I can’t get enough of this sourdough cinnamon toast crunch. It’s the perfect, all-natural version of everyone’s favorite breakfast cereal. You can eat it with milk or just grab it by the handful to snack on. It’s also fantastic crushed up and used as a topping for ice cream, yogurt, or even rice crispy treats.
The best part? This sourdough cinnamon toast crunch is easy and fun to make. There’s no rise time and also no kneading. Basically, there’s no good reason not to make it today!
Why Use Sourdough in Cinnamon Toast Crunch?
Sourdough makes everything better! The sourdough discard gives this cinnamon toast crunch a slightly tangy flavor, balancing the sweetness of the cinnamon-sugar coating. It also gives you a delicious way to use up extra starter instead of throwing it away. Because this recipe is baked until crisp, you don’t need active starter—the discard is primarily used for flavor and texture.
What Are the Ingredients in Sourdough Cinnamon Toast Crunch?
I love this recipe because it uses simple, wholesome ingredients instead of the artificial flavorings and preservatives you’ll find in the classic boxed cereal.
I use all-purpose flour, unsalted butter, and sourdough discard to make the dough. I flavor it with cinnamon and a touch of maple syrup.
For the topping, I use more butter, along with cinnamon and sugar. You probably have most of these ingredients in your pantry already!
Equipment for Making Sourdough Cinnamon Toast Crunch
You won’t need any specialized equipment to make sourdough cinnamon toast crunch. I like to mix the dough in a food processor, but you can also do it by hand in a large mixing bowl, cutting in the butter with a fork. You’ll need a baking sheet and a pizza cutter or sharp knife to cut the dough into pieces.
How to Make Sourdough Cinnamon Toast Crunch
Step One: Mix the Dough
Combine flour, cold butter, salt and cinnamon in a food processor. Blend until it all looks crumbly. (If you don’t have a food processor, mix your dry ingredients and use a fork to cut in the butter.)
Add the maple syrup and sourdough discard to blender and blend until everything is well combined. It should form a smooth dough. If the dough looks dry, add a few drops (just 5-10g) of cold water.
Step Two: Cold-Proof the Dough
This step is optional, so feel free to skip if you don’t want to wait for your cinnamon toast crunch! If you have the time, though, you can deepen the flavor by wrapping your dough in Saran Wrap and letting it cold proof in the refrigerator for 2-24 hours.
Step Three: Roll Out Your Dough
Transfer the dough to parchment paper and put another piece of parchment paper on top. Roll it out until it’s thin. The thinner the dough, the crispier your cereal will be.
Step Four: Top Your Dough
Take off the top piece of parchment paper and brush half of the melted butter on top. Sprinkle half of your cinnamon sugar mixture evenly over the top. Put the parchment paper back on and flip the dough over. Brush the other side with butter and sprinkle with the remaining cinnamon sugar.
Step Five: Cut Out Your Cereal Shapes
Use a pizza cutter to cut your dough into bite size squares.
Step Six: Bake
Transfer the cereal pieces a baking sheet. Bake at 350F for 12-15 mins or until golden around the edges.
Tips for Success
• The thinner the dough, the crunchier your cinnamon toast crunch will be
• Let the cereal cool completely. The cereal will continue to crisp as it cools. Allow it to cool completely on the baking sheet before transferring it to an airtight container.
• Watch the cereal closely as it’s baking. Because the pieces are small and thin, they can go from golden brown to burnt quickly. Start checking them toward the end of the recommended baking time.
How to Store Sourdough Cinnamon Toast Crunch
At Room temperature: Store completely cooled cereal in an airtight container for up to 1 week. Keep it somewhere cool and dry.
For best crunch: Make sure the cereal is fully cooled before sealing it in your storage container. Any leftover moisture can make it soften.
How to Freeze Sourdough Cinnamon Toast Crunch
Freeze in an airtight freezer-safe bag or container for up to 2 months. Let it come to room temperature before opening the container to prevent condensation.
If it softens: Spread the cereal on a baking sheet and warm it in a 250°F (120°C) oven for 5–10 minutes, then let it cool completely before storing again.
Frequently Asked Questions
What if I don’t have a food processor?
You can use a fork to cut the ingredients into the flour instead.
Can I use active starter in this recipe?
Yes, you can use either active starter or discard. There may be some difference in taste or texture.
Can I make this sourdough cereal without a long fermentation?
Yes. If you’re making this recipe primarily for the flavor and texture rather than fermentation, you can prepare and bake the dough without a long fermentation. For a more pronounced sourdough flavor, you can let the dough rest before rolling and cutting.
How do I get the cereal pieces extra crispy?
The key is to roll the dough very thin and bake the pieces until they are completely dry and crisp. If the cereal is still soft after cooling, return it to the oven for a few additional minutes. Keep a close eye on it because the small pieces can brown quickly.
Why is my sourdough Cinnamon Toast Crunch soft after baking?
The cereal may need more time in the oven. It can also seem slightly softer while warm and become crisp as it cools. Allow the cereal to cool completely before deciding whether it needs additional baking time.
How thin should I roll the dough?
Roll the dough as thin and evenly as possible. I aim to fill out the piece of parchment paper with my dough, when rolling it out. Thin dough creates smaller, crispier cereal pieces that are more similar to traditional Cinnamon Toast Crunch.
Can I make the cereal pieces a different shape?
Absolutely! While small squares are the classic shape, you can cut the dough into triangles, rectangles, or any small shape you like. Just try to keep the pieces a similar size so they bake evenly and fit in your mouth!
How should I store homemade sourdough Cinnamon Toast Crunch?
Once completely cooled, store the cereal in an airtight container at room temperature. Keeping moisture out is important for maintaining its crunch.
Sourdough Cinnamon Toast Crunch
Ingredients
Cereal Dough
- 130 g All-purpose flour
- 56 g Unsalted butter cold
- 1/4 tsp salt
- 1/4 tsp Ground cinnamon
- 40 g Maple syrup
- 40 g sourdough discard
Cinnamon-Sugar Coating
- 28 g Melted butter
- 35 g Granulated sugar
- 4 g Ground cinnamon
Instructions
Step One: Mix the Dough
- Combine flour, cold butter, salt and cinnamon in a food processor. Blend until it all looks crumbly. (If you don’t have a food processor, mix your dry ingredients and use a fork to cut in the butter.)
- Add the maple syrup and sourdough discard to blender and blend until everything is well combined. It should form a smooth dough. If the dough looks dry, add a few drops (just 5-10g) of cold water.
Step Two: Cold-Proof the Dough
- This step is optional, so feel free to skip if you don’t want to wait for your cinnamon toast crunch! If you have the time, though, you can deepen the flavor by wrapping your dough in Saran Wrap and letting it cold proof in the refrigerator for 2-24 hours.
Step Three: Roll Out Your Dough
- Transfer the dough to parchment paper and put another piece of parchment paper on top. Roll it out until it’s thin. The thinner the dough, the crispier your cereal will be.
Step Four: Top Your Dough
- Take off the top piece of parchment paper and brush half of the melted butter on top. Sprinkle half of your cinnamon sugar mixture evenly over the top. Put the parchment paper back on and flip the dough over. Brush the other side with butter and sprinkle with the remaining cinnamon sugar.
Step Five: Cut Out Your Cereal Shapes
- Use a pizza cutter to cut your dough into bite size squares.
Step Six: Bake
- Transfer the cereal pieces a baking sheet. Bake at 350F for 12-15 mins or until golden around the edges.
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