Cinnamon Toast Crunch Cinnamon Rolls are a delightful twist on the classic cinnamon roll, blending the familiar comfort of home-baked rolls with the irresistible crunch and flavor of everyone’s favorite cereal. When I first stumbled across this combination, I couldn’t help but think how perfect it would be for those chilly mornings when you crave something warm and comforting. Soft, buttery dough swirled with a sweet cinnamon filling, topped off with cream cheese frosting and a crunchy cereal finish—these rolls truly have it all.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cinnamon Toast Crunch Cinnamon Rolls
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cinnamon Toast Crunch Cinnamon Rolls

As you roll out the dough and the sweet aroma of cinnamon fills your kitchen, I guarantee you’ll feel like a baking wizard. This recipe stands out from store-bought rolls, not just for its unique ingredient, but also for its homemade charm. Whether you’re serving them for a special breakfast or enjoying them as an afternoon snack, your friends and family won’t be able to resist this sweet treat. So, gather your ingredients, and let’s get rolling!

Why You’ll Love This Recipe

Simple & Quick: These homemade rolls come together with just a little patience, making them an easy weekend baking project.
Irresistible Flavor: The combination of buttery dough, cinnamon, and Crunch Cereal delivers a scrumptious flavor explosion with every bite.
Eye-Catching Appeal: They look as delightful as they taste, perfect for impressing guests at brunch or simply indulging yourself.
Flexible Serving: Whether it’s breakfast, dessert, or a snack, they fit any occasion wonderfully.
Diet-Friendly Options: Looking to lighten them up? Consider using alternative flours or healthier sweeteners for a guilt-free version.

Ingredients You’ll Need

120 g warm water (½ cup), about 100-110℉: This warm water activates the yeast, creating a fluffy dough.
7 g dry active yeast (2 ¼ teaspoon): Yeast is essential for making the rolls rise, contributing to their light and airy texture.
1 teaspoon granulated sugar: This small amount feeds the yeast, helping it bloom and grow.
120 g milk (½ cup), room temp: Room temperature milk enriches the dough and makes it tender.
1 large egg, room temp & 1 large egg yolk, room temp: Eggs add richness and help with the structure of the rolls.
455 g all-purpose flour (3 ½ cup): This is the main structure of your rolls, giving them body and substance.
1 teaspoon kosher salt: Salt brings out the flavors and strengthens the dough.
85 g unsalted butter (6 Tablespoon): Butter makes the dough rich and flaky.
40 g Cinnamon Toast Crunch cereal (1 cup): This cereal adds a fun, unexpected crunch to the filling and topping.
85 g unsalted butter (6 Tablespoon), softened, room temp: Used in the filling, it helps create a spreadable mixture.
50 g granulated sugar: This sweetens the filling and balances the flavors.
50 g brown sugar, packed: Brown sugar adds a deep, molasses flavor to the filling.
1 Tablespoon ground cinnamon: Cinnamon is the classic spice for a warm, comforting flavor in the filling.
1 teaspoon pure vanilla extract: Vanilla enhances the sweetness and adds depth of flavor.
Pinch kosher salt: Just a bit of salt in the filling rounds out the sweetness.
40 g Cinnamon Toast Crunch cereal (1 cup), or more if desired: More cereal can be added on top for extra crunch.
113 g block-style cream cheese (½ cup), softened, room temp: Cream cheese is the base for a creamy frosting.
57 g unsalted butter (¼ cup), softened, room temp: This helps create a smooth, luscious frosting.
170 g confectioners’ sugar (1 ½ cup): Powdered sugar is perfect for achieving a thick frosting that spreads easily.
Pinch kosher salt: A hint of salt balances the sweetness of the frosting.
1 teaspoon pure vanilla extract: Again, this will add a lovely fragrance and flavor to the frosting.
Cinnamon Toast Crunch cereal, as needed to garnish: Add extra cereal on top for that fun, crunchy finish!

How to Make Cinnamon Toast Crunch Cinnamon Rolls

Activate Yeast: In the bowl of a stand mixer, sprinkle 7 g dry active yeast over 120 g warm water. Add 1 teaspoon granulated sugar and mix until dissolved. Allow it to sit for 5 minutes until frothy.
Mix Dough: Whisk together 455 g all-purpose flour and 1 teaspoon kosher salt in a large bowl. Add half of the flour mixture to the yeast mixture and mix on low speed until a dough starts to form. Gradually add 85 g unsalted butter, one tablespoon at a time. Once incorporated, add the remaining flour and 40 g Cinnamon Toast Crunch cereal.
First Rise: Increase to medium speed and knead the dough for 2 minutes until smooth and elastic, not sticking to the sides. Transfer the dough to a greased bowl, cover, and let it rise for 1 hour until doubled in size.
Prepare Filling: While the dough rises, combine 85 g softened unsalted butter, 50 g granulated sugar, 50 g packed brown sugar, 1 tablespoon ground cinnamon, 1 teaspoon vanilla extract, and a pinch of salt to form a paste. Set this aside for Assembly.
Fill and Slice: After the dough rises, punch it down and roll it out onto a floured surface into a 20×14-inch rectangle. Spread the filling mixture over the dough, and slice it into 12 equal strips.
Roll Spirals: Sprinkle additional 40 g Cinnamon Toast Crunch cereal on the filling. Starting from the edge closest to you, roll the dough tightly away from your body. Place the rolled dough into a greased 9×13-inch baking pan.
Second Rise: Cover the rolls and place them in a warm area. Let them rise for 30-40 minutes until puffy. Start preheating your oven to 350℉.
Bake: Bake rolls for 28-30 minutes or until golden brown on top; the internal temperature should reach 185°F. Let them cool for about 10 minutes before frosting.
Cream Cheese Frosting: In a separate bowl, beat together 113 g cream cheese and 57 g softened unsalted butter until smooth. Add 1 teaspoon vanilla extract, a pinch of salt, and 170 g confectioners’ sugar. Mix until creamy and spread generously over warm rolls. Finish with extra Cinnamon Toast Crunch cereal on top if desired.

