When two breakfast favorites come together, the result is irresistible: cereal milk cinnamon rolls. These soft, tender buns combine the nostalgic flavor of cereal-infused milk with classic cinnamon-sugar filling for a fun, comforting twist on a breakfast staple. Read on for the full recipe and tips to make them perfectly every time.
Cereal Milk Cinnamon Buns
Prep Time2 hours
Total Time2 hours
Servings: 12 -15 Rolls
Ingredients
- For the 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 (1/4-ounce) package active dry 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: Preheat the oven to 300°F (150°C). Spread cornflakes on a parchment-lined sheet pan and bake 15 minutes, until lightly toasted. Cool completely.
-
Place the cooled cornflakes in a large pitcher. Pour the milk over the flakes, stir vigorously, and let steep at room temperature for 20 minutes.
-
Strain the mixture through a fine-mesh sieve into a bowl, pressing or squeezing the cornflakes to extract as much milk as possible. Whisk in the brown sugar and salt. Chill the cereal milk until needed.
-
For the dough: In a small bowl, dissolve the yeast in 1 cup of warm cereal milk and let sit for 5 minutes until foamy.
-
In the bowl of a stand mixer fitted with a dough hook or paddle, combine the yeast mixture, sugar, melted butter, salt, and egg. Mix to combine.
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Gradually add the flour until a soft dough forms. Turn the dough onto a lightly floured surface and knead about 5 minutes until smooth and elastic.
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Place the dough in a lightly greased bowl, cover, and let rise until doubled, about 1 to 1 1/2 hours.
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Once risen, roll the dough on a lightly floured surface into a 15 by 9-inch rectangle. Spread the 1/2 cup softened butter evenly over the dough.
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Mix the sugar and cinnamon together and sprinkle evenly over the buttered surface. Starting at the long edge, roll the dough tightly into a log and pinch the seam to seal.
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Slice the log into 12 to 15 rolls with a sharp knife. Place the rolls cut-side down, close together, in a buttered baking dish.
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Cover and let the rolls rise until doubled, about 45 minutes. Meanwhile preheat the oven to 350°F (175°C).
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Bake for about 30 minutes, until golden brown. While the rolls bake, make the glaze.
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In a mixer bowl, cream the 4 tablespoons of softened butter until smooth. Add the powdered sugar, vanilla, and 3 tablespoons of cereal milk to start. Mix until smooth, adding more cereal milk (up to 6 tablespoons total) to reach desired consistency.
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Drizzle the glaze over warm rolls and sprinkle the Fruity Pebbles on top just before serving. Serve warm and enjoy.
Tried this recipe?Share your results and photos — we’d love to see how yours turned out!
Photos by Jeff Mindell | Recipe by Theresa Rountree
They taste as good as they look—soft, slightly tangy cereal milk paired with warm cinnamon-sugar makes for a memorable bite.
Curious about the name: some call them cinnamon buns, others cinnamon rolls. Whichever you prefer, these are worth making for a special breakfast or weekend treat.