Homemade Sourdough Cinnamon Toast Crunch Recipe
If you're a busy mom looking for a quick, delicious breakfast, this Homemade Sourdough Cinnamon Toast Crunch is a lifesaver! It’s super easy to make, with no preservatives — just the perfect combo of crispy sourdough and sweet cinnamon-sugar. Plus, it’s a great way to use up extra sourdough starter. In no time, you'll have a homemade version of the classic cereal, perfect for those hectic mornings or an easy snack on the go!
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Homemade Sourdough Cinnamon Toast Crunch Recipe
Ingredients You'll Need
For the Cereal Dough:
100g active sourdough starter (fed or discard)
125g all-purpose flour (about 1 cup)
2 tbsp sugar
2 tbsp butter (melted)
1 tsp vanilla extract
1 tsp cinnamon
Pinch of salt
For the Cinnamon Sugar Coating:
2 tbsp sugar
1 tsp cinnamon
1 tbsp butter (melted)
Instructions
Step 1: Prepare the Dough
In a large bowl, combine the sourdough starter, flour, sugar, melted butter, vanilla extract, cinnamon, and salt. Stir until everything is well combined and forms a soft dough.
Cover the dough with plastic wrap or a kitchen towel and let it rest for about 30 minutes. This resting period helps the dough relax and makes it easier to roll out.
Step 2: Roll Out the Dough
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the dough to about ⅛ inch thick. The thinner you roll the dough, the crispier your cereal will be, so try to get it as thin as possible without tearing.
Using a pizza cutter or a sharp knife, slice the dough into small squares, about ½ inch wide. These will be your cereal pieces! Transfer the squares carefully onto the prepared baking sheet.
Step 3: Bake the Cereal
In a small bowl, mix the sugar and cinnamon. Brush the cereal squares with the melted butter, then generously sprinkle the cinnamon sugar mixture over the top.
Place the baking sheet in the oven and bake for 12-15 minutes, or until the cereal pieces are golden brown and crispy. Keep an eye on them, as they can go from golden to burnt quickly.
Once baked, remove the cereal from the oven and let it cool completely on the baking sheet. The pieces will continue to crisp up as they cool.
Helpful tips
The key to getting crispy cereal is rolling the dough out thin. Aim for about ⅛ inch or thinner, as thicker dough can result in chewy cereal.
Depending on your oven, the cereal might bake faster, so keep a close eye on it after the 10-minute mark to prevent over-baking.
If you love a stronger cinnamon flavor, feel free to increase the amount of cinnamon in the coating, or even add a sprinkle of nutmeg for a deeper spice note.
Serving suggestions
This cereal is best enjoyed with cold milk for breakfast, but it’s also a fantastic snack to munch on straight out of the jar. You can even use it as a topping for yogurt, ice cream, or baked apples for a crunchy twist.
For an extra indulgence, try drizzling a little honey or maple syrup over the cereal before eating!
Storing and Re-crisping
Storage: Store the cooled cereal in an airtight container at room temperature for up to two weeks. Make sure it’s completely cool before storing to keep the cereal crispy.
Re-crisping: If the cereal loses some of its crispiness after a few days, you can pop it back in the oven at 300°F (150°C) for a few minutes to refresh it.
Give this recipe a try the next time you're looking to make something fun and different with your sourdough starter!
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