Bake up your favorite cinnamon bun in a cookie. These Cinnamon Crunch Cookies are crunchy, sweet and simply irresistible!
I love cookies and one of my favorite spices is cinnamon. It can be used for anything from savory, like a Chicken Mole, to sweet, like this Cinnamon French Toast Bake, and everything in between. And, bonus, it's so good for you too!
Cinnamon is high in antioxidants and anti-inflammatory properties, reduces blood pressure and lowers the risk of heart disease. Holy cow! That's a lot of benefits! But seriously, we like it because it tastes so good. 🙂
It was really hard for me to decide what type of cookie to make where cinnamon is the star. Then I thought about one of my favorite cereals growing up - can you guess what it was? Yep - Cinnamon Toast Crunch - oh yum! So why not roll crumbled cereal up in a crispy cinnamon-flavored cookie that's been sprinkled with cinnamon sugar and really push the cinnamon quotient off the charts.
Bingo! This was one delicious cinnamon cookie! You'll definitely be craving some way before they're cool (I snitched & they're good warm too). But you gotta wait, because you need to add that drizzle of vanilla icing as the perfect finishing touch. Did you notice how much they look like little cinnamon buns? Cute, huh?! Maybe that's what makes them so hard to resist!
I think you'd better hide these cookies, because they're so delicious they'll disappear before you know it. They're perfect for an everyday snack or the holidays too.
More Delicious Cookie Recipes
Key Lime Chocolate Chunk Cookies
Chocolate Chocolate Cherry Cookies
Speculoos from Upstate Ramblings
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CINNAMON CRUNCH COOKIES
Ingredients
Cookie
- 1 cup 2 sticks butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2-½ cups flour
- ½ teaspoon salt
- ¾ teaspoon baking soda
- ½ teaspoon cinnamon
Filling
- 1 egg white
- 1 Tablespoon water
- ¼ cup sugar
- 1-½ teaspoons cinnamon
- 3 cups Cinnamon Toast Crunch cereal, crushed
Glaze
- 1-¼ cups confectioners sugar
- 2 Tablespoons cream
- 1 Tablespoon butter, softened
- ½ teaspoon vanilla extract
Instructions
- In an electric mixer, beat butter and sugar until smooth & creamy, approximately 4 minutes.
- Turn down mixer and beat in eggs and vanilla. Continue beating until well mixed.
- In a medium bowl, combine remaining dry ingredients.
- Add slowly to butter mixture until well incorporated.
- Shape into 2 logs, wrap in plastic wrap scattered with a bit of flour, place in refrigerator to firm up, about 4 hours or overnight.
- Mix sugar and cinnamon in small bowl.
- Crush cereal by placing in gallon sized ziploc bag and rolling with rolling pin. You want it to be crumbly.
- Whisk egg white & water together until frothy. Now you are ready to assemble.
- Remove one log from refrigerator and roll into a large rectangle, about ¼" thick.
- Brush top with half of egg white mixture. Sprinkle with half of cinnamon-sugar mixture then sprinkle with half of crushed cereal.
- Roll up jelly roll fashion in a tight roll and place on newly floured plastic wrap and return to refrigerator for at least 2 hours. Repeat with remaining log.
- When ready to bake, preheat oven to 375 degrees. Line cookie sheets with parchment paper or silpat.
- Remove 1 log from refrigerator and cut into ¼" slices. Place on prepared cookie sheets.
- Bake in oven for 10-12 minutes.
- Remove from oven and let cool on cookie sheet for 5 minutes then lift off with spatula and place on wire rack to finish cooling.
- Repeat with remaining log.
- When cookies are cool, prepare glaze.
- Mix all ingredients for glaze. Whisk until smooth. You can control the thickness of the glaze by adding more or less sugar.
- Place in a plastic bag and make a small cut in corner or use an OXO Decoratoring Kit with small tip. Squeeze icing out in rows across cookies or swirl to make a iced top.
