Ingredient: cinnamon for sprinkling

Cinnamon Bun Rice Krispie Treats

HAPPY HALLOWEEN!

Whether you’re hosting a Halloween party, attending a potluck, or simply craving something sweet, Halloween rice krispie treats are a classic choice. Loved for their crispy texture, chewy marshmallow consistency, and endless decorating possibilities.

Rice Krispie treats have been around for about 85 years. Snap, crackle, pop! These three words have become synonymous with Rice Krispies, the breakfast cereal made from pieces of crisped rice that, when combined with milk, emit a noise that you can probably imagine while reading this. Regardless of the last time you enjoyed a bowl of Rice Krispies in the morning, it’s clear that the beloved brand exudes childhood nostalgia. The iconic mascot trio, memory-stimulating sound, shape, and aroma are embedded into many memories. 

Rice Krispies Treats are a legendary confection with an undemanding recipe that has graced several generations. Not only are the possibilities endless with these delicious treats that kids and grown-ups can enjoy but they can bring a challenging cake shape to life while making the process so much more manageable. Intricately sculpted cakes often have a surprise inside: rice cereal treats. Swapping traditional batter for these crispy treats provides structure and strength to modeled cakes that you just can’t get with fondant and modeling chocolate alone. And the best part is, the method you use to sculpt the cake afterward isn’t that different than when you sculpt a traditional batter-filled cake.

For some tasty little Halloween treats this year, I’m making some cinnamon bun rice krispie rolls with a cream cheese frosting. I can think of a few kids & adults who will enjoy these!

Print Recipe
 Cinnamon Bun Rice Krispie Rolls w/ Cream Cheese Frosting
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Keyword cinnamon bun rice krispie treats w/ cream cheese frosting
Servings
Ingredients
Rice Krispies
Filling
Frosting
Course dessert
Keyword cinnamon bun rice krispie treats w/ cream cheese frosting
Servings
Ingredients
Rice Krispies
Filling
Frosting
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Rice Krispies
  1. Line a 10 x 15-inch jelly roll pan with parchment paper. Spray well with cooking spray. Set aside
  2. In a large pot, melt marshmallows, butter, vanilla & cinnamon over low heat. Stir until melted & smooth. Remove from heat & stir in rice krispies. Scrape rice krispie mixture onto prepared pan. Using well buttered hands, press out evenly into pan. Let cool to room temperature.
Filling
  1. In a small bowl, stir together brown sugar, butter, cinnamon & flour until creamy.
Assembly
  1. Carefully spread filling onto the rice krispies. Sprinkle with pepita seeds. Roll up from the long side like a jelly roll while rice krispies are still flexible. Press firmly as you roll.
  2. Place in fridge for 15-20 minutes. When it feels FIRM, cut into 1/2-inch slices using a serrated blade & sawing motion. You should get approximately 24 slices.
Frosting
  1. Beat together cream cheese, vanilla & powdered sugar until smooth. Place in a piping bag & pipe a swirl onto each slice. Sprinkle with extra cinnamon if you wish. Keep in refrigerator.

Plum Yeast Cakes (Kuchens)

I know it sounds quite ordinary, but we are not just talking about just any plum cake. Variations of the German specialty, ‘zwetschgenkuchen’, exist where some versions are made with a shortbread pastry verses a yeast dough, some have streusel – some do not – some are round, others are rectangular. One thing for sure is that they all use the plump, sweet, juicy European plums also known as Italian Prune Plums or Empress Plums. This variety is ideal for cooking not only because of their texture but also because their flavor becomes more complex through cooking.

Fruit and yeast-based cakes are a German hallmark with this cake being a perfect example. It’s not overly sweet, has a touch of tartness to it, a small hint of cinnamon and that tender yeast dough.

Italian prune plums are available in Canada in late summer to early fall. When I was growing up and my mother used these ‘little gems’ in her canning and baking, I thought it was because they were available at the time. I had no idea that they played such a special part in German baking until I was an adult.

Prune plums are native to the Mediterranean coastal regions of Italy, and though they are named after their country of origin, they are not a favorite there. Instead, because of the German affinity for plums, they feature in many German desserts.

When ripe, prune plums are wonderfully sweet with a rich complex flavor. The flesh has a greenish-amber color that turns a deep shade of fuchsia when cooked. The single pit at the center separates easily and almost fall out on their own.

I wanted to highlight the prune plum in another blog before this deliciously sweet fruit closes the summer season. This recipe makes individual kuchens (kuchen translates to ‘cake’ in German) as opposed to one large cake.

Print Recipe
 Plum Yeast Cakes (Kuchens)
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine German
Keyword plum yeast cakes (kuchen)
Servings
Ingredients
Dough
Custard
Course dessert
Cuisine German
Keyword plum yeast cakes (kuchen)
Servings
Ingredients
Dough
Custard
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Dough
  1. In a small container, warm milk to lukewarm, stir in yeast & a pinch of sugar. Allow to sit until frothy, about 5 minutes.
  2. Combine the flour, remaining sugar and the salt in a stand mixer fitted with the paddle attachment. Mix on low speed to combine.
  3. Separate 1 of the eggs & set aside the white for the egg wash. Whisk the egg yolk & remaining whole egg into the yeast mixture. Add the yeast mixture to the flour, then mix on low speed to make a smooth, thick dough.
  4. Increase the speed to medium & add the butter. Once the butter has been added, beat on high until smooth, about 1 minute. Switch to the dough hook & knead the dough until it forms a smooth, springy ball on the hook, 4 to 5 minutes (add a little more flour, if needed, if the dough doesn't form a ball).
  5. Grease a large bowl & turn the dough in the bowl to coat. Cover & allow rise at room temperature until doubled, 1 - 2 hours.
Custard
  1. In a large saucepan, combine the cream, sugar, cornstarch, salt, egg & yolk. Whisk it together & heat over medium heat until thick, 4 to 5 minutes.
  2. Remove from the heat, add the butter & extract; stir until combined. Transfer to a clean bowl. Cover the surface of the custard with plastic wrap. Let cool at room temperature.
Assembly/Baking
  1. Line a 9 x 13-inch baking pan with parchment paper. Cut the dough in half, then cut each half into 6 equal pieces. Working with one piece at a time, form the dough into balls by folding the dough under itself and pinching to seal underneath.
  2. Set the ball, smooth-side up, on a floured surface, and turn in your hand to form a tight round shape. Cover loosely with plastic wrap & allow to rise until doubled, about 30 minutes.
  3. Preheat the oven to 350 F.
  4. Once the buns have risen, gently press down on each to make indentations that will make space for the custard. Fill the indentations with the custard. Top with the plums wedges.
  5. Brush the buns with the reserved egg white mixed with a splash of water & sprinkle with a pinch of cinnamon & a bit of sea salt.
  6. Bake until the buns are risen & golden & the custard is set, 25 - 30 minutes. Transfer to a wire rack to cool.
Recipe Notes
  • If you wish, instead of making 'pan buns' use 2 baking sheets so they bake individually. Same taste - different look!