These unbelievably soft and pillowy cinnamon rolls are swirled with both brown sugar cinnamon filling and creamy cookie butter, generously slathered in cookie butter cream cheese frosting, and drizzled in even MORE luscious cookie butter!
Although I’m a bit of a peanut butter fiend, no spread has captured my heart quite like cookie butter has. It’s thick, creamy, and infused with the perfect balance of warm spices and nutty caramelized flavor. Every single spoonful is pure bliss. It really is no wonder why I’ve managed to create so many recipes devoted to this celestial spread, and today’s recipe is NO exception.
For those of you who have ever wondered what would happen if you combined cookie butter and cinnamon rolls, here’s your HEAVENLY answer…
These Cookie Butter Cinnamon Rolls are remarkably soft and doughy! Not only are they brimming with brown sugar cinnamon filling, but they’re also swirled with creamy cookie butter. Each roll is generously slathered in the most luscious cookie butter cream cheese frosting and drizzled in melted cookie butter.
Why You’ll Love These Cinnamon Rolls
THREE times the cookie butter: There’s cookie butter swirled throughout the cinnamon rolls. Then there’s cookie butter added to the cream cheese frosting. And finally, there’s a drizzle of warmed cookie butter on top!
Impossibly fluffy: Every single roll is soft, pillowy, and deliciously doughy! It doesn’t matter if you grab a center piece or a corner piece. These rolls stay moist for days!
Overnight option: Once assembled, the cinnamon rolls can be stored in the refrigerator overnight. Take them out of the refrigerator the next morning and allow them to sit on the counter for about an hour before baking in the oven.
How to Make Cookie Butter Cinnamon Rolls
Proof the yeast: You’ll need active dry yeast for this recipe. NOT instant yeast. To activate (make sure yeast isn’t dead), stir one packet of yeast into 1/4 cup warm water (typically between 110-115ºF) and add 1/2 teaspoon granulated sugar. Let it sit for 5-10 minutes, or until it forms a nice thick foamy layer on top. If using a glass measuring cup, the yeast mixture could rise up to the 1 cup line.
Make the dough: In a stand mixer fitted with the whisk attachment, mix 1/4 cup instant vanilla pudding mix with 1 cup warmed milk. (I usually warm my milk in the microwave for 30-40 seconds.) The pudding mix is what keeps these rolls extra soft and pillowy! Make sure you use the instant, and not the “Cook n’ Serve” variety.
Once the pudding mix is combined with the milk, add 1/3 cup melted butter, 1 Tablespoon Greek yogurt, 1 egg, and 1/2 teaspoon of salt. Beat everything together until combined. Switch the whisk attachment out for the dough hook attachment. Then add 3 cups of all-purpose flour along with the activated yeast mixture. Turn the mixer on to low speed, allowing dough to knead for 6-7 minutes. If you find that the dough is too sticky and sticking to the sides of the bowl, add more flour, a tablespoon at at time. You want the dough to basically clean the sides of the bowl, but still stick to the bottom.
Plop the dough into a large mixing bowl that’s been coated with nonstick cooking spray. Seal bowl tightly with plastic wrap, and allow dough to rise in a warm place until double in size. This should take about 2 hours.
Make brown sugar cinnamon filling: In a medium bowl, combine 4 Tablespoons of softened butter with 1/2 cup of brown sugar, and 1 tablespoon of cinnamon.
Roll and fill: Place dough onto a floured surface, and use your hands to flatten and shape dough into a rectangle. Grab a rolling pin, dust it with flour, and roll dough out into a 12 x 18 inch rectangle. The measurements don’t have to be perfect. Just try to aim for a large rectangle that has an even thickness of about 1/4″ throughout.
Spread the brown sugar cinnamon filling evenly on top of the dough. Warm 3/4 cup of cookie butter in the microwave for 30 seconds, or until it’s thinned out and easier to spread. Spread the cookie butter on top of the brown sugar filling. Starting from the long side, roll the dough tightly into a log, ending with the seam side down.
Slice rolls: Grab a long piece of floss, shimmy it underneath the log until you reach the middle of the log. Pull both ends of floss up, cross them over each other, then pull tightly. This will give you those nice clean cuts. Repeat these steps with the rest of the log, until you have 12 equal pieces. Place the rolls, cut side up, into a greased 9×13-inch baking dish.
Rise or Slow Rise: If you want to bake the rolls the same day, allow the rolls to sit in a warm place for 1 hour. There should be very little space between (if any) each roll once they’ve fully risen.
If you want to bake the rolls the next day, immediately after placing the rolls in the baking dish, cover with plastic wrap and place in the refrigerator. Un-risen rolls can sit in the refrigerator for up to 16 hours. The next day, take the rolls out of the refrigerator. They will have risen some in the refrigerator (this is called a slow rise), but you want them to sit out at room temperature for 1 hour before baking in the oven.
