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Crunchy, sweet, and cinnamon-flavored breakfast cereal perfect for morning.

Fresh-Milled Cinnamon Toast Crunch Cereal

Author: Tina
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Prep 20 minutes
Cook 35 minutes
Total 55 minutes
This fresh-milled cinnamon toast crunch cereal is crunchy, lightly sweet, and made with real whole grains you can feel good about. If you love nostalgic cereal but want something fresher and less processed, this homemade fresh milled cereal delivers big time. Once you try it warm out of the oven (or soaked in cold milk), it’s hard to go back.
Course Breakfast, Snack
Cuisine American

Ingredients

For the Dough
  • 80 g Fresh-milled hard white wheat flour
  • 120 g Fresh-milled white rice flour Short- or medium-grain white rice works best, or very finely milled white rice
  • 85 g Honey
  • 60 g Olive oil or melted butter
  • 70 g Water
  • 1 g Baking soda
  • 2 g Cinnamon
  • 1 g Salt
For the Cinnamon Sugar Coating
  • 25 g Cane sugar
  • 3 g Cinnamon

Method

  1. Add all the dough ingredients except the cinnamon to a bowl and mix until a soft, pliable dough forms. It should be smooth and easy to handle, not sticky, similar to play dough. If it feels dry, add water one teaspoon (5 ml) at a time. If it feels sticky, dust lightly with wheat or rice flour.
    I usually just use all-purpose flour here because I don’t want to turn my mill on again for a small amount.
    Important note: With fresh-milled flour, resting the dough is often helpful. In this recipe, it is intentionally skipped. The goal is minimal gluten development for a crisp texture, and the high amount of rice flour hydrates very quickly and does not benefit from resting. Resting can make the dough more elastic and harder to roll thin. I’ve rested the dough before when I didn’t have time to finish, and it still worked fine.
  2. Sprinkle the cinnamon over the dough and fold it in gently a few times. Leave visible cinnamon streaks. Do not fully mix it in.
  3. Place the dough between two sheets of parchment and roll it very thin, about 1–2 mm thick (roughly 1/16 inch). Thinner dough means crunchier cereal. Remove the top parchment and sprinkle lightly with cane sugar (or extra cinnamon, if you like).
  4. Cut into small squares about 1–1.5 cm, or around ½ inch wide. Perfect shapes are not necessary.
  5. Transfer the parchment to a baking sheet and bake briefly to set the dough.
    - Conventional oven: 190°C (375°F) for 6–8 minutes - Convection oven: 175°C (350°F) for 5–7 minutes
    Lower the oven temperature and continue baking until fully dry and crisp.
    - Conventional oven: reduce to 150°C (300°F) and bake 15–25 minutes
    - Convection oven: reduce to 135°C (275°F) and bake 12–20 minutes
    Rotate the pan once or twice. The cereal is done when the pieces feel firm and dry with no softness in the center.
  6. Transfer to a cooling rack and let cool completely. The cereal crisps up as it cools. Do not store while warm.

Nutrition

Serving1g

Notes

Tips for Best Crunch

Soft white wheat keeps the cereal tender. Rice flour adds snap without grittiness. Roll thinner than you think. Let the cereal cool fully before storing.

How to Serve

Serve with cold milk, sprinkle over yogurt, mix into granola, or eat straight from the jar.


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