Cookie Butter Rolls
Cookie butter rolls—ooey gooey cinnamon rolls swirled with cookie butter filling and crushed cookies, baked with globs of cookie butter on top, and covered in a luscious cookie butter glaze!
Equipment
Ingredients
Tangzhong
- 1/4 cup bread flour
- 3/4 cup water
Cinnamon Roll Dough
- 3 2/3 cups bread flour *See notes below for measuring*
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream room temperature
- 1/3 cup whole milk room temperature
- 1 large egg room temperature
- 1 teaspoon vanilla bean paste or extract
- Tangzhong from above
- 1/3 cup cookie butter
- 3 tablespoons unsalted butter room temperature
Cookie Butter Filling
- 1/2 cup unsalted butter room temperature
- 2/3 cup crushed Biscoff cookies
- 2/3 cup light brown sugar packed
- 1/4 cup cookie butter
- 1 tablespoon cinnamon
- 12 tablespoons cookie butter for the tops of the rolls
Cookie Butter Icing
- 1/4 cup cookie butter
- 1/4 cup whole milk
- 1 teaspoon vanilla paste or extract
- 1 cup powdered sugar
Instructions
- In a small saucepan, whisk together the water and flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.
- In a stand mixing bowl, mix together the flour, sugar, yeast, and salt until combined. Add the cream, milk, egg, vanilla, tangzhong, and cookie butter to the bowl. Knead on low speed until it forms a rough dough ball.
- With the mixer running on low, add the softened butter 1/2 tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading until the dough looks smooth and elastic, about 8-10 minutes.
- Form the dough into a smooth round ball and return it to the bowl. Cover the top with plastic wrap and set it aside to rest for 30 minutes.
- Whille the dough rests, make the filling. Combine the butter, biscoff cookies, brown sugar, cookie butter, and cinnamon until smooth.
- Place the dough on a lightly floured surface and roll it out into a 15x21 rectangle, with the longest side closest to you. Dollop the cookie butter mixture across the surface of the dough, then use an offset spatula to spread it evenly.
- Use a pizza cutter to cut 12, 1 3/4 inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined 9x13 baking pan.
- Cover the pan with plastic wrap and set it aside to rise for 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325 F/162 C.
- Before baking, dollop one tablespoon of cookie butter on top of each roll, then bake for 25-35 minutes or until a thermometer inserted into the center roll reads 180°F. Let the pan cool on a wire rack while you make the frosting.
- Whisk the cookie butter, milk, and vanilla together, then mix in the powdered sugar until smooth.
- Let the pan cool on a wire cooling rack for 15 minutes, then pour the cookie butter glaze over the top. Enjoy!
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage/Reheating: Leftovers can be stored in an airtight container at room temperature or in the fridge for up to 4 days. Before serving, reheat them in the microwave or 350° oven until warm.
