Best 7 Cinnamon Toast Toffee Crunch Recipes
Cinnamon toast toffee crunch is a decadent dessert that combines the flavors and textures of cinnamon toast and toffee into one delightful treat. The resulting dessert is an irresistible combination of crunchy toffee, chewy cinnamon streusel, and sweet cream cheese frosting that is sure to satisfy your sweet tooth. With its easy-to-follow instructions and readily available ingredients, this recipe is perfect for bakers of all skill levels. So gather your ingredients and let's get started on creating this delicious dessert that will be a hit at any gathering or special occasion.
Check out the recipes below so you can choose the best recipe for yourself!
CINNAMON TOAST TOFFEE CRUNCH
It's a new twist on a candy classic! Made with only five ingredients.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 32
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Line 15x10x1-inch pan with heavy-duty foil. Spray foil with cooking spray. Spread cereal evenly in pan.
- In 2-quart saucepan, heat butter and brown sugar. Using whisk, mix butter and brown sugar together as butter melts. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Boil 2 minutes without stirring. Immediately pour mixture evenly over cereal in pan.
- Bake 12 minutes. Sprinkle chocolate chips on top. Let stand 5 minutes. Spread melted chocolate; top with pecans. Cool completely, about 1 hour. Refrigerate 20 minutes to set chocolate; break into pieces. Store covered in refrigerator up to one week.
Nutrition Facts : Calories 180, Carbohydrate 18 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 14 g, TransFat 0 g
CINNAMON TOAST TOFFEE TOUCHDOWN CRUNCH
Fill a decorative tin with toffee crunch, separating layers with colored plastic wrap, colored tissue paper or waxed paper and bring to your game day event..
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 32
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Line 15x10x1-inch pan with heavy-duty foil. Spray foil with cooking spray. Spread cereal evenly in pan.
- In 2-quart saucepan, heat butter and brown sugar. Using whisk, mix butter and brown sugar together as butter melts. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Boil 2 minutes without stirring. Immediately pour mixture evenly over cereal in pan.
- Bake 12 minutes. Sprinkle chocolate chips on top. Let stand 5 minutes. Spread melted chocolate; top with pecans. Cool completely, about 1 hour. Refrigerate 20 minutes to set chocolate; break into pieces. Store covered in refrigerator up to one week.
Nutrition Facts : Calories 180, Carbohydrate 18 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 14 g, TransFat 0 g
CINNAMON TOAST
Yummy cinnamon toast makes a great breakfast meal or a snack!
Provided by Melodi
Categories Desserts
Time 7m
Yield 2
Number Of Ingredients 4
Steps:
- Use a toaster to toast the bread to desired darkness. Spread butter or margarine onto one side of each slice. In a cup or small bowl, stir together the sugar and cinnamon; sprinkle generously over hot buttered toast.
Nutrition Facts : Calories 153.6 calories, Carbohydrate 26.1 g, Cholesterol 10.8 mg, Fat 4.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 2.8 g, Sodium 199.2 mg, Sugar 13.6 g
CINNAMON TOAST CRUNCH® COLD BREW COFFEE
Sweeten your iced coffee with a favorite morning flavor: milk infused with Cinnamon Toast Crunch cereal. Top it with whipped cream, caramel drizzle and a sprinkling of cereal. Talk about a Pick Me Up.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 5
Number Of Ingredients 8
Steps:
- Grind coffee into medium-fine grounds. Place coffee in large glass container. Stir in cold water. Cover and refrigerate 24 hours. Strain coffee through fine mesh strainer. Strain again through coffee filter; discard grounds.
- Heat oven to 300°F. Line 15x10x1-inch pan with foil. Spread 3 cups cereal in pan. Bake 10 minutes; stir. Bake 5 minutes longer or until toasted. Cool 10 minutes. Add toasted cereal to large bowl. Add milk; stir. Refrigerate 30 minutes. Strain milk mixture through strainer; discard solids.
- In 2-quart glass pitcher, stir together cold coffee and milk mixture. To serve, pour into glasses filled with ice; top with whipped cream, caramel sauce and crushed cereal.
Nutrition Facts : Calories 230, Carbohydrate 36 g, Cholesterol 15 mg, Fat 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 20 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.
CINNAMON TOAST CRUNCH BAKED OATS RECIPE BY TASTY
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
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™ COFFEE CAKE MUFFINS
Love coffee cake? Then these Cinnamon Toast Crunch™ Coffee Cake Muffins are absolutely perfect for you and your family or friends. Cinnamon Toast Crunch™ Cinnadust™ brings some epic flavor to sweet and easy streusel-topped muffins. Bake up a batch whenever you're craving delicious, warm coffee cake in muffin form!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 425°F (400°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
- In medium bowl, stir coffee cake mix, water, oil and eggs with spoon just until blended (batter may be lumpy). Divide batter evenly among muffin cups (about 3 tablespoons each). Sprinkle Streusel over batter in each cup; press lightly.
- Bake 15 to 19 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Carefully remove from pan, and place on cooling rack. Let stand 5 minutes.
- Place cooling rack with muffins over cookie sheet or waxed paper. In small microwavable bowl, place frosting. Microwave uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle. Dip fork into warmed frosting, and drizzle half the frosting over muffins. Sprinkle cereal pieces on top. Drizzle remaining frosting over cereal pieces.
Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 21 g, TransFat 0 g
Tips:
- Use a heavy-bottomed saucepan to prevent the butter and sugar mixture from burning.
- Stir the butter and sugar mixture constantly to prevent it from crystallizing.
- Bring the butter and sugar mixture to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.
- Add the cinnamon and salt to the butter and sugar mixture and stir to combine.
- Pour the butter and sugar mixture over the crackers and nuts and stir to coat.
- Spread the mixture onto a greased baking sheet and bake for 15-20 minutes, or until the crackers are golden brown and the nuts are toasted.
- Let the toffee cool completely before breaking it into pieces.
Conclusion:
Cinnamon Toast Toffee Crunch is a delicious and easy-to-make snack or dessert. It's perfect for parties, potlucks, or just a quick snack. With its sweet, crunchy, and cinnamony flavor, it's sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give Cinnamon Toast Toffee Crunch a try. You won't be disappointed!
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