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Baked Cinnamon Crunch Cereal

A classic cereal, baked at home.

40 minutes
12 minutes


  • 1 1/4 cups flour
  • 1 1/4 cups whole wheat flour
  • 2 tsp. baking soda
  • 4 tsp. cinnamon, divided
  • 1/2 cup butter, melted, divided
  • 3 tbsp. brown sugar
  • 1 tsp. salt
  • 6 tbsp. buttermilk
  • 1 tsp. vanilla extract
  • 2 tbsp. honey
  • 2 tbsp. sugar


  1. Preheat oven to 350°F. In a food processor, add flour, whole wheat flour, baking soda and 2 tsp. cinnamon. Pulse until combined. Add 1/4 cup butter, brown sugar and salt and pulse for 30 seconds. Add buttermilk, vanilla and honey. Pulse until the dough comes together. Mixture will be stiff, but slightly crumbly.
  2. Cut two pieces of parchment paper, the size of your baking sheets. Cut the dough into two balls and place onto the parchment paper. Roll each dough out with a rolling pin into a 1/8-inch thick rectangle – the thickness of a quarter. Place parchment and dough onto baking sheets.
  3. Prick dough all over with a fork. With a knife or a pizza cutter cut the dough into 1/2-inch squares.
  4. In a small bowl, mix sugar and remaining 2 tsp. cinnamon.
  5. Brush the dough with remaining butter and sprinkle with the cinnamon sugar mixture.
  6. Place trays in oven and bake for 10-12 minutes or until golden brown. Lightly separate the squares and let rest on the baking sheet overnight, or until crunchy.
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