Skip to Content
Menu

Cinnamon Toast Crunch™ and Dulce de Leche Tamales

  • Save Recipe
  • Prep 60 min
  • Total 2 hr 0 min
  • Ingredients 13
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
Cinnamon Toast Crunch™ and Dulce de Leche Tamales include two childhood favorites in one! It’s the perfect and most delicious recipe to make with friends and family this holiday season, or year-round!
by Qué Rica Vida Cocina
Updated Feb 5, 2024
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 12 large corn husks
  • 2 cups masa harina (golden corn flour)
  • 1 cup sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup canola oil
  • 2 cups Cinnamon Toast Crunch™ Cereal
  • 1 1/2 cups whole milk
  • 2 teaspoons vanilla
  • 12 tablespoons dulce de leche (from 13.4-oz can)

Serve with, if desired

  • Vanilla ice cream
  • Cinnamon Toast Crunch™ Cereal, crushed

Directions

  •  
    1
    Submerge corn husks in deep bowl of warm water, and let stand until pliable, at least 30 minutes.
  •  
    2
    Meanwhile, in large bowl, mix masa harina, sugar, baking powder, cinnamon and salt until well combined. Add canola oil. Dough will be crumbly.
  •  
    3
    In blender, combine cereal, milk and vanilla. Cover; blend on high speed 30 to 60 seconds or until smooth. Add mixture to masa harina mixture in bowl; gently stir until incorporated. If dough seems dry, add up to 1/2 cup more milk, a little at a time, until all of the masa is hydrated and mixture is moist but still workable.
  •  
    4
    Drain corn husks; pat dry with paper towels. In each corn husk, place 1/3 cup dough in center; spreading out slightly, making indentation in center with back of spoon. Place 1 tablespoon of the dulce de leche on center of dough on each.
  •  
    5
    Using corn husk, push dough around filling to enclose. (For best results, place filling on smooth sides of corn husks. If corn husks are too small, overlap two smaller ones.)
  •  
    6
    Fold tapered end of corn husk over filling.
  •  
    7
    Fold sides in toward center; roll up tightly, leaving tops open.
  •  
    8
    Tie tamales with 13-inch strips of cooking twine.
  •  
    9
    Set steamer basket inside large pot with water reaching just under steamer basket. Place tamales in steamer vertically, propped against sides of pot, with open tops up; cover with tight-fitting lid. Heat to boiling over high heat, then reduce heat to low; cook 1 hour 5 minutes to 1 hour 15 minutes or until tamales are fully cooked. Tamale dough will be firm and hot in center (at least 165°F). Remove from steamer; let stand 5 minutes. Once opened, dough should easily separate from corn husks. Serve warm tamales with vanilla ice cream and a sprinkle of crushed Cinnamon Toast Crunch™ cereal.

Nutrition Information

330 Calories, 13g Total Fat, 4g Protein, 49g Total Carbohydrate, 30g Sugars

Nutrition Facts

Serving Size: 1 Tamale
Calories
330
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
160mg
7%
Potassium
160mg
5%
Total Carbohydrate
49g
16%
Dietary Fiber
1g
6%
Sugars
30g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved