It took me a little while to think about what I wanted to write for this post. Usually I try to connect it with Newfoundland or some childhood memory I have growing up there. But I got to thinking that this is my blog and I can just post a recipe of something I like to make. I’m a Newfoundlander, so that’s the most connection you’re gonna get. If you want something with a stronger history, try my recipe for Twelfth buns or apple pandowdy. They’ll give you a bit more history of the province as well as something yummy to eat.
One thing businesses are well at doing is marketing. When you’re walking through the mall and suddenly you’re bombarded with that lovely scent of baking mixed with cinnamon. You know that there’s a cinnamon bun kiosk somewhere nearby and that heavenly smell is coming from there. You wander over and see the rows of fluffy cinnamon buns smeared with the rich, smooth cream cheese icing. My mouth is watering just thinking about it. I know that I can’t stop at one bite. Next thing I know there’s an empty plate where that massive cinnamon bun once was.
This rice Krispie recipe will have the same flavours as those wonderful cinnamon buns you can find in the mall, but with a lot less guilt. The rice Krispie base is spiced with cinnamon and there’s a little more marshmallow than a normal rice Krispie treat to give it that extra soft bite. On the top of course is the cream cheese icing, except this time it’s in a nice, manageable swirl sprinkled with cinnamon. The perfect bite.
So you’re going to make the rice Krispie bottom layer like you would with the regular batch of rice Krispie treats. Melt the butter in a large saucepan under medium/low heat. Once the butter is melted add the marshmallows and stir occasionally until you see no more bits of marshmallow left. It should be a smooth consistency. Remove from the heat and add the vanilla extract, cinnamon, and rice Krispie cereal. Working quickly transfer the mixture to a 10X15 parchment lined cookie sheet. Spread the mixture evenly to the edge of the pan. You can use a spatula or your hands. I like to use my hands by just quickly running warm water on them and quickly pressing the mixture down. You may have to do this a couple of times if your hands become too sticky. Once you have an even layer set the pan aside for the mixture to set. About 30 minutes.
While that is setting, make the cream cheese icing. Both the butter and cream cheese should be at room temperature before mixing. With your paddle attachment on your stand mixer, or using your hand mixer, mix the butter and cream cheese on medium until smooth. You shouldn’t see any lumps in your batter as this will clog the piping tip later. Turn the speed down to low and slowly add the icing sugar a cup at a time until you have a smooth consistency. Do not be tempted to add the icing sugar all at once, unless you want your kitchen to look like the set of a winter wonderland. Add the vanilla extract and milk and turn the speed back up to medium. Mix well until light and fluffy. If the batter seems too thick add a bit more milk, but only a teaspoon at a time. Conversely add more icing sugar if it’s too runny.
Back to the rice Krispies. With a two-inch round cutter, cut out individual circles. With my batch I got about 48 circles. You can place the cutter pretty close to each circle as there isn’t any spreading, and you’ll be covering them with the icing anyways.
Remove the rice Krispie parts from in-between the circles with a knife or small spatula. They can be used and reshaped for another project if you like, but I just had them as a snack.
Now that you have the little circles ready, grab your icing. Place a Wilton #6 tip in your piping bag and fill with the icing. You can also just use a disposable plastic bag with the corner cut off, but your piping may not be as smooth. Starting at the center, make a spiral going out the edge. Repeat with the remaining rice Krispie circles. Sprinkle with cinnamon.
As I said before, I got about 48 treats with my batch. You could use a larger circle which would give you less, of course. If not serving right away, keep refrigerated for a maximum of three days. Let them come to room temperature before serving. Enjoy these cute little cinnamon bun treats.
Cinnamon Bun Rice Krispie Bites
Rice Krispie base
- 1/2 cup butter
- 500 grams miniature marshmallows
- 6 cups Kelloggs Rice Krispies
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Cream Cheese icing
- 1/2 cup butter unsalted
- 8 oz. cream cheese one brick
- 1 tsp vanilla extract
- 2-3 tbsp milk any kind will do (skim, 1%, 2%, or whole)
- 4 cups icing sugar
Rice Krispie base
Melt butter in a large saucepan under medium/low heat. Add marshmallows and stir until melted completely.
Remove from heat and stir in the vanilla extract. Quickly add the cereal and cinnamon. Transfer to a parchment lined 10X15 cookie sheet. Press down to evenly spread the mixture to all sides of the pan. You may use a spatula or your hands. Your hands should be slightly damp to prevent the batter from sticking.
Set it aside to cool and set. Minimum 30 minutes.
Cream Cheese Icing
In a stand mixer with the paddle attachment under medium speed whip the butter and cream cheese until smooth. Add the vanilla extract and turn the speed to low.
Slowly add the icing sugar a cup at a time until it's all incorporated. Mix on low until incorporated. Add the milk to smooth out the icing.
Building the bites
After the rice Krispies have set, use a two inch round cutter to cut out circles. Remove the excess for later, or to snack on.
Place a Wilton #6 tip in your piping bag and fill with icing. Carefully pipe spirals on the top of each rice Krispie treat. Sprinkle with ground cinnamon.
Kelloggs has not endorsed or compensated me in any way for this post. All opinions are my own. All images are property of Gutfounded. If used please acknowledge the source.