Description
These Cinnamon Toast Crunch Cinnamon Rolls are packed with the irresistible flavor of cinnamon and a delightful cream cheese frosting. Perfect for breakfast or a sweet treat, this easy recipe combines warm, fluffy dough with crunchy cereal for a comforting homemade option.
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
- 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
- 57 g unsalted butter (¼ cup), softened
- 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 stand mixer bowl. Add sugar and let it sit for 5 minutes.
- Whisk in warm milk, egg, and egg yolk, then attach the dough hook to the mixer.
- In a separate bowl, combine all-purpose flour and salt. Gradually mix in half of this mixture to the yeast mixture.
- Mix on low speed until the dough starts to form. Gradually add softened butter, one tablespoon at a time, then add the remaining flour and cereal.
- Increase the mixer speed to medium and knead for 2 minutes until the dough is smooth and elastic.
- Transfer the dough to a greased bowl, cover it, and let it rest for 1 hour until it doubles in volume.
- Prepare the filling by mixing together butter, sugars, cinnamon, vanilla, and salt into a paste.
- Punch down the risen dough and roll it into a 20×14-inch rectangle. Spread the filling over the dough, then slice it into 12 equal strips.
- Sprinkle cereal topping over the filling and roll the strips into spirals, placing them in a greased baking pan.
- Cover the rolls and let them rise in a warm spot for 30-40 minutes. Preheat the oven to 350℉.
- Bake for 28-30 minutes until golden brown and the internal temperature reaches 185°F. Let cool for 10 minutes before frosting.
- For the frosting, beat cream cheese and butter until smooth. Add vanilla, salt, and powdered sugar, then spread over the warm rolls and top with more cereal.
Notes
Ensure the water temperature is between 100-110℉ to activate the yeast properly.
These rolls can be prepared the night before and baked in the morning for a warm breakfast treat.
Feel free to add more Cinnamon Toast Crunch as a topping for extra crunch!
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg