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!
Mondays are hard. Right?
I know what you’re thinking.. It’s Tuesday. And you’re right. Because I didn’t post this on Monday. Because.. Mondays are hard.
Prepare yourself for the upcoming unoriginal segue..
You know what would make Mondays better? (there it was) An Overnight Fruit Loop Sweet Roll. Made with actual Fruit Loop cereal milk. And smothered in a fruity glaze.
Oh, I know what you’re thinking right now. And let me just say.. I know how you feel.
Ok. So I don’t really know what you’re thinking, but I know what I’m thinking. Homemade sweet rolls are incredibly difficult and require yeast and rises and nobody has the time for that. Plus. Do we really need to add fruit loops to sweet rolls? Is that, like, breakfast sugar overkill?
First of all let me address the question of do we need to do this? And let you know that yes. Yes we do.
Why? Because food is meant to be enjoyed. Food is a gift. I’m not saying that all things should be consumed at all times. No. These are definitely a special breakfast item. Typical mornings around here involve oatmeal. But every once in a blue moon I decide that we’re all due for a little treat. Which is where these little fellas come in.
Now onto the next thing. The yeast. Yes, these do use yeast. It’s not so bad! It does take time, but honestly most of the time is just letting the dough sit there and letting the yeast do it’s thing. The hands on time for these is really short and simple. Mix the dough, roll the dough. Sprinkle with fun colored crushed up fruit loops. Bake. Glaze. Sprinkle some more fun colored fruit loops. Eat and enjoy.
The rest? It’s seriously just letting the dough sit.
The best part? These sit and rise overnight. So we can prep this the night before we want to eat them. Come morning time remove them the fridge, let them rise one more time and bake. Definitely an easy task for the morning. Something I can handle even without my coffee.
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.
Need More Breakfast Inspiration??