Cinnamon Crunch Cinnamon Rolls

Cinnamon Crunch Cinnamon Rolls

1 tablespoon active dry yeast
2 tablespoons granulated sugar
1/2 cup warm milk (not hot), plus 2 teaspoons
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon salt
4 tablespoons unsalted butter, softened, divided use
1 2/3 cups bread flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup crushed Cinnamon Toast Crunch cereal
5 tablespoons confectioners' sugar

In the bowl of a stand mixer, whisk together yeast, granulated sugar and 1/2 cup warm milk (reserve the 2 teaspoons) until well combined; allow to sit 5 minutes. Add egg, vanilla, salt and 2 tablespoons butter, and mix using a dough hook, until well combined - about 1-2 minutes. Add flour and mix on medium speed for 5 minutes.

Remove dough onto a lightly floured surface, and knead for an additional 5 minutes. Shape dough into a ball, place in a greased bowl, lightly cover, and allow to rise in a warm area for 1 1/2 hours.

Roll dough out using a rolling pin, into a 13x9-inch rectangle. Spread remaining 2 tablespoons butter over dough. Sprinkle brown sugar, cinnamon, and cereal over dough. Roll up, jellyroll style, and slice very ends off. Slice log into 6 equal pieces, and place in a greased 9-inch cake pan. Lightly cover and allow to rise in a warm area for 45 minutes.

Preheat oven to 350 degrees. Brush a little extra melted butter over rolls, if desired. Bake 20-25 minutes or until golden brown and well risen. Remove from oven and cool on a wire rack for 15 minutes.

Stir together confectioners' sugar and additional 2 teaspoons milk until combined; drizzle over cinnamon rolls, and serve.

Makes 6 big cinnamon rolls