Easy Mini Doughnut Hot Buttered Cheerios
A ridiculously easy, incredibly fast recipe for crispy, snackable Cheerios that taste surprisingly like warm, cinnamon-sugar doughnut holes. Ready in literally 5 minutes.
Equipment
- Big bowl
- Small saucepan Over medium heat
- Microwave-safe bowl Alternative to saucepan
- Spoon For stirring
- Rubber spatula For stirring and tossing
- Baking Sheet For cooling
- Parchment paper Optional, for lining baking sheet
- Wax paper Optional, for lining baking sheet
- Plate Alternative for cooling
- Airtight container For storing
- Resealable bag For storing
Ingredients
Hauptzutaten
- 4 cup Cheerios or Cinnamon Cheerios cereal Regular Cheerios work great, soaking up that buttery cinnamon goodness. If you use Cinnamon Cheerios, you'll get an extra punch of cinnamon flavor.
- 0.25 cup Butter Use unsalted butter so you can control the saltiness, but honestly, salted works fine too.
- 0.25 cup White sugar
- 1 tsp Ground cinnamon
- 0.25 tsp Vanilla Vanilla extract
Instructions
- Measure out your 4 cups of Cheerios and put them in a really big bowl.
- In a small saucepan over medium heat, or in a microwave-safe bowl, melt your 1/4 cup of butter. If using the microwave, heat in 30-second intervals, stirring in between, until fully melted.
- Once the butter is melted, remove it from the heat (or microwave). Stir in the 1/4 cup of white sugar and the 1 tsp of ground cinnamon. Stir it really well until the sugar starts to dissolve a bit and the cinnamon is fully incorporated.
- Now, stir in the 1/4 tsp of vanilla extract. Give it one more quick stir to make sure everything is mixed.
- Immediately pour this warm buttery, sugary, cinnamon-vanilla mixture all over the Cheerios in the big bowl.
- Grab a spoon or a rubber spatula and gently but quickly start stirring and tossing the cereal. You want to get every single Cheerio coated in that delicious glaze. Keep stirring until they look nicely coated.
- Now comes the hardest part: letting them cool slightly! Spread the coated Cheerios out on a baking sheet lined with parchment paper or wax paper, or just on a plate. This helps them cool and get that lovely crispy texture.
- Once they've cooled for about 5-10 minutes, dig in! They'll be slightly sticky, wonderfully crunchy, and taste just like little bites of cinnamon-sugar heaven.
Notes
Tips for Success:
- Use a Big Bowl: It makes coating the cereal so much easier and less messy.
- Stir Quickly: The warm butter mixture will start to cool and thicken, so pour it over the cereal right away and stir quickly to get an even coating.
- Cooling is Key: Spreading them out helps them set up and prevents them from clumping together too much. Storage:
Once completely cooled, transfer to an airtight container or resealable bag. Store at room temperature. They should stay fresh and crispy for about 3-4 days.
- Use a Big Bowl: It makes coating the cereal so much easier and less messy.
- Stir Quickly: The warm butter mixture will start to cool and thicken, so pour it over the cereal right away and stir quickly to get an even coating.
- Cooling is Key: Spreading them out helps them set up and prevents them from clumping together too much. Storage:
Once completely cooled, transfer to an airtight container or resealable bag. Store at room temperature. They should stay fresh and crispy for about 3-4 days.