Best Grandmas Cinnamon Toast Cookies Recipes
CINNAMON TOAST CRUNCH COOKIES
Cinnamon Toast Crunch Cookies are buttery, soft and loaded with your favorite cinnamon sugar cereal crushed right into the dough!
Provided by Shelly
Categories Cookies
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment, set aside.
- Place 3 cups of Cinnamon Toast Crunch cereal in a large zip-top bag and seal. Reserve the remaining 1 cup of cereal. Using a rolling pin, crush the cereal until it is a fine crumb. Alternately you can do this step in a food processor or blender. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together for 2 minutes. Add in the eggs, vanilla, baking powder, salt and cinnamon, and continuing mixing until combined and smooth, scraping sides of the bowl as necessary.
- Turn the mixer to low and add in the flour until just combined. Mix in the crushed cereal until evenly incorporated. Stir in the reserved cup of uncrushed cereal.
- Using a medium (2- tablespoon) cookie scoop, portion out the dough and place 2- inches apart on the prepared baking sheet. Bake for 9 - 10 minutes until edges begin to golden.
- Transfer to a wire rack to cool completely.
- If desired melt white chocolate in a microwave-safe bowl in 20 second increments, stirring after each, until melted. Drizzle on top of the cookies.
Nutrition Facts : ServingSize 1 cookie, Calories 174 calories, Sugar 10.5 g, Sodium 85.5 mg, Fat 8.9 g, SaturatedFat 5 g, TransFat 0 g, Carbohydrate 22.1 g, Fiber 0.8 g, Protein 2.1 g, Cholesterol 35.8 mg
GRANDMA MAC'S CINNAMON TOAST
This recipe is different from the other cinnamon toast recipes that I have seen on this site. You start off making a brown sugar/cinnamon and butter mixture and then the toast is briefly broiled. From the Best of the Best from Ohio Cookbook.
Provided by Crafty Lady 13
Categories Breads
Time 5m
Yield 3-6 serving(s)
Number Of Ingredients 6
Steps:
- In a small mixing bowl, cream together butter and brown sugar until light and fluffy. Beat in milk, cinnamon and salt. Spread entire top of lightly toasted bread with butter mixture. Place on a cookie sheet and broil briefly until mixture bubbles. (Watch carefully as these will burn quickly.) Cool slightly on a rack; cut into triangles, and serve warm for breakfast toast. Cover and refrigerate remaining butter mixture for future use.
CINNAMON TOAST CRUNCH™ SANDWICH COOKIES
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
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
CINNAMON TOAST
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
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.
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