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.