Cinnamon Bun Chex Mix Recipes

Steps:

• Heat oven to 425°F. Line large cookie sheet with cooking parchment paper.
• 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.
• Starting at long edge, tightly roll into log, securely pressing seam together and pinching ends to seal. Refrigerate until firm, about 30 minutes.
• 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.
• 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.
• 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.
• In large serving bowl, mix cereal and cinnamon rolls.

Steps:

• In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms.
• Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Punch down, and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon.
• Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled.
• Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until golden brown.
• Meanwhile, combine confectioners sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting.

Steps:

• First, open paper bags and place one inside of the other. Pour Chex cereal and pecans into bags. Set aside. Cover table or counter top with wax paper and spray with non-stick cooking spray. In a large kettle, combine and stir cinnamon and brown sugar until well mixed. Add butter and corn syrup and bring to a boil on the stove, stirring frequently as not to burn. When everything is all melted and incorporated, take off heat and add vanilla and baking soda. Stir until foamy. Pour over the double bagged Chex. Roll down top and shake well. Microwave for 2 minutes and shake well. Microwave for 2 more minutes and shake again. Make sure to turn the bag on all sides each time you shake to spread the caramel. Open bag and check to make sure the caramel is spread evenly throughout the Chex. If not, shake again. However, you should be able to dump the Chex onto the sprayed wax paper. Spread the mix as thin as possible. Pour white chocolate chips into zip-loc bag. Place in microwave for 20 seconds and use fingers to mix. Repeat until white chocolate is melted. Cut a small corner off of the bag and drizzle white chocolate over cereal mix. Let stand until chocolate sets. Serve immediately, or package in your favorite containers to share as gifts.

Steps:

• In large microwavable bowl, mix cereal and almonds.
• In 2-cup microwavable measuring cup, microwave butter, brown sugar, corn syrup and cinnamon uncovered on High about 2 minutes, stirring after 1 minute, until mixture is boiling; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 3 minutes, stirring and scraping bowl after every minute. Stir in apples; microwave uncovered on High about 2 minutes or until apples just begin to brown on edges.
• Spread on waxed paper or foil to cool, about 5 minutes. Place in serving bowl; stir in raisins. Store in airtight container.