Cinnamon Toast Crunch Rolls

The Mythical Cookbook, p. 266

ROLLS

½ cup (1 stick) unsalted butter, at room temperature, plus more to grease the pan

2 cups Cinnamon Toast Crunch

½ cup sweetened condensed milk

½ cup tightly packed brown sugar

One 13.8-ounce can pizza crust

CINNAMON GLAZE

1 cup powdered sugar

2 tablespoons whole milk

2 tablespoons unsalted butter, melted

½ tablesppon ground cinnamon

You gotta hand it to a cereal that's been around (and popular) for so long.

Preheat the oven to 375F. Grease and 8 x 8-inch baking dish with some butter.

Add the Cinnamon Toast Crunch, butter, condensed milk, and brown sugar to the bowl of a food processor. Pulse it several times, scraping down the sides occasionally, until you have a well-mixed slurry with chunks of rustically misshapen bits of Cinnamon Toast Crunch in it – after all, if you destroy all the crunch, it’s just… powdered cinnamon bread?

Meanwhile, crack open the can of pizza dough and unfurl it onto a clean work surface. Lift up the edges like you’re putting a sheet on a bed and pull it out to stretch it a little thinner.

Spread the crunch filling evenly across the entire surface of the dough. 

Some of the filling will ooze out when you roll it up. You should eat this ooze. Otherwise it might stick to the pan or something.

Starting from one side, roll the whole thing up like a jelly roll. (Side note: if you are ever making a jelly roll, you’re going to want to roll it up like a cinnamon roll. That’s because when you’re explaining something in a cookbook, you can never just say the obvious thing; you have to compare it to a completely different obvious thing, even thought it’s not that helpful and, in this case, way more people make cinnamon rolls than jelly rolls.)

Okay, now that the dough is rolled up, use a serrated knife to cut it into 12 relatively even slices. Nestle them, cut side down, into the greased baking dish. 

Yeah so they didn't hold their shape hardly at all when I cut them and transferred them to the pan. 

Bake for 20 to 25 minutes, until cooked through and browned on the outside. Now you can move on to…

While the rolls are baking, whisk together the powdered sugar, milk, butter, and cinnamon in a large bowl until the mixture is all smooth and nice.

As soon as the rolls are out of the oven, pour and spread the glaze all over the top of the rolls, letting it drip and melt into the crevices while your mouth begins to water and even the person writing this cookbook right now sits up in their chair and gets a little excited. Okay, go on now. Take a bite. Is it too hot? Want me to blow on it for you? Uh… I mean… now you have completed the recipe, please enjoy.

The color improved after baking and drizzling, but the weird shapes stayed exactly the same.

My Rating: 4/5 "If these had stayed round then they would be an easy 5/5. But they end up being one of those recipes that looks screwy but tastes divine. I took them to class to share and was a little embarrassed. But if I had made it just at home for my family I'm sure I wouldn't have cared. That flavor, though - the cereal really adds a unique element to the overall effect."