Cereal Milk Cereal Rolls: These rolls are filled with Cereal Milk pastry cream, sprinkled with crushed cereal, all topped with cereal milk cream cheese frosting.
Let me just start by saying these are a project. A fun project but definitely a project. For a weekend day when you are wanting to get your bake on.
I had no idea how these would turn out. I had no idea if they would be worth the effort. For the record they were. At least to me.
I made my own butter for these. Cereal Milk Butter. Now before you say to yourself you would never make butter for this recipe…you make it in a blender and it takes 5 minutes (great visual here). You also get fresh buttermilk out of the deal. And I use the buttermilk in a recipe later this week.
You don’t have to make your own butter but I honestly think it’s worth the step especially for the cream cheese frosting. If not, I’ll sound like Ina Garten and say: store bought is fine. 😀
I wasn’t sure what to call these. That took a lot of time to figure out.
Technically they are snails. But who wants to eat something called a Cereal Milk Snail? No one. But rolls with pastry cream in them are snails. Not just any pastry cream…cereal milk pastry cream. In the end I just decied on Cereal Milk Cereal Rolls.
This recipe used a lot of cereal milk. 2 cups in the dough. In the butter (though that was technically cereal milk cream) for the cream cheese frosting and of course, 1 cup in the pastry cream. And then they are sprinkled with crushed cereal as well…so yeah, you definitely can tell they are cereal rolls.
If you are looking for a crazy yummy recipe that will test a few of your cooking/baking skills then this is your recipe. Yeast. Making your own butter. Making pastry cream. It’s got quite a few fun things for you to do. 🙂
- Cereal Milk Rolls:
- Cereal Milk Pastry Cream (recipe follows)
- 1 batch dough (recipe follows)
- Cereal Milk Cream Cheese Frosting (recipe follows)
- 1 cup Cereal dust (pulverized Frosted Flakes, Corn Pops, and Captain Crunch) plus more for garnish
- Cereal Milk Pastry Cream:
- 1 cup Cereal Milk
- 3 large egg yolks
- 1/4 cups sugar
- 3 TBSP cornstarch, sifted
- 2 TBSP unsalted butter, cut into bits at room temperature
- For the dough:
- 2 cups plus 3 TBSP Cereal Milk (see link at bottom of recipe how to make)
- 1 cup plus 6 TBSP granulated sugar
- 2 tsp. salt
- 1/4 cup unsalted butter
- 1 egg, slightly beaten
- 2 1/2 tsp. Red Star Yeast Platinum Superior Baking Yeast
- 6 cups all-purpose flour
- Cereal Milk Butter:
- 2 cups heavy whipping cream
- ¼ cup Frosted Flakes
- ¼ cup Captain Crunch
- ½ cup Corn Pops
- Cereal Milk Cream Cheese Frosting:
- 8 oz. cream cheese, at room temperature
- 6 oz. Cereal Milk butter, at room temperature (you can just use unsalted butter)
- 1 tsp. vanilla extract
- 2 cups powdered sugar
- Cereal Milk to thin
- Cereal Milk Butter:
- Pour cream into a medium saucepan.
- Add cereal to cream.
- Heat cream until it just starts to boil.
- Remove from heat.
- Steep the cereal for 25 to 35 minutes.
- Strain the cream into a bowl.
- Press on the cereal in the strainer with a large wooden spoon to squeeze out the cream from the cereal.
- Place in fridge for two hours to chill.
- Pour the cereal milk cream into the blender and make sure the lid is secure.
- Blend. After about five minutes you’ll see the butter separate from the buttermilk. Note each blender is different. My Ninja makes it faster than my Vitamix…so watch.
- The butter will look like little yellow flakes. Let it sit for a few minutes before you pour off the buttermilk so everything can separate.
- Pour the buttermilk into a container with a lid.
- Use the wooden spoon to hold back the butter as you pour so you don’t end up splashing yourself with buttermilk when a big clump of butter falls in the jar. You’ll also use the spoon to press out as much of the buttermilk as possible.
- Now, add some cold water to your blender (just enough to cover the butter) and return blender to the base.
- Cover with lid and blend the butter for about 30 seconds.
- Pour out the last bits of buttermilk and squeeze the butter with the back of your spoon.
- Repeat one more time.
- This last time, we pour the water into the sink. We mainly want to make sure the water comes out clear so we know there’s no more buttermilk in there.
- Cover your buttermilk and refrigerate. That buttermilk gets used in the Cereal Milk Banana Bread recipe.
- Move your butter to the dish you’ll store it in and spread butter on whatever you can so you can give it a taste.
- For the pastry cream:
- Bring the cereal milk to a boil in a small saucepan.
- Meanwhile, in a medium heavy-bottomed saucepan, whisk the egg yolks together with the sugar and cornstarch until thick and well blended.
- Still whisking, drizzle in about 1/4 cup of the hot cereal milk– this will temper, or warm, the yolks so they won’t curdle.
- Whisking all the while, slowly pour in the remainder of the cereal milk.
- Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (making sure to get the edges of the pot), bring the mixture to a boil.
- Keep at a boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat.
- Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are full incorporated and the pastry cream is smooth and silky.
- Scrape the pastry cream into a bowl.
- You can press a piece of plastic wrap against the surface of the cream to create an airtight seal and refrigerate the pastry cream until cold or, if you want to cool it quickly–as I always do–put the bowl into a larger bowl filled with ice cubes and cold water, and stir the pastry cream occasionally until it is thoroughly chilled, about 20 minutes.
- For the rolls:
- Place 2 cups of cereal milk in a saucepan over medium heat and bring just to a boil.
- Combine 6 TBSP of the sugar, the salt, and the butter in a large bowl, pour the hot milk over it, and let cool to 110-115F.
- In a small bowl, mix together the egg and yeast.
- Add to the cooled milk mixture, and mix well.
- Add the flour and sugar, mix until the dough is soft.
- Transfer the dough to a well-floured board and knead until very smooth and elastic, about 5 minutes. You may also use your stand mixer fitted with a hook attachment.
- Place the dough in a large, well-greased bowl, cover with plastic wrap, and let rise until doubled in volume, about 1 hour.
- Grease a 9X13 inch pan; set aside.
- Punch the dough down.
- Then roll it out into a 10 X 14-inch rectangle.
- Spread the cereal milk pastry cream evenly over the dough leaving one inch at the top on one of the long sides.
- Sprinkle the pulverized cereal pieces over the pastry cream.
- Starting at one of the long sides, roll the dough up, and pinch the seam well to seal.
- Using a serrated knife, cut the dough into 2 inch thick slices, and then place them in the prepared pan.
- Cover with plastic wrap and let rise one more time, until doubled in volume, about 1 hour.
- Preheat the oven to 350F.
- When the rolls have risen, bake until golden brown, about 25 minutes.
- Let cool for about 5 minutes. While rolls are cooling, prepare the cream cheese frosting.
- For the Frosting:
- Using your stand mixer with a paddle attachment beat together the cereal milk butter and cream cheese about three minutes.
- With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.
- Beat in the vanilla extract.
- Frost the rolls.
- Sprinkle cereal dust on top of rolls.
*How to make the cereal milk…go here.