Fruity Pebbles were invented in 1971 to compete with Trix—now they're replacing cinnamon in America's favorite breakfast pastry.
Fruity Pebble Cinnamon Rolls with Marshmallow Cream Cheese Icing
Indulge in a whimsical twist on a classic favorite with these Fruity Pebble Cinnamon Rolls! Bursting with colorful cereal goodness and slathered in a luscious marshmallow cream cheese icing, each bite is a delightful explosion of flavor. Perfect for breakfast or a sweet afternoon treat, these rolls will bring a fun touch to your baking routine!
Prep
15
min
Cook
30
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥛Dairy & Eggs(8)
- 1/4 Cup - Salted Butter (Melted & Cooled) (56.8 g)
- 1 Stick - Salted Butter - Room Temp
- 1 Cup - Warm Cereal Milk (110 Degrees) (240 ml)
- 1/4 Cup - Cereal Milk (pour over rolls before baking) (60 ml)
- 1/4 Cup - Cereal Milk (60 ml)
- 8oz - Cream Cheese @Philly Cream Cheese (227 g)
- 2 - Large Eggs (Room Temp)
- 2 Tbsp - Heavy Cream (30 ml)
🫙Pantry Staples(7)
- 1 Tbsp - Active Dry Yeast (15 ml)
- 4 Cups - A/P Flour (500 g)
- 1 Tbsp - Granulated Sugar (15 ml)
- 1/2 Cup - Granulated Sugar (100 g)
- 1/4 Cup - Brown Sugar (50 g)
- 2 Cups - Powdered Sugar (400 g)
- 1 Tbsp - Vanilla Bean Paste or Vanilla Extract (15 ml)vanilla extract
🧂Spices & Seasonings(1)
- 1 tsp - Kosher Salt (5 ml)
📦Other(3)
- 1/2 Cup - Fruity Pebbles @Post Cereals (120 ml)
- 1/4 - 1/2 Cup - Fruity pebbles (Topping) (60-120 ml)
- 1/4 Cup - Marshmallow Fluff @jetpuffed (60 ml)
👨🍳 Instructions
- 1
Warm the milk to 110 degrees.
- 2
Add 1 tablespoon of sugar and active dry yeast to the warm milk, stir, cover with a kitchen towel, and set aside for 10 minutes to allow the yeast to bloom. (If your yeast is foamy, continue to the next steps. If not, start over. Your yeast is not activated.)
- 3
Add the vanilla bean paste to the eggs, whisk, and add to the yeast.
- 4
Add the melted butter to the yeast and mix.
- 5
In a bowl, add the flour, sugar, and salt. Mix well.
- 6
Add half the dry mixture to the wet mixture and combine.
- 7
Add the remaining dry mixture.
- 8
Mix until a dough forms.
- 9
Add the dough to a clean, dry, floured surface and knead for 5 - 10 minutes.
- 10
Place the dough in an oiled bowl, cover, and allow it to proof for 1 - 2 hours.
- 11
Once the dough has finished proofing, place it on a clean, dry, and floured surface. Roll it into a 12 x 18-inch rectangle. Add room temperature butter, spreading it evenly over the dough. Sprinkle brown sugar and fruity pebbles on top. Cut the dough into 12 strips and roll each strip.
- 12
Place the cinnamon rolls into a baking dish and cover for 30 minutes to an hour. The rolls should double in size.
- 13
In a bowl, add the ingredients for the icing. Blend using a hand or stand mixer for a few minutes until well combined. Set aside.
- 14
Preheat the oven to 350 degrees.
- 15
Once the rolls have finished proofing, drizzle cereal milk over the top. Bake the rolls for 25-30 minutes or until golden brown.
- 16
Allow the rolls to cool, add the icing, fruity pebbles on top, and enjoy.
💡 Pro Tips
- ✓Maintain milk temperature at exactly 110°F when proofing yeast because temperatures above 115°F kill yeast cells while below 105°F slows activation by 50%.technique110°F
- ✓Crush Fruity Pebbles to 60% powder and 40% small chunks before mixing into filling to prevent large pieces from tearing the delicate enriched dough during rolling.ingredient60% powder, 40% chunks
- ✓Add marshmallow cream to cream cheese icing at room temperature (68-72°F) because cold marshmallow won't incorporate smoothly and creates lumpy texture.technique68-72°F
- ✓Proof the shaped rolls for 45-60 minutes until doubled because enriched doughs with butter and eggs rise slower than lean doughs due to fat coating gluten strands.timing45-60 minutes
- ✓Bake at 350°F instead of higher temperatures because the cereal's artificial colors can burn and turn bitter above 375°F, creating acrid flavors.equipment350°F maximum
Share this recipe
Prep
15
min
Cook
30
min
Serves
12
people
Level
intermediate
Share this recipe
Fruity Pebbles were invented in 1971 to compete with Trix—now they're replacing cinnamon in America's favorite breakfast pastry.
