Cinnamon Roll Rice Krispie Treats
A soft vanilla Rice Krispie Treat layer and a darker cinnamon brown sugar layer, rolled out into sheets, stacked, and rolled up like cinnamon roll dough, then sliced into rounds about 4 inches across with a real swirl inside and finished with a white chocolate drizzle. No bake and ready in about an hour.
Servings: 12 Rolls
Calories: 376kcal
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
Kerrygold Shortcut
To use Kerrygold Cinnamon & Sugar butter in the cinnamon layer, replace the butter, brown sugar, salt, and nutmeg with 46 g Kerrygold Cinnamon & Sugar butter (about 3¼ tablespoons) plus 14 g unsalted butter (1 tablespoon). Keep the cinnamon and cocoa as written.
Cocoa
Black cocoa gives the darkest swirl. Regular cocoa powder works the same way and gives a warmer brown that looks even more like cinnamon roll filling.
Marshmallows
Regular mini marshmallows stay softer and roll the most easily. Natural marshmallows set firmer, so add the tablespoon of water to each pot when you use them.
Weigh the Cereal
Crispy rice cereals vary in size from brand to brand, so weighing the cereal keeps the ratio right. The cup measurements were taken with brown rice crisps.
Pan Size
A half sheet pan, about 17 x 12 inches inside, gives you a sheet thin enough to roll. A 9 x 13 pan makes the sheet too thick and costs you most of the swirl.
Storage
Store in an airtight container at room temperature, with parchment between layers, for up to 3 days. Avoid refrigerating, which makes the treats firm and chewy.
