Warning: extremely addictive
3 tablespoons butter, melted
2 tablespoons milk
½ cup sugar
1 cup flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
1 tablespoon butter, melted
2 tablespoons sugar
¼ teaspoon cinnamon
Heat oven to 325° F and grease two baking sheets.
In a large bowl, whisk together butter, milk and sugar.
Using a spatula and mix in flour, baking soda, cinnamon and salt by smushing the ingredients together. Once you have large clumps, gather the dough with your hands. It will feel like a drier pie dough.
Place a silpat or piece of parchment on your counter. Place dough on it. Then place a piece of parchment paper on top that covers the width and length of the bottom silpat (or parchment paper). Using a rolling pin roll out dough to the thinnest your can get it. The top parchment paper will prevent the dough from sticking to your rolling pin. And it can easily be peeled off when your ready to bake.
Place silpat (with dough on it) on a cookie sheet, peel off top parchment paper.
Bake for 10 minutes.
Remove cookie sheet from oven and very carefully using a pizza roller, make a grid of 1 inch squares on semi baked dough.
Melt 1 tablespoon of butter and using a pastry brush, brush on butter on dough.
In a small bowl, combine the sugar and cinnamon and then sprinkle the top of the dough. Make sure to use all of the sugar mixture.
Reduce oven temp to 300 degrees and bake for another 15-20 minutes. Maybe longer. Check your Cinnamon Toast Crunch, it should feel hard to the touch. If there is some tenderness, especially in the middle, add 5 minutes more in the oven.
Turn heat off and let the Cinnamon Toast Crunch cool slowly in the oven. It will take about 30-45 minutes.
Store in an airtight container.