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

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

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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