Cinnamon Toast Crunch Cinnamon Rolls
There’s something truly magical about turning a beloved breakfast cereal into a warm, gooey delight that brings comfort to any moment. Cinnamon Toast Crunch Cinnamon Rolls are not just a treat; they are a nostalgic embrace that wraps you in memories of carefree mornings, impossibly sweet and crunchy bites that delighted your taste buds. These rolls perfectly marry the nostalgic taste of that iconic cereal with the soft, pillowy texture of freshly made cinnamon rolls. Imagine biting into a roll that’s warm from the oven, with just the right amount of sweetness and a velvety cream cheese frosting that whispers comfort.
Table of Contents
I first stumbled upon the concept of recreating this cereal-inspired treat when I was craving something both familiar and new. The thought of cinnamon rolls dancing on my palate, with that unmistakable cinnamon toast essence, sparked an instant passion. What began as a simple craving transformed into a delightful baking adventure that left my kitchen filled with warmth and sweet aromas. Friends and family couldn’t resist coming over to try these delightful treats, and they quickly became a staple for weekend breakfasts or any gathering. If you’re looking to bring a smile to your loved ones’ faces—or your own—there’s simply no better recipe than this.
Why You’ll Love This Recipe
- Simple & Quick: With just a little time—about 2 hours—you can create these dreamy rolls.
- Irresistible Flavor: Soft, sweet, and oh-so-cinnamon-y, they’re a feast for the senses.
- Eye-Catching Appeal: These rolls are not only delicious but also a fun talking point with their whimsical flavor.
- Flexible Serving: Perfect for brunch, dessert, or a cozy snack anytime.
- Diet-Friendly Options: Easy to adapt for special diets if needed.
Ingredients You’ll Need
- 120 g warm water (½ cup), about 100-110℉: The warmth helps activate the yeast, creating a fluffy dough.
- 7 g dry active yeast (2 ¼ teaspoons): This is the magic ingredient that lets the rolls rise and become soft and airy.
- 1 teaspoon granulated sugar: A little sugar feeds the yeast, helping it thrive.
- 120 g milk (½ cup), room temperature: Adds richness and moisture to the dough.
- 1 large egg, room temperature: Helps bind ingredients and contributes to the dough’s structure.
- 1 large egg yolk, room temperature: Intensifies the richness and flavor.
- 455 g all-purpose flour (3 ½ cups): The base for the rolls, providing structure.
- 1 teaspoon kosher salt: Enhances overall flavor; don’t skip it!
- 85 g unsalted butter (6 tablespoons): Creates a tender, flaky crumb in the rolls.
- 40 g Cinnamon Toast Crunch cereal (1 cup): Adds both flavor and crunch to the dough.
- 85 g unsalted butter (6 tablespoons), softened, room temperature: Necessary for the filling, making it spreadable and delicious.
- 50 g granulated sugar: Sweetens the filling, balancing the spicy cinnamon.
- 50 g brown sugar, packed: Offers a deeper, molasses-like sweetness.
- 1 tablespoon ground cinnamon: The signature spice that makes these rolls irresistible.
- 1 teaspoon pure vanilla extract: Elevates the flavor, adding warmth to the filling.
- Pinch kosher salt: Just a pinch to balance the sweetness in the filling.
- 40 g Cinnamon Toast Crunch cereal (1 cup), or more if desired: More crunch on top for added texture and flavor.
- 113 g block-style cream cheese (½ cup), softened, room temperature: The base for a rich, flavorful frosting.
- 57 g unsalted butter (¼ cup), softened, room temperature: A creamy base for the frosting, adding richness.
- 170 g confectioners’ sugar (1 ½ cups): Sweetens the frosting to perfection.
- Pinch kosher salt: Enhances the frosting’s flavor, balancing the sweetness.
- 1 teaspoon pure vanilla extract: Adds lovely flavor to the frosting.
- Cinnamon Toast Crunch cereal, as needed to garnish: For that final touch of fun and crunch!
How to Make Cinnamon Toast Crunch Cinnamon Rolls
Activate Yeast: In the bowl of a stand mixer, sprinkle the 7 g dry active yeast over 120 g warm water. Add 1 teaspoon granulated sugar and mix gently. Let this mixture sit for about 5 minutes to allow the yeast to activate. You’ll know it’s ready when it looks frothy. Then, whisk in the 120 g milk, 1 large egg, and 1 large egg yolk. Attach the dough hook to your mixer.
Mix Dough: In a separate large bowl, whisk together 455 g all-purpose flour and 1 teaspoon kosher salt. Add half of this mixture to the stand mixer bowl and mix on low speed until the dough forms. Slowly add 85 g softened unsalted butter, one tablespoon at a time. Once fully incorporated, add the rest of the flour along with the 40 g Cinnamon Toast Crunch cereal.
First Rise: Increase the mixer speed to medium and knead the dough for about 2 minutes until smooth and elastic. Transfer the dough to a greased large bowl, cover it, and let it rest in a warm area for about 1 hour, or until it’s doubled in size.
Prepare Filling: While waiting, you can mix together 85 g softened unsalted butter, 50 g granulated sugar, 50 g brown sugar, 1 tablespoon ground cinnamon, 1 teaspoon vanilla extract, and a pinch of salt in a bowl to create a paste. Set this scrumptious filling aside.
Fill and Slice: After the dough has risen, punch it down to release the air. Turn it out onto a clean working surface and roll it into a 20×14-inch rectangle. Spread the filling mixture evenly across the rolled dough. Measuring from the long end, slice the dough into 12 equal strips.
Roll Spirals: Sprinkle additional 40 g Cinnamon Toast Crunch cereal over the cinnamon spread. Starting from the edge closest to you, tightly roll the dough away from your body, lifting gently to guide it as you go. Once you’ve rolled it into a cylinder, slice it into individual cinnamon rolls and place them in a greased 9×13-inch baking pan.
Second Rise: Cover the rolls lightly and place them in a warm area. Let them rise for about 30-40 minutes until they look puffy and may touch each other. Preheat your oven to 350℉.
Bake: The rolls should bake for about 28-30 minutes, or until they’re golden brown on top. A kitchen thermometer should read 185°F in the center of the rolls for perfect doneness. Allow the rolls to rest for about 10 minutes after baking before topping them with frosting.
Cream Cheese Frosting: In a mixing bowl, beat together 113 g softened cream cheese and 57 g softened unsalted butter until smooth. Add in 1 teaspoon vanilla extract, a pinch of salt, and 170 g confectioners’ sugar. Beat until well combined and creamy. Spread this delicious frosting generously over the warm rolls and finish by sprinkling with more Cinnamon Toast Crunch cereal for that extra crunch!
Storing & Reheating
Leftover cinnamon rolls can be stored at room temperature for up to 2 days. For longer storage, place them in an airtight container in the refrigerator for up to a week. If you want to keep them even longer, wrap individual rolls tightly in plastic wrap and freeze them for up to 3 months. To reheat, simply pop them in the microwave for about 15-20 seconds or warm them in the oven at 350℉ for about 10 minutes. Keep in mind that the texture will change slightly, but a quick zap will refresh their delightful softness.
Chef’s Helpful Tips
- To avoid over-proofing your rolls, be sure to time your rises—watch for them to double in size.
- For best results, use room temperature eggs and butter, allowing them to blend smoothly into the dough mixture.
- Experiment with the cooking time based on your oven; every oven is a little different!
- If the dough feels too sticky, add a little more flour, but avoid adding too much.
- Feel free to adjust the sweetness of your frosting based on your personal taste; you can always add extra vanilla for enhanced flavor.
- These rolls can also be prepared in advance—just assemble them the night before and let them rise in the fridge.
Indulging in these Cinnamon Toast Crunch Cinnamon Rolls is truly an experience not to be missed. Each bite bursts with sweetness and nostalgia, bringing a smile to faces young and old alike. Experiment with your flavors, enjoy the baking process, and relish every soft, fluffy bite! Whether it’s a special occasion or just a Sunday morning treat, these rolls are sure to be a delight.
Recipe FAQs
Can I make these rolls ahead of time?
Absolutely! You can prepare the rolls the night before and place them in the fridge after assembling. Just let them come to room temperature and rise for about 30 minutes before baking.
What can I use instead of cream cheese for frosting?
If you’d like a lighter alternative, you can use whipped topping or a simple glaze made of powdered sugar and milk. For a vegan option, consider using a dairy-free cream cheese substitute.
Is there a way to make these rolls gluten-free?
Yes! You can substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. Ensure that your baking powder and other ingredients are also gluten-free.
How do I know when my cinnamon rolls are done baking?
The rolls should be golden brown on top, and an internal temperature of 185°F indicates they are perfectly baked. They should feel soft to the touch but not doughy in the center.
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📖 Recipe Card
Cinnamon Toast Crunch Cinnamon Rolls
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Cinnamon Toast Crunch Cinnamon Rolls offer an irresistible flavor with a delightful crunch. Made with warm dough and a creamy frosting, these rolls are perfect for breakfast or dessert, providing a cozy treat for family and friends thanks to simple prep and beloved ingredients like cinnamon and cream cheese.
Ingredients
- 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
- In a stand mixer bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes to activate.
- Whisk in warm milk, egg, and egg yolk.
- In a separate bowl, whisk together flour and salt. Add half of this mixture to the stand mixer bowl and mix on low speed until dough forms.
- Gradually add softened butter, one tablespoon at a time, followed by the remaining flour mixture and the cereal.
- Increase speed to medium and knead for 2 minutes until smooth and elastic.
- Transfer the dough to a greased bowl, cover, and let rise for 1 hour until doubled in size.
- Mix softened butter, sugars, cinnamon, vanilla, and salt together to create the filling paste.
- Roll the risen dough into a 20×14-inch rectangle on a clean surface and spread the filling over it. Slice into 12 equal strips.
- Roll the strips tightly into spirals and place them in a greased baking pan.
- Cover the rolls and let them rise in a warm area for 30-40 minutes until puffy. Preheat the oven to 350℉.
- Bake for 28-30 minutes until golden and cooked through. Let them rest for 10 minutes before frosting.
- For the frosting, beat together cream cheese and butter, then mix in vanilla, salt, and powdered sugar before spreading it over the warm rolls.
Notes
Make sure your water is warm, but not hot, to avoid killing the yeast.
You can add more Cinnamon Toast Crunch on top for extra crunch and flavor.
Allow the rolls to cool slightly before icing to prevent the frosting from melting away.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 21 g
- Sodium: 270 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
