Best 5 Cinnamon Crunchies Recipes

CINNAMON CRUNCH BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x15 inch jellyroll pan.
• Arrange cinnamon graham crackers with sides touching in a single layer to cover the bottom of the pan. Sprinkle the walnuts evenly over the crackers. In a small saucepan over medium heat, combine the brown sugar, butter and cinnamon. Cook stirring constantly until the mixture begins to boil. Continue to boil the syrup for 3 minutes without stirring. Remove from heat and pour over crackers.
• Bake for 8 to 10 minutes in the preheated oven, until bubbly and slightly darker around the edges. Cool completely in the pan. Break into pieces and store in an airtight container at room temperature.

CINNAMON CRUNCHIES

Steps:

• Mix margarine, both sugars& egg until light& creamy.
• Stir in oil.
• Add baking soda and salt; mix well.
• Add flour& continue mixing until smooth.
• Stir in chips, oats, cereal and coconut.
• Mix well.
• Drop by teaspoonful onto ungreased baking sheets.
• Bake at 325 degrees for 10-12 minutes.
• Cool for 2-3 minutes before removing from cookie sheet.

CINNAMON TOAST CRUNCH™ SANDWICH COOKIES

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.

MARSHALL FIELD'S CINNAMON CRUNCH MUFFINS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream butter and margarine.
• Add the sugar and cream until fluffy; blend in the eggs.
• In a bowl combine the sour cream and baking soda; set aside.
• Sift the flour, salt, baking powder, and nutmeg together.
• Add the flour mixture and sour cream mixture alternately to the sugar mixture, beginning and ending with the flour mixture.
• Do not overmix.
• Fold in 2 3/4 cups of the Cinnamon Crunch.
• Spoon the batter into paper-lined muffin tins, filling the a little over half full.
• Sprinkle the tops of the muffins with the remaining Cinnamon Crunch.
• Bake for 25 minutes or until the muffins are golden brown.
• Cinnamon Crunch-----------------.
• Preheat your oven to 350 degrees.
• In a large bowl, work the ingredients with a pastry blender (or in a food processor) until it resembles a coarse streusel mix.
• Spread it on a cookie sheet.
• Bake for 5 to 8 minutes or until golden brown.
• Let stand for several hours or overnight to dry.
• Break it into chunks and store in an airtight container.

CINNAMON CRISPS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, shortening, egg, salt and 2 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour., Combine filling ingredients; set aside. Punch dough down; divide in half. On a floured surface, roll each portion into a 12-in. square. Spread filling over dough. Roll up tightly jelly-roll style; pinch to seal., Cut into 1-in. slices; place on greased baking sheets (four slices per sheet). Cover with waxed paper; flatten slices with palm of hand into 3-in. circles. Cover and let rise until doubled, about 30 minutes., Cover with waxed paper and flatten or roll into 5-in. circles. Brush with butter. Combine the sugar, cinnamon and pecans; sprinkle over butter. Cover with waxed paper; roll or flatten again. Discard waxed paper., Bake at 400° for 10-12 minutes or until browned. Serve warm.