Description
Enjoy the irresistible flavor of Cinnamon Toast Crunch Cinnamon Rolls, featuring delicious layers of sweet cinnamon filling and a creamy frosting. Perfect for breakfasts or a sweet snack!
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 with sugar. Allow it to sit for 5 minutes until bubbly, then whisk in warm milk, egg, and yolk.
- In a large bowl, combine flour and salt. Add half of this mixture to the yeast mixture in a stand mixer and mix on low until a dough begins to form. Gradually incorporate softened butter, then the remaining flour and cereal.
- Knead the dough on medium speed for about 2 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise for about an hour until doubled in size.
- For the filling, mix softened butter, sugars, cinnamon, vanilla, and a pinch of salt to create a paste and set aside.
- Punch down the risen dough and roll it into a 20×14-inch rectangle. Spread the filling over the dough and slice it into 12 strips.
- Sprinkle cereal on the filling and roll the dough tightly from the long end. Place the rolls in a greased 9×13-inch baking pan.
- Cover the rolls and let rise in a warm area for 30-40 minutes until puffy. Preheat the oven to 350℉.
- Bake the rolls for 28-30 minutes until golden and the internal temperature reaches 185°F. Allow to cool for 10 minutes before frosting.
- For the frosting, beat cream cheese and butter until smooth, then add vanilla, salt, and powdered sugar until combined. Spread over warm rolls and garnish with cereal.
Notes
Ensure that the milk and eggs are at room temperature for best results.
Roll tightly for even baking and fluffy texture.
Feel free to add more Cinnamon Toast Crunch cereal on top for extra crunch.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg