Cookie Butter Cinnamon Rolls

When it comes to sweet treats that bring joy, Cookie Butter Cinnamon Rolls definitely make the list. These heavenly rolls are soft and fluffy, oozing with a rich cookie butter filling and topped with a dreamy glaze that will have you coming back for seconds (or thirds!). The silky texture and warm aroma wafting through your kitchen as they bake creates a sense of comfort and home. Whether you’re making them for a special occasion, your weekend brunch, or just to satisfy that sweet tooth, these cinnamon rolls will steal the show!

I first stumbled upon the delightful combination of cookie butter and cinnamon rolls during a cozy Sunday afternoon, and it’s been love at first bite ever since! The way the sweet, spiced filling melds with the buttery dough is pure magic. Plus, these rolls are surprisingly easy to make, especially since they can be prepared in a sheet pan style, allowing you to serve a crowd with minimal effort. So grab your apron and get ready to make some incredible Cookie Butter Cinnamon Rolls that everyone will adore!

How to Make Cookie Butter Cinnamon Rolls

1. Make the Tangzhong: In a small saucepan, whisk together 2 tablespoons of all-purpose flour and 1/2 cup of whole milk until smooth. Cook over medium heat, whisking constantly, until the mixture thickens into a paste—this should take about 2-4 minutes. Once thickened, transfer it to a bowl and allow it to cool to room temperature.
2. Activate the Yeast: In a small bowl, whisk together 3/4 cup of warm milk and 1/4 cup of granulated sugar until dissolved. Sprinkle 2 1/4 teaspoons of yeast over the top and let it sit for about 5 minutes until it becomes foamy.
3. Mix the Dough: In the bowl of a stand mixer fitted with a dough hook, combine the cooled tangzhong, the yeast mixture, 1/4 cup melted or very soft unsalted butter, 1 teaspoon vanilla bean paste, 2 large room temperature eggs, 1 1/4 teaspoons salt, 2 1/2 cups of all-purpose flour, and 1 cup of bread flour. Mix on low speed until a soft dough forms.
4. Knead the Dough: Increase speed to medium and knead the dough for about 5-8 minutes or until it’s smooth and elastic. Gradually add 5 tablespoons of softened butter, one tablespoon at a time, mixing until fully incorporated. The dough will be slightly sticky.
5. First Rise: Transfer the dough to a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1–2 hours, or until it has doubled in size.
6. Chill the Dough: Refrigerate the dough for 2–8 hours (or overnight); this makes rolling easier and enhances flavor.
7. Prepare the Filling: In a medium bowl, mix together 6 tablespoons of softened butter, 1/2 cup of cookie butter, 1/2 cup of dark brown sugar, 1 tablespoon of ground cinnamon, 1/2 teaspoon of salt, and 3/4 cup of finely crushed Biscoff cookies until smooth and spreadable.
8. Shape the Rolls: Line a large rimmed baking sheet with parchment paper. Roll the chilled dough into a 16×12-inch rectangle, with the long side facing you. Spread the cookie butter filling evenly over the dough, leaving a 1/2-inch border along the far edge.
9. Cut and Roll: Using a pizza cutter or sharp knife, cut the dough into 12 strips. Tightly roll each strip up from the bottom to the top, creating spirals.
10. Arrange on Baking Sheet: Place the rolls on the prepared baking sheet, leaving at least 2–2½ inches of space between them. Cover loosely with plastic wrap and let rise for 50–70 minutes until they’re puffy and have that lovely marshmallow-like quality.
11. Preheat the Oven: While the rolls are rising, preheat your oven to 325°F.
12. Bake the Rolls: Bake the rolls for 22–26 minutes or until they are set, with lightly golden edges and centers reaching an internal temperature of about 190–195°F. If they brown too quickly, tent them loosely with foil.
13. Cool Before Glazing: Allow the rolls to cool for about 10–12 minutes before glazing them.
14. Make the Glaze: Gently warm 1 cup of cookie butter until it becomes pourable but not hot. Whisk in 1 cup of warmed heavy cream, 1 teaspoon of vanilla extract, and a pinch of salt until the mixture is smooth and glossy.
15. Glaze the Rolls: Spoon the glaze over the warm rolls, allowing it to drip down the sides.
16. Garnish with Cookies: Finish the rolls with a sprinkle of crushed Biscoff cookies or flaky sea salt if desired.

