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Cereal Milk Cinnamon Rolls Recipe

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4.1 from 6 reviews

These Cereal Milk Cinnamon Rolls combine the nostalgic flavor of fruity cereal milk with classic cinnamon rolls for a unique and decadent breakfast treat. The dough is made with cereal milk created by infusing milk with crushed fruity cereal, giving the rolls a subtly sweet and fruity flavor. After an overnight refrigerated rise and a gentle steaming step, the rolls are baked to a golden brown and topped with a smooth cereal milk glaze and extra crushed cereal for crunch and color. Perfect for a weekend brunch or special occasion.

Ingredients

Cereal Milk

  • 1 ¾ cups crushed fruity cereal
  • 1 ¾ cups cold milk

Dough

  • 4 egg yolks (room temperature)
  • 1 whole egg (room temperature)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter (melted)
  • ¾ cup cereal milk (from above)
  • 4 cups all-purpose flour (plus more for shaping)
  • 2 ¼ teaspoons instant yeast (NOT rapid rise unless baking same day)
  • 1 teaspoon salt

Filling and Assembly

  • 4 tablespoons unsalted butter (melted)
  • 1 tablespoon cinnamon
  • 1 cup crushed fruity cereal

Glaze and Topping

  • 1 ¼ cups powdered sugar
  • 4–5 tablespoons cereal milk
  • 1 teaspoon vanilla extract
  • Additional fruity cereal (crushed, for topping)

Instructions

  1. Make the cereal milk: In a small bowl or cup, combine the crushed fruity cereal with cold milk. Stir well and let sit for 20 minutes, stirring occasionally to release the cereal flavors into the milk. Strain the mixture through a fine mesh strainer into a separate bowl. Set aside the strained cereal milk for use in the dough and glaze.
  2. Prepare the dough: In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk together the egg yolks, whole egg, granulated sugar, melted butter, and ¾ cup of the prepared cereal milk. Add 2 cups of all-purpose flour along with the instant yeast and salt, whisking until just combined. Replace the whisk with the dough hook and add ¾ cup more flour. Knead on low speed for 5 minutes (or knead on a floured surface by hand for 10 minutes). Continue adding flour as needed until the dough is soft but not sticky. Knead further for 5 minutes in the mixer or 5-10 minutes by hand until the dough no longer sticks to the sides of the bowl.
  3. First rise: Lightly spray a large bowl with cooking spray. Shape the dough into a ball and place it in the bowl, turning once to coat it lightly with oil. Cover tightly with plastic wrap and let rise in a warm place for 2 to 2½ hours or until doubled in size.
  4. Shape the rolls: Spray a 13×9-inch baking pan with cooking spray. Punch down the risen dough and turn it out onto a lightly floured surface. Gently shape dough into a rectangle with the long side facing you. Roll the dough into approximately an 18×12-inch rectangle. Brush the melted butter evenly over the dough, leaving a ½-inch border at the top edge. Sprinkle cinnamon evenly over the buttered dough, then top with 1 cup crushed fruity cereal.
  5. Roll and cut: Starting from the long edge nearest you, carefully roll the dough into a tight log. Pinch the seam firmly to seal, then turn the log seam side down. Using a serrated knife, gently cut the log into 12 equal pieces, each about 1½ inches thick. Arrange the cut rolls cut side up in the prepared baking pan. Cover tightly with plastic wrap and refrigerate overnight, or for 8 to 16 hours.
  6. Steam the rolls: The next morning, remove the rolls from the refrigerator and uncover. Place the baking pan inside an oven that is turned off. On the rack beneath the rolls, place a shallow pan and add enough boiling water to fill it about two-thirds full. Close the oven door immediately to trap steam and allow the rolls to steam for 30 minutes until they are puffy.
  7. Bake the rolls: Preheat the oven to 350°F (175°C). Remove the rolls and water pan from the oven. Bake the rolls in the hot oven for 30 to 35 minutes until they turn a deep golden brown.
  8. Prepare the glaze and finish: While the rolls are still warm, whisk together powdered sugar, 4 tablespoons of cereal milk, and vanilla extract in a medium bowl until smooth and thick but pourable. Adjust consistency with additional cereal milk or powdered sugar if needed. Spread or drizzle the glaze liberally over the warm cinnamon rolls. Sprinkle with additional crushed fruity cereal for garnish. Serve warm.

Notes

  • Use instant yeast for best results; rapid rise yeast changes the texture and timing.
  • Refrigerating the rolls overnight allows for better flavor development and easier handling.
  • Steaming the rolls before baking ensures soft, fluffy texture inside.
  • Adjust cereal milk quantity in glaze for preferred consistency.
  • Make sure eggs and butter are at room temperature to ensure smooth dough.
  • Use a serrated knife to cut the rolls gently to maintain shape.

Find it online: https://lauracooks.com/cereal-milk-cinnamon-rolls-recipe/