Name: Cinnamon Rice Krispie Treats Recipe
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: ¼ cup butter; ⅛ tsp salt; 2 tsp unsulphured molasses; 2 tsp Cinnamon; 10.5 oz miniature marshmallows; 1 tsp vanilla extract; 6 cups Rice Krispies cereal; For Cream Cheese Frosting:; ¼ cup butter; 4 oz cream cheese; ½ tsp vanilla extract; 2 cups powdered sugar

How To Make Cinnamon Rice Krispie Treats

This tasty twist to Rice Krispie Treats mimics the cinnamon rolls feels, complete with cinnamon-dusted cream cheese frosting!

Preparation: 10 minutes

Cooking: 10 minutes

Total: 20 minutes

Serves:

Ingredients

¼cupbutter
⅛tspsalt
2tspunsulphured molasses
2tspcinnamon
10.5ozminiature marshmallows,1 bag
1tspvanilla extract
6cupsRice Krispies cereal

For Cream Cheese Frosting:

¼cupbutter,softened
4ozcream cheese ,softened
½tspvanilla extract
2cupspowdered sugar

Instructions

Butter a 9×13-inch dish. Set aside.
Melt butter in a large saucepan over medium-low heat. Stir in salt, molasses, and cinnamon. Add marshmallows and stir constantly until marshmallows have completely melted.
Remove from heat and stir in vanilla. Fold in Rice Krispies Cereal, stirring until evenly coated.
Pour Rice Krispie Treat mixture into buttered dish. Spread mixture evenly into pan with a buttered spatula.
Allow to cool several minutes, then cut while still slightly warm. Round edges of cut squares by cupping hands around the edges and gently pressing.
Allow to cool completely then pipe cream cheese frosting over tops of Rice Krispie Treats. Optional, dust the tops lightly with cinnamon.

Cream Cheese Frosting:

In a mixing bowl, using an electric mixer, whip together butter and cream cheese until fluffy. Stir in vanilla. Slowly add in powdered sugar and mix until smooth and fluffy.

Recipe Notes

Alternately, for a simpler method, simply spread Rice Krispie Treats mixture into a buttered pan after folding in cereal. Allow them to cool then spread cream cheese frosting evenly over top with a butter knife or an icing spatula. Cut into squares.