Lucky Charms Cinnamon Rolls 🍀✨ It’s finally march! These cinnamon rolls are the perfect way to kick it off 🍀 (makes ~8 large rolls) Dough: ¾ cup (180g) warm milk 1 packet active dry yeast (2¼ tsp/7g) ¼ cup (50g) granulated sugar 1 egg + 1 egg yolk, room temp ¼ cup (57g) unsalted butter, melted ~ 3 cups (360g) all purpose flour (only add more if needed) ¾ tsp salt + ⅓ cup warm heavy cream to pour over the rolls right before baking Filling: 6 tbsp (85g) unsalted butter, softened ¾ cup (165g) brown sugar, packed 1½ tbsp cinnamon + lucky charms to sprinkle (I just did the marshmallows but you can do the cereal if you want) Marshmallow Cream Cheese Icing: (halve this if you prefer less) 8oz (226g) cream cheese, room temp 3 tbsp (42g) unsalted butter, room temp 7oz (1 jar) marshmallow fluff/creme ¼ cup (30g) powdered sugar ¾ tsp vanilla Pinch salt Green food coloring (optional) + lucky charms for topping! Instructions: Combine warm milk, sugar, and yeast. Let sit 5-10 min until foamy. Add egg, egg yolk, and melted butter, mix. Stir in salt & flour. Mix until a soft dough forms. Knead the dough for 8-10 min. Place in a lightly greased bowl, cover, and let rise for 1-1½ hrs or until doubled. Mix the soft butter, brown sugar, and cinnamon together until combined/spreadable. Roll dough into a large rectangle on a lightly floured surface. Spread the filling evenly & sprinkle lucky charms all over. (don’t overstuff it) I like to use a pizza cutter to first slice 8 pieces then roll them each up tightly. (Or you can tightly roll the whole thing then slice) Place in greased 9x13 pan. Cover & let rise 30-45 more min. Pour warm heavy cream over the rolls right before baking. Bake at 350°F for 22-25 min until golden. To make the icing, beat cream cheese & butter together until smooth. Then, beat in marshmallow fluff, powdered sugar, food coloring, vanilla, & pinch of salt until fully combined. Spread over the warm rolls. Top with lucky charms. Enjoy! #bakingrecipe #cinnamonrolls #luckycharms #Recipe #baking - @audreybakes