If you like sugar crackers and cinnamon, you’ll love these crunchy cinnamon crackers that are full of cinnamon flavor!
I want to share my cinnamon sugar crackers that are crunchy and full of cinnamon flavor. I adapted this recipe from my Sesame Seed Olive Oil Crackers. As an alternative, I change the olive oil to melted butter which works very well. For some reason, in my mind, butter and cinnamon sound better together. 🙂
These cinnamon crackers remind me palmiers which I love a lot. After making the dough, as usual, I divided them, rolled out and baked. Once I baked, they gave me the feeling of palmiers. This inspired me and I rolled out the second dough on a surface coated with cinnamon-sugar(previously I just coated the top with cinnamon-sugar mixture).
So, I write the recipe using this method. (While some who tasted these crackers said they got the feeling of palmiers, the others didn’t. So I don’t want to mislead you.)
Let’s start;
How to Make Cinnamon Crackers with Step by Step Pictures
First I melt the butter halfway and stir, set aside. Meanwhile, I put the flour, salt, sugar and cinnamon in a medium bowl and mix well. Then, I add the melted butter and water, mix well with a spatula.
It is a little bit sticky dough but easy to roll out. I lightly flour the work surface. Then I divide the dough in half, make a ball out of each dough and leave them on the counter to rest.
While the dough is resting, I make the cinnamon-sugar mixture.
I sprinkle ¼ of the cinnamon-sugar mixture onto the work surface and start to roll. The dough is very soft and easy to work with. You can end up rolling out the dough very thin. But I suggest not to roll out thinner than 1/12 inches (2mm) thick.
I roll out the dough very long and cut from the sides to make 16*6 inches long (40*16cm) dough. Then I cut out the dough into approximately 1,25 to 1,5 inches squares (3-4 cm squares).
I take them on to the baking sheet. Next, I prick the dough with a fork to prevent puffing and sprinkle the sugar on top and bake for 12 minutes or until the edges are getting darker. After that, I turn off the oven and let them stay there for 5-6 minutes.
Finally, when the top of the crackers turn golden brown, I take them from the oven and let them cool on the baking sheet for 10-15 minutes or until crunchy. Shortly, my eyes are on the crackers. The color tells when to turn off the oven and take them out of the oven.
Enjoy your cinnamon crackers!
YOU CAN PIN THIS RECIPE AND SAVE FOR LATER!
Cinnamon Sugar Crackers
Ingredients
Dough:
- 290 g (2 cups and 1 tablespoon) all-purpose flour (dip and sweep)*
- 75 g (⅓ cup) unsalted butter, melted
- 160 g (⅔ cup) water
- 40 g (3 tablespoons) granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Cinnamon-Sugar Mixture:
- 80 g (⅓ cup and 2 teaspoons) granulated sugar
- 1 and ½ teaspoons ground cinnamon
Instructions
- Preheat the oven to 375°F(190C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Put the flour, salt, sugar and cinnamon in a medium bowl and mix well. Add the melted butter and water and mix well with a spatula.
- The dough will be a little bit sticky but easy to roll it out. Lightly flour the worksurface. Divide the dough in half and make balls out of each. Leave them on the counter to rest.
- Make the cinnamon sugar mixture: Put sugar and cinnamon in a small bowl and mix well.
- Sprinkle ¼ of the cinnamon-sugar mixture on to the work surface and start to roll one of the doughs. Roll out 16*6 inch long (40*16cm), 1/12 inch (2mm) thick dough. Cut out the dough into approximately 1,25 to 1,5 inches squares (3-4cm squares). Take them on to the baking sheet and prick them with a fork to prevent puffing. Sprinkle ¼ cinnamon- sugar mixture on top and bake for 12 minutes or until the edges are getting darker. Turn off the oven and let them stay there for 5-6 minutes or until the top of the crackers turn golden brown. Remove the baking sheet from the oven and let them cool for 10-15 minutes or until crispy. Watch the crackers carefully as the color tells when to turn off the oven and take them out of the oven. Do the same steps for the other dough.
Calleigh
When I was a kid, I was a huge fan of cinnamon toast even until now. I just love the smell of warm, toasty bread, brown sugar and cinnamon fresh out from the oven.
Meymi
I love the smell of the cinnamon too. It smells so good in the oven!
Liz @ I Heart Vegetables
I love cinnamon graham crackers and that’s what this reminds me of! Yum!
Meymi
Thank you, Liz! You should try these crackers.
Diana
These crackers look and sound delicious and very easy to make, I will have to try your recipe.
Meymi
Thank you, Diana! Yes, they are so easy to make and yummy. I am sure you’ll love these crackers!
Demeter
Okay, these look fantastic! Love the sweet and crunchy combo. What a fun treat!
Meymi
Thank you, Demeter! This is such a yummy sweet and crunchy combo.
Dana
These totally look like, and sound like they’d TASTE like, Cinnamon Toast Crunch! Yum <3
Meymi
Thank you, Dana! I hope you try these crackers, they are so delicious!
Carli
A few questions- how do you add cinnamon and sugar to the dough but also have it as a dusting? Which measurements do I use to add to dough?
Second how do I remove the baking sheet from the oven and keep the crackers in the oven still? We have a wire rack. That would not work.
Meymi
Hi Carli, As I mention in the recipe card; you’ll divide the dough into 2. Then you should place 1/4 of the cinnamon-sugar mixture onto the work surface and start to roll the first dough. You should sprinkle the other 1/4 of the cinnamon sugar mixture on top and bake. You’ll repeat the same steps for the second dough. You should turn off the oven when the edges change color and keep the baking sheet in the oven for 5 minutes or until the crackers turn golden brown. You can find all this information in detail in the recipe card-step 5. I hope you enjoy!
Joyce
I’m glad I have two ovens because otherwise, that is one enormous waste of energy to turn the oven off for several minutes, then turn it back on to heat up for the second pan of dough.
And wouldn’t it be a lot easier to transfer the dough whole to the sheet pan, THEN cut it with a knife? One wouldn’t have to handle a zillion little squares doing it that way.
Meymi
Hi Joyce, I hope you enjoyed the taste. You can definitely make the way you describe. This is actually how I shared my sesame crackers.