Cereal Stuffed Cinnamon Rolls

Dish type
Breakfast/Brunch
Print

Ingredients

  • 2 pkg. Active Dry Yeast
  • 2½ cups Warm Water
  • 1 tsp. Salt
  • 1 tsp. Vanilla
  • 5 cups Bread Flour
  • 1 cup Cinnamon PEBBLES™
  • 3/4 cup Butter, Softened
  • 1 1/2 cup Brown Sugar, Packed
  • 2 Tbsp. Cinnamon
  • ¼ cup Butter Softened
  • 1 pkg. Cream Cheese, Softened
  • 3-4 cups Powdered Sugar
  • 1 tsp. Vanilla Extract
  • 3-6 Tbsp. Milk

Directions

  1. Add the warm (almost hot) water to a large mixing bowl and stir in the yeast. Let set for 5 minutes until frothy.
  2. Add the cake mix, salt, vanilla and bread flour and knead for 2 minutes.
  3. Cover with saran wrap and let rise for at least an hour.
  4. Punch the dough down and divide into 3.
  5. Place back in the bowl and let rise a second time, approximately an hour.
  6. Meanwhile, combine the filling ingredients and set aside.
  7. Grease and flour 2 9×13″ casserole pans and set aside.
  8. Flour a large surface (like your counter or a cutting board) and roll out to the dough to ½” thickness in a rectangle.
  9. Spread the filling all over the dough and then roll from one long side to the other.
  10. Mark 2″ indentations on the cinnamon roll “log” and then cut.
  11. Place the cut cinnamon buns in the greased casserole dishes and let rise one final time, approximately 30 minutes.
  12. Preheat the oven to 350 and then bake each casserole tray for 15-20 minutes.
  13. While the cinnamon rolls are baking, prepare the frosting by combining the butter, cream cheese, vanilla and 3 cups of the powdered sugar.
  14. Add in a couple Tablespoons of milk and then adjust as needed with either more milk or sugar.
  15. Spread the cream cheese frosting, feel free to add some extra PEBBLES™ for crunch!