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Cinnamon Toast Crunch (CTC),[1] known as Croque-Cannelle in French Canada and Curiously Cinnamon in the UK (previously Cinnamon Grahams), and as a variant called Cini Minis in other European and Latin American countries, is a brand of breakfast cereal produced by General Mills and Nestlé. First produced in 1984,[2] the cereal aims to provide the taste of cinnamon toast in a crunch cereal format. The cereal consists of small squares or rectangles of wheat and rice covered with cinnamon and sugar. The cereal is puffed and when immersed in milk, it makes a "snap" noise, similar to Rice Krispies. In most European countries and North America, the product is sold in boxes. In Poland and Russia the cereal is sold in bags. The product was originally marketed outside Europe with the mascot of a jolly baker named Wendell. Wendell was replaced as a mascot by the "Crazy Squares", sentient Cinnamon Toast Crunch squares that often eat each other in commercials.
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Originally the cereal was plain squares but currently features cinnamon-colored swirling on each piece. It was invented by scientist John Mendesh and General Mills assistant product manager Elisabeth Trach after receiving the idea from an unnamed child in a "give us your best idea for a cereal" radio contest held by General Mills. The child received a set of Hot Wheels toys as a grand prize. Starting in 1985 there were three animated bakers as the mascots, one of which is named Wendell. The other two bakers, known as Bob and Quello, were considerably more youthful in appearance than Wendell. In 1991, the younger bakers were dropped, leaving Wendell as the sole mascot for several years.
Cinnamon Toast Crunch consists of whole grain wheat and rice squares about 1.37cm in size, which are then coated with a blend of cinnamon and sugar, and fortified with various vitamins and minerals.[4]
On March 22, 2021, American writer, rapper and podcaster Jensen Karp found what appeared to be discarded shrimp tails in his Cinnamon Toast Crunch cereal; his tweets about the incident went viral.[16] Additionally, Karp found a piece of string,[17] "small black pieces" embedded into some pieces of the cereal, and an object which looked like a pea.[18] General Mills then issued a statement on Twitter claiming the tails were "an accumulation of the cinnamon sugar that sometimes can occur when ingredients aren't thoroughly blended".[19] As of March 2021[update], General Mills claim they are investigating the case, but that contamination "did not occur at [their] facility".[20]
CURIOUSLY CINNAMON is a delicious cereal with cinnamon you can see, the crunch you can hear and flavour explosion you can truly feel! This perfect combination truly empowers the shameless pursuit of pleasure!
Well, cinnamon Grahams do still exist but go by different aliases depending on what country and year you are in. First launched in the UK in 1984 under the brand Cinnamon Toast Crunch, before a name change to Cinnamon Grahams, and became a sister brand to the Iconic Golden Grahams cereal, but in 2008, the cinnamon square broke away to become its final form, Curiously Cinnamon, a standalone brand that has stood strong ever since.
The first thing I noticed about the Curiously Cinnamon Churros cereal is just how crunchy they are. To be fair the box does have SUPER CRUNCHY on the front so that should have been a clue. The cinnamon flavor was also slightly disappointing. There is a pleasing enough cinnamon flavor but it's just not as flavourful or sweet as the original Curiously Cinnamon variety. The addition of milk unfortunately made the cinnamon flavor even weaker. Even though it's been awhile since I tried the US version I also remember those as being more cinnamony and sweet.
The cinnamon adds flavor directly to the dough. The butter creates a flaky bite, the vanilla adds flavor, and the sugar sweetens it all up. Start by mixing together the cinnamon and sugar. See, super simple.
As written, this recipe is very similar to pie crust. I read the comments about it not being very crunch (and being highly caloric), and reworked it based on a cracker recipe. I used 1.5 c white flour, 1.5 c whole wheat pastry flour mixed with 2 TB of the cinnamon sugar mentioned above plus 1/2 tsp salt, 1/4 cup melted butter, and 1 tsp vanilla. Pulsed in food processor with 1 cup cold water until a ball formed. Rolled out and brushed with butter and a heavy dose of cinnamon sugar as mentioned. Baked at 425 for 12-13 minutes. I think the texture is a big improvement.
In a blind tasting of the four unheated olive oils, the six tasters easily distinguished the medal winners from the cheaper oils and found many interesting aroma notes in them, from tea and mint to green banana, stone fruit and cinnamon. 041b061a72