Cinnamon Honey Wheat Thins
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Cinnamon Honey Wheat Thins

Cinnamon Honey Wheat Thins from Weelicious



I love me a cracker outta the box as much as the next gal, but I'm wary when I read the listed ingredients and can't pronounce half of them. There are only seven -- count 'em, seven -- ingredients in these Cinnamon Honey Wheat Thins and I'm betting you've already got all of them in your kitchen.

Is it easier to go to the market and by a box of wheat thin crackers? Of course it is. But I guarantee that you're not going to find a sweet version that are as naturally crunchy, tasty, and entirely pronounceable as these!

Cinnamon Honey Wheat Thins  (16 Dozen - 32 servings)

  • Prep Time: 10 mins,
  • Cook Time: 5 mins,
  • Rating:
    Rate this recipe
I love me a cracker outta the box as much as the next gal, but I'm wary when I read the listed ingredients and can't pronounce half of them. There are only seven -- count 'em, seven -- ingredients in these Cinnamon Honey Wheat Thins and I'm betting...


  • 1 1/4 cups whole wheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 tablespoons butter
  • 2 tablespoons honey
  • 1/4 cup water
  • 1/4 teaspoon vanilla
  • 1/2 cup whipped cream cheese
  • 2 tablespoons honey
  • 1/2 teaspoon ground cinnamon


  1. 1. Preheat oven to 400° F.
  2. 2. In the bowl of a food processor, combine the flour, salt, cinnamon, and butter. Pulse until the mixture resembles fine crumbs.
  3. 3. In a small bowl, whisk together the honey, water, and vanilla and add it to the food processor. Pulse until a dough forms.
  4. 4. Remove dough and split into four equal portions. Roll out each portion as thin as you can, about 1/16 inch.
  5. 5. Cut dough into 1-inch squares and carefully move them to a Silpat-lined baking sheet.
  6. 6. Bake for 5-8 minutes, or until crackers are golden brown. Keep your eye on them as they can burn quickly!
  7. 7. Move crackers to a cooling rack to cool and serve with Honey Cream Cheese Dip.
  8. Honey Cream Cheese Dip:
  9. 1. Place the ingredients in a bowl, stir to combine and serve with crackers.
Cinnamon Honey Wheat Thins

Nutrition Information

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  1. Anononymous

    December 5, 2016 at 1:19 pm

    Can I just use parchment paper to bake?

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  4. Melissa671

    September 9, 2013 at 8:19 pm

    These are amazing! Even when I accidentally burn them a little 😉

  5. nicole

    September 5, 2013 at 6:12 pm

    Sadly these did not turn out good for me. Not much flavor. I didn’t make the cream cheese mixture so maybe that was the problem but I was just looking for crackers for my little ones.

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  7. Lori

    May 24, 2013 at 10:12 am

    Just took these out of the oven and my toddler has already eaten five (minus the spread). Looks like these will be on our snack food lineup. Very easy to make., but I had use more flour for rolling.

  8. yarwood09

    April 6, 2013 at 9:58 pm

    How long will they keep after baking?

    • catherine

      April 8, 2013 at 10:50 am

      About a week!

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  10. kristine

    December 12, 2012 at 8:08 pm

    Mine didnt look anything like in the picture :) But they still tasted ok, had to use a lot more flour, my first time making home made crackers

  11. Ashlee

    December 5, 2012 at 11:28 am

    this was one of the recipes on the freeze well list… when do you freeze them?

    • catherine

      December 5, 2012 at 12:32 pm

      Freeze them after baking! They’re so thin that they will defrost on the counter quickly!

  12. Ashlee

    December 5, 2012 at 11:20 am

    Hi can I substitute the honey in these with sugar or another sweetener. I want to make these for my little one as a snack, but because he is not of the honey eating age which is around two right? I would need to find another sweetener.

    • catherine

      December 5, 2012 at 12:36 pm

      You can begin trying honey around 12 months… of course consult your pediatrician first! I haven’t tested these with something other than honey, and I’m not sure how that would work since it’s such a small amount. You could substitute agave at a 1:1 ratio and come out with the same end product! You could also try using 1/4 cup sugar, and you will have to increase the water to help the dough form.

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  14. duhh22

    November 14, 2012 at 5:47 pm

    Just made these for my 3 yr old he loves them’

  15. Meredith

    October 19, 2012 at 8:42 pm

    Could you use a gluten free flour for these? Thanks

    • catherine

      October 19, 2012 at 9:19 pm

      I haven’t tested it with a gluten-free flour, but I think it would work, especially if you already know how to use gluten-free flour!

  16. Nicci

    October 12, 2012 at 8:42 am

    You my dear, are AMAZING! I fell in love with your blog right away!!! I linked your page from my blog because you have AMAZING recipes!! Im a newbie in this blog thing, and you are inspiring! Thank you!

