Preheat oven to 400°F.
Pour 2 cups cinnamon toast crunch into the bowl of a food processor and process for about 15 seconds, until crumbly. Set aside.
Whisk together dry ingredients in a large bowl: All-Purpose flour, cake flour, white chocolate instant pudding mix, corn starch, baking soda, baking powder, ground cinnamon, and salt. Set aside.
Using a stand mixer fitted with the paddle attachment, cream together the butter, sugar and brown sugar on medium speed until light and fluffy, ~3-4 minutes. Then add in the eggs and vanilla extract.
Turn mixture to low and gradually add in dry ingredients about 1/4 cup at a time, followed by the crushed cinnamon toast crunch and white chocolate chips.
Portion the cookie dough into 6 large dough balls.
In a shallow dish, combine the sugar and cinnamon. Roll the dough balls in the cinnamon and sugar.
Place on a baking sheet lined with a silicone baking mat or parchment paper and bake for 10-12 minutes.
While the cookies bake, make the cream cheese frosting. In a medium sized bowl, mix together the softened cream cheese and butter using a hand mixer. Then add in the powdered sugar, vanilla and salt. Mix until smooth. Add more powdered sugar as desired.
Place remaining 1 cup cereal in a baggie and crush until crumbly, but still leaving some cereal pieces.
Once cookies are done, cool on the baking sheet for 15 minutes then transfer to a cooling rack to cool completely.
Once cooled, frost with the cream cheese frosting. To make the frosting, mix together the softened cream cheese and butter using a hand mixer. Then add in the powdered sugar, vanilla and salt. Mix until smooth. Add more powdered sugar as desired.
Garnish with crushed cinnamon toast crunch cereal. Sprinkle with any remaining cinnamon/sugar mixture and enjoy!