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 Buns
- 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:
- 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
- 1/2 cup softened butter plus more for the pan
- 3/4 cup sugar
- 2 tablespoons cinnamon
- 4 tablespoons softened butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 to 6 tablespoons cereal milk
- 1 cup Fruity Pebbles
- 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!
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?