Take your cinnamon rolls to the next level with Cinnamon Toast Crunch cereal! Weekend baking just got a lot more fun.
I grew up eating Cinnamon Toast Crunch straight from the box. I also ate a lot Cinnabon, ordering a cinnamon roll every time I was at mall (which let’s face it, was often a weekly occurrence!). What would happen if we combined these two favorites?
These rolls are my childhood dream come true. Fluffy, pillowy cinnamon rolls filled and topped with sweet cinnamon cereal.
This recipe is adapted from my cookies and cream rolls. I use a soft, enriched yeast dough as the base and build the flavors from the inside out.
Why Make This Recipe
These aren’t just regular cinnamon rolls with topped with cereal at the end as an afterthought. I’ve incorporated CTC three ways, which makes your get that signature flavor in every bite!
- Dough :: Cinnamon Toast Crunch cereal is mixed directly into the dough.
- Filling :: Whole cereal is rolled into the swirl.
- Frosting :: a generous sprinkling of cereal over the frosting adds crunch and cereal bowl nostalgia.
Baker’s Tips for the Best Results
Use room temperature ingredients. Cold butter and cold cream cheese will make mixing harder. Pull everything out of the fridge at least an hour before you plan to start (this includes eggs!)
Add the cereal topping right before serving if you’re making these ahead of time. CTC will soften as it sits, so if you want that satisfying crunch on top, save the final sprinkle until you’re ready to eat.
Weigh your ingredients. It’s the most accurate way to measure. Volume measurements are included if you prefer. But, if you go that route, check out my how to measure flour post first.
More Cereal Dessert Recipes
- Cinnamon Toast Crunch Ice Cream Pie
- Cinnamon Toast Crunch Doughnuts
- Cereal Milk Tres Leches Cake
- Lucky Charms Marshmallow Treats
Cinnamon Toast Crunch Cinnamon Rolls
Ingredients
Dough:
- 120 g warm water (½ cup), about 100-110℉
- 7 g dry active yeast (2 ¼ teaspoon)
- 1 teaspoon granulated sugar
- 120 g milk (½ cup), room temp
- 1 large egg, room temp
- 1 large egg yolk, room temp
- 455 g all-purpose flour (3 ½ cup)
- 1 teaspoon kosher salt
- 85 g unsalted butter (6 Tablespoon)
- 40 g Cinnamon Toast Crunch cereal (1 cup)
Filling:
- 85 g unsalted butter (6 Tablespoon), softened, room temp
- 50 g granulated sugar
- 50 g brown sugar , packed
- 1 Tablespoon ground cinnamon
- 1 teaspoon pure vanilla extract
- pinch kosher salt
- 40 g Cinnamon Toast Crunch cereal (1 cup), or more if desired
Topping:
- 113 g block style cream cheese (½ cup), softened, room temp
- 57 g unsalted butter (¼ cup), softened, room temp
- 170 g confectioners' sugar (1 ½ cup)
- pinch kosher salt
- 1 teaspoon pure vanilla extract
- Cinnamon Toast Crunch cereal, as needed to garnish
Instructions
- Activate Yeast. In the bowl of a stand mixer, sprinkle yeast over warm water. Dissolve yeast and sugar in water. Let sit for 5 minutes to activate yeast. Whisk in warm milk, egg, and egg yolk. Attach dough hook to stand mixer.
- Mix Dough. In a large bowl, whisk together all-purpose flour and salt. Add half of flour mixture to stand mixer bowl. Mix on low speed until dough starts to form together. Continue running the mixer on low speed. Add softened butter one tablespoons at a time. Once all the butter has been incorporated, add remaining half of flour. Add in cereal.
- First Rise. Increase to medium speed and knead bread for 2 minutes until dough is smooth, elastic, and does not stick to the sides of the mixing bowl. Transfer dough to a greased large bowl. Cover and allow dough to rest for 1 hour, until doubled in volume.
- Prepare Filling. Mix together butter, sugar, brown sugar, cinnamon, vanilla, and salt to form a paste. Set aside until ready to assemble.
- Fill and Slice. Punch down risen dough. Transfer to clean working surface and roll to a 20×14-inch rectangle. Spread filling mixture over rolled dough. Measuring from the long end, slice dough into 12 equal strips.
- Roll Spirals. Sprinkle cereal topping over cinnamon spread. Starting from the edge closest to you, being rolling the dough away from your body. Use your fingertips to lift and guide the edge up and over the filling, then continue rolling in a tight, even cylinder. Place in a 9×13-inch baking pan.
- Second Rise. Cover rolls and place in warm area.Let rise for about 30-40 minutes until rolls look puffy and touch each other. Preheat oven to 350℉.
- Bake. Bake rolls for 28-30 minutes until golden brown on top and the internal temperature of the rolls register at 185°F. Allow the rolls to rest for about 10 minutes before topping with frosting.
- Cream Cheese Frosting. Beat together cream cheese and butter until smooth. Add vanilla, salt, and powdered sugar. Beat until well combined. Spread over warm rolls. Top with cereal.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Make Ahead & Storage
These rolls are best eaten fresh and warm. There’s nothing like a cinnamon roll straight from the oven.
Make ahead: You can assemble the rolls through the shaping (Step 6), cover tightly, and refrigerate overnight. In the morning, let them come to room temperature and complete the second rise (about 1–1.5 hours) before baking.
Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat individual rolls in the microwave for 20–30 seconds before eating.
Freezing: Baked, unfrosted rolls freeze well for up to 2 months. Thaw overnight in the refrigerator, warm in the oven at 300°F, then frost and add cereal before serving.
