait for the first half to bake. Then, repeat the same steps once your baking sheet is free.
- Cold butter is key for a crunchy sourdough Cinnamon Toast Crunch. As it bakes, the butter steams, creating air pockets that turn crisp and crunchy.
- The thinner the dough, the crunchier the cereal. Roll it to about 1/8″ thickness.
- Rolling the dough on parchment paper isn’t a deal breaker, but it makes cleanup much easier.
- 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.
Nutrition
Serving: 1serving | Calories: 127kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 61mg | Fiber: 1g
