Combine flour and cinnamon in a bowl.
In a sauce pan, melt butter and stir in flour cinnamon mixture, cooking for a few minutes.
Add the honey, vanilla, and milk. Mixture will form a shaggy dough. Remove from heat.
Allow to dough to cool for a few minutes before rolling into small 2 inch sized balls.
Roll into crumbled Cascadian Honey Oat Crunch cereal mix.
Place on a lightly sprayed baking sheet and refrigerate for a minimum of 30 minutes to allow truffles to firmly set.
Resting time for truffles in refrigerator should be at minimum 30 minutes to allow chilled dough to firmly set.