These started the way a lot of good ideas start in my kitchen, with me standing at the counter realizing I was out of the one thing I needed. I was about to make a batch of Rice Krispie Treats, reached for the butter, and came up empty, but I had a stick of Kerrygold Cinnamon & Sugar butter stashed in the freezer, so I melted that down instead and hoped for the best. Those treats were so good that I could not stop thinking about them, and somewhere around the second square I started wondering whether I could take the idea further and make real cinnamon roll Rice Krispie Treats, with a swirl you can see the moment you slice into them.
That is exactly what these cinnamon roll Rice Krispie Treats are. A soft vanilla layer and a thinner, darker cinnamon brown sugar layer are made in two pots at the same time, rolled out into sheets, stacked, and rolled up into a log the same way you would roll cinnamon roll dough. Once the log sets, it slices into thick rounds with a spiral running all the way through, and a quick white chocolate drizzle over the top finishes the look. They are no bake, they come together in about an hour, and you do not need the Kerrygold to make them, because the recipe card includes a simple homemade cinnamon sugar butter that does the same job.
Table of Contents
- Why You Will Love These
- Why the Swirl Is Made from Treats, Not Filling
- Ingredient Breakdown
- How to Make Cinnamon Roll Rice Krispie Treats
- Cinnamon Roll Rice Krispie Treats Recipe
- Tips for Success
- Troubleshooting
- Storage and Make Ahead
- Frequently Asked Questions
- Shop This Recipe
- More Recipes You Will Love
- Made This Recipe?
- Subscribe for Free
Why You Will Love These
The whole point of these is the moment you slice the log and the swirl shows up, and every reason to make them comes back to that, along with how simple they are once you know the trick.
- A real swirl, not just a flavor. Each slice has a dark cinnamon spiral running through a soft vanilla treat, so they look like cinnamon rolls instead of cinnamon flavored squares cut into circles.
- No oven, no dough, no rise time. Everything happens on the stovetop and the counter, and the log sets while you clean up.
- Two pots, made at the same time. Making both layers at once keeps them warm enough to fuse together as you roll, so the swirl holds when you slice it.
- No special butter required. The cinnamon layer uses regular butter, brown sugar, and cinnamon, with the Kerrygold Cinnamon & Sugar butter as an easy shortcut if you have it.
- Made for sharing. One log gives you 12 rolls, each about 4 inches across, which makes these a natural fit for bake sales, birthday tables, holiday trays, and any time kids are in the kitchen.
Why the Swirl Is Made from Treats, Not Filling
My first thought was a frosting or icing filling spread across the vanilla layer like a real cinnamon roll, but it would never hold up. Frosting never fully sets, so it squishes out the sides when you slice, and it acts like a slippery layer inside the spiral, which means the roll loosens and starts to unravel as soon as you cut it.
A second layer of treats solves all of that. When both layers are still warm, the marshmallow in each one grabs onto the other, so the whole thing fuses into a single piece that stays together through rolling, setting, and slicing. You can see it in the cross section above, where the cinnamon layer runs through the vanilla without any gaps between them.
The cinnamon layer is also darkened with a small amount of cocoa, and that is what makes the swirl actually visible. Cinnamon on its own only turns a treat light tan, which nearly disappears next to the vanilla layer once it is sliced, while a small amount of cocoa deepens the color enough that the spiral reads clearly from across the room without tasting like chocolate.
Ingredient Breakdown
The ingredient list is short, but a few of these choices make a real difference in how easily the sheet rolls, so it is worth knowing why each one is there. You will find every exact amount in the recipe card below.
Marshmallows. These do the heavy lifting, because the marshmallow is what holds the cereal together and lets the sheet bend without cracking, and this recipe uses a little more of it than a standard pan of treats for exactly that reason. Regular mini marshmallows stay softer and stretchier as they cool, which makes them the easiest to roll. Natural marshmallows work too, but they set firmer, so the recipe card calls for a little water in each pot when you use them.
Crispy rice cereal. Any crispy rice cereal works here, but weigh it if you can, because cereals vary in size from brand to brand, and a scale keeps the ratio of cereal to marshmallow right no matter which one you buy. Half of the cereal for the cinnamon layer gets lightly crushed in a bag first, which helps that thinner layer spread more easily and gives you a tighter, sharper line in the swirl.
Butter, brown sugar, and cinnamon. The cinnamon layer is made with a simple homemade cinnamon sugar butter, which is regular unsalted butter melted down with light brown sugar, cinnamon, a pinch of salt, and a pinch of nutmeg. The brown sugar adds a little molasses flavor that tastes like the inside of a real cinnamon roll. If you have Kerrygold Cinnamon & Sugar butter on hand, the notes in the recipe card show you exactly how to swap it in.
