Name: Cinnamon Toast Crunch Waffles with Cereal Milk Glaze
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup milk; 1 cup Cinnamon Toast Crunch cereal; 2 cups all-purpose flour; 2 tablespoons granulated sugar; 1 tablespoon baking powder; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon salt; 2 large eggs; 1 1/2 cups milk; 1/2 cup unsalted butter, melted; 1 teaspoon vanilla extract; 1 cup Cinnamon Toast Crunch cereal, lightly crushed; 1 cup powdered sugar; 2 to 3 tablespoons prepared cereal milk; 1/2 teaspoon vanilla extract; Pinch of cinnamon; Cinnamon Toast Crunch cereal, for topping; Cinnamon sugar, optional; Powdered sugar, optional; Maple syrup, optional

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Why You’ll Love This Recipe

I love these waffles because they have layers of cinnamon flavor and plenty of contrasting texture. The waffle itself is fluffy inside with crisp edges, while crushed cereal adds little pockets of cinnamon-sugar crunch.

The cereal milk glaze is what makes this recipe especially memorable for me. I steep cereal in milk to capture its sweet cinnamon flavor, strain it, and use that flavored milk to make a smooth glaze.

I also like that I can prepare parts of the recipe ahead. I can make the cereal milk in advance and keep it refrigerated until I am ready to mix the glaze and cook my waffles.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cereal milk:

1 cup milk
1 cup Cinnamon Toast Crunch cereal

For the waffles:

2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 large eggs
1 1/2 cups milk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup Cinnamon Toast Crunch cereal, lightly crushed

For the cereal milk glaze:

1 cup powdered sugar
2 to 3 tablespoons prepared cereal milk
1/2 teaspoon vanilla extract
Pinch of cinnamon

For topping:

Cinnamon Toast Crunch cereal
Cinnamon sugar, optional
Powdered sugar, optional
Maple syrup, optional

Directions

I start by making the cereal milk. I combine the milk and cereal in a bowl and let the mixture sit for about 20 minutes. I occasionally stir or gently press the cereal so its cinnamon-sugar flavor infuses into the milk.

I strain the cereal milk through a fine-mesh strainer, gently pressing the cereal to release the liquid. I measure what I need for the glaze and refrigerate it while I prepare the waffles.

Next, I preheat my waffle iron according to its instructions.

In a large bowl, I whisk together the flour, sugar, baking powder, cinnamon, and salt.

In a separate bowl, I whisk the eggs, milk, melted butter, and vanilla until smooth. I pour my wet ingredients into the dry ingredients and gently stir until just combined.

I fold the lightly crushed Cinnamon Toast Crunch cereal into the batter. I avoid overmixing because I want my waffles to stay light and fluffy.

I lightly grease my hot waffle iron if necessary and add the appropriate amount of batter for its size. I close the waffle iron and cook until the waffle is deeply golden and crisp.

I transfer each finished waffle to a wire rack rather than stacking them. I find this helps the exterior stay crisp while I cook the remaining batter.

For the glaze, I whisk the powdered sugar with 2 tablespoons of cereal milk, vanilla, and a pinch of cinnamon. If the glaze is too thick, I add additional cereal milk a teaspoon at a time until it is smooth and pourable.

I drizzle the cereal milk glaze over the warm waffles and finish them with extra Cinnamon Toast Crunch cereal. I serve them immediately while the waffles and cereal topping are still crisp.

Servings and Timing

This recipe makes approximately 6 to 8 waffles, depending on the size of my waffle iron.

Prep time: 15 minutes
Cereal milk steeping time: 20 minutes
Cooking time: 20 minutes
Total time: approximately 55 minutes
Servings: 4

Variations

For extra cinnamon flavor, I add a little more cinnamon to the waffle batter and sprinkle cinnamon sugar over the waffles immediately after cooking.

When I want even more cereal crunch, I finely crush additional cereal and sprinkle it over the glaze just before serving. I add it at the last minute so it stays crisp.

For a chocolate variation, I add mini chocolate chips to the batter. Chocolate and cinnamon work especially well together, and I can finish the waffles with chocolate sauce instead of maple syrup.

If I want a richer cereal milk glaze, I replace part of the milk with heavy cream after infusing it with the cereal flavor. This gives me a thicker, creamier topping.

For a fruity version, I serve the waffles with sliced bananas or strawberries. I especially like strawberries because their slight tartness balances the sweet cereal milk glaze.

I can also make smaller waffle bites and serve them with the glaze on the side for dipping.

Storage/Reheating

I let leftover waffles cool completely before storing them. I place them in an airtight container with parchment paper between the layers and refrigerate them for up to 3 days.

I keep the cereal milk glaze in a separate airtight container in the refrigerator. If it becomes too thick, I whisk in a small amount of milk before serving.

For longer storage, I freeze the plain cooked waffles without glaze or cereal toppings. I arrange them in a single layer until frozen and then transfer them to a freezer-safe container. I keep them frozen for up to 2 months.

I reheat refrigerated or frozen waffles in a toaster or toaster oven whenever possible because this helps me restore their crisp exterior. I add the cereal milk glaze and fresh cereal only after reheating.

I avoid microwaving glazed waffles because they can become soft and the cereal topping quickly loses its crunch.

FAQs

How do I make cereal milk for the glaze?

I combine Cinnamon Toast Crunch cereal with milk and let it steep for about 20 minutes. I then strain out the softened cereal and use the flavored milk in my glaze. I only need a few tablespoons for the glaze, so I can save any extra cereal milk for another use.

How do I keep Cinnamon Toast Crunch Waffles crispy?

I place each cooked waffle on a wire rack instead of stacking them on a plate. Stacking traps steam and can soften the waffles. If I am making a large batch, I can also keep them on a wire rack in a low oven until I am ready to serve.

Can I make the waffle batter ahead of time?

I prefer making the batter shortly before cooking because the baking powder begins working once it is mixed with the wet ingredients. For easier morning preparation, I combine my dry ingredients ahead and prepare the cereal milk separately, then mix the batter when I am ready to cook.

Can I freeze these waffles?

Yes. I freeze my waffles without the cereal milk glaze or additional cereal topping. Once completely cool, I freeze them in a single layer before transferring them to a freezer-safe container. I reheat them directly from frozen in a toaster or toaster oven and add the toppings afterward.

Why is my cereal milk glaze too thin?

If my glaze becomes too thin, I whisk in additional powdered sugar until it reaches the consistency I want. I add cereal milk gradually when making the glaze because a small amount of additional liquid can change the consistency quickly.

Conclusion

These Cinnamon Toast Crunch Waffles with Cereal Milk Glaze turn a familiar bowl of cinnamon cereal into a fun breakfast I can serve for weekends, brunches, or special occasions. The waffles give me crisp edges and fluffy centers, while crushed cereal adds cinnamon-sugar flavor throughout.

Why You’ll Love This Recipe

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs

How do I make cereal milk for the glaze?

How do I keep Cinnamon Toast Crunch Waffles crispy?

Can I make the waffle batter ahead of time?

Can I freeze these waffles?

Why is my cereal milk glaze too thin?

Conclusion

Cinnamon Toast Crunch Waffles with Cereal Milk Glaze

Ingredients

Instructions

Notes

Nutrition