Baking: The cinnamon rolls need to bake in a preheated 350ºF oven for 25-30 minutes. I recommend placing a sheet of tin foil over the rolls for the first 10 minutes, then removing it for the remaining 15-20 minutes. This prevents the rolls from getting too dark on top. The filling should be bubbling and the rolls should have a nice golden color.
Make the frosting: While the rolls are baking, make the frosting. In a stand mixer fitted with the paddle attachment, beat the butter, cream cheese and salt together on high for about 2 minutes. Once completely smooth, add 1/4 cup creamy cookie butter and beat until fully incorporated. Add 1 and 3/4 cups powdered sugar and beat until fluffy.
Frost cinnamon rolls: Once the cinnamon rolls come out of the oven, allow them to cool for about 5 minutes before spreading the frosting on top. Place 2 tablespoons of cookie butter into a small bowl and heat in the microwave for about 15-20 seconds. You want it do be a drizzle-able consistency. Use a spoon to drizzle the melted cookie butter all over the cinnamon rolls.
Cookie Butter Cinnamon Rolls
Ingredients
Dough:
- ¼ cup warm water*
- 2 ¼ teaspoon active dry yeast (one 1/4-ounce packet)
- 1 teaspoon granulated sugar
- ¼ cup instant vanilla pudding mix
- 1 cup milk (warmed in microwave for 30-40 seconds)
- ⅓ cup unsalted butter, melted
- 1 Tablespoon Greek yogurt
- 1 egg
- ½ teaspoon salt
- 3-3 ¼ cups all-purpose flour
Filling:
- 4 Tablespoons salted butter, softened
- ½ cup brown sugar
- 1 Tablespoon cinnamon
- ¾ cup creamy cookie butter
Cookie Butter Cream Cheese Frosting:
- 4 Tablespoons unsalted butter, softened
- 4 ounces cream cheese
- Pinch salt
- ¼ cup creamy cookie butter
- 1 ¾ cups powdered sugar
To Decorate:
- 2 Tablespoons creamy cookie butter, (warmed in the microwave for 15-20 seconds)
Instructions
Make the Dough:
- In a glass measuring cup, combine the water, yeast, and sugar; set aside to foam for about 5-10 minutes.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the pudding mix and milk together until combined and thickened. Add the butter, Greek yogurt, egg, and salt, beating until fully combined.
- Switch to the dough hook, and add the yeast mixture and 3 cups of the flour. Mix the dough on low and allow it to knead for about 6-7 minutes. If dough is still too soft, add more flour, 1 Tablespoon at a time, until dough just cleans the bowl, but is very soft. It should still stick to the bottom of the bowl.
- Coat a large bowl with nonstick cooking spray and place dough in bowl. Seal tightly with plastic wrap. Place bowl in a warm place and allow dough to rise until doubled in size, about 2 hours. In the meantime, spray a 9-by-13-inch baking dish with nonstick cooking spray; set aside.
- After dough has doubled in size, punch it down. Turn dough out onto a floured Silpat or floured countertop. With a rolling pin, roll it out to an 18-by-12-inch rectangle.
- Make the cinnamon brown sugar filling by combining the butter, brown sugar and cinnamon together in a bowl. Spread the filling evenly over the entire surface of the dough. Warm the 3/4 cup of cookie butter in the microwave for 30 seconds, then spread it evenly over the brown sugar filling. Roll dough tightly into a log, ending with the seam side down. Pinch the ends to seal.
- Using plain, unwaxed dental floss (or a bench scraper), slice the rolls into 12 evenly-sized rolls. Arrange the rolls cut side down in the prepared baking dish. Cover tightly with plastic wrap.
*If Baking Immediately
- Allow the rolls to rise again in a warm place until doubled in size, about 1 hour.
*Or...If You Want to Bake the Rolls the Next Day
- Place covered rolls in the refrigerator for up to 16 hours. Before baking, let the rolls sit at room temperature until they have nearly doubled in size, about 1 hour.
Baking:
- For either version, bake at 350ºF for 25-30 minutes, or until the brown sugar filling is bubbling and the rolls are lightly browned. I recommend placing a sheet of tin foil on top of the rolls for the first 10 minutes. While rolls bake, make the cream cheese frosting.
Make the Frosting:
- In the bowl of an electric stand mixer fitted with a paddle attachment, beat the butter, cream cheese, and salt together on medium speed for about 1 minute. Add the cookie butter, and continue beating until completely smooth. Add the powdered sugar, and beat for 1 minute. Scrape down sides of the bowl, and beat for 1 more minute until light and fluffy.
- Once rolls have baked, remove from the oven and cool for 5 minutes. Spread the frosting evenly over the rolls. Drizzle melted cookie butter on top. Serve immediately.
- Rolls are best eaten fresh, but will keep in an airtight container at room temperature for up to 5 days. Reheat leftover rolls for 10-15 seconds in the microwave before serving.
Notes