Cocoa powder. I have made the cinnamon layer with both, and they each look beautiful. Black cocoa gives you the darkest, most dramatic swirl with a mild flavor, while regular cocoa powder gives a warmer, golden brown that honestly looks even more like cinnamon roll filling, so use whichever one you have, since both use the same amount.
Vanilla. The vanilla extract in the vanilla layer is optional, but it makes that layer taste distinctly different from the cinnamon one, which I like.
White chocolate and coconut oil. A little coconut oil melted into the white chocolate thins it into a smooth drizzle that flows from a piping bag and sets softer, so it looks more like icing on top of the rolls.
How to Make Cinnamon Roll Rice Krispie Treats
The full step by step instructions are in the recipe card, so this section walks through the reasoning behind each stage. Once you understand why each step is there, the rolling goes much more smoothly.
Make Both Layers at Once
Set up two pots side by side and melt both layers at the same time. Timing is everything here, because the two layers need to meet while they are both still warm so the marshmallow can fuse them together.
Whisk the cinnamon and cocoa into the melted butter in the cinnamon pot before the marshmallows go in, which dissolves any lumps and spreads the color evenly through the layer.
Roll Out the Vanilla Layer
Line a half sheet pan with lightly buttered parchment that hangs over both short ends, since that overhang is what you will use to lift and roll the sheet later.
Instead of pressing the warm treats with your hands, lay a second sheet of parchment over the top and roll them out with a small rolling pin. It spreads the layer faster than pressing, and it keeps the thickness even from edge to edge, which matters more than anything else when it comes time to roll. Roll it to the thickness in the recipe card, and don’t worry about filling the whole pan, since an even thickness matters far more than the size, and if you have extra, scoop it into a small buttered pan as a bonus snack rather than piling it onto the sheet, because a thicker sheet rolls up with fewer turns in the swirl.
Roll Out the Cinnamon Layer Separately
The cinnamon layer gets rolled out on its own sheet of parchment instead of right on top of the vanilla. I tried spreading it directly over the vanilla first, and dragging one sticky layer across another warm one pulls the bottom layer apart, so giving it its own pan is the step that makes this work.
Roll it out on lightly buttered parchment in a second half sheet pan, using the same parchment and rolling pin method, until it is about half as thick as the vanilla layer. Keeping this layer thin is what gives you a crisp spiral instead of a muddy one. It also sets up faster than the vanilla because the cocoa and cinnamon soak up some of the moisture, so work quickly once it is mixed.
Stack the Layers and Leave a Lip at Each End
Lift the cinnamon layer by its parchment, flip it onto the vanilla layer, peel the parchment away, and press gently so the two warm layers grab onto each other.
As you set it down, position it so a narrow strip of bare vanilla shows along both short edges. The bare lip at the starting edge curls more tightly than a double layer would, which gives every slice a clean little curl right in the center. The bare strip at the far edge is where the roll finishes, so the seam lands on vanilla and seals itself as it sets.
Roll It Up
Butter your fingers before you start, because warm marshmallow sticks to everything, and this makes a huge difference. Starting at the short end closest to you, use the parchment to lift the bare vanilla lip and curl it over firmly.
This is the step where a little intention makes all the difference, because a loose roll leaves gaps between the layers and is far more likely to fall apart once you slice it. After every turn, tighten the parchment around the log with your fingers and squeeze in from both sides, so each new layer gets pressed firmly against the one before it. Think of rolling up a sleeping bag tight enough to fit back in its sack: you want a firm, deliberate squeeze that closes any gaps, not so hard that you flatten the log and smear the layers together, and not so gentle that air pockets stay trapped inside. Squeezing in from the sides also keeps the sheet from spreading wider as it rolls, and if you see any splitting, just press the treats back together and keep going, because the warm marshmallow seals them right back up.
Do not stop to let the sheet rest once it is stacked. The cinnamon layer firms up quickly, and the whole thing rolls best while it is still warm and soft, so move straight from stacking to rolling and finish with the seam on the bottom.
Let It Set
Wrap the whole log tightly in plastic wrap and let it set until it is firm, which keeps it round and gives the layers time to fuse completely.
Once it is firm, unwrap it and set it on a cutting board with the seam underneath.
Slice
Trim a thin piece off each end to clean up the edges, then slice the log into rounds with a serrated knife.
Use a gentle sawing motion instead of pressing straight down, which flattens the rolls into ovals and smears the swirl, and give the log a quarter turn between each cut so the pressure lands on a different side every time. Set the rolls swirl side up.
Drizzle
Melt the white chocolate with the coconut oil, spoon it into a piping bag or a zip top bag with the corner snipped, and drizzle it back and forth across the tops.
A few thin lines show off the swirl underneath, while a heavier pour reads more like a classic glazed cinnamon roll, so drizzle as much or as little as you like and let it set before serving.
Cinnamon Roll Rice Krispie Treats Recipe
Cinnamon Roll Rice Krispie Treats
Equipment
- Two half sheet pans
- Parchment paper
- Two medium pots
- Small rolling pin
- Zip top bag
- Silicone spatula
- plastic wrap
- Serrated knife
- Piping bag
Ingredients
Vanilla Layer
- 81 g unsalted butter 5¾ tablespoons, for the vanilla layer
- 400 g mini marshmallows about 8 cups, for the vanilla layer
- 15 g water 1 tablespoon, for the vanilla layer, only if using natural marshmallows
- Pinch of salt for the vanilla layer
- 5 g vanilla extract 1¼ teaspoons, optional
- 189 g crispy rice cereal 6⅔ cups, for the vanilla layer
Cinnamon Layer
- 49 g unsalted butter 3½ tablespoons, for the cinnamon layer
- 10 g light brown sugar 2¼ teaspoons packed
- 4 g ground cinnamon 1½ teaspoons
- 2 g black cocoa or regular cocoa powder 1¼ teaspoons
- Pinch of salt and pinch of nutmeg for the cinnamon layer
- 200 g mini marshmallows about 4 cups, for the cinnamon layer
- 15 g water 1 tablespoon, for the cinnamon layer, only if using natural marshmallows
- 95 g crispy rice cereal 3⅓ cups, for the cinnamon layer
White Chocolate Drizzle
- 85 g white chocolate chips ½ cup, for the drizzle
- 5 g coconut oil 1 teaspoon, for the drizzle
- Softened butter for greasing the parchment and your fingers
Instructions
- Line two half sheet pans with parchment that hangs over both short ends, then lightly butter the parchment. Have extra sheets of parchment and a small rolling pin ready.
- Put half of the cereal for the cinnamon layer in a zip top bag and give it a quick pass with the rolling pin to break it into smaller pieces, then combine it with the rest of the cinnamon layer cereal.
- In one pot, melt the butter for the vanilla layer over low heat. In a second pot, melt the butter for the cinnamon layer with the brown sugar, salt, and nutmeg over low heat, then whisk in the cinnamon and cocoa until completely smooth.
- Add the marshmallows to both pots, along with the water if you are using natural marshmallows, and stir over low heat until just melted and smooth. Take both pots off the heat.
- Stir the vanilla extract into the vanilla pot if using, then fold in the vanilla layer cereal until evenly coated.
- Spread the vanilla mixture across the first lined pan, lay a sheet of parchment on top, and roll it out with the rolling pin into an even layer about ⅜ inch thick. Scoop any extra into a small buttered pan rather than building the layer up.
- Right away, fold the cinnamon layer cereal into the cinnamon pot, spread it on the second lined pan, and roll it out under parchment into a thinner layer, about 3/16 inch thick, or about half as thick as the vanilla layer.
- Lift the cinnamon layer by its parchment, flip it onto the vanilla layer, and peel the parchment away. Or line up the edge with a ½ inch gap and slide it on top of the vanilla layer. Position it so it stops about ¾ inch short of the short edge closest to you and leaves a ½ inch strip of bare vanilla along the far short edge, then press gently so the layers stick together.
- Butter your fingers and roll right away, while the layers are still warm.
- Starting at the short edge closest to you, use the parchment to lift the bare vanilla lip, curl it firmly over itself, and roll the sheet away from you. After every turn, tighten the parchment around the log with your fingers and squeeze in from both sides, firmly enough to close any gaps but not so hard that you flatten the layers. Press any splits back together with your fingers and finish with the seam on the bottom.
- Wrap the log tightly in plastic wrap and let it set until firm, about 30 minutes to one hour.
- Trim about ¼-½ inch from each end, then slice the log into 12 rolls, each about an inch thick, with a serrated knife, using a gentle sawing motion and giving the log a quarter turn between cuts. Set the rolls swirl side up.
- Melt the white chocolate chips with the coconut oil, spoon the mixture into a piping bag, and drizzle it over the tops of the rolls. Let the drizzle set before serving.
Notes
Tips for Success
The rolling technique is covered in the step by step section above, so these are the smaller things that make the whole process go smoothly from start to finish.
- Set everything up before you melt anything. Line both pans, weigh the cereal, crush half of the cinnamon layer cereal, and have your rolling pin and parchment ready before anything goes on the heat, because once the marshmallow melts, the clock is running.
