I’ve been on a cookie butter kick lately so, I just had to experiment with some homemade cinnamon rolls. I know cinnamon rolls are one of those recipes that people are usually scared to attempt or feel like they take too long but I used instant yeast so the total proofing time was just about an hour or so! This recipe is perfect if you need to get fresh cinnamon rolls on the table but don’t have a lot of time for longer proofing.
- 4 1/2 cups all purpose flour
- 1 tsp salt
- 2 packets instant yeast
- 1 cup milk
- 1/2 cup butter
- 1/4 cup granulated sugar
- 2 eggs
- 1 cup brown sugar
- 4 tbsp cinnamon
- 1/4 cup softened butter
- 1/4 cup melted cookie butter
- 1 1/2 cups powdered sugar
- 5-6 tbsp heavy cream
- 2 tbsp melted butter
- 1 tsp vanilla
- 3 tbsp melted cookie butter
- 4-6 crushed biscoff cookies
- In a stand mixer using a dough hook, add the flour, salt and yeast. In a small microwave safe bowl, combine 1/2 cup butter, 1/4 cup sugar and 1 cup milk. Heat for 60 seconds.
- Turn the mixer on low speed and slowly add the warm milk mixture.
- Change the mixer to medium speed and add one egg at a time.
- Once a dough begins to form, turn the mixer back to low speed.
- Continue mixing dough until it forms a ball.
- Remove the dough and continue to knead over a lightly floured surface. If the dough is too sticky, add tbsp flour at a time until it is no longer sticky.
- Spread olive oil along the edge of a bowl and place the dough into the bowl and cover with a damp kitchen towel for 30 minutes.
- Roll the dough out into a large rectangle (mine was about 13 X 18).
- In a small bowl combine brown sugar and cinnamon. In another small bowl, soften 1/4 cup butter until spreadable (do not completely melt it).
- Brush the butter onto the rectangle leaving 1/4-1/2 inch along the edges free of butter.
- Spread the cinnamon sugar mixture all over the buttered area and pat down.
- Roll the rectangle up tightly and cut off excess edges.
- Cut into 12 equal pieces and place into a greased glass pan.
- At this time, preheat your oven to 175F and then turn the oven OFF. Do not skip this step.
- Place the pan into the preheated oven with the oven TURNED OFF.
- Allow to proof a second time for 20-30 minutes.
- After 20-30 minutes turn your oven back on to 350F while the rolls are inside.
- Bake for 25 minutes or until just golden then allow to cool for 10-15 minutes.
- In a medium bowl, combine powdered sugar, melted butter, vanilla and heavy cream until a glaze forms. If it’s too thick, microwave in 10 seconds intervals until desired consistency.
- Pour glaze over the cinnamon rolls and melt down about 3 tbsp cookie butter then drizzle over the top of the glazed cinnamon rolls. Sprinkle with crushed biscoff cookies.
See the how to video here and let us know if you try it & tag us if you do on social media so we can see your remake!