Overnight Fruit Loop Sweet Rolls (made with Cereal Milk

• Vegetarian

• Produce

  • 2 1/2 cups Fruit loop
  • 1 Fruit loops

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 4 1/2 cup All-purpose flour
  • 1 tbsp Brown sugar, light
  • 1 drop Food coloring, red
  • 1/4 cup Granulated sugar, White
  • 1 packet Instant yeast
  • 1/2 tsp Lemon extract
  • 1 cup Powdered sugar
  • 5/8 tsp Salt
  • 1/2 tsp Vanilla extract

• Dairy

  • 7/8 cup Butter, unsalted
  • 1 3/16 cup Cereal milk
  • 1 1/2 cup Whole milk

Found on houseofyumm.com

Description

Ingredients

• 1 and 1/2 cups fruit loops
• 1 and 1/2 cup cold whole milk
• 1 tablespoons light brown sugar
• 1/8 teaspoon salt
• 1 cup cereal milk
• 1/4 cup white granulated sugar
• 1 packet instant yeast
• 1/2 cup unsalted butter (room temperature)
• 2 large eggs
• 1/2 teaspoon salt
• 4 and 1/2 cup all purpose flour
• 6 tablespoons unsalted butter melted
• 1 cup crushed fruit loops
• 1 cup powdered sugar
• 3 tablespoons cereal milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1 drop red food coloring (optional)
• additional crushed Fruit Loops

Directions

• 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.
• 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 isnt 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 its 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 degrees. 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!