Use Kellogg's Cinnamon Sugar Krispies to make delicious marshmallow cereal treats with warm spiced flavor. These Cinnamon Sugar Rice Krispies Treats are easy to make using the stovetop or microwave.
Do you love sprinkling cinnamon sugar over a bowl of Rice Krispies Cereal? I sure do.
So, when I saw boxes of Kellogg's Cinnamon Sugar Krispies hit the store shelves recently, I couldn't wait to try them. They taste great with milk and I knew they'd make amazing marshmallow cereal treats too.
I love using our award-winning Rice Krispie Treats recipe to make treats using a variety of cereals and am so happy to add these cinnamon-flavored treats to our list of recipes.
I didn't have to adjust our recipe at all to make these treats. They are perfectly crispy and chewy and have a wonderful cinnamon flavor. Plus, they are super easy to make as always. So, let's make some!
- Kellogg's Cinnamon Sugar Krispies Cereal - This new Rice Krispies cereal is made with cinnamon sugar and makes delicious treats.
- butter - We recommend using salted European-style butter (with a higher butterfat content than American-made butter). It will give your treats the very best flavor. See our taste test results for more information. The salt in the butter helps to balance out the sweetness of the cereal and marshmallows.
- marshmallows - We recommend using Kraft Jet-Puffed Marshmallows because they produce perfectly chewy treats. Some store-brand marshmallows are very sticky once melted and are difficult to blend with the cereal. If you do use them, you may need to add up to an extra cup of cereal. You can use mini or large marshmallows. See our marshmallow conversion chart for details about measuring marshmallows.
- optional: cinnamon - You can sprinkle a small amount of cinnamon over the treats to add more cinnamon flavor and a nice contrasting color.
See the recipe card for quantities.
- extra-large mixing bowl - You want to use a bowl that allows you room to mix the cereal and marshmallows together.
- medium-large (3 or 4-quart) saucepan - I like using a non-stick pan so the marshmallows don't stick too badly.
- 9X13-inch baking pan - If you use a non-stick pan, you'll be able to easily remove the treats from the pan. A glass pan works fine too just be sure to grease it well with butter. You can also line the pan with non-stick tin foil. That makes it easy to lift out of the pan.
- silicone spatula - If you grease a silicone spatula (or Spoonula) with butter or baking spray, the cereal treat mixture won't stick. You can also use a wooden spoon but I'd grease it too.
Grease an extra-large mixing bowl with butter. Pour 7 cups of the Cinnamon Sugar Krispies cereal into the bowl.
Cut 6 tablespoons of salted butter into small pieces and set them in a medium-large saucepan. Set the pan over low heat and allow the butter to begin melting.
Pour a 16-ounce bag of marshmallows into the pan.
Toss the marshmallows with the melted butter.
Stir the marshmallows often until 75% of the marshmallows have melted.
Then, remove the pan from the heat. This will ensure the marshmallows don't get too hot.
By allowing the residual heat to melt the remaining marshmallows, your treats will be nicely chewy. When marshmallows get too hot they create hard treats.
You can alternatively melt the butter and marshmallows in the microwave. Grease a microwave-safe bowl with butter then add the butter and marshmallows. Heat on high heat for 1 minute. Then, let the bowl rest in the warm microwave for 3 minutes. Remove and stir until the marshmallows completely melt. If needed, heat for an additional 15 seconds, then stir until melted. Do not overheat!!!
Stir until the marshmallows completely melt and are smooth and creamy.
Pour the melted butter and marshmallows over the Cinnamon Sugar Krispies Cereal.
Stir until well blended. You want to make sure all of the crisp rice cereal is coated in marshmallows.
Spread it into your pan and gently press it into an even layer. Set aside for a minimum of 30 minutes.
Cut the pan of treats into 15 rectangles. Sprinkle cinnamon over the top of the treats.
The treats are ready to enjoy!
Our taste testers prefer the flavor of salted butter particularly in this recipe. The cinnamon sugar cereal is sweeter than original Rice Krispies Cereal. But if you do not have salted butter, you can use unsalted.
You can also use coconut oil instead of salted butter if you prefer.
Otherwise, I wouldn't make any other substitutions.
Add chopped dried apples to make a deliciously easy version of our Apple Cinnamon Rice Krispie Treats.
Or color the treats using red food coloring and shaped them into Apple Rice Krispie Treats.
You can use mini or regular marshmallows. I like to use minis because they melt quickly but either will work fine. Be sure to check out our Marshmallow Chart for detailed information on measuring marshmallows.
Do not overheat the marshmallows! The sugar in the marshmallows will caramelize when heated too much and this will cause your treats to be hard.
Also, do not smash the cereal into the baking pan or you will compact the treats too much which will also make your treats too hard.
These cinnamon rice crispy treats will taste best the day they are made but they can be stored in an airtight container at room temperature for up to 5 days.
To keep them longer, you can freeze them in an airtight container or zip-top bag for up to 3 months.
If you enjoy the warm spice notes in these cinnamon treats, you might also like these other recipes.
Cinnamon Sugar Rice Krispie Treats
- 1 9x13-inch pan
- 1 extra-large mixing bowl
- 1 medium-large saucepan (or microwave-safe mixing bowl)
- 7 cups Kellogg's Cinnamon Sugar Krispies Cereal
- 6 tablespoons salted butter (European-style butter for the best flavor)
- 16 ounces marshmallows
- ½ teaspoon cinnamon to sprinkle on top
- Grease a 9x13-inch pan, an extra-large mixing bowl, and a silicone spatula or wooden spoon with butter.
- Pour the cereal into the extra-large mixing bowl and set aside.
- Cut the butter into small pieces, and set in a medium-large saucepan.
- Set the pan on the stove over LOW heat.
- Allow the butter to being melting, then pour the marshmallows over top.
- Stir often until about 75% of the marshmallows have melted, then remove the pan from the heat and stir the marshmallows until melted and smooth. By allowing the residual heat in the pan to continue to melt the marshmallows you will ensure your treats are nice and chewy not hard.
- Alternatively, you can melt the butter and marshmallows in a microwave-safe bowl in the microwave. Heat them on high power for 1 minute. Allow the bowl to rest in the warm microwave for 3 minutes then remove and stir until the marshmallows melt completely. If needed, heat for 15 more seconds then stir.
- Pour the melted marshmallows over the cereal and stir until well combined.
- Spread the cereal treat mixture into the greased pan and gently press it into an even layer. Do not press too firmly or the treats will be too hard.
- Set the pan aside for a minimum of 30 minutes before cutting the treats into 15 rectangles.
- Optionally, sprinkle cinnamon over the top of the treats.