Best Cinnamon Snack Mix Recipes

APPLE-CINNAMON SNACK MIX

Steps:

• In a large bowl, combine the cereal, nuts and chow mein noodles. In a small bowl, combine the sugar, cinnamon and salt; stir in egg white. Pour over the cereal mixture and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 300° for 45 minutes, stirring every 15 minutes.

CINNAMON SNACK MIX

Steps:

• In a large bowl, combine graham crackers, cereal, pretzels and pecans. Combine butter and honey; drizzle over graham cracker mixture and mix well. Transfer to two greased 15x10x1-in. baking pans. Bake at 350° for 12-15 minutes, stirring once. Cool completely. Stir in chips.

CRUNCHY CINNAMON SNACK MIX

Steps:

• Heat oven to 300°F. In large bowl, mix all ingredients except butter.
• Pour melted butter over mixture; toss until evenly coated. Spread in ungreased 13x9-inch pan.
• Bake 25 minutes, stirring occasionally.

CINNAMON SNACK MIX

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix honey graham cereal, bear-shaped graham cookies, ramen noodles, almonds, and golden raisins.
• In a small saucepan over low heat, melt butter, and blend in honey and orange juice. Spread over the honey graham cereal mixture, and toss to coat.
• Spread mixture onto a large baking sheet. Bake 10 minutes in the preheated oven.

CINNAMON BURST CHEERIOS® SNACK MIX

Steps:

• In large bowl or resealable gallon-size food-storage bag, mix all ingredients.
• Store tightly covered or sealed.

CINNAMON-RAISIN SNACK MIX

Steps:

• In small bowl, mix sugar and cinnamon; set aside.
• In large microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in cereals until evenly coated. Microwave uncovered 2 minutes, stirring after 1 minute.
• Sprinkle half of the sugar mixture evenly over cereals; stir. Sprinkle with remaining sugar mixture; stir. Microwave uncovered 1 minute. Stir in raisins. Spread on paper towels to cool.

GLAZED CINNAMON AND POPCORN SNACK MIX

Steps:

• Heat oven to 325°F. Line 15x10x1-inch pan with cooking parchment paper.
• In large bowl, mix cereal, popcorn and almonds. In small bowl, mix melted butter and honey; pour over cereal mixture. Toss to coat well. Spread in pan.
• Bake 25 to 30 minutes or until mixture is starting to brown, stirring once halfway through bake time. Pour mixture onto waxed paper; cool 15 minutes. Break up; store in airtight container.

CINNAMON SNACK MIX

Steps:

• Heat oven to 350°F. In large bowl, mix cereals, raisins and pecans.
• In 2-cup microwavable measuring cup, microwave butter uncovered on High 30 seconds to 1 minute or until melted; stir in honey, orange peel and cinnamon. Pour over cereal mixture, tossing to coat evenly. Spread evenly in ungreased broiler pan or 15x10x1-inch pan.
• Bake 11 to 13 minutes or until mixture is glazed, stirring once during bake time. Spread on foil to cool completely, about 30 minutes. Store in tightly covered container.

APPLE-CINNAMON SNACK MIX

Steps:

• Heat oven to 300°F. In large bowl, mix cereals and pecans.
• In 3-quart saucepan, heat candies, sugar, butter and water over medium heat, stirring frequently, until melted and blended. Pour over cereal mixture, stirring until evenly coated. Spread in ungreased large roasting pan.
• Bake 20 minutes. Stir in apple pieces. Bake 15 minutes longer. Spread on waxed paper or foil; cool about 20 minutes. Sprinkle with cinnamon. Store in airtight container.

COOKIE & CINNAMON SNACK MIX

Steps:

• Heat oven to 375ºF.
• Combine first 3 ingredients in large bowl. Mix butter, sugar and cinnamon. Drizzle over wafer mixture; toss to coat.
• Spread onto bottom of foil-lined 15x10x1-inch pan.
• Bake 10 min. or until lightly toasted, stirring after 5 min. Cool. Stir in raisins.

MINI CINNAMON ROLL SNACK MIX RECIPE BY TASTY

Steps:

