Grease an 8x8-inch baking pan with butter or non-stick spray. Line with parchment paper, making sure extra hangs over two sides. Set aside.

In a large pot, melt the 10 tablespoons of unsalted butter over medium-low heat.

Once the butter is melted, add the 10 ounces of mini marshmallows to the pot. Stir continuously until the marshmallows are completely melted and smooth.

Stir in the 2 teaspoons of vanilla extract and ½ teaspoon of salt into the melted marshmallow mixture. Remove the pot from heat and let the mixture cool for 5 minutes.

Add the 5 cups of Cinnamon Toast Crunch cereal. Add the cinnamon chips and the few extra marshmallows. Gently fold the cereal into the marshmallow mixture until all the cereal is evenly coated. Let it cool.

Quickly transfer the mixture into the prepared baking pan. Using a greased spatula or your hands (lightly greased), press the mixture evenly into the pan. Be careful not to press too hard to keep the treats from becoming too dense.

If you want a nice gooey look, add more marshmallows and more cinnamon chips to the top! Allow the treats to cool completely in the pan at room temperature, about 1 hour. Once cooled, make the glaze but combining 1 cup water and 2 tablespoons milk and drizzle over the top. Cut into squares or desired shapes.