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
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.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 20 g
- Sodium: 300 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg