Preheat the oven to 350 degrees F.

First, in a small bowl, whisk together 1 T ground cinnamon and ½ c sugar to create the cinnamon sugar topping. Set to the side.

In a bowl of a food processor, add 1 ½ c + 1 T flour, ¼ c sugar, 1 T ground cinnamon, and ½ tsp salt. Cut one stick of cold/frozen butter into small cubes and add to the food processor. Mix until the butter resembles pea-sized pieces.

This can also be done by hand in a mixing bowl with a pastry cutter.

Next, add ½ c sourdough starter or sourdough discard and 1 tsp vanilla extract and mix. If after 30 seconds the dough doesn't come together, you may need to add cold water to the dough. It just depends on your sourdough starter or sourdough discard. Add 1 Tablespoon at a time and mix for 15-30 seconds before adding any additional water.

Once the dough is formed, place it on a lightly floured surface. Cut the dough in half.

With a rolling pin, roll out one piece of dough at a time into a large rectangle, ⅛th of an inch thick. The thinner the dough, the crunchier the cereal!

Gently move the dough onto a parchment-lined baking sheet. Brush ¼ c melted butter, then generously sprinkle with the sugar mixture.

Using a pizza cutter or something sharp, cut the dough into tiny squares. Space out the squares about ½ inch apart. Bake for 15-20 minutes, or until the sourdough cinnamon toast crunch cereal is golden brown.

Cool and enjoy in a bowl with some milk!