Cinnamon Roll Rice Krispies
Cinnamon Rolls are my absolute favorite breakfast, especially when they are homemade with a thick, cinnamon-y glaze. Rice Krispies are my favorite dessert snack. Yesterday, I wanted both.
What is a girl to do when she wants two different desserts at the same time, but is trying to eat better..? Choose one. But, what if she just can’t decide on one? Hm.
Turn both into one dessert, of course. I mean, that is what you would do right? 🙂
Cinnamon Roll Rice Krispies
Krispies:
- 1/4 cup (1/2 stick) butter
- 1/8 teaspoon salt
- 1/4 cup dark brown sugar
- 3 teaspoons cinnamon
- 10.5 ounces marshmallows (1 bag)
- 1 teaspoon maple agave syrup
- 6 cups Rice Krispies cereal
Grease a 9×13 glass dish, and set aside. In a large saucepan, melt butter over medium heat. Once melted, stir in brown sugar, salt and cinnamon. Pour marshmallows into the saucepan, stirring constantly until all of the marshmallows have melted. Remove from heat. Stir in maple-agave syrup. Slowly, fold in rice krispies cereal, until all of the cereal is completely coated in marshmallows. Spread rice krispie mix evenly with a spatula into the buttered dish. Allow krispies to cool before coating with glaze.
Glaze:
- 4 tablespoons butter
- 1 teaspoon maple agave syrup
- 2 cups confectioners’ sugar
- 4 teaspoons hot water
In a large bowl, mix butter, syrup and confectioners’ sugar. Add 1 teaspoon hot water at a time until you reach desired consistency. (I used 4. You can use more/less if you’d like)
Pour glaze evenly over rice krispies. Allow to set before cutting apart.
