Fruity Pebbles Cinnamon Rolls 💕✨ (makes ~8 large rolls) Dough: ¾ cup (180g) warm cereal 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 *to make the cereal milk I did ~1½ cups whole milk and 1½ cups fruity pebbles. let it sit for 20 minutes then strain. This yielded just over ¾ cup cereal milk for me. Filling: 6 tbsp (85g) unsalted butter, softened ¾ cup (150g) brown sugar, packed 1 tbsp cinnamon + fruity pebbles to sprinkle Icing: 6oz (170g) cream cheese, room temp ¼ cup (57g) unsalted butter, room temp 3.5oz (half a jar) marshmallow fluff/creme 1 cup (120g) powdered sugar ¾ tsp vanilla Pinch salt + lots of fruity pebbles 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, & 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 fruity pebbles 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, vanilla, & a pinch of salt until fully combined. Spread over the warm rolls. Top with fruity pebbles. Enjoy! #bakingrecipe #cinnamonrolls #fruitypebbles #Recipe - @audreybakes