Cookie Butter Cinnamon Rolls
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!
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
*Different brands require different water temperatures for the yeast to react with. Make sure to use a food thermometer to get the correct temperature. You don't want the water too hot, or it will kill the yeast; too cold, and the yeast won't react. Mine had to be anywhere between 110ºF-115ºF.