cereal milk pb&j cinnamon rolls
Adulting is so overrated.
Makes 12 rolls. Adapted from Girl Versus Dough.
For the rolls & cereal milk
1 3/4 c. crushed Fruity Pebbles
1 3/4 c. cold milk
1 can Pillsbury crescent dough
For the filling
4 tbsp. smooth peanut butter
4 tbsp. Blueberry Lemon Basil Jam
1 c. crushed Fruit Pebbles
For the glaze
1 1/2 c. powdered sugar
4–5 tbsp. cereal milk
Fruity Pebbles, crushed, for topping
Heat oven to 350 degrees.
Make the cereal milk: In a small bowl, stir crushed cereal and milk until well combined. Let sit 20 minutes, stirring occasionally. Strain mixture through a fine mesh strainer into a separate bowl. Set aside.
Roll out crescent dough into a ~18” x 12” rectangle, long side facing you, on a surface lightly dusted with flour to prevent sticking. Pinch seams together to prevent tearing. Gently smear on peanut butter and then jam (leaving a slight border) using an offset spatula or the back of a spoon, then sprinkle with 1 cup crushed cereal.
Beginning with long end nearest you, carefully roll dough into a tight log. Firmly pinch seam to seal; turn seam side down. Use a serrated knife to gently cut dough into 12 equal-size rolls, about 1 1/2” each. Arrange rolls cut side-up in prepared baking pan.
Bake rolls according to package directions or until golden brown.
Let rolls cool. Meanwhile, make the glaze: In a medium bowl, whisk powdered sugar and 4 tablespoons cereal milk to form a smooth, thick-but-drippy glaze (add more cereal milk or powdered sugar as needed). Spread or drizzle glaze over warm rolls; sprinkle with more crushed cereal. Serve warm.