Mini Cinnamon Roll Chex™ Party Mix

Pie icon
16 Servings
This deliciously sweet Cinnamon Chex™ snack mix will grab your attention with the addition of fun, miniature cinnamon rolls made using pie crust, cinnamon and sugar.
Ingredient List
  • Small check mark in a circle icon 5 tablespoons sugar
  • Small check mark in a circle icon 1/2 teaspoon ground cinnamon
  • Small check mark in a circle icon 1 Pillsbury™ refrigerated pie crust, softened as directed on box
  • Small check mark in a circle icon 1/4 cup butter + 1 tablespoon butter, melted
  • Small check mark in a circle icon 1/4 cup white vanilla baking chips (from 11-oz bag)
  • Small check mark in a circle icon 6 cups Cinnamon Chex™ cereal
  • 1 Serving: Calories 170 (Calories from Fat 70); Total Fat 8g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 10mg; Sodium 190mg; Potassium 30mg; Total Carbohydrate 24g (Dietary Fiber 0g); Protein 1g
  • % Daily Value: Vitamin A 10%; Vitamin C 6%; Calcium 6%; Iron 25%
  • Exchanges: 1/2 Starch, 1 Other Carbohydrate, 1 1/2 Fat
  • Carbohydrate Choices: 1 1/2
  1. Heat oven to 450°F. Line large cookie sheet with cooking parchment paper.
  2. In small bowl, mix 3 tablespoons sugar and the cinnamon. On lightly floured surface, unroll pie crust; fold in half. Roll into 13x9-inch rectangle. Brush with 1 tablespoon melted butter; sprinkle with sugar mixture to within 1/4 inch of edges.
  3. Starting at long edge, tightly roll into log, securely pressing seam together and pinching ends to seal. Refrigerate until firm, about 30 minutes.
  4. Trim ends of dough log to a 12-inch log. Cut dough log into 40 slices or “cinnamon rolls.” Arrange rolls on cookie sheet. Bake 8 to 10 minutes or until light golden brown; remove parchment and cinnamon rolls from pan, and cool slightly.
  5. In small microwavable bowl, microwave white vanilla baking chips 30 to 60 seconds, stirring after 30 seconds, until melted and smooth. Transfer to small resealable food-storage plastic bag; cut off small corner of bag. Drizzle on top of cooled rolls, and refrigerate 15 to 20 minutes or until drizzle is set.
  6. Meanwhile, line large rimmed cookie sheet with waxed paper. In large microwavable bowl, add cereal. In small microwavable bowl, microwave 1/4 cup butter uncovered on High 20 to 40 seconds or until melted. Stir in 2 tablespoons sugar; microwave about 30 seconds or until sugar is dissolved. Pour butter mixture over cereal, mixing to coat. Microwave uncovered on High 3 to 5 minutes, stirring after every minute, until thoroughly glazed. Spread mixture on cookie sheet; cool 15 minutes.
  7. In large serving bowl, mix cereal and cinnamon rolls.
  • Save time by making the pie crust cinnamon rolls a day ahead.
  • Store snack mix in covered container at room temperature up to 5 days.