- Keep both pots on low heat. Marshmallows that get too hot turn stiff and stringy as they cool, so melt them gently and pull them off the heat as soon as they are smooth.
- Wipe the knife between cuts. A quick wipe with a lightly buttered paper towel keeps marshmallow from building up on the blade and dragging through the swirl.
- Drizzle once the rolls are set. White chocolate on a warm roll sinks into the surface instead of sitting on top in neat lines.
- Let the kids handle the drizzle. It is the most forgiving step of the whole recipe, and it is a fun way to get them involved.
Troubleshooting
The sheet cracks when I roll it. It has usually cooled too much, so move straight from stacking to rolling and press any cracks back together as you go. Layers rolled thicker than the recipe calls for also crack, so check them against the thicknesses in the card.
The rolls have gaps or fall apart. That usually means the log was rolled too loosely, so curl the bare vanilla lip firmly over itself to start, then tighten the parchment and squeeze in from the sides after every turn so each layer presses against the last.
My slices came out oval. The log was probably still too soft or the knife pressed straight down, so let it set longer, use a serrated knife with a sawing motion, and turn the log a quarter turn between cuts.
I cannot see the swirl. The cinnamon layer needs the cocoa to show up against the vanilla, so do not skip it, and keep that layer thin so it reads as a crisp line.
Storage and Make Ahead
Store the rolls in an airtight container at room temperature, with parchment between any layers, for up to 3 days. Skip the refrigerator, since the cold makes the marshmallow firm and chewy.
To get ahead for a party, you can roll and wrap the log the day before and keep it tightly wrapped at room temperature, then slice and drizzle the rolls the day you serve them so the cut sides look fresh.
Frequently Asked Questions
Can I make cinnamon roll Rice Krispie Treats without Kerrygold butter?
Yes, the main recipe uses regular unsalted butter melted with light brown sugar, cinnamon, salt, and nutmeg, and the Kerrygold Cinnamon & Sugar butter is listed in the recipe notes as an optional shortcut.
Can I use a 9 x 13 pan instead of a sheet pan?
I do not recommend it, because the same batch in a 9 x 13 pan comes out so thick that it cracks when you roll it, and a thicker sheet makes far fewer turns in the swirl. A half sheet pan gives you the thin, even layer this recipe needs.
Why roll the cinnamon layer out separately?
Spreading a sticky layer over another warm one drags the bottom layer and pulls it apart. Rolling the cinnamon layer out on its own parchment and flipping it on in one piece keeps both layers even and intact.
Do I have to use black cocoa?
No, regular cocoa powder works just as well and gives a warmer brown color, while black cocoa makes the swirl darker if you happen to have it.
Will these taste like chocolate?
Not really, since there is only a small amount of cocoa in the cinnamon layer, which is enough to darken the color without taking over the cinnamon and brown sugar.
Why does my sheet crack while rolling?
Usually it has cooled too long or it was rolled too thick. Roll right after stacking while the layers are still warm and flexible, and press any cracks back together as you go, since the warm marshmallow seals them right back up.
Can I use natural marshmallows?
Yes, but they set firmer than regular marshmallows, so add a tablespoon of water to each pot as the recipe card notes. Regular mini marshmallows are the easiest to roll.
How many rolls does one log make?
One log makes 12 rolls, each about an inch thick and about 4 inches across once you trim the ends.
How long do they stay fresh?
They keep for up to 3 days at room temperature in an airtight container, with parchment between any layers.
Shop This Recipe
These are the tools I used to make these, and a couple of them do a lot of the work for you.
- Half sheet pans: You will want two, one for each layer, so each sheet rolls out thin and even.
- Parchment paper: Lines the pans and does the lifting when you roll, plus extra sheets for rolling out each layer.
- Small rolling pin: Spreads each layer evenly without pressing by hand.
- Serrated knife: Saws through the log cleanly without flattening the rolls.
- Black cocoa powder: For the darkest, most dramatic swirl.
- Dutch Process Cocoa Powder: For a more natural brown swirl
- Disposable piping bags: For a neat white chocolate drizzle.
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More Recipes You Will Love
If you love a good swirl or a cinnamon roll in a new form, these are next on the list.
- Red, White, and Blue Rice Krispie Treats (No Food Coloring)
- Cinnamon Roll Pull-Apart Focaccia (Sourdough or Yeast)
- Sticky Bun Pull-Apart Focaccia (Sourdough or Yeast)
- High Protein Caramel Apple Cinnamon Rolls
- Chocolate Cookie Dough Swirl Sourdough Bread
Made This Recipe?
Leave a comment and a rating below to let me know how your swirl turned out, and if you share it on Instagram or TikTok, tag me at @h3artofthehome so I can see your rolls.
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