CEREAL MILK CINNAMON ROLLS

What happens when you combine two of breakfast’s most wonderful stars? You get cereal milk cinnamon rolls!! Mhm-mhm. You probably won’t want to read the rest of this intro because you’re already off to the kitchen to gather the ingredients (It’s cool. I understand.) so I’ll just get right to the recipe…

INGREDIENTS

For the Momofuku Milk Bar’s Cereal Milk:

2¾ cups cornflakes

3¾ cups milk

2 tablespoons light brown sugar

¼ teaspoon salt

For the Cereal Milk Cinnamon Rolls:

Dough:

1 14-ounch package yeast

1 cup cereal milk, warmed

¼ cup sugar

⅓ cup melted butter

1 teaspoon salt

1 egg

3½ cups all-purpose flour, plus more for dusting

Filling:

½ cup softened butter, plus more for the pan

¾ 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

DIRECTIONS

• For the cereal milk: Heat oven to 300 degrees F. Spread the cornflakes on a parchment-lined sheet pan.
• Bake for 15 minutes, until lightly toasted. Cool completely.
• Transfer the cooled cornflakes to a large pitches.
• Pour the milk into the pitcher and stir vigorously. Let steep for 20 minutes at room temperature.
• Strain the mixture through a fine-mesh sieve, collecting the milk in a medium bowl. Using the back of a spoon or your hand, wring the milk out of the cornflakes.
• For full instructions please see : studiodiy.com

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