Fruity Pebble Cinnamon Rolls
Soft, fluffy homemade cinnamon rolls loaded with Fruity Pebbles cereal, swirled with a buttery cinnamon sugar filling, and topped with a light cream cheese frosting. Fruity Pebbles are folded into the dough, sprinkled throughout the filling, and scattered on top for a colorful, nostalgic breakfast treat that's perfect for birthdays, brunches, and special occasions.
Servings: 12 cinnamon rolls
Ingredients
For the cinnamon rolls:
- 1 cup whole milk warm
- 1 2 ¼ tsp packet instant dry yeast
- ¼ cup granulated sugar
- ¼ cup salted butter melted
- 2 eggs room temperature
- 1 tsp vanilla extract
- 3 ¼ cups all-purpose flour
- ½ tsp kosher salt
- 1 cup Fruity Pebble cereal
- ¼ cup heavy cream
For the filling:
- ½ cup salted butter room temperature
- 1 tsp vanilla extract
- 1 cup light brown sugar
- 3 tbsp ground cinnamon
- 1 cup Fruity Pebble cereal
For the frosting:
- 4 oz full fat cream cheese room temperature
- ¼ cup salted butter room temperature
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 2-4 tbsp heavy cream or milk room temperature
- pinch of salt
- ½ cup Fruity Pebble cereal for topping
Instructions
For the rolls:
- Add the warm milk, yeast, and granulated sugar to the bowl of a stand mixer fitted with a dough hook. Stir to combine and let sit for 2-3 minutes. Add the melted butter, eggs, and vanilla extract. Mix until combined.
- With the mixer running on low speed, add the flour one cup at a time, followed by the salt. Continue mixing for 5 minutes to knead the dough until smooth and elastic. Fold in 1 cup of Fruity Pebbles until evenly distributed throughout the dough.
- Transfer the dough to a lightly greased bowl, cover, and allow it to rise in a warm place for 1 hour, or until nearly doubled in size.
For the filling:
- In a small bowl, combine the softened butter, brown sugar, cinnamon and vanilla extract until smooth.
To assemble:
- Grease and line a 9x13-inch baking dish with parchment paper. Punch down the dough and transfer it to a lightly floured surface. Roll into a 20x14-inch rectangle.
- Spread the cinnamon sugar filling evenly over the dough, leaving a ¼-inch border along one long edge. Sprinkle 1 cup of Fruity Pebbles evenly over the filling. Using a pizza cutter, cut into 12 equal strips. Starting with the long edge closest to you, tightly roll the dough into a swirl and place them into the prepared baking dish. Cover and allow the rolls to rise for 30-45 minutes.
- Preheat the oven to 350°F. Pour the heavy cream between the rolls. Bake for 20-25 minutes, or until lightly golden brown and baked through. Allow the rolls to cool for about 10 minutes before frosting.
For the frosting:
- In a large bowl, beat together the cream cheese, butter, vanilla extract, and salt until smooth. Add the powdered sugar and mix until combined. Add heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency. Pipe a circle of frosting onto each cinnamon roll, then spread it evenly over the top. Sprinkle with the remaining ½ cup Fruity Pebbles and serve warm.