Begin by lining a 13×9 inch pan with parchment paper and lightly spraying it with nonstick cooking spray. Set it aside.

In a large pot over medium-high heat, melt the butter until it starts to brown. Be sure to stir continually to prevent burning. Once the butter foams up twice and gives off a nutty aroma, immediately remove it from heat.

Stir in the vanilla extract, being cautious as the mixture will bubble. Continue stirring for thirty seconds until the sizzling subsides. Add in the salt.

Mix in half of the marshmallows, allowing them to almost completely melt before adding the rest. If needed, return the pot to the turned-off burner. Use a rubber spatula to stir until the marshmallows are mostly melted.

Add the Cinnamon Toast Crunch gradually, 2 cups at a time, and stir until combined. Repeat until everything is evenly mixed. If the spatula sticks, spray it with nonstick cooking spray.

Pour the mixture into the prepared pan. Lightly wet your hands and gently press the mixture to the edges without crushing it.

Break the white chocolate into pieces and place them in a heat-proof bowl. Microwave in 30-second intervals, stirring each time, until completely melted. Allow it to cool for 3 minutes. Add the ground cinnamon and stir.

Drizzle the white chocolate onto the treats using a spoon. Let it harden, and then they're ready to enjoy!