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 9x13 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!