Storing & Reheating

To preserve your leftover Cinnamon Toast Crunch Cinnamon Rolls, cover them with plastic wrap and store them at room temperature for up to 2 days. For longer storage, refrigerate them in an airtight container for about a week. You can freeze them for up to 3 months. To reheat, place them in a 350°F oven for 10-15 minutes until warm. Keep in mind that the texture may change slightly, so enjoy them fresh for that perfect softness!

Chef’s Helpful Tips

Avoiding Tough Rolls: Don’t overwork the dough after the first rise. Gently handle it to keep the rolls light.
Room Temperature Ingredients: Make sure your eggs, milk, and butter are at room temperature for the best dough consistency.
Filling Ideas: Feel free to experiment with different fillings, like Nutella or even a fruit spread for a twist!
Watch the Bake: Remember that every oven is different; keep an eye on your rolls to ensure they don’t overbake.
Fresh Cream Cheese Frosting: Whipping the cream cheese and butter thoroughly makes for a smoother frosting that perfectly complements the warm rolls.

Cinnamon Toast Crunch Cinnamon Rolls bring a nostalgic twist to a cherished treat. Not only do they deliver awe-inspiring flavor and texture, but they also serve as a fantastic starting point for culinary creativity. Try playing around with additional fillings or toppings. The possibilities are endless, and each creation can become a new family favorite. So why not gather the ingredients and treat yourself to a delicious warm batch? Enjoy every bite!

Recipe FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast; just use the same amount, and there’s no need to activate it in water. Add it directly to your flour mixture instead.

How can I make these rolls ahead of time?

You can prepare the rolls up to the second rise. After placing them in the pan, cover, refrigerate for up to 24 hours, then bake them straight from the fridge, adding a few extra minutes to the bake time.

Why did my rolls not rise properly?

If your rolls didn’t rise, it may be due to inactive yeast. Always check the expiration date on your yeast and ensure you’re using warm water (not hot) for activation.

Can I use whole-wheat flour in this recipe?

Yes, you can substitute a portion of all-purpose flour with whole-wheat flour, but expect a denser texture. Start with a 50/50 ratio and adjust according to your taste.

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Cinnamon Toast Crunch Cinnamon Rolls

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Author: Peter
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 rolls 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These Cinnamon Toast Crunch Cinnamon Rolls feature a delightful blend of flavors with creamy frosting and crunchy cereal, making them perfect for a cozy breakfast or dessert.

Ingredients

Scale

120 g warm water (½ cup)
7 g dry active yeast (2 ¼ teaspoon)
1 teaspoon granulated sugar
120 g milk (½ cup)
1 large egg
1 large egg yolk
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)
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
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

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Instructions

Activate the yeast by sprinkling it over warm water in a bowl. Add sugar and let it sit for 5 minutes. Whisk in warm milk, egg, and egg yolk. Attach the dough hook to the stand mixer.
In a large bowl, combine all-purpose flour and salt. Add half of this mixture to the yeast mixture and mix on low speed until it starts to form dough. Gradually add softened butter, one tablespoon at a time, followed by the remaining flour and cereal.
Knead the dough on medium speed for about 2 minutes until it's smooth and elastic. Transfer it to a greased bowl, cover, and let it rise for 1 hour until doubled in size.
For the filling, mix softened butter, granulated sugar, brown sugar, cinnamon, vanilla, and salt until it forms a paste. Set aside for assembly.
Once the dough has risen, punch it down and roll it out to a 20×14-inch rectangle. Spread the filling over the dough and slice it into 12 equal strips.
Sprinkle cereal topping over the filling. Roll the dough tightly from the edge closest to you and place the spirals in a greased 9×13-inch baking pan.
Cover the rolls and allow them to rise in a warm place for about 30-40 minutes, then preheat the oven to 350°F.
Bake the rolls for 28-30 minutes until golden brown and an internal temperature of 185°F is reached. Let them rest for 10 minutes before frosting.
For the frosting, beat together cream cheese and softened butter until smooth. Mix in vanilla, pinch of salt, and powdered sugar until well combined. Spread over warm rolls and top with additional cereal.

Notes

Make sure the water temperature for activating the yeast is between 100-110℉ for optimal results.
You can customize the frosting by adding more vanilla or even a hint of cinnamon for an extra flavor boost.
For a fun twist, try holding back some of the Cinnamon Toast Crunch to sprinkle on top just before serving.