One of our favorite childhood cereals that resembled a bowl of mini-French toasts can be made at home.
Preheat the oven to 350 degrees F.
Combine the flours, baking soda, and cinnamon in a bowl. Then, pulse the flours with the butter in a food processor until the butter is about pea sized and forms a shaggy dough. Add the vanilla, honey, and buttermilk, and pulse again until a dough forms.
Chill the dough for about 15 minutes in the fridge. Then, roll out the dough on a parchment lined, lightly floured surface. Use a knife to cut your dough into cinnamon toast crunch squares. Bake in the pre-heated oven until lightly brown, about 10 to 15 minutes.
Combine the sugar and cinnamon, and toss the still warm cinnamon toast crunch in the cinnamon sugar. Cool completely on a baking rack before eating.