Description
These Cookie Butter Cinnamon Rolls bring irresistible flavor with ease. Made with cookie butter and a soft dough, they are perfect for any occasion, from brunch to dessert!
Ingredients
Scale
- 2 tablespoons all-purpose flour
- 1/2 cup whole milk
- 3/4 cup whole milk warmed to 100–110°F
- 2 1/4 teaspoons active dry yeast or instant yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter melted or very soft
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 large eggs room temperature
- 1 1/4 teaspoons salt
- 2 1/2 cups all-purpose flour
- 1 cup bread flour
- 5 tablespoons unsalted butter softened
- 6 tablespoons unsalted butter softened
- 1/2 cup cookie butter Biscoff-style
- 1/2 cup dark brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup finely crushed Biscoff cookies
- 1 cup cookie butter
- 1 cup heavy cream warmed
- 1 teaspoon vanilla extract
- Pinch of salt
- Crushed Biscoff cookies
- Flaky sea salt
Instructions
- In a small saucepan, combine the flour and milk, whisking until smooth. Cook over medium heat while constantly whisking, until it thickens into a paste, about 2–4 minutes. Remove from heat and allow to cool to room temperature.
- In a bowl, combine warmed milk, yeast, and sugar. Let it sit for about 5-10 minutes until it's foamy.
- In another bowl, mix together the cooled paste, vanilla, eggs, and salt.
- Gradually add the all-purpose flour and bread flour until a dough forms. Knead until smooth and elastic, about 8-10 minutes.
- Incorporate the softened butter and knead for an additional 2 minutes. Place the dough in a greased bowl, cover, and let rise until doubled in size, about 1-2 hours.
- Prepare the filling by combining cookie butter, dark brown sugar, cinnamon, and salt in a bowl.
- Roll out the dough on a floured surface to a rectangle. Spread the filling evenly and sprinkle with crushed Biscoff cookies.
- Roll the dough tightly and slice it into rolls. Place the rolls on a lined baking sheet, cover, and let them rise until puffy, about 30-45 minutes.
- Preheat the oven to 350°F. Bake the rolls for 20-25 minutes until golden brown.
- While baking, heat heavy cream and vanilla extract. Pour over rolls after baking. Top with flaky sea salt and additional crushed Biscoff cookies.
Notes
Make sure the milk is warmed but not too hot to avoid killing the yeast.
For a richer flavor, let the rolls sit overnight in the fridge before baking.
Adjust the cinnamon to your taste for a spicier kick.
Nutrition
- Serving Size: 1 roll
- Calories: 400
- Sugar: 18g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg