I think I really did something here…

I N G R E D I E N T S

Cereal Milk

• 1 1/2 cup milk
• 1 cup cereal (I used Frosted Flakes)

Dough

• 3 1/2 cups (about 475 grams) bread flour
• 1/4 cup granulated sugar
• 1 pinch of salt
• 1 tablespoon of powdered milk
• 1 cup of cereal milk warmed to 100°F
• 1 packet (7 grams) active dry yeast
• 2 eggs
• 6 tablespoons of softened butter, diced

Filling

• 1/4 cup granulated sugar
• 1/4 cup tighly packed brown sugar
• 1/4 cup powdered cereal (blend cereal until fine)
• 3 teaspoons ground cinnamon
• 1/4 cup of softened butter

Icing

• 4 oz room temp cream cheese
• 3 tablespoons powdered sugar
• 3 tablespoons cereal milk

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D I R E C T I O N S

1. Stir 1 1/2 cups of milk with 1 cup of frosted flakes (or cereal of choice) and steep for 15 minutes. Strain out the frosted flakes.

2. In a large mixing bowl, or in the bowl of a stand mixer, mix together the first 4 dough ingredients. In a small bowl, add 1 cup of warm cereal milk and stir in the yeast. I always add a pinch of sugar to help activate the yeast, but this is optional. Let sit for 5 minutes until foamy.

3. Add the yeast mixture to the dry ingredients. Add the eggs and butter. Mix on low using a hand or stand mixer dough hook attachment. Continue to mix until all of the dry ingredients are combined and a soft dough begins to form – about 5 minutes.

4. Turn the dough out onto your workspace, lightly dusted with flour. The dough will be slightly sticky. Using your hands, knead and turn the dough about 10 times just until it is smooth enough to handle without sticking to the counter. Place dough ball into a lightly greased bowl and cover with a warm, damp towel, or plastic wrap. Rise in a warm, draft free space for an hour or until doubled in size.

5. Deflate dough and turn out onto work surface. Roll out dough into a rectangle about 15×22 inches. Dough should be about 1/4 inch thick. Gently spread or brush softened butter over the dough. Mix together the 1/4 cup sugar, 1/4 cup brown sugar, 1/4 cup cereal powder, and 3 teaspoons of cinnamon. Sprinkle the mixture over the butter. Tightly roll the dough, lengthwise. Cut into 12 rolls and place into a 9×13 inch pan, lined with parchment. Cover with towel or plastic wrap and let rise for another 30 minutes. Preheat the oven to 375°F.

6. Bake for 20 minutes, then raise temperature to 400°F and continue baking until golden – about 5 minutes.

7. Beat the cream cheese for a minute until smooth and add the rest of the icing ingredients. Continue beating until smooth, for about another minute. Drizzle over the cinnamon rolls after they’ve cooled for 20 minutes.