In a large stock pot, melt the butter over medium-low heat. Add the marshmallows and stir constantly until smooth and melted. Keep the heat low so the mixture doesn’t burn or seize.

Remove the pot from the heat and stir in green food coloring until evenly colored. The mixture sets quickly as it cools, so move right into the next step.

Gently stir in the cornflake cereal, folding carefully with a spatula until every flake is coated. Use a large pot for easier mixing since six cups of cereal take up more space than you’d expect.

Grease a 1/4 cup measuring cup and scoop out even portions of the mixture. Spray or oil your hands before shaping each one (I like using cooking spray) so the sticky marshmallow mix doesn’t cling to your fingers. Form each portion into a log, then connect the ends into a circle. Place wreaths on a wax paper–lined baking sheet to set.

Place about a tablespoon of frosting into a resealable sandwich bag, snip off a tiny corner, and pipe a small dab onto the back of each cinnamon candy. Press the candies onto the wreaths to look like red berries. (Red mini M&Ms or sprinkles can also work if you prefer.)

Allow the wreaths to sit at room temperature until firm. Store in an airtight container in a single layer for up to 3 days. If stacking, place wax paper between layers, though they hold their shape best stored side by side.