  17. Erin

    September 28, 2012 at 5:06 pm

    Made these the other day and it was almost as if I didn’t. They disappeared! I made them for my extremely picky 3 year old who actually wouldn’t even try them but as I’m causally eating them in front of her commenting on how tastey mommy’s new crackers are I found out that, HEY, these reallly ARE freakin’ delicious! I tucked them away for the day and decided I’d try again the next morning and when I went to get them, they were gone! Sneaky husband of mine snaked them all! So I’ll be making them again soon…a double batch. I’m trying the chocolate zucchini bread tomorrow. I really need this chick eating more than chicken, yogurt, juice, and “fiber cookies”. Her father and I are such big foodies too, I don’t know where she got her finicky taste buds! Oh but she does drink soy milk smoothies with prune juice and pea puree AND will tell you “mmmmm DELICIOUS!” Gross….whatever.

  18. uberkey

    September 22, 2012 at 4:02 pm

    Just made these gluten free using coconut flour. Pretty good!

  19. Courtney

    September 7, 2012 at 5:01 pm

    My daughter cannot have dairy. Is there a good sub for the whipped cream cheese?

    • catherine

      September 7, 2012 at 7:05 pm

      The whipped cream cheese is just to make a dip or spread for the crackers! It isn’t an ingredient for the crackers themselves so you can leave it out!

  20. Linds

    September 7, 2012 at 4:56 pm

    Just made these today! Very easy to make and roll out, made for a quick way to make snacks! Thank you!

  21. Summer~rain

    August 23, 2012 at 3:05 am

    look nice, by the way you wrote 2 tablespoons of honey twice.
    and can you replace the honey with rice sirup.

    Summer~rain Moss

    • catherine

      August 23, 2012 at 9:40 am

      The 2 tablespoons of honey in the second half of the recipe gets mixed with the cream cheese and cinnamon to make a spread to go with the crackers! You could use rice syrup instead of the honey in the crackers, but they will come out with a different flavor. :)

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  23. Jayne

    June 27, 2012 at 4:18 pm

    Do you have the nutritional information for this recipe?

    • catherine

      June 27, 2012 at 4:20 pm

      Not yet, but I am working on getting nutritional information on all my recipes! For now, websites like Sparkpeople and My Fitness Pal are great resources!

  24. Jennifer

    June 4, 2012 at 10:37 am

    Thank you, what a great recipe!I didn’t have any honey so I used some agave. Me and my 2 1/2 year old loved them :)

  25. erin

    June 3, 2012 at 10:46 am

    Any ideas on how to turn this into a more savory cracker?…i’m thinking garlic herb.

    • catherine

      June 4, 2012 at 9:35 am

      Replace the cinnamon with something savory! Paprika, onion powder, garlic powder, whatever you want!

  26. Michele with one L

    June 1, 2012 at 3:09 pm

    Is the butter right out of the fridge, softened or melted?


    • catherine

      June 1, 2012 at 3:20 pm

      right out of the fridge! It doesn’t need to be super chilled, but definitely not softened or melted!

  27. Kendall

    May 31, 2012 at 12:11 pm

    Mmmm that sounds delicious.

  28. Jennifer J

    May 31, 2012 at 11:52 am

    What kitchen gadget do you recommend if we don’t have a food processor? I know, I’m deprived and one day my dear husband will realize how much we really do need one :)

    • catherine

      May 31, 2012 at 12:51 pm

      For this recipe you can mix it all by hand, or with a pastry blender!

  29. Gillian

    May 30, 2012 at 3:07 pm

    I just made these and they turned out great! I substituted brown rice flour for the whole wheat to make them gluten free and they are delicious! Thanks for the recipe :-)

  30. Kelly

    May 30, 2012 at 2:35 pm

    In the Honey Cream Cheese dip – how much ground cimmamon? Thanks!

    • catherine

      May 30, 2012 at 3:12 pm

      Oops! 1/2 Tsp! :)

  31. juliette

    May 30, 2012 at 12:43 pm

    Can you bake without cinnamon or with a different spice substitute (ginger?). I’m allergic to cinnamon :(

    • catherine

      May 30, 2012 at 3:45 pm

      I agree with Jennifer! Substitute whatever spice you prefer! I would say the closest flavor to cinnamon would be nutmeg.

      • Sabrina

        February 4, 2014 at 10:01 pm

        Oh, you MUST have high tea at the Empress some day. And here’s a tip — if you go in the off-season, it’s priced “two for one” which makes it a much more afoardfble indulgence. I must tell you this as well, Suzie, you’ll love it — when my Rare One and I had high tea there, it was towards the end of October. We sat looking out the huge windows towards the harbour marina. And what came down the street but Victoria’s annual Zombie Walk! A gazillion zombies all staggering down the street towards the BC legislature! It was freakin’ unreal!

    • Jennifer

      May 30, 2012 at 1:14 pm

      I would sub it for something else you like. Less if you are using ginger, as it’s strong. Maybe a touch of nutmeg with the ginger. YUM. Be more like a ginger snap…

  32. Jennifer

    May 30, 2012 at 12:39 pm

    Have you ever had a weird taste result from baking things on silpats? I have bother silpat brand and the crate and barrel ones. My husband finally insisted we throw them away. Everything I baked on them tasted weird to him and once he mentioned it, I noticed it, too. We had the same problem with the silicone baking cups.

    I use parchment instead, which I hate because it is so wasteful (why I bought the silpat to begin with).

