Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Big Ass Cinnamon Toast Crunch Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 39 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 15-18 minutes
  • Total Time: 30-33 minutes
  • Yield: 6 servings
  • Category: Breakfast / Dessert
  • Method: Baking
  • Cuisine: American

Description

Enjoy a decadent twist on classic cinnamon toast with this Big Ass Cinnamon Toast Crunch recipe. Layers of buttery cinnamon-smear, a delightful brown sugar syrup glaze, and a crunchy cinnamon-panko topping combine to create a rich, comforting treat perfect for breakfast or dessert. Made with tender brioche slices baked to golden perfection and finished with optional Swedish pearl sugar for extra sparkle.

Ingredients

Cinnamon Crunch

  • 3 tablespoons panko bread crumbs
  • 1 teaspoon sugar
  • 1/2 teaspoon ground cinnamon

Brown Sugar Syrup

  • 1/4 cup brown sugar
  • 1/4 cup water
  • 1 cinnamon stick
  • Pinch of salt

Cinnamon Smear

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1/4 cup white granulated sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Brioche and Garnish

  • 1 loaf of brioche (about 7 half-inch thick slices)
  • 1 tablespoon Swedish pearl sugar (optional, for garnish)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Make the Cinnamon Crunch: Heat a small skillet over medium heat and combine panko bread crumbs, sugar, and ground cinnamon. Stir constantly to toast the mixture until it turns a medium golden brown and sugar begins to caramelize slightly. Be careful not to let it burn or become too sticky. Remove from heat and transfer to a small bowl. Rinse out the skillet for the next step.
  3. Prepare the Brown Sugar Syrup: In the cleaned skillet, add brown sugar, water, and a cinnamon stick. Heat gently until the sugar dissolves and the syrup reaches a gentle simmer. Turn off the heat and let it steep for 10 minutes to infuse the cinnamon flavor.
  4. Make the Cinnamon Smear: In a medium bowl or the bowl of a stand mixer fitted with a paddle attachment, combine the room temperature unsalted butter, all-purpose flour, white sugar, eggs, ground cinnamon, vanilla extract, and a pinch of salt. Mix on medium speed until the mixture is fully combined and fluffy, creating a creamy cinnamon spread.
  5. Assemble the Toast: Arrange the brioche slices side by side on the prepared baking sheet. Brush both sides of each slice generously with the brown sugar syrup. Then, spread about one tablespoon of the cinnamon smear over the top of each slice of brioche.
  6. Bake: Place the baking sheet in the preheated oven and bake the toasts for 15 minutes. After 15 minutes, remove them and sprinkle the toasted cinnamon crunch evenly over the top. Add Swedish pearl sugar if using. Return the toasts to the oven for an additional 2 to 3 minutes to allow the topping to set and become slightly crunchy.
  7. Serve: Remove from the oven and divide among plates. Serve warm and enjoy the rich cinnamon flavor with a satisfying crunch!

Notes

  • Use day-old brioche for the best texture; it holds up better when brushed with syrup and baked.
  • Swedish pearl sugar is optional but adds a beautiful crunch and aesthetic appeal.
  • To toast panko without burning, keep the heat medium and stir frequently.
  • This recipe makes about 6 servings, perfect for a small brunch or dessert gathering.

Find it online: https://ivysrecipes.com/big-ass-cinnamon-toast-crunch-recipe/