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sourdough cinnamon toast crunch cereal

Sourdough Cinnamon Toast Crunch

Print Recipe
Make this easy sourdough cinnamon toast crunch cereal at home!
Course Breakfast
Cuisine American
Keyword sourdough cinnamon toast crunch
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 379
Author Jodie Randolph

Equipment

  • 1 Baking sheet
  • 1 Silicone baking mat
  • 1 Food Processor optional
  • 1 Pizza Cutter optional
  • 1 Rolling Pin
  • 1 pastry cutter optional
  • 1 pastry brush optional

Ingredients

For the Dough

  • 120 grams flour 1 cup
  • 56 grams cold butter 4 Tbsp
  • 25 grams brown sugar 2 Tbsp
  • 2.5 grams ground cinnamon 1 tsp
  • 2 grams salt 1/2 tsp
  • 62 grams sourdough starter discard 1/4 cup
  • 2 grams vanilla extract 1/2 tsp
  • 15 grams cold water 1 Tbsp

For the Cinnamon Sugar Topping

  • 50 grams cane sugar ¼ cup
  • 2.5 grams ground cinnamon 1 tsp
  • 28 grams melted butter 2 Tbsp

Instructions

  • 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!

Notes

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