So during this whole quarantine situation, I’ve attempted cinnamon rolls 3 times now and guess what? THIRD TIME WAS A CHARM!
The first recipe I tried was a no yeast recipe and while I liked the idea of no yeast, they just didn’t give the gooey and soft feel of a traditional cinnamon roll. So, then I tried a recipe which did have yeast but I wasn’t crazy about those either. I knew I needed to tweak these recipes up a bit so we played around with ingredients for a few days.
This past weekend we were DETERMINED to nail a recipe and we did just that with…
FRUITY PEBBLES CINNAMON ROLLS
These cinnamon rolls came out to be EVERYTHING we hoped for warm, gooey, soft and extra thicccc. They do call for yeast though so try to get your hands on some since yeast is a hot commodity right now.
Also, be patient with these….cinnamon rolls are a labor of love and require a lot of time and dedication. This is a recipe that is good for a day you aren’t doing anything else :).
WHAT YOU NEED:
- 1/2 cup of fruity pebbles
- 1 cup + 2 tablespoons of whole milk
- 4 teaspoons active yeast
- 1/2 cup sugar
- 1/2 cup salted butter in cubes
- 5 cups of flour
- 3 eggs
- pinch of salt
- 1 egg
- 1 tablespoon water
- 1 cup brown sugar
- 1/4 cup butter slightly melted
- 1 1/2 tablespoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups finely crushed fruity pebbles
- 1 cup powdered sugar
- 2 tablespoons of cereal milk (the leftover from the dough making process)
- 1 teaspoon finely crushed fruity pebbles
- 1/2 teaspoon vanilla
WHAT TO DO:
- Put 1/2 cup of fruity pebbles and 1 cup + 2 tablespoons of milk into a large measuring cup and let “steep” for 20 minutes. After 20 minutes, use a strain to get the infused milk from the mixture. You do not need the excess cereal from this so you can do as you please with it.
- Pour 1 cup of the infused milk into a stand mixer (you should have 2 tablespoons of infused milk left to use later- store in the fridge) and then sprinkle the yeast on top of the milk. Stir together and let sit for 10 minutes.
- After 10 minutes, the yeast/milk mixture should be bubbly. Add the sugar, eggs, butter, salt and 4 1/2 cups of flour into the yeast mixture. Using the paddle attachment, mix to get all of the ingredients combined but do not overmix.
- Swap out the paddle attachment for the dough hook attachment and knead on low for about 8 minutes or so. While it is kneading, in intervals, add the remaining flour one tablespoon at a time.
- Once the dough is formed, place it in an oiled bowl and coat evenly with the oil. Cover with saran wrap for 1 1/2 hours in a warm place to “rise” (we put it in the oven with only the oven light on).
- 10 minutes before the rise time is up, make the filling and egg wash. Combine the egg with the water to make the egg wash. Combine the fruity pebbles, brown sugar, and salt together to make the filling.
- Remove the dough from the bowl and set it on a floured surface (this prevents sticking). Cut the dough in half and work with one half at a time.
- Roll the dough out into a large rectangle approx. 12″ by 14″. You will want the shorter side to be facing you.
- Spread half of the butter across the dough but leave about 1″ on the shorter end away from you (this will be to close up the roll using egg wash).
- Sprinkle half of the filling mixture across the dough (again leaving that 1″ space empty). You can use your hand or a spoon to flatten it slightly into the dough.
- Take your egg wash and brush the 1″ piece of dough with it. Starting on the short side near you, roll the dough into a log and pinch the ends where the egg wash is to close the roll. Put the seam side down on the surface and cut the tapered ends of each side of the log and discard (or use to make another roll later). Begin cutting the log into about 5/6 large rolls.
- Place the rolls into a greased baking dish ( we used glass) but be sure to leave a small space in between each for the “second rise”.
- Repeat steps 8-12 with the other half of the dough and place them into the dish with the other rolls.
- Cover the rolls with a paper towel and place them in a warm place (again we used the oven with the light on) for about 45 minutes.
- Once the second rise is over, use the egg wash again to lightly brush the tops of the rolls.
- Bake on 350 for 30 minutes or until slightly golden and cooked through.
- To make the icing, mix the powdered sugar, 2 tablespoons of infused cereal milk, vanilla, and teaspoon of finely crushed fruity pebbles in a bowl.
- Allow the rolls to cool for 10 minutes prior to adding the icing. Optional to top with additional fruity pebbles (we added some fruity pebbles marshmallows on top).
if you decide to make them, tag us and we will share on our insta-story.