Monster-ously Delicious Franken Berry Breakfast Buns (4 Servings)

Key Takeaways:

• These pink-hued breakfast buns combine the nostalgic taste of Franken Berry cereal with soft, fluffy dough
• Ready in under 2 hours with simple ingredients from your local grocery store
• Perfect for Halloween breakfast or any spooky celebration
• Freezer-friendly and great for make-ahead breakfast prep

Want to turn your favorite monster cereal into an amazing breakfast treat? These Franken Berry breakfast buns transform the classic strawberry-flavored cereal into soft, pillowy morning buns that’ll have everyone at your table asking for seconds. Let me show you how to make these fun and fruity buns that are perfect for any monster cereal fan.

Nutrition Information (per serving)

Nutrient	Amount
Calories	385
Total Fat	12g
Carbohydrates	62g
Protein	8g
Sugar	24g
Fiber	2g

What You’ll Need

Ingredients

For the Dough	Amount	Notes
Bread flour	3 cups	Plus extra for dusting
Franken Berry cereal (crushed)	1 cup	About 2 cups whole cereal
Active dry yeast	2¼ tsp	One standard packet
Warm milk	1 cup	Temperature: 110°F
Butter (softened)	4 tbsp	Room temperature
Eggs	2 large	Room temperature
Sugar	¼ cup	Regular granulated
Salt	1 tsp	Table salt

For the Filling	Amount	Notes
Cream cheese (softened)	8 oz	Full-fat recommended
Franken Berry cereal (finely crushed)	½ cup	About 1 cup whole cereal
Powdered sugar	1 cup	Plus extra if needed
Vanilla extract	1 tsp	Pure vanilla recommended

Equipment

• Large mixing bowl (at least 4-quart capacity)
• Stand mixer with dough hook (or wooden spoon and strong arms!)
• Rolling pin
• 9×13 inch baking pan (metal or glass)
• Measuring cups (both dry and liquid measures)
• Measuring spoons
• Plastic wrap
• Clean kitchen towel
• Rubber spatula
• Sharp knife or unflavored dental floss for cutting rolls
• Instant-read thermometer (optional but helpful)
• Pastry brush
• Parchment paper
• Wire cooling rack

Possible Substitutions

• Replace bread flour with all-purpose flour (texture will be slightly less chewy)
• Swap cream cheese for mascarpone
• Use any monster cereal variety instead of Franken Berry
• For dairy-free version, use plant-based milk and cream cheese alternatives

Detailed Step-by-Step Instructions

Before You Start (10 minutes)

1. Read through the entire recipe
2. Gather all ingredients and equipment
3. Set eggs and cream cheese on counter to reach room temperature
4. Clear and clean your workspace
5. Line baking pan with parchment paper

Preparation Phase (15 minutes)

1. Crush Franken Berry cereal:

• Place cereal in a large zip-top bag
• Remove excess air from bag
• Using rolling pin, crush with gentle, rolling motions
• For dough: Crush until pieces are small but still visible
• For filling: Crush until very fine, almost powder-like
• Measure after crushing and set aside separately

1. Check milk temperature:

• Heat milk in microwave for 30-45 seconds
• Use thermometer to ensure it’s 110°F
• If no thermometer: milk should feel warm, not hot, on your wrist
• Too hot will kill yeast; too cold won’t activate it

1. Prepare the yeast:

• In a small bowl, combine warm milk with 1 tsp sugar
• Sprinkle yeast evenly over surface
• Don’t stir – let it sit undisturbed
• Wait 5-10 minutes until foamy
• If not foamy after 10 minutes, your yeast might be dead – start over

Making the Dough (30 minutes)

1. Mix dry ingredients:

• In large bowl, combine flour, crushed cereal, remaining sugar, and salt
• Whisk together until evenly mixed
• Make a well in center for wet ingredients

1. Combine wet ingredients:

• In separate medium bowl, gently beat eggs
• Check yeast mixture is foamy
• Add foamy yeast mixture to eggs
• Mix in softened butter until just combined
• Butter should be very soft but not melted

1. Form dough:

• Pour wet ingredients into well of dry ingredients
• Using wooden spoon or mixer on low, mix until shaggy dough forms
• Gradually incorporate flour from sides
• If using stand mixer:
  • Switch to dough hook
  • Knead on medium-low speed (speed 2) for 8-10 minutes
  • Dough will pull away from sides of bowl
• If kneading by hand:
  • Turn onto floured surface
  • Knead 10-12 minutes
  • Use heel of hand to push dough away
  • Fold back over itself
  • Turn quarter turn and repeat
• Final dough should:
  • Be soft and smooth
  • Spring back when poked
  • Not stick to hands
  • Hold shape when formed into ball

First Rise (45 minutes)

1. Prepare rising bowl:

• Lightly oil large clean bowl
• Use neutral oil like canola
• Coat entire interior surface

1. Shape dough for rising:

• Form dough into smooth ball
• Place in oiled bowl
• Turn once to coat with oil
• Smooth side up

1. Cover dough:

• Place plastic wrap directly on dough surface
• Layer clean kitchen towel over top
• This prevents drying and drafts

1. Let rise:

• Place in warm spot (75-80°F)
• Good spots: inside turned-off oven with light on
• Near (not on) heating vent
• On top of refrigerator
• Wait until doubled in size (45-60 minutes)
• Test by poking – indent should remain

Filling Preparation (10 minutes)

1. Make filling while dough rises:

• Beat softened cream cheese until smooth
• No lumps should remain
• Gradually mix in powdered sugar
• Add crushed cereal
• Mix in vanilla
• Should be spreadable but not runny
• If too thick, add 1-2 tbsp milk
• Cover and set aside at room temperature

Assembly (20 minutes)

1. Prepare work surface:

• Clean large flat surface
• Dust generously with flour
• Have filling, knife, and pan ready

1. Shape dough:

• Punch down risen dough gently
• Turn onto floured surface
• Pat into rough rectangle
• Roll into 18×12 inch rectangle
• Keep corners as square as possible
• Lift dough occasionally to prevent sticking
• Add flour underneath if needed

1. Add filling:

• Spread filling evenly, leaving 1-inch border
• Use offset spatula or back of spoon
• Go right to edges on long sides
• Keep border clean for sealing

1. Roll and cut:

• Starting from long edge, roll tightly
• Like rolling a carpet
• Keep roll even and snug
• Pinch seam to seal
• Cut into 12 even pieces:
  • Mark roll in half
  • Mark each half in half (4 sections)
  • Cut each section into 3 pieces
  • Use sharp knife or dental floss
  • Clean knife between cuts

Second Rise and Baking (45 minutes)

1. Arrange rolls:

• Place cut side up in prepared pan
• Space evenly, not touching
• Cover with plastic wrap and towel
• Let rise 30 minutes
• Should be puffy and almost touching

1. Prepare for baking:

• Place oven rack in center position
• Preheat oven to 350°F
• Let oven preheat at least 15 minutes
• Remove covering from rolls

1. Bake:

• Place pan in center of oven
• Bake 20-25 minutes
• Rotate pan halfway through
• Check at 18 minutes
• Buns should be:
  • Light golden brown
  • Internal temperature 190°F
  • Spring back when touched

Finishing (15 minutes)

1. Cool initially:

• Remove from oven
• Place pan on wire rack
• Let cool 10 minutes in pan

1. Remove from pan:

• Run knife around edges
• Lift using parchment paper
• Transfer to wire rack
• Cool another 15-20 minutes

1. Optional glaze:

• Mix 1 cup powdered sugar
• Add 2-3 tbsp milk
• Stir until smooth
• Drizzle over slightly warm buns

Troubleshooting Tips

• Dough too sticky?
• Add flour 1 tablespoon at a time
• Knead after each addition
• Stop when dough is soft but not sticky
• Filling leaking?
• Chill rolls 15 minutes before baking
• Make sure filling isn’t too thin
• Keep border clean when spreading
• Uneven baking?
• Rotate pan halfway through
• Check oven temperature accuracy
• Use aluminum foil to cover darker spots
• Rolls too pale?
• Brush with egg wash before baking
• Bake additional 2-3 minutes
• Check oven temperature

Storage & Reheating

• Room temperature:
• Up to 2 days
• Store in airtight container
• Best eaten within 24 hours
• Refrigerator:
• Up to 5 days
• Wrap tightly in plastic
• Bring to room temperature before serving
• Freezer:
• Up to 2 months unbaked
• Wrap individually in plastic
• Then wrap in foil
• Thaw overnight in refrigerator
• Reheating:
• Microwave: 15 seconds per roll
• Oven: 350°F for 5 minutes
• Add butter after reheating

Safety Notes

• Food Safety:
• Always check milk temperature
• Use fresh eggs at room temperature
• Wash hands frequently
• Clean all surfaces after handling raw dough
• Don’t taste raw dough
• Kitchen Safety:
• Use pot holders for hot pans
• Keep hands away from mixer blades
• Let cool before serving
• Use caution with sharp knives
• Clean spills immediately

Variations

• Strawberry Lover’s Version:
• Add ½ cup finely diced fresh strawberries to filling
• Reduce crushed cereal in filling by ¼ cup
• White Chocolate Edition:
• Add ½ cup white chocolate chips to filling
• Drizzle melted white chocolate on top
• Mini Buns:
• Use muffin tin
• Cut roll into 24 pieces
• Reduce baking time to 15-18 minutes
• Pink Paradise:
• Add pink food coloring to glaze
• Sprinkle with pink sugar
• Top with extra crushed Franken Berry

Happy baking! These Franken Berry breakfast buns are sure to become a new favorite in your monster cereal recipe collection.