Buttered Cinna-Bunz sample mix

  • 1 Box Graham Crackers (14 oz.) - crunched up into small pieces

  • 1 Boz Vanilla Wafers (15 oz) - crunched up into small pieces

  • 1/2 box (9 oz) Multigrain Cheerios (Honey Nut or Original Cheerios work too!)

  • 1 cup neutral oil (canola, vegetable, or peanut oil work best)

  • 1 package Buttered Cinna-Bunz spice mix (3 TBS)

    Instructions:

  • Preheat (optional): If you like your crackers extra crispy, preheat your oven to 250°F.

  • Mix it up: In a large mixing bowl or a two gallon-size zip-top bag, combine the oil and Maui Onion spice mix. Stir or shake well until the seasoning is evenly blended into the oil.

  • Add the crackers: Pour the crackers into the bowl or bag. Toss or shake until every cracker is coated in that sweet, savory goodness.

  • Let them marinate: Let the crackers sit for at least 1 hour (or overnight) to soak up the flavor. Stir occasionally if using a bowl.

  • Bake (optional): Spread the crackers in a single layer on a baking sheet and bake for 15–20 minutes, stirring once halfway through, to lock in the flavor and crunch. Let cool before serving. I bake the samples!!!!!

  • Serve it up: Store in an airtight container. Perfect for party bowls, lunchbox snacks, or a unique appetize

Buttered Cinna-Bunz french toasT

  • Ingredients:

    • 6–8 slices thick bread ( brioche, challah, or Texas toast work great )

    • 3 large eggs

    • ¾ cup milk or half-and-half

    • 1 pouch Buttered Cinna-Bunz seasoning (3 Tbsp)

    • 1 tsp vanilla extract (optional but recommended)

    • Butter for the pan

    • Optional toppings: maple syrup, powdered sugar, whipped cream, fresh berries

    Instructions:

    1. In a mixing bowl, whisk together the eggs, milk, Buttered Cinna-Bunz seasoning, and vanilla until smooth.

    2. Heat a skillet or griddle over medium heat and add a light layer of butter.

    3. Dip each slice of bread into the custard mixture, coating both sides — don’t let the bread sit too long or it will get soggy.

    4. Place coated slices onto the hot skillet and cook 2–3 minutes per side, or until golden brown and lightly caramelized.

    5. Serve warm with butter and maple syrup, or dress it up with berries and whipped cream.

    Bangin’ Tip:
    For extra bakery-style goodness, dust warm slices with a pinch more Buttered Cinna-Bunz before serving.

Bangin Cinna-bunz sweet cream dip

    1. Ingredients:

      • 1 block (8 oz) cream cheese, softened

      • 1 container (8 oz) Cool Whip, thawed

      • 1 pouch Buttered Cinna-Bunz (3 Tbsp)

      • Optional: 1–2 tsp vanilla extract

      • Optional garnish: fresh berries, drizzle of honey,

      • cinnamon sprinkle

      Instructions:

      1. In a mixing bowl, beat the softened cream cheese until smooth.

      2. Add in the Cool Whip and gently fold or mix until fully combined

      3. Stir in 3 Tbsp of your Bangin’ seasoning (plus vanilla if using).

      4. Taste and adjust sweetness or flavor:

        • Add more seasoning for stronger flavor

        • Add 1–2 tsp milk if you prefer it extra creamy

      5. Chill at least 30 minutes before serving to let the flavor bloom.

      6. Serve with graham crackers, strawberries, blueberries, apples, banana slices, or pretzels. a mixing bowl, whisk together the eggs, milk, Buttered Cinna-Bunz seasoning, and vanilla until smooth.

    2. Heat a skillet or griddle over medium heat and add a light layer of butter.

    3. Dip each slice of bread into the custard mixture, coating both sides — don’t let the bread sit too long or it will get soggy.

    4. Place coated slices onto the hot skillet and cook 2–3 minutes per side, or until golden brown and lightly caramelized.

    5. Serve warm with butter and maple syrup, or dress it up with berries and whipped cream.

    Bangin’ Tip:
    For extra bakery-style goodness, dust warm slices with a pinch more Buttered Cinna-Bunz before serving.