1-Gathering and Prepping: First, butter a 9×13 inch dish to keep everything from sticking that’s a game-changer for easy cleanup. I always make sure to have all my ingredients ready, like melting 1/4 cup butter in a large saucepan over medium-low heat, then stirring in 1/8 teaspoon salt, 2 teaspoons unsulphured molasses, and 2 teaspoons ground cinnamon. This step really builds that cinnamon roll essence quickly.

2-Mixing and Melting: Next, add the 1 (10.5 oz) bag of miniature marshmallows and stir constantly until they’re fully melted. Once off the heat, mix in 1 teaspoon vanilla extract to boost the aroma. Then, fold in 6 cups crispy rice cereal until it’s all evenly coated gentle stirring keeps that perfect crispy texture.

3-Shaping and Cooling: Pour the mixture into your buttered dish and spread it evenly with a buttered spatula. Let it cool slightly, then you have options: for a fun twist, cut into squares while warm and gently press the edges to round them like little rolls. Or, keep it simple by letting it cool completely before frosting. Once cooled, whip up the frosting by mixing 1/4 cup softened butter and 4 ounces softened cream cheese until fluffy, then stir in 1/2 teaspoon vanilla extract and gradually add 2 cups powdered sugar until it’s smooth. Pipe or spread it on and dust with a bit of cinnamon if you’re feeling fancy.