Cinnamon Bun Rice Krispie Rolls

 

I've had Rice Krispie treats on my mind.

Ever since I made the Carrot Cake Rice Krispies with Cream Cheese Frosting I've been wondering what else I could do with them. I decided to try a rolled Rice Krispie to see how it would work.

When you think of baked goods that are rolled, what comes to mind?

If you said cinnamon buns then, congratulations, you and I are on the same wavelength and you are awesome.

Did you know you can buy cinnamon bun marshmallows?

Well..... if you live in the US. We poor Canadians don't have that option. At least, not anywhere near Lillooet.

That being said.... I still figured out a way to come up with cinnamon bun flavor. You know...by using cinnamon. And, I just happened to have some cream cheese frosting leftover from the aforementioned Carrot Cake Rice Krispies so *tah dah* Cinnamon Bun Rice Krispie treats are happening.

Right.

Now.

 

 

Cinnamon Bun Rice Krispie Rolls

with Cream Cheese Frosting

 

Ingredients

1 bag mini marshmallows (about 6 cups)

1/4 cup butter

1 tsp vanilla

1 tsp cinnamon

6 cups Rice Krispies

 

Filling

3/4 cup brown sugar

1/2 cup butter, softened

1 1/2 tsp cinnamon

3/4 cup pecans, toasted & chopped

2 Tbsp flour

 

Frosting

1/2 of an 8 oz brick of cream cheese, softened (so - 4 oz)

1 tsp vanilla

2 cups icing sugar

 

Directions

Line a 12 X 15 cookie sheet with parchment paper. Spray well with cooking spray. Set aside.

Melt marshmallows, butter, vanilla, and cinnamon over low heat.

 

 

Stir until melted and smooth. Remove from heat. Stir in Rice Krispies.

Scoop Rice Krispie mixture onto prepared pan. Using well greased hands (with butter or cooking spray), press out evenly into pan.

 

 

Let cool to room temp.

Prepare filling: Stir together the brown sugar, butter, cinnamon, pecans, and flour until well combined.

 

 

Carefully spread the filling onto the Rice Krispies, leaving a one inch border around the outside.

 

 

Roll up, jelly roll style,while Rice Krispies are still flexible.

 

 

Press firmly as you roll.

 

 

Place in fridge for 15 - 20 minutes. You want it to be fairly firm before you try and slice it. When it feels firm, cut into about 1/2 inch slices using a serrated blade and sawing motion.

 

 

You should get approximately 24 slices, give or take.

Prepare frosting: Beat together cream cheese, vanilla, and icing sugar until smooth.

Place in piping bag or plastic bag with corner snipped off.

Pipe a swirl onto each slice.

 

 

Did I mention these are sweet?

Because they are.

In case you couldn't pick that up from the recipe.

And deliciously cinnamon-y.

Oh...and cream cheesy...

You should make them.

 

Be sure to visit Hungry Little Girl and Love Bakes Good Cakes and Memories By The Mile and Chef In Training for some fantastic, fun links!