Storing & Reheating

Keep your Cookie Butter Cinnamon Rolls at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate them for up to 5 days. If you want to freeze some rolls, wrap them tightly in plastic wrap and then in aluminum foil; they’ll last up to three months. To reheat, simply pop them in a 350°F oven for about 10-12 minutes until warmed through, although you may lose a bit of that delightful glaze texture in the process. Consider refreshing with a drizzle of warm cookie butter for extra indulgence.

You’re now armed with all the information you need to create these delightful Cookie Butter Cinnamon Rolls! Their irresistible flavor and fluffy texture won’t only brighten your morning but will also have your loved ones eagerly waiting for their share. Try these for your next gathering, and watch how everyone flocks to the kitchen for more!

Recipe FAQs

Can I use a different type of butter for the filling?

Absolutely! Feel free to use flavored butter if you have it on hand. Just keep in mind that it will change the overall flavor profile. You can also try using dairy-free margarine for a dairy-free option.

How can I make the rolls ahead of time?

You can prepare the dough and fill the rolls, then refrigerate them overnight. Just ensure to let them come to room temperature for about 30 minutes before baking them for the best rise.

What should I do if my rolls are too dense?

If your rolls turned out dense, it could be because the dough was over-kneaded or the yeast didn’t activate properly. You could also try reducing the flour slightly or allowing the dough to rise longer during the first rising period for lighter rolls.

Can I freeze the baked rolls?

Yes! After baking and cooling completely, wrap the rolls tightly in plastic wrap and then foil. You can freeze them for up to three months. When ready to eat, thaw in the fridge overnight and reheat as desired.

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📖 Recipe Card

Cookie Butter Cinnamon Rolls

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• Author: Anna
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Desserts & Appetizers
• Method: Baking
• Cuisine: American

Print Recipe

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Description

These Cookie Butter Cinnamon Rolls are irresistibly flavorful and easy to make with key ingredients like cookie butter and warm milk. Perfect for breakfast or a sweet treat!

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Ingredients

Scale 1x2x3x

• 2 tablespoons all-purpose flour
• 1/2 cup whole milk
• 3/4 cup whole milk warmed to 100–110°F
• 2 1/4 teaspoons active dry yeast or instant yeast
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter melted or very soft
• 1 teaspoon vanilla bean paste or vanilla extract
• 2 large eggs room temperature
• 1 1/4 teaspoons salt
• 2 1/2 cups all-purpose flour
• 1 cup bread flour
• 5 tablespoons unsalted butter softened (added after kneading)
• 6 tablespoons unsalted butter softened
• 1/2 cup cookie butter Biscoff-style
• 1/2 cup dark brown sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup finely crushed Biscoff cookies
• 1 cup cookie butter
• 1 cup heavy cream warmed
• 1 teaspoon vanilla extract
• Pinch of salt
• Crushed Biscoff cookies
• Flaky sea salt

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Instructions

1. In a small saucepan, whisk together the flour and milk until smooth.
2. Cook over medium heat, whisking constantly, for 2–4 minutes, until thickened into a paste.
3. Transfer the paste to a bowl and let it cool to room temperature.

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Notes

Ensure the milk is warmed to the correct temperature to activate the yeast.
Try using different spices for a unique flavor twist.
These rolls can be enjoyed warm or at room temperature.

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Nutrition

• Serving Size: 1 roll
• Calories: 325
• Sugar: 15g
• Sodium: 190mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 50mg

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