Overnight Fruit Loop Sweet Rolls {made with Cereal Milk}

Overnight Fruit Loop Sweet Rolls made with cereal milk!  Get a head start on breakfast by prepping these Fruit Loop sweet rolls the night before!  Made with actual fruity cereal milk, loaded with pieces of fruit loops, and all drizzled with a fruity cereal milk glaze.  These will always win the prize for the most fun breakfast! 

 

One of my favorite parts about these Fruit Loop sweet rolls?  They’re made with cereal milk. You know how when you have a bowl of cereal the milk becomes infused with the sweetness of the cereal.  One of my favorite ways to drink milk.  I was never much of a fan of just plain milk.

Well, cereal milk is basically infusing the milk with the cereal and then straining the cereal out so you just have the milk.  It’s the genius creation of Christina Tosi.  She’s the mastermind behind the Momofuku Milk Bar in NY and the author of the cookbook Momofuku Milk Bar.  Which I highly recommend if you have a sweet tooth.  It’s definitely an inspiring book!

Anywho.. this Fruit Loop cereal milk brings a hint of fruit flavor to the dough itself.

The glaze is also made with cereal milk.  But I felt it still needed a little extra, so I added some vanilla and lemon extracts to give just the right amount of Fruit Loop flavor.  The glaze really makes the entire roll.

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Overnight Fruit Loop Sweet Rolls {made with Cereal Milk}

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Prep: 20 minutes mins

Cook: 25 minutes mins

Resting time: 2 hours hrs

Total: 2 hours hrs 20 minutes mins

Servings: 12

Author: Serene

Overnight Fruit Loop Sweet Rolls made with cereal milk! Get a head start on breakfast by prepping these Fruit Loop sweet rolls the night before! Made with actual fruity cereal milk, loaded with pieces of fruit loops, and all drizzled with a fruity cereal milk glaze. These will always win the prize for the most fun breakfast!

Ingredients  

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Cereal Milk

• ▢ 1½ cups fruit loops
• ▢ ½1 cup whole milk
• ▢ 1 tbsp light brown sugar
• ▢ ⅛ tsp salt

Sweet Rolls

• ▢ 1 cup cereal milk from above
• ▢ ¼ cup white granulated sugar
• ▢ 1 packet instant yeast
• ▢ ½ cup unsalted butter softened
• ▢ 2 large eggs
• ▢ ½ tsp salt
• ▢ 4½ cups all purpose flour

Filling

• ▢ 6 tbsp unsalted butter melted
• ▢ 1 cup fruit loops crushed

Glaze

• ▢ 1 cup powdered sugar
• ▢ 3 tbsp cereal milk
• ▢ ½ tsp vanilla extract
• ▢ ½ tsp lemon extract
• ▢ 1 drop red food coloring optional

Topping

• ▢ additional crushed Fruit Loops

Instructions 

Cereal Milk

• Pour the milk into a large container. Crush the Fruit Loops with your hands as you pour them into the milk. Let this sit for at least 20 minutes at room temperature.
• Strain through a fine mesh strainer to remove the cereal.
• Stir in the sugar and salt. Store in refrigerator.

Sweet Rolls

• Warm the milk, not to boiling, should be about 110 degrees, pour into large mixing bowl. Add the sugar and the yeast. Allow this to sit for about 5-10 minutes.
• Add the butter and mix. Add the eggs one at a time, mixing in between.
• Add salt and flour. Mix slowly until combined.
• Lightly flour a smooth work surface. Place the ball of dough on the floured surface. Knead it for about a minute until smooth. Add more flour as needed so that the dough isn’t sticky and forms into a ball.
• Place the dough into a greased mixing bowl. Cover and set in a warm place. (I turn on my stove to about 250 and then turn it off and you can place the bowl on top of the stove if it’s warm enough or inside if needed.)
• Let this sit for about 2 hours. The dough should be double the size, remove from the bowl and place on flat floured surface. Roll the dough out using a floured rolling pin to a rectangle about 18 by 12 inches.
• Brush the dough with the melted butter and sprinkle with the crushed fruit loops.
• Roll the dough starting farthest away from you and rolling toward yourself.
• Pinch the dough where it meets so that the dough holds its shape in the roll. Cut into 12 even rolls. Place rolls into a greased or parchment paper lined 9×13 baking tray.
• Cover and place in refrigerator overnight for second rise.
• In the morning remove the rolls from the refrigerator and set in a warm place for another 2 hours for the final rise.
• Preheat oven to 375°F. Bake rolls for about 25 minutes until just turning golden brown.
• Remove from oven and allow to cool.
• Meanwhile prepare the glaze, add the powdered sugar to a small mixing bowl. Pour in the cereal milk stir to combine. Add in the vanilla and lemon extract. Stir to combine.
• I added a drop of red food coloring to give the glaze more of a pink color. This is optional.
• Drizzle the glaze over the sweet rolls. Top with crushed fruit loops. Serve and enjoy!

Notes

Cereal Milk recipe adapted from Momofuku Milk Bar.
Overnight Cinnamon Roll recipe adapted from Sally’s Baking Addiction.

Nutrition

Serving: 1 | Calories: 380kcal | Carbohydrates: 52g | Protein: 7g | Sugar: 14g

Nutrition information is automatically calculated, so should only be used as an approximation.

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