
Deliciously sweet Cookie Butter Cinnamon Rolls recipe that will be your new favorite recipe. Extra fluffy, extra good!
I don't make cinnamon rolls often, but when I do they always come out so good. But I wanted to elevate this recipe by swapping out the traditional cinnamon roll filling with cookie butter. You're probably wondering why Cookie Butter Cinnamon Rolls? Why not? I have a bunch of different fillings I could've used but this cookie butter is so good. It was the perfect choice to add inside of the cinnamon rolls.
How to make perfectly fluffy Cookie Butter Cinnamon Rolls


The key to making your Cookie Butter Cinnamon Rolls perfect is to make sure your yeast isn't burned by the milk and butter mix. On the stovetop heat up your milk and butter until warm. This butter mixture will be added to another bowl where the yeast and flour mixture is. If the butter mixture is too hot it was change the chemistry of the yeast.



In the flour mixture you will have the egg and granulated sugar. I used a wooden spoon to mix everything together. The wooden spoon is key because its really thick and easy to mix the ingredients around.
Knead up the dough!
Now comes the fun part. Kneading the dough. Once all the ingredients are mixed together, you need to had knead the dough for about 5 minutes. Your hands will hurt, sorry! Once you're done kneading the dough and it bounces back when you poke it with your finger. Let it rest in the bowl uncovered. Now lets great ready to roll out the dough into a rectangle. Once the shape it formed I cleaned up the sides with a sharpe knife. Spread 1 tablespoon of softened butter on the dough then enough cookie butter to the ends. You can either roll the dough into a log or do something new like I did. I used a pizza cutter, then I rolled the dough. Then I followed this up with my baking twine.
Let the rolls sit in the pan you plan on baking them in covered in a towel for another hour. You want the rolls to rise.



Bake these rolls at 350 degrees for 35 minutes. I topped the rolls with my homemade cream cheese frosting. You can also use your own icing or store-bought.
Check out my dessert category here to find more sweets to enjoy.

Cookie Butter Cinnamon Rolls
Equipment
- Wooden Spoons
- Mixing bowls
- Parchment paper - I used this on the bottom of my baking pan
- Baking twine
Ingredients
- 4 ½ cups All-purpose flour
- ⅓ cup Granulated sugar
- 2 Packets Instant Yeast
- 1 ⅓ cup Milk
- ⅓ cup Unsalted Butter cut into cubes
- 1 Large egg
Instructions
- On the stove, add the milk and butter on medium heat until it's warm. It has to be WARM not hot or this mixture will ruin the yeast. Some pieces of the butter won't be melted fully but that's okay.
- In another bowl add 2 cups of flour, sugar, and yeast.
- Slowly add the butter mixture into the flour and yeast mixture and use a wooden spoon to mix everything together. If you don't have this use a mixer with a dough attachment.Add another two cups and continue to mix. Finish this dog with the final ½ cup of flour.Once everything is blended together poke the dough. If it bounces back it's ready. If not hand knead the dough for another five minutes. And yes, your hands will hurt. Let the dough rise not covered in a bowl for an hour.
- Once the dough is done after an hour. Roll it out into a rectangle and smooth the 1 tablespoon of butter on the dough. Then add the cookie butter to the dough. Now you can either roll the dough up normally into a lot or do the method I tried. I used a pizza cutter and then rolled the dough. After that I used my baking twine to cut the rolls up even smaller.
- Cover the rolls with a towel for another hour and preheat your oven to 350. I used parchment paper on my baking tray but you can spray baking spray down so the rolls don't stick.
- After an hour, pop the rolls into the oven for 35 minutes at 350. The cinnamon rolls will be golden brown.
- Additional: I added a cream cheese frosting on top but you can use whatever you want on top!
Leave a Reply