These Soft & Chewy Cinnamon Toast Crunch Cookies are packed with crushed cereal, topped with extra crunch, and finished with a sweet cinnamon glaze. If you love nostalgic cereal flavors baked into a bakery-style cookie, this recipe is going to become a favorite.
They’re soft in the center with lightly crisp edges.
Crushed Cinnamon Toast Crunch cereal adds real cinnamon crunch throughout.
The cinnamon glaze gives them a bakery-style finish.
They’re nostalgic and fun, but still feel homemade and special.
Easy to make with simple pantry ingredients.
Cinnamon Toast Crunch Cookies are soft and chewy cookies made with crushed Cinnamon Toast Crunch cereal mixed directly into the dough. The cereal adds cinnamon flavor and a subtle crunch, while a cinnamon glaze drizzled on top enhances the sweetness and gives them a bakery-style finish.
They’re perfect for:
After-school treats
Holiday cookie trays
Nostalgic dessert lovers
Anyone who loves cinnamon sugar flavor
If you grew up in Germany, you probably know Cinnamon Toast Crunch by a different name — Cini Minis.
That’s what we called them when I was younger. They’ve actually been available in Germany since 1995 — same cinnamon-sugar squares, same nostalgic crunch, just a different box.
My mom would sometimes use Cini Minis to bake cookies for my kids — her grandson and granddaughter — and they absolutely loved them. It was one of those simple, fun baking ideas that felt special because it came from Oma.
Over the years, I started playing around with her idea. I wanted the cookies softer in the center, with just the right amount of crunch. I adjusted the ratios, tested the glaze, and finally landed on what I think is the perfect balance.
So this recipe is a little nostalgic, a little German-inspired, and fully perfected for today.
And yes… they’re even better than I remember.
Cinnamon Toast Crunch was first introduced in the United States in 1984, which is why these cookies instantly feel nostalgic.
In Germany, the cereal is known as Cini Minis and has been available since 1995 — which is how this recipe first found its way into my kitchen.
These cookies get their soft texture from brown sugar and properly creamed butter, while the crushed cereal adds crunch without making them dry.
Because the cereal is already toasted and coated in cinnamon sugar, it caramelizes slightly in the oven — which helps create those lightly crisp edges while keeping the centers soft.
Cinnamon Glaze
The simple powdered sugar glaze with cinnamon enhances the cereal flavor and gives the cookies that finished, bakery-style look.
Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly spray with non-stick spray.
In a medium bowl, whisk together baking soda, salt, and flour.
Set aside.
In a large bowl, cream together butter and granulated sugar until smooth and creamy.
Add brown sugar, egg, and vanilla. Mix until fully combined.
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Place Cinnamon Toast Crunch cereal into a zip-top bag and crush into small pieces. Fold the crushed cereal into the dough.
Using a medium cookie scoop, place dough balls 2 inches apart on the prepared baking sheet.
Bake for 9–10 minutes, until edges are lightly crisp and centers no longer look wet.
Cool on the baking sheet for a few minutes before transferring to a wire rack.
In a medium bowl, whisk powdered sugar and cinnamon.
Add half the milk and stir. Continue adjusting until the glaze is between runny and frosting-like consistency.
If too thin: add more powdered sugar.
If too thick: add small amounts of milk.
Transfer glaze to a small baggie, snip the corner, and drizzle over cooled cookies.
Let glaze set before stacking or serving.
Kitchen Tools You’ll Need
Set of Cooling Racks Set of Half Sheet Baking Pans Measuring Cup & Spoon Set 2 Silicone Spatulas 2oz cookie scoop
Tips for the Best Don’t over-crush the cereal. Small pieces are great, but a little texture is key.
Slightly underbake for soft centers.
Add a few larger cereal pieces on top before baking for extra visual appeal.
Let glaze fully set before storing.
Swap cereal flavors (Fruity Pebbles, Cocoa Pebbles, s’mores cereal).
Use chocolate glaze instead of cinnamon glaze.
Add white chocolate chips for extra sweetness.
Make them gluten-free using 1-to-1 flour and gluten-free cereal.
Store in an airtight container for up to 5 days once the glaze has fully set.
Place in a freezer-safe container and freeze up to 3 months.
If you grew up eating Cinnamon Toast Crunch — or Cini Minis — straight from the bowl, these cookies are going to make you smile. They’re nostalgic, cozy, and just different enough to stand out from a basic cinnamon sugar cookie.
And honestly? That glaze drizzle makes them look like they came straight from a bakery.
If you bake them, I’d love to hear how they turn out in your kitchen. 😁
Soft cinnamon cookies packed with crushed Cinnamon Toast Crunch cereal and finished with a sweet cinnamon glaze.
