1. Add 3 cups Rice Chex, 3 cups Corn Chex, 3 cups Cinnamon Chex, and 2 cups mini pretzels to a large bowl. Gently toss to combine.

2. In a medium saucepan, melt 1 cup unsalted butter over medium heat. Stir in 1 cup packed brown sugar and 1/2 cup light corn syrup. Bring to a boil, stirring constantly, then let boil for 2 minutes without stirring.

3. Remove saucepan from heat. Stir in 1 1/2 teaspoons vanilla extract and 1/2 teaspoon baking soda until fully combined.

4. Immediately pour the hot caramel mixture over the cereal and pretzels. Quickly toss with a spatula until everything is evenly coated.

5. In a small bowl, combine 1/2 cup granulated sugar and 2 teaspoons ground cinnamon.

6. Sprinkle half of the cinnamon-sugar over the warm Chex mix, toss, then add the remaining half and toss again to coat.

7. Spread the mixture onto two parchment-lined baking sheets. Let cool completely for about 30 minutes.

8. Once cool, break up any large clusters. Store in an airtight container at room temperature for up to 1 week.