Description
Make soft, gooey cinnamon rolls featuring a rich cookie butter filling and topped with a simple Biscoff glaze.
Ingredients
Scale
- 1 cup whole milk, warm
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar, divided
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/2 cup cookie butter (like Biscoff), softened, for filling
- 1/4 cup packed light brown sugar, for filling
- 2 tablespoons ground cinnamon, for filling
- 1/2 cup powdered sugar, for glaze
- 3 tablespoons cookie butter, melted, for glaze
- 1 tablespoon milk, for glaze
Instructions
- Combine the warm milk, yeast, and 1 teaspoon of the granulated sugar in a bowl. Let stand for 5 minutes until foamy.
- In a large bowl, whisk together the remaining granulated sugar, melted butter, and egg. Add the yeast mixture and stir.
- Gradually add the flour and salt to the wet ingredients. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- While the dough rises, prepare the filling by mixing the softened cookie butter, brown sugar, and cinnamon in a small bowl until combined.
- Punch down the risen dough and roll it out into a 12×18 inch rectangle on a floured surface.
- Spread the cookie butter filling evenly over the dough, leaving a 1-inch border on one long edge.
- Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
- Cut the log into 12 equal rolls. Place the rolls cut-side up in a greased 9×13 inch baking dish.
- Cover the dish and let the rolls rise again for 30 minutes. Preheat your oven to 375°F (190°C) during the last 10 minutes of the second rise.
- Bake for 20-25 minutes, or until golden brown.
- While the rolls bake, prepare the glaze by whisking together the powdered sugar, melted cookie butter, and milk until smooth.
- Remove the rolls from the oven and immediately drizzle the glaze over the warm rolls. Serve warm.
Notes
- For extra soft rolls, let them proof in a slightly warmer area, like inside an oven that has been turned off but still holds residual heat.
- If your cookie butter is too stiff for spreading, microwave it for 10-15 seconds to soften it slightly before mixing with the brown sugar and cinnamon.
- You can substitute half of the flour with bread flour for a chewier texture.
- Prep Time: 45 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 420
- Sugar: 35g
- Sodium: 310mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg