Mock Cinnamon Toast Crunch Recipes

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CINNAMON TOAST



Cinnamon Toast image

The ingredients for cinnamon toast - bread, cinnamon, sugar and butter - have remained largely unchanged since the recipe first appeared in 15th century Europe, where it was introduced as a less expensive version of French toast. Some variations call for adding the cinnamon and sugar before toasting, others after. The secret to achieving a cinnamon toast that's both gooey and crunchy? A combination of both methods. Toast the bread in butter in a skillet, sprinkle with cinnamon sugar, flip so the sugar caramelizes, then sprinkle with more cinnamon sugar when it's done. Toasting the bread in a skillet (like French toast) produces browned butter, which adds nutty warmth.

Provided by Ali Slagle

Categories     breakfast, brunch, breads, side dish

Time 10m

Yield 4 slices

Number Of Ingredients 5

3 tablespoons granulated or brown sugar
2 teaspoons ground cinnamon
Pinch of kosher salt
Unsalted butter, for cooking
4 slices of bread, such as white, whole wheat or brioche

Steps:

  • In a small bowl, stir together the sugar, cinnamon and salt.
  • Melt some butter in a large (12-inch) nonstick skillet over medium-low; you'll want enough to lightly coat the bottom of the skillet when melted. When bubbling, add as many bread slices as will fit. Swirl the bread around to absorb the butter, adding more butter if the pan is dry. Cook until light golden brown, 2 to 3 minutes, adjusting the heat as needed to avoid burning.
  • Add another pat of butter, flip the bread and swirl to coat the other side in butter, gently pressing the bread to pick up any browned bits. Sprinkle the toasted tops edge to edge with a thin layer of the cinnamon sugar. Cook until the underside is golden brown, 1 to 2 minutes, adding more butter and adjusting temperature if the pan is dry or the toast is burning.
  • Flip and cook until the sugar sizzles and starts to melt, 30 seconds to 1 minute. Transfer to a plate, sugar side up. (If any melted sugar sticks to the pan, gently swipe the bread over it to pick it up.) Sprinkle toasts with more cinnamon sugar. Wipe skillet and repeat with any remaining bread.

CINNAMON TOAST CRUNCH BAKED OATS RECIPE BY TASTY



Cinnamon Toast Crunch Baked Oats Recipe by Tasty image

Cinnamon Toast Crunch Baked Oats is a perfect breakfast or dessert! This recipe is filled with energy, protein and a little extra sweetness. The Crunchy Cinnamon Toast cereal top compliments the molten peanut butter center. Try this in your oven or an air fryer for convenience.

Provided by Mia Hermsen

Categories     Desserts

Time 20m

Yield 2 servings

Number Of Ingredients 8

½ cup rolled oats
⅓ cup unsweetened applesauce
1 egg
½ teaspoon baking powder
½ teaspoon cinnamon
1.5 teaspoons vanilla extract
5 tablespoons cinnamon toast crunch, 2 tbsp for garnish or as desired
½ cup almond milk

Steps:

  • Add your oats, apple sauce, egg, baking powder, cinnamon, vanilla extract, 3 tbsp of cinnamon toast crunch and your almond milk to a blender and blend until smooth. Set aside leftover cinnamon toast crunch for garnish.
  • Transfer the baked oats mixture to a ramekin or loaf dish. Set your air fryer or oven to 350 degrees for 15 minutes. Halfway through add your cinnamon toast crunch to the top!
  • Remove and let cool for 5 minutes. Add more Cinnamon Toast Crunch on top as desired.
  • Enjoy!

CINNAMON TOAST CRUNCH™ SANDWICH COOKIES



Cinnamon Toast Crunch™ Sandwich Cookies image

Treat your family to crisp sandwich cookies filled with creamy Cinnadust™ studded frosting. This Cinnamon Toast Crunch™ cookie recipe is made all the more decadent by white vanilla baking chips and Cinnamon Toast Crunch™ Frosting. And it only takes 20 minutes to prep!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 14

Number Of Ingredients 6

1 cup Cinnamon Toast Crunch™ Cereal
1 pouch (12.6 oz) Betty Crocker™ Cinnamon Toast Crunch™ Cookie Mix
1/2 cup butter, softened
1 egg
1/2 cup white vanilla baking chips
1 1/4 cups Betty Crocker™ Cinnamon Toast Crunch™ Frosting (from 16-oz container)

Steps:

  • Heat oven to 350°F. Place cereal in 1-quart resealable food-storage plastic bag. Using flat bottom of measuring cup, coarsely crush cereal. Set aside.
  • In medium bowl, stir cookie mix, softened butter and egg until soft dough forms. Stir in crushed cereal and white vanilla baking chips. Drop dough by rounded measuring tablespoonfuls 2 1/2 inches apart on ungreased cookie sheets.
  • Bake 9 to 11 minutes or until edges are set and golden brown (centers will be soft). Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • For each sandwich cookie, spread generous tablespoonful frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Store covered in airtight container with waxed paper between layers.

Nutrition Facts : Calories 330, Carbohydrate 48 g, Cholesterol 30 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 9 g, ServingSize 1 Sandwich Cookie, Sodium 220 mg, Sugar 34 g, TransFat 0 g

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