Well, I was in that place a few weeks ago after a late night break dance practice. Strolling through the cereal aisle, I was nearly crushed with the weight of judgement. Golden Grahams? Special K? Lucky Charms? Cinnamon Toast Crunch? You can already guess who came home with me.
1 tablespoon active dry yeast
2 tablespoons granulated sugar
1/2 cup warm milk (not hot)
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon salt
4 tablespoons unsalted butter, softened, divided use
1 2/3 cups bread flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup crushed Cinnamon Toast Crunch cereal
5 tablespoons confectioners' sugar
2 teaspoons milk
In the bowl, whisk together yeast, granulated sugar and 1/2 cup warm milk until well combined; allow to sit 5 minutes. Lesson learned, I used organic yeast for the first time and I have to say, I was not impressed. Though the rolls came out fine, I felt they were more doughey than usual. Sticking to my standard yeast next time.
Roll dough out using a rolling pin, into a 13x9-inch rectangle. Spread remaining 2 tablespoons butter over dough. Sprinkle brown sugar, cinnamon, and cereal over dough. Roll up, jellyroll style (like a burrito!), and slice very ends off. Slice log into 6 equal pieces, and place in a greased and floured 9-inch cake pan. Lightly cover and allow to rise in a warm area for 45 minutes.
For the frosting, stir together confectioners' sugar and additional 2 teaspoons milk until combined; drizzle over cinnamon rolls, and serve.