I WANT YOU BACK + CINNAMON TOAST CRUNCH
Lisa: “Is that a piece of Cinnamon Toast Crunch in your hair? No, on the other side. Yeah.”
Emma: “Oh. So it is.”
Homemade Cinnamon Toast Crunch (recipe from Half-Baked Harvest: https://www.halfbakedharvest.com/homemade-cinnamon-toast-crunch/)
1 tbsp plus 1/2 tsp. cinnamon
1/2 c. granulated sugar
1 1/4 c. whole wheat flour
1 1/4 c. all-purpose flour
1/2 tsp. kosher salt
2 sticks (1 c.) cold, salted butter, cut into 1/2 inch pieces
1/2 c. cold water
2 tsp. vanilla
2-4 tbsp. salted butter, melted
Preheat the oven to 350 degrees. Make the cinnamon sugar (combine 1 tbsp. cinnamon and the granulated sugar in a small bowl) and set aside.
Combine both flours, remaining 1/2 tsp. cinnamon, salt, and butter. You can use a food processor or your fingers until the butter is pea-sized. Add the vanilla and cold water (1 tablespoon at a time) until the dough comes together.
Turn the dough out onto a floured surface and form into a ball. Divide the dough in half. Working with one piece of dough at a time, roll out the dough as thin as you can (preferably 1/8 of an inch thick (about the thickness of a quarter). Transfer the dough to a large piece of parchment paper on a pan. Brush the dough with half of the melted butter and sprinkle generously with half of the cinnamon sugar, gently pressing the sugar into the dough. Cut into 1/2 squares (I used a pizza cutter). Repeat with the remaining dough.
Bake 12-14 minutes, until golden brown. Let cool completely, then store in an airtight container for up to one week.