Description
This Sourdough Cinnamon Toast Crunch Cereal recipe transforms sourdough discard into a crunchy, cinnamon-sugar coated homemade cereal that’s perfect for breakfast or a snack. With a crispy texture and a warm cinnamon flavor, it mimics the classic cereal but with a fresh, homemade twist. The dough is rolled thin, cut into small squares, baked until golden, and enjoyed with milk for a delightful treat.
Ingredients
Dough Ingredients
- 220 grams (1 1/2 cups + 1 Tablespoon) all-purpose flour
- 55 grams (1/4 cup) sugar
- 6 grams (1 Tablespoon) ground cinnamon
- 3 grams (1/2 teaspoon) salt
- 113 grams (1/2 cup) cold/frozen unsalted butter, cubed
- 120 grams (1/2 cup) sourdough discard
- 4 grams (1 teaspoon) vanilla paste
- Additional cold water, if needed
Topping
- 57 grams (1/4 cup) unsalted butter, melted
- 110 grams (1/2 cup) sugar
- 6 grams (1 Tablespoon) ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cereal.
- Make Cinnamon Sugar Topping: In a small bowl, whisk together 6 grams (1 tablespoon) of ground cinnamon with 110 grams (1/2 cup) sugar until evenly blended. Set this mixture aside for sprinkling on the dough later.
- Prepare Dough Base: In a food processor, combine 220 grams all-purpose flour, 55 grams sugar, 6 grams ground cinnamon, and 3 grams salt. Add the 113 grams of cold, cubed butter to the processor and pulse until the mixture resembles pea-sized crumbs. Alternatively, use a pastry cutter by hand to achieve the same texture.
- Add Wet Ingredients: Add 120 grams sourdough discard and 4 grams vanilla paste to the flour and butter mixture. Pulse briefly. If the dough does not come together after about 30 seconds, add cold water one tablespoon at a time, pulsing briefly each time, until the dough forms a cohesive ball.
- Divide and Roll Dough: Turn the dough out onto a lightly floured surface and divide it in half. Roll each half into a large rectangle about 1/8 inch thick. Re-flour the surface and flip the dough as needed to prevent sticking. The thinner the dough, the crunchier the cereal will be.
- Arrange on Baking Sheet: Transfer the rolled dough onto a parchment-lined baking sheet. Brush the surface evenly with the melted butter (57 grams).
- Sprinkle Topping and Cut: Generously sprinkle the cinnamon sugar mixture over the buttered dough. Using a pizza cutter or sharp knife, cut the dough into small squares approximately 1/2 inch apart.
- Bake: Bake in the preheated oven for 15-20 minutes or until the cereal pieces turn golden brown and crisp.
- Cool and Serve: Allow the cereal to cool completely on the baking sheet to crisp up further. Serve in a bowl with milk, just like traditional cereal, and enjoy!
Notes
- You can also use active sourdough starter instead of discard; use the same weight (120 grams).
- If your dough is too dry and doesn’t come together, add cold water 1 tablespoon at a time to help it form properly.
- Rolling the dough thinner will produce crunchier cereal pieces.
- Store leftover cereal in an airtight container to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
