Cinnamon Toast Crunch bacon is a sweet-and-salty twist on classic breakfast bacon, where thick-cut strips are coated in a buttery cinnamon-sugar crust and baked until shatteringly crisp. The cereal adds a toasty, spiced crunch that clings to every bite, making it a show-stopping addition to brunch tables, dessert boards, or even a savory-sweet snack. It works because the sugar caramelizes into a brittle shell while the bacon renders its fat, creating a texture that is both crunchy and chewy in all the right places.
Ingredients
- 1 lb (450 g) thick-cut bacon (about 12 slices)
- 1/2 cup (100 g) granulated sugar
- 1 tbsp (15 ml) ground cinnamon
- 1/4 tsp (1.5 g) salt (optional, for balance)
- 1/4 cup (60 ml) maple syrup (or honey)
- 2 cups (60 g) Cinnamon Toast Crunch cereal, finely crushed (about 1 cup after crushing)
Instructions
- Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with aluminum foil and place a wire rack on top. Spray the rack lightly with nonstick cooking spray.
- In a shallow dish, whisk together the sugar, cinnamon, and salt (if using). In a separate shallow dish, pour the maple syrup. Place the crushed cereal in a third shallow dish.
- Dip each bacon slice into the maple syrup, coating both sides. Let any excess drip off, then press both sides into the cinnamon-sugar mixture, ensuring an even coating. Finally, press both sides into the crushed cereal, gently patting to adhere.
- Arrange the coated bacon slices in a single layer on the prepared wire rack, leaving a little space between each slice.
- Bake for 20–25 minutes, until the bacon is deeply browned and the coating is caramelized. The bacon should be crisp but still slightly pliable when you remove it from the oven—it will firm up as it cools.
- Let the bacon cool on the rack for 5–10 minutes. It will crisp further as it cools. Serve warm or at room temperature.
Tips
- Use thick-cut bacon: Regular thin bacon can burn before the sugar caramelizes. Thick-cut holds up better and gives a meatier bite.
- Crush the cereal finely: Use a food processor or place the cereal in a zip-top bag and crush with a rolling pin. Large pieces may fall off during baking.
- Don’t skip the wire rack: The rack allows air to circulate, so the bacon crisps evenly on all sides and doesn’t sit in rendered fat, which can make it soggy.
- Watch the sugar: Sugar can burn quickly in the last few minutes. Check the bacon at 18 minutes and rotate the pan if needed.
Serving Suggestions
Serve this bacon as part of a decadent brunch with pancakes or waffles, or crumble it over vanilla ice cream for a sweet-and-salty dessert. It also makes a surprising addition to a cheese board, pairing well with sharp cheddar or brie. For a fun appetizer, cut each slice in half and serve with a maple-dijon dipping sauce.
Variations
- Spicy version: Add 1/4 tsp (1.5 g) cayenne pepper or a pinch of chili powder to the cinnamon-sugar mixture for a sweet-heat kick.
- Bourbon glaze: Replace the maple syrup with 2 tbsp (30 ml) bourbon mixed with 2 tbsp (30 ml) honey for a grown-up twist (for adults of legal drinking age—drink responsibly).
- No-cereal version: If you don’t have Cinnamon Toast Crunch, use crushed graham crackers or Biscoff cookies for a similar spiced crunch.
- Air fryer method: Cook at 350°F (175°C) for 10–12 minutes, flipping halfway. You may need to work in batches.
Storage and Reheating
Store leftover bacon in an airtight container lined with paper towels in the refrigerator for up to 3 days. To reheat, place on a wire rack over a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through and crisp. Avoid microwaving, as it will make the bacon chewy and the coating soggy. For longer storage, freeze the cooked bacon in a single layer on a parchment-lined tray, then transfer to a freezer bag for up to 1 month. Reheat directly from frozen in the oven at 350°F (175°C) for 8–10 minutes.
Frequently Asked Questions
Can I use regular-cut bacon instead of thick-cut? Yes, but reduce the baking time to 15–18 minutes and watch closely, as thin bacon can burn quickly. The result will be less meaty and more brittle.
Why is my bacon not crispy? The coating can trap moisture. Make sure the bacon is fully coated in the sugar-cereal mixture, and bake on a wire rack so fat drips away. Also, let it cool completely—it crisps as it cools.
Can I make this ahead of time? Yes, you can prepare the coated bacon up to 24 hours in advance and keep it in the refrigerator on the rack, covered. Bake as directed, adding 2–3 minutes to the cook time if baking straight from the fridge.
Is it safe to eat leftover bacon cold? Yes, as long as it has been refrigerated within 2 hours of cooking. It can be eaten cold, but the texture is best when reheated.
Can I use sugar-free maple syrup? Yes, but the caramelization will be less pronounced, and the coating may not be as crisp. Add 1–2 tbsp (15–30 ml) of brown sugar to the cinnamon-sugar mix to compensate.
How do I clean the sticky pan? Soak the pan and rack in hot soapy water for 15 minutes; the sugar will dissolve easily. Avoid using a dishwasher, which can bake the sugar on.
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