• Make the mini cinnamon rolls: Preheat the oven to 325°F (170°C). Grease a 24-cup mini muffin tin or a baking sheet with nonstick spray.
• In a medium bowl, mix together the flour, sugar, baking powder, cinnamon, and salt. Add the softened butter and work into the dry ingredients with your hands or a fork until well incorporated. Add the milk and stir with a rubber spatula until the dough comes together, about 2 minutes.
• Turn the dough onto a lightly floured surface and knead for 2 minutes, until it is no longer sticky but still holds its shape. Shape into a ball and place it back in the bowl. Cover with a damp paper towel or kitchen towel and let rest for 15 minutes.
• Turn the dough onto a lightly floured surface and roll out to a ¼-inch-thick (6 mm)+ rectangle (about 6 x 7 inches -15 x 17 cm).
• Make the cinnamon sugar filling: In a small bowl, stir together the cinnamon and brown sugar.
• Spread the softened butter evenly over the dough. Sprinkle with the cinnamon sugar mixture.
• Cut the dough into quarters. Tightly roll each quarter into a log. Trim off the uneven ends, then cut each log into roughly ½-inch pieces, 6 pieces per log. Place the miniature cinnamon rolls in the prepared muffin tin or arrange on the prepared baking sheet. If you have more pieces than space in your tin, place the remaining mini cinnamon rolls onto a prepared baking sheet or bake them in the muffin tin after the first batch bakes.
• Bake the mini cinnamon rolls for 10-12 minutes, until they are just slightly browned on the outside. Let cool completely in the pan, about 10-15 minutes or until cool to the touch.
• While the cinnamon rolls cool, make the candied pecans: Line a baking sheet with a silicone mat or parchment paper.
• In a large saucepan, stir together the sugar, cinnamon, and water. Add the pecans, then the heat to medium-high and cook, stirring occasionally, for 10-12 minutes, or until the liquid has thickened to a dark syrup and the pecans are well coated. Pour onto the prepared baking sheet and sprinkle with flaky sea salt. Let cool for about 15 minutes, or until hardened, then break into bite-size pieces.
• Make the cream cheese glaze: In a medium bowl, whisk together the powdered sugar, cream cheese, and butter until smooth.
• Dip the mini cinnamon rolls in the glaze, then return to the pan or in a bowl.
• Make the snack mix: In a large bowl, toss together the pretzel sticks, tiny twists pretzels, chocolate chips and candied pecans until well combined. Add the mini cinnamon rolls and toss to incorporate. The mix will keep in an airtight container in a cool, dry place for 3-5 days.
• Enjoy!

CINNAMON TOAST CRUNCH™ CHURRO SNACK MIX

Steps:

• Spread cereal on waxed paper.
• In small microwavable bowl, microwave white vanilla baking chips uncovered on Medium (50%) 60 seconds; stir. Continue heating in 15-second increments, stirring after each, until stirred smooth and melted. Transfer to small resealable food-storage plastic bag. Cut small corner from bag, and squeeze onto cereal. Let stand 20 to 30 minutes or until set.
• In large bowl, mix cookies, chocolate chunks and almonds. Break drizzled cereal into pieces; add to bowl. Store in airtight container.

CINNAMON TOAST CRUNCH™ TEAM UP SNACK MIX

Steps:

• In large bowl, mix cereal and waffle cone pieces. Spread out on waxed paper.
• In small microwavable bowl, microwave white vanilla baking chips uncovered on Medium (50%) 60 seconds; stir. Continue heating in 15-second increments, stirring after each, until stirred smooth and melted.
• Transfer to small resealable food-storage plastic bag. Cut small corner from bag, and squeeze onto cereal mixture; top with candy sprinkles. Let stand 20 to 30 minutes or until set. Break up; add chocolate candies. Store in airtight container.

CRUNCHY CINNAMON SNACK MIX

Steps:

• Heat oven to 300°F. In large bowl, mix all ingredients except butter.
• Pour melted butter over mixture; toss until evenly coated. Spread in ungreased 13x9-inch pan.
• Bake 25 minutes, stirring occasionally.

CINNAMON GORP SNACK MIX

Steps:

• In large bowl, mix all ingredients. Store in airtight container.

CINNAMON TOAST CRUNCH™ WAFFLE CONE SNACK MIX

Steps:

• In large bowl, mix cereal and waffle cone pieces. Spread out on waxed paper.
• In small microwavable bowl, microwave white vanilla baking chips uncovered on Medium (50%) 60 seconds; stir. Continue heating in 15-second increments, stirring after each, until stirred smooth and melted.
• Transfer to small resealable food-storage plastic bag. Cut small corner from bag, and squeeze onto cereal mixture; top with candy sprinkles. Let stand 20 to 30 minutes or until set. Break up; add chocolate candies. Store in airtight container.

CINNAMON SUGAR SNACK MIX

Steps:

• In a very large bowl, combine the cereal and pretzels.
• Combine sugar and cinnamon in a small bowl.
• Drizzle the cereal mixture with butter; toss.
• Sprinkle with cinnamon sugar mixture; toss well.
• Put in a large roasting pan and bake at 250 degrees for 1 hour, stirring every 15 minutes.
• Remove from oven, stir in dried fruits.
• Cool and store in an airtight container.

CINNAMON TOAST CRUNCH™ BALL PARK SNACK MIX

Steps:

• In large bowl, mix all ingredients. Store in airtight container.

CINNAMON CRISP SNACK MIX

Steps:

• 1. Break crackers into bite-size pieces. Line 15 x 10 x 1-inch baking pan with foil. Lightly coat with nonstick cooking spray. Spread cracker pieces, nuts and sunflower seeds on foil.2. In small saucepan cook and stir honey and margarine or butter over low heat until margarine melts. Drizzle over cracker mixture.3. Bake at 250°F about 45 minutes or until crisp, stirring twice. Cool in pan. Loosen mixture with metal spatula. Stir in raisins. Store in airtight container.*NOTE: Each cracker sheet measures about 5 x 2-inches and is scored into 4 pieces.