Cookie Butter Cinnamon Rolls
These cookie butter cinnamon rolls are soft, gooey, and swirled with rich cookie butter and cinnamon sugar, then topped with a creamy cookie butter glaze. Perfect for breakfast, brunch, or dessert, they bring a bakery-style indulgence right to your kitchen.
Ingredients
Dough:
- 3 ½ cups all-purpose flour
- 2 ¼ tsp active dry yeast 1 packet
- 1 cup warm milk about 110°F / 43°C
- ¼ cup granulated sugar
- ¼ cup unsalted butter melted
- 1 large egg
- 1 tsp salt
Filling:
- ½ cup cookie butter Biscoff or Trader Joe’s brand
- ½ cup brown sugar
- 2 tbsp ground cinnamon
- 2 tbsp softened butter
Glaze:
- 4 oz cream cheese or dairy-free option
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 2 tbsp cookie butter
- 1 tbsp milk or almond milk
- 1 tsp vanilla extract
Instructions
- Make the Dough: In a bowl, combine warm milk, yeast, and sugar. Let sit until foamy (5–10 minutes). Add flour, melted butter, egg, and salt. Knead until smooth and elastic, then cover and let rise for 1 hour.
- Prepare the Filling: Mix cookie butter, brown sugar, cinnamon, and softened butter until smooth.
- Roll & Fill: Roll dough into a large rectangle. Spread the filling evenly, then roll tightly into a log. Slice into 12 rolls.
- Second Rise: Place rolls in a greased 9x13-inch pan. Cover and let rise for 30–40 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes, until golden brown.
- Make the Glaze: Beat together cream cheese, butter, powdered sugar, cookie butter, milk, and vanilla until smooth.
- Frost & Serve: Spread glaze over warm rolls and top with crushed cookies if desired.
Notes
- Warm cookie butter slightly before spreading for easier application.
- Don’t overbake—the rolls are best when soft and gooey in the center.
- Store leftovers in an airtight container at room temperature for 2 days or in the fridge for 4–5 days.
Nutrition
Calories: 365kcalCarbohydrates: 49gProtein: 6gFat: 16gSaturated Fat: 9gCholesterol: 45mgSodium: 270mgFiber: 2gSugar: 25g
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