First, make the cereal milk: In a small bowl or cup, 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 or cup. Set off to side.

In a large bowl or in the bowl of a stand mixer with the whisk attachment, whisk egg yolks, whole egg, sugar, 6 tablespoons butter and 3/4 cup cereal milk. Add 2 cups flour along with yeast and salt; whisk until just combined. Replace whisk attachment with dough hook and add 3/4 cup flour. Knead on low speed 5 minutes (alternatively, knead dough on a floured surface for 10 minutes). Add more flour as needed until dough is soft but not sticky. Continue to knead in stand mixer 5 minutes (or 5-10 minutes by hand) until dough no longer sticks to the sides of the bowl.

Lightly spray a large bowl with cooking spray. Shape dough into a ball and place in bowl; turn once to coat with oil. Cover bowl with plastic wrap and let rise in a warm place 2 to 2 1/2 hours or until doubled.

Spray bottom and sides of a 13x9-inch baking pan with cooking spray. Punch down risen dough; turn out onto a lightly floured surface and gently shape into a rectangle, long side facing you. Use a rolling pin to roll dough into an approximately 18x12-inch rectangle. Brush 4 tablespoons melted butter over dough to within 1/2-inch of the top long edge. Sprinkle with cinnamon, 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 so seam side is down. Use a serrated knife to gently cut dough into 12 equal-size rolls, about 1 1/2 inches each. Arrange rolls cut side-up in prepared baking pan. Cover tightly with plastic wrap and refrigerate overnight, at least 8 hours up to 16 hours.

The next morning, remove rolls from the refrigerator; uncover and place baking pan of rolls in the oven, turned off. Place a shallow pan on a rack just beneath the rolls; add enough boiling water to pan to fill 2/3-full. Immediately close the oven door and let rolls steam 30 minutes until puffy. Remove rolls and shallow pan from oven.

Heat oven to 350 degrees F. Return rolls to oven and bake 30 to 35 minutes until deep golden brown.

While rolls are still warm, make the glaze: In a medium bowl, whisk powdered sugar, 4 tablespoons cereal milk and vanilla 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.