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Cereal Milk Cinnamon Rolls

4/5/2017

Cereal Milk Cinnamon Rolls

What happens when you combine two of breakfast’s most wonderful stars? You get cereal milk cinnamon rolls!! Mhm-mhm. You probably won’t want to read the rest of this intro because you’re already off to the kitchen to gather the ingredients (It’s cool. I understand.) so I’ll just get right to the recipe…

Cereal Milk Cinnamon Rolls

Cereal Milk Cinnamon Rolls
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5 from 1 vote

Cereal Milk Cinnamon Buns

Prep Time2 hrs
Total Time2 hrs
Servings: 12 -15 Rolls

Ingredients

  • For the Momofuku Milk Bar’s Cereal Milk:

  • 2 3/4 cups cornflakes
  • 3 3/4 cups milk
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon salt

  • For the Cereal Milk Cinnamon Rolls:

  • Dough:
  • 1 14- ounch package yeast
  • 1 cup cereal milk warmed
  • 1/4 cup sugar
  • 1/3 cup melted butter
  • 1 teaspoon salt
  • 1 egg
  • 3 1/2 cups all-purpose flour plus more for dusting

  • Filling:
  • 1/2 cup softened butter plus more for the pan
  • 3/4 cup sugar
  • 2 tablespoons cinnamon

  • Glaze:
  • 4 tablespoons softened butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 to 6 tablespoons cereal milk
  • 1 cup Fruity Pebbles

Instructions

  • For the cereal milk: Heat oven to 300 degrees F. Spread the cornflakes on a parchment-lined sheet pan.
  • Bake for 15 minutes, until lightly toasted. Cool completely.
  • Transfer the cooled cornflakes to a large pitches.
  • Pour the milk into the pitcher and stir vigorously. Let steep for 20 minutes at room temperature.
  • Strain the mixture through a fine-mesh sieve, collecting the milk in a medium bowl. Using the back of a spoon or your hand, wring the milk out of the cornflakes.
  • Whisk the brown sugar and salt into the milk. Store in the fridge.
  • For the cinnamon rolls:
  • In a small bowl, dissolve yeast in the warm cereal milk and let sit for 5 minutes.
  • In bowl of stand mixer fitted with bread hook or paddle attachment, combine yeast mixture, sugar, melted butter, salt, and egg. Mix.
  • Gradually add in flour and mix till a soft dough forms.
  • Knead dough for 5 minutes on lightly floured surface.
  • Place dough in a large greased bowl. Cover and let sit until doubled in size, 1 to 1 1/2 hours.
  • Once risen, roll out dough on a lightly floured surface into a 15 by 9 inch rectangle.
  • Spread the 1/2 cup of softened butter over the surface of the dough.
  • Mix together the sugar and cinnamon and sprinkle over the butter.
  • Starting at the longer edge, roll up the dough into a cylinder and pinch the edges to seal.
  • Using a sharp knife, slice into 12 to 15 rolls. Place rolls close together cut sides town in a buttered baking dish.
  • Cover and let rise till doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F.
  • Bake for about 30 minutes till nicely browned. While the rolls are baking, prepare the glaze.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter till smooth.
  • Add in the powdered sugar, vanilla, and cereal milk. Start with 3 tablespoons of cereal milk and add more if necessary. Mix till smooth.
  • Drizzle the icing over the cinnamon rolls while they are still warm. Top with fruity pebbles. Serve warm!
Tried this recipe?Mention @studiodiy or tag #studiodiy!

Cereal Milk Cinnamon RollsCereal Milk Cinnamon RollsCereal Milk Cinnamon RollsCereal Milk Cinnamon Rolls

Photos by Jeff Mindell | Recipe by Theresa Rountree

They are as good as they look, by the way!

I had an inner debate about whether these should be called cinnamon buns or cinnamon rolls? Jeff and I both defaulted to cinnamon buns (is it a Jersey thing?) but the internet seemed to have a cinnamon roll consensus. Any of you have any insight? What would you call them?

p.s. Rainbow Cereal Milkshake

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