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.)
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!
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Cinnamon Sugar Crackers
- 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
- 80 g (⅓ cup and 2 teaspoons) granulated sugar
- 1 and ½ teaspoons ground cinnamon
- 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.