Cinnamon Toast Crunch Cinnamon Rolls ✨🤎 Fall baking means endless cinnamon roll variations! 😋🍂 (makes ~8 large rolls) Dough: ¾ cup (180g) warm milk 1 packet instant yeast (2¼ tsp/7g) ¼ cup (50g) granulated sugar 1 egg + 1 egg yolk, room temp ¼ cup (57g) unsalted butter, melted ~ 3 cups (360g) all purpose flour (only add more if needed) ¾ tsp salt + ⅓ cup warm heavy cream to pour over the rolls right before baking Filling: 6 tbsp (85g) unsalted butter, softened ⅔ cup (135g) brown sugar, packed 1 tbsp cinnamon + crushed cinnamon toast crunch cereal Icing: 6oz (170g) cream cheese, room temp ¼ cup (57g) unsalted butter, room temp 1½ cup (180g) powdered sugar ¾ tsp vanilla ½-1 tsp cinnamon Pinch salt + cinnamon toast crunch for topping! Instructions: Combine warm milk, sugar, and instant yeast. *if using active dry yeast, gently stir it & let it sit 5-10 min until foamy before proceeding. Add egg, egg yolk, and melted butter, mix. Stir in salt & flour. Mix until a soft dough forms. Knead the dough for 8-10 min. Place in a lightly greased bowl, cover, & let rise for 1-1½ hrs/until doubled. Mix the soft butter, brown sugar, and cinnamon together until combined/spreadable. Roll dough into a large rectangle on a lightly floured surface. Spread the filling evenly & sprinkle crushed cinnamon toast crunch all over. I like to use a pizza cutter to first slice 8 pieces then roll them each up tightly. (Or you can tightly roll the whole thing then slice) Place in greased 9x13 pan. Cover & let rise 30-45 more min. Pour warm heavy cream over the rolls right before baking. Bake at 350°F for 22-25 min until golden. To make the icing, beat cream cheese & butter together until smooth. Then, beat in powdered sugar, vanilla, & cinnamon until fully combined. Spread over the warm rolls. Top with cinnamon toast crunch. Enjoy! #bakingrecipe #cinnamonrolls #cinnamontoastcrunch #fallrecipes #fallbaking — @audreybakes TikTok