Ingredients with Measurements:
- 6 cups puffed rice cereal
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the melted butter, brown sugar, and ground cinnamon. Stir until well combined.
3. Add the puffed rice cereal to the bowl and stir until the cereal is evenly coated with the butter and sugar mixture.
4. Pour the mixture into a 9x13 inch baking dish and press down with a spatula to create an even layer.
5. Bake for 10-12 minutes or until the mixture is lightly golden brown and crispy.
6. While the puffed rice cake is baking, prepare the cream cheese frosting. In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Whisk until smooth and creamy.
7. Once the puffed rice cake is done baking, remove it from the oven and let it cool for a few minutes.
8. Spread the cream cheese frosting evenly over the top of the puffed rice cake.
9. Sprinkle additional ground cinnamon over the top of the frosting, if desired.
10. Cut the puffed rice cake into squares and serve.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
350°F
Serving size:
Makes 12-16 servings
Nutritional information:
Calories per serving: 200
Fat: 10g
Carbohydrates: 25g
Protein: 2g
Substitutions for ingredients:
- You can use margarine or coconut oil instead of butter.
- You can use white sugar instead of brown sugar.
- You can use honey or maple syrup instead of powdered sugar.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the puffed rice mixture before baking.
- Add raisins or dried cranberries to the puffed rice mixture before baking.
- Use different flavors of frosting, such as chocolate or maple.
Tips and tricks:
- Make sure to press the puffed rice mixture firmly into the baking dish to create a solid base.
- Let the puffed rice cake cool completely before cutting into squares.
- Store any leftovers in an airtight container in the refrigerator.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the puffed rice cake in the microwave for 10-15 seconds or until warm.
Presentation ideas:
Serve the puffed rice cake on a platter or cake stand.
Garnishes:
Sprinkle additional ground cinnamon over the top of the frosting, if desired.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or yogurt.
Troubleshooting advice:
If the puffed rice cake is too soft, bake it for an additional 2-3 minutes.
Food safety advice:
Make sure to store any leftovers in the refrigerator to prevent spoilage.
Food history:
Cinnamon rolls are a popular pastry that originated in Sweden in the 1920s. Puffed rice cereal was invented in the early 1900s by Alexander P. Anderson.
Flavor profiles:
Sweet, cinnamon, creamy.
Serving suggestions:
Serve as a dessert or snack.
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Taste: Sweet, Cinnamon, Crunchy, Nutty, Cinnamon-Y