Sourdough Cinnamon Toast Crunch

Make this easy sourdough cinnamon toast crunch cereal at home!

Course Breakfast

Cuisine American

Keyword sourdough cinnamon toast crunch

Prep Time 10

Cook Time 15

Servings servings

Calories 379

Preheat your oven to 350 degrees F (about 180 degrees C).
Mix together the Cinnamon Sugar topping: combine white sugar and ground cinnamon in a small bowl. Stir in melted butter until combined. Set aside.
50 grams cane sugar, 2.5 grams ground cinnamon, 28 grams melted butter
In a food processor, blend flour, brown sugar, ground cinnamon, and salt.
120 grams flour, 25 grams brown sugar, 2.5 grams ground cinnamon, 2 grams salt, 56 grams cold butter
Add cold butter, pulsing until pea-sized crumbs form.
Mix in vanilla extract, either sourdough starter (active or discard), and cold water*
62 grams sourdough starter discard, 2 grams vanilla extract, 15 grams cold water
Roll out the dough using a rolling pin to about ⅛ inch thick. The thinner, the better to get the cereal to crisp up. I usually roll it out on a silicone baking sheet
Score the dough with a pizza cutter, pastry cutter, or a sharp knife, marking squares but not cutting all the way through. This will make it easy to break into pieces after baking.
Transfer your dough to a baking sheet (slide the silicone sheet onto a baking tray).
Brush the scored dough with the cinnamon sugar topping.
Bake for 15-25 minutes at 350 degrees F (about 180 degrees C), until crisp.
Let the cereal cool, then break it into squares. They should separate easily and be ready to enjoy right away with some milk or as a snack.
Store in an airtight container, if you don’t eat it all at once!

If the dough is too crumbly when mixing, add cold water one tablespoon at a time until it does.