Cinnamon Toast Crunch Cinnamon Rolls
These Cinnamon Toast Crunch Cinnamon Rolls turn your favorite childhood cereal into the ultimate homemade breakfast treat. Sweet cereal is baked into the dough, swirled into the filling, and piled on top of cream cheese frosting.
Servings: 12
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 20x14-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
Best served warm. Ideally, enjoy these the same day they are baked and frosted.
Nutrition
Calories: 414kcal | Carbohydrates: 60g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 310mg | Potassium: 113mg | Fiber: 2g | Sugar: 26g | Vitamin A: 633IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 3mg