    • catherine

      May 30, 2012 at 3:47 pm

      That is so weird! I agree about the wastefulness of parchment, which is why I love Silpat. I have never noticed a weird taste when using them.

  33. Sara C

    May 30, 2012 at 11:37 am

    Could you make these with out a food processor? I broke mine and haven’t gotten a replacement yet.

    • catherine

      May 30, 2012 at 3:51 pm

      You can mix everything by hand! It will just take a little longer. :)

  34. Andrea

    May 30, 2012 at 11:34 am

    Fabulous! We, too, love crackers but it is so hard to find ones without a scary list of ingredients. Would love a Ritz cracker type recipe if you’re looking for something to experiment on. Thanks for all the great recipes!!

    • Dagmar

      February 4, 2014 at 6:55 pm

      Lorraine’s recipes are super sepaicl, it’s true Ava. They are all written in her fabulous handwriting and I keep them in a sepaicl folder, a true treasure.If you would like to come with me for high tea, you are invited! Debra, that is good to know about the prices being lowered off season. It’s the main reason why I did not go. I can just imagine going in the autumn, it would be so beautiful. Oh I love that marina. My heart is so homesick, Victoria is such a beautiful city.OMG, the Zombie Walk??!!! That would have totally made my day! Zombies and high tea, two of my favourite things. I love when the spooky and foodie worlds meet. That is joy, thank you for sharing that story, I LOVED it!!!!

    • catherine

      May 30, 2012 at 3:51 pm

      Oh good idea!

  35. Jackie P

    May 30, 2012 at 11:34 am

    Is honey okay for baby > 1 year old if it’s baked?

    • Lori B.

      August 14, 2013 at 11:11 am

      Everyone talks about the safety of baby eating honey. Did you know that it also includes corn syrup? Most of us have thrown out corn syrup a long time ago, but I know my own mother uses it for baking. The foods most commonly contaminated are home-canned vegetables, cured pork and ham, smoked or raw fish, and honey or corn syrup. About 110 cases of botulism occur in the U.S. per year. Most of the cases are in infants.

    • catherine

      May 30, 2012 at 3:53 pm

      I always err on the side of caution and stay away from honey for babies under 1-year-old!

    • Kearsten

      May 30, 2012 at 12:03 pm

      Honey, cooked or not, is considered unsafe for baby. Any possible botulism spores in the honey will not be killed off by cooking.

      These sound great! I’ll have to give them a go.

  36. Jackie P

    May 30, 2012 at 11:33 am

    Amanda – I have used a stoneware baking sheet instead of Silpat with success before.

  37. Laurel@Ducks in a Row

    May 30, 2012 at 11:13 am

    YUM – I cannot wait to try these! My kiddos gobble up Wheat Things!

  38. Claudia Rosa

    May 30, 2012 at 9:38 am

    Can I make these with unbleach all pupose flour, that’s all I got in my kitchen right now!

    • catherine

      May 30, 2012 at 11:24 am

      Yes, all purpose flour is great!

  39. Amanda Jasaitis

    May 30, 2012 at 9:38 am

    Can I substitute anything for the silpat??

    • catherine

      May 30, 2012 at 11:25 am

      You could also make them on parchment paper, but I found that they got too dark too fast right on the baking sheet. They turn out better when placed on a silpat or parchment. Silpats are a great investment for making cookies, crackers and fruit leather.

  40. NurseJenn

    May 30, 2012 at 9:03 am

    These look awesome! I love baking, and just so happened to have ordered a Silpat mat last night. I can’t wait to make these this weekend!

  41. Vicki

    May 30, 2012 at 8:31 am

    Yum can’t wait to make these!

  42. Lori

    May 30, 2012 at 8:09 am

    I roll your graham cracker recipe out directly on a silpat then score them with a pizza wheel. They break apart easily after baking. Would that work with these or do they rise more and seal the scoring marks? Thanks!

    • catherine

      May 30, 2012 at 11:26 am

      I love you! I’ve never even tried that. What a FABULOUS idea!! I say try it with these crackers. The dough acts similar to the graham crackers, but you really need to roll this dough very thin for them to turn out crispy.

      • Pamela S

        May 30, 2012 at 6:14 pm

        Lori is a genius. She has just made life easier! NEVER thought of my pizza wheel. Hooray!

        • Lori

          May 31, 2012 at 7:54 pm

          Wow! Thanks! Those compliments definitely made my day. :)

  43. Kirsten D

    May 30, 2012 at 8:06 am

    wow do they look great!!

  44. Jennifer

    May 30, 2012 at 8:03 am

    Can these be frozen before baking? I can’t imagine using 16 dozen crackers before they go bad lol.

    • catherine

      May 30, 2012 at 11:27 am

      Yes, they can be frozen before baking. Just move quickly when you move them from a sheet to freeze into zipper bags or a container.

  45. Nichole

    May 30, 2012 at 7:52 am

    These look delicious and sound so much better than store bought!

  46. Lisa Brenner

    May 30, 2012 at 7:49 am

    Wow, these sound yummy and so easy. I may have to try these!

    Thank you!