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Cinnamon Toast Crunch Waffles with Cereal Milk Glaze

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Crisp, fluffy cinnamon waffles filled with crushed Cinnamon Toast Crunch and finished with a sweet cereal milk glaze. Extra crunchy cereal on top makes this nostalgic breakfast perfect for weekends, brunches, or special occasions.

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

Instructions

  1. Combine 1 cup milk and 1 cup Cinnamon Toast Crunch cereal in a bowl. Let steep for about 20 minutes, stirring or gently pressing the cereal occasionally.
  2. Strain the cereal milk through a fine-mesh strainer, gently pressing the cereal to release the liquid. Reserve the cereal milk for the glaze and refrigerate until needed.
  3. Preheat the waffle iron according to the manufacturer’s instructions.
  4. In a large bowl, whisk together the flour, granulated sugar, baking powder, 1 1/2 teaspoons cinnamon, and salt.
  5. In a separate bowl, whisk the eggs, 1 1/2 cups milk, melted butter, and 1 teaspoon vanilla extract until smooth.
  6. Pour the wet ingredients into the dry ingredients and gently stir until just combined.
  7. Fold the lightly crushed Cinnamon Toast Crunch cereal into the batter without overmixing.
  8. Lightly grease the hot waffle iron if necessary. Add the appropriate amount of batter for the waffle iron and cook until deeply golden and crisp.
  9. Transfer each cooked waffle to a wire rack and repeat with the remaining batter.
  10. Prepare the glaze by whisking the powdered sugar with 2 tablespoons prepared cereal milk, 1/2 teaspoon vanilla extract, and a pinch of cinnamon. Add additional cereal milk 1 teaspoon at a time until smooth and pourable.
  11. Drizzle the cereal milk glaze over the warm waffles and top with additional Cinnamon Toast Crunch cereal. Add cinnamon sugar, powdered sugar, or maple syrup if desired and serve immediately.

Notes

  • Place cooked waffles on a wire rack rather than stacking them to help maintain crisp edges.
  • For extra cinnamon flavor, increase the cinnamon slightly and sprinkle warm waffles with cinnamon sugar.
  • Add mini chocolate chips to the batter for a chocolate cinnamon variation.
  • For a richer glaze, use cereal-infused cream in place of some of the cereal milk.
  • Sliced bananas or strawberries make flavorful fresh fruit toppings.
  • Prepare the cereal milk and dry ingredients ahead, but mix the waffle batter shortly before cooking for the best rise.
  • Store cooled waffles in an airtight container in the refrigerator for up to 3 days, keeping the glaze and cereal toppings separate.
  • Freeze plain cooked waffles without glaze for up to 2 months.
  • Reheat waffles in a toaster or toaster oven to restore their crisp texture, then add glaze and fresh cereal immediately before serving.

Nutrition

Find it online: https://thefamilycooking.com/cinnamon-toast-crunch-waffles-with-cereal-milk-glaze/