Fruity Pebble Cinnamon Rolls with Marshmallow Cream Cheese Icing
Indulge in a whimsical twist on a classic favorite with these Fruity Pebble Cinnamon Rolls! Bursting with colorful cereal goodness and slathered in a luscious marshmallow cream cheese icing, each bite is a delightful explosion of flavor. Perfect for breakfast or a sweet afternoon treat, these rolls will bring a fun touch to your baking routine!
📝 Ingredients
Serves 12🥛Dairy & Eggs(8)
- 1/4 Cup - Salted Butter (Melted & Cooled) (56.8 g)
- 1 Stick - Salted Butter - Room Temp
- 1 Cup - Warm Cereal Milk (110 Degrees) (240 ml)
- 1/4 Cup - Cereal Milk (pour over rolls before baking) (60 ml)
- 1/4 Cup - Cereal Milk (60 ml)
- 8oz - Cream Cheese @Philly Cream Cheese (227 g)
- 2 - Large Eggs (Room Temp)
- 2 Tbsp - Heavy Cream (30 ml)
🫙Pantry Staples(7)
- 1 Tbsp - Active Dry Yeast (15 ml)
- 4 Cups - A/P Flour (500 g)
- 1 Tbsp - Granulated Sugar (15 ml)
- 1/2 Cup - Granulated Sugar (100 g)
- 1/4 Cup - Brown Sugar (50 g)
- 2 Cups - Powdered Sugar (400 g)
- 1 Tbsp - Vanilla Bean Paste or Vanilla Extract (15 ml)vanilla extract
🧂Spices & Seasonings(1)
- 1 tsp - Kosher Salt (5 ml)
📦Other(3)
- 1/2 Cup - Fruity Pebbles @Post Cereals (120 ml)
- 1/4 - 1/2 Cup - Fruity pebbles (Topping) (60-120 ml)
- 1/4 Cup - Marshmallow Fluff @jetpuffed (60 ml)
👨🍳 Instructions
- 1
Warm the milk to 110 degrees.
- 2
Add 1 tablespoon of sugar and active dry yeast to the warm milk, stir, cover with a kitchen towel, and set aside for 10 minutes to allow the yeast to bloom. (If your yeast is foamy, continue to the next steps. If not, start over. Your yeast is not activated.)
- 3
Add the vanilla bean paste to the eggs, whisk, and add to the yeast.
- 4
Add the melted butter to the yeast and mix.
- 5
In a bowl, add the flour, sugar, and salt. Mix well.
- 6
Add half the dry mixture to the wet mixture and combine.
- 7
Add the remaining dry mixture.
- 8
Mix until a dough forms.
- 9
Add the dough to a clean, dry, floured surface and knead for 5 - 10 minutes.
- 10
Place the dough in an oiled bowl, cover, and allow it to proof for 1 - 2 hours.
- 11
Once the dough has finished proofing, place it on a clean, dry, and floured surface. Roll it into a 12 x 18-inch rectangle. Add room temperature butter, spreading it evenly over the dough. Sprinkle brown sugar and fruity pebbles on top. Cut the dough into 12 strips and roll each strip.
- 12
Place the cinnamon rolls into a baking dish and cover for 30 minutes to an hour. The rolls should double in size.
- 13
In a bowl, add the ingredients for the icing. Blend using a hand or stand mixer for a few minutes until well combined. Set aside.
- 14
Preheat the oven to 350 degrees.
- 15
Once the rolls have finished proofing, drizzle cereal milk over the top. Bake the rolls for 25-30 minutes or until golden brown.
- 16
Allow the rolls to cool, add the icing, fruity pebbles on top, and enjoy.
💡 Pro Tips
- ✓Maintain milk temperature at exactly 110°F when proofing yeast because temperatures above 115°F kill yeast cells while below 105°F slows activation by 50%.technique110°F
- ✓Crush Fruity Pebbles to 60% powder and 40% small chunks before mixing into filling to prevent large pieces from tearing the delicate enriched dough during rolling.ingredient60% powder, 40% chunks
- ✓Add marshmallow cream to cream cheese icing at room temperature (68-72°F) because cold marshmallow won't incorporate smoothly and creates lumpy texture.technique68-72°F
- ✓Proof the shaped rolls for 45-60 minutes until doubled because enriched doughs with butter and eggs rise slower than lean doughs due to fat coating gluten strands.timing45-60 minutes
- ✓Bake at 350°F instead of higher temperatures because the cereal's artificial colors can burn and turn bitter above 375°F, creating acrid flavors.equipment350°F maximum