Description
These Cinnamon Toast Crunch Cinnamon Rolls are a delightful treat that combine soft, fluffy dough with a sweet cinnamon filling and a creamy frosting. The addition of Cinnamon Toast Crunch cereal gives them an irresistible crunch that makes them perfect for any occasion, whether it’s a cozy breakfast or a comforting dessert.
Ingredients
Scale
- 120 g warm water (½ cup), about 100-110℉
- 7 g dry active yeast (2 ¼ teaspoon)
- 1 teaspoon granulated sugar
- 120 g milk (½ cup), room temp
- 1 large egg, room temp
- 1 large egg yolk, room temp
- 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
- Sprinkle yeast over warm water in a stand mixer bowl. Dissolve with sugar and let sit for 5 minutes to activate.
- Whisk in warm milk, egg, and egg yolk. Attach the dough hook to the mixer.
- In a large bowl, whisk together flour and salt. Add half to the mixer and mix on low until dough forms. Add softened butter one tablespoon at a time. Incorporate the rest of the flour and the cereal.
- Increase to medium speed and knead for 2 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise for 1 hour until doubled.
- For the filling, mix butter, sugars, cinnamon, vanilla, and salt into a paste and set aside.
- Punch down the risen dough and roll it out into a 20×14-inch rectangle. Spread the filling evenly over it. Slice into 12 equal strips.
- Roll each strip into a spiral, starting from the long edge, and place 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 for 28-30 minutes until golden brown and cooked through. Let sit for 10 minutes before frosting.
Notes
Ensure the water temperature is around 100-110℉ to properly activate the yeast.
You can add more Cinnamon Toast Crunch cereal on top for extra crunch.
These rolls are best served warm after baking, topped with frosting.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg