Ingredients:

  • 1 tube (8 oz) refrigerated crescent roll sheets
  • 1/4 cup (50g) crushed cinnamon cereal
  • 2 tbsp (15g) melted butter
  • 1 tbsp (8g) ground cinnamon
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 tsp (2g) ground cinnamon
  • 2 tbsp (16g) granulated sugar
  • 1 tbsp (8g) ground cinnamon
  • 1 tbsp (15g) melted butter

Instructions:

  1. Preheat oven to 350°F (175°C). Mix crushed cereal, 2 tbsp melted butter, and 1 tbsp cinnamon in a small bowl.
  2. Press crescent roll dough into the bottom of each greased mini-muffin cup, sprinkle a tablespoon of the cereal mixture on top, and press down firmly.
  3. Beat softened cream cheese and 1/4 cup sugar until smooth and fluffy (about 2 minutes).
  4. Add egg and vanilla extract, beating on low speed until combined, then fold in 1/2 tsp cinnamon with a spatula.
  5. Divide the batter evenly among the crusts, filling them nearly to the top.
  6. Bake for 20–25 minutes until edges are set but centers have a slight jiggle.
  7. Cool in the pan for 10 minutes. Brush tops with 1 tbsp melted butter and coat with the remaining cinnamon-sugar mixture.
  8. Allow to cool completely before removing from the tin.