Cookie Butter Cinnamon Rolls

Cookie butter cinnamon rolls are the ultimate sweet treat that combines fluffy, freshly baked dough with the warm, spiced flavor of cookie butter. Imagine pulling a generous swirl of pillowy dough apart, only to reveal layers of gooey, decadent filling that melts in your mouth. The rich aroma of cinnamon wafts through the air, inviting everyone to gather around and share in this delightful experience. This recipe elevates traditional cinnamon rolls by infusing them with cookie butter, creating a unique twist that is sure to impress both your family and friends.

I first stumbled upon the idea of cookie butter cinnamon rolls during a coffee shop visit a few years ago. As soon as I took one bite, I was hooked. The combination of warm spices and creamy cookie butter felt indulgent yet comforting, like a hug in roll form. Since then, I’ve perfected a sheet pan version that yields twelve perfectly sized rolls, making it an ideal option for brunch gatherings, holiday breakfasts, or simply satisfying that unexpected craving for something sweet. Trust me, this cookie butter cinnamon roll recipe is one you’ll want to keep close at hand—you won’t want to miss out on these irresistible rolls!

How to Make Cookie Butter Cinnamon Rolls

1. Prepare the Tangzhong: In a small saucepan, whisk together 2 tablespoons all-purpose flour and ½ cup whole milk until smooth. Cook over medium heat, whisking constantly until thickened into a paste that leaves visible lines when whisked, about 2–4 minutes. Transfer to a bowl and let cool to room temperature.

2. Activate the Yeast: In a small bowl, whisk ¾ cup warmed whole milk and ¼ cup granulated sugar until dissolved. Sprinkle 2 ¼ teaspoons active dry yeast over the top and let sit for 5 minutes until foamy.

3. Make the Dough: In the bowl of a stand mixer fitted with the dough hook, combine the cooled tangzhong, yeast mixture, ¼ cup melted butter, the teaspoon of vanilla, 2 large eggs, 1 ¼ teaspoons salt, 2 ½ cups all-purpose flour, and 1 cup bread flour. Mix on low speed until a soft dough forms.

4. Knead the Dough: Knead on medium speed for 5–8 minutes until smooth and elastic. Gradually add 5 tablespoons softened butter, one tablespoon at a time, mixing until fully incorporated. The dough should be slightly sticky but manageable.

5. Let the Dough Rise: Transfer the dough to a greased bowl, cover, and let rise in a warm place for 1–2 hours until doubled in size.

6. Chill the Dough: Refrigerate the dough for 2–8 hours or overnight after the first rise. This resting period enhances the flavor and makes rolling easier later on.

7. Prepare the Filling: In a medium bowl, mix 6 tablespoons softened butter, ½ cup cookie butter, ½ cup dark brown sugar, 1 tablespoon ground cinnamon, ½ teaspoon salt, and ¾ cup finely crushed Biscoff cookies until smooth and spreadable.

8. Prepare the Pan: Line a large rimmed baking sheet with parchment paper.

9. Roll Out the Dough: After chilling, roll the dough into a 16×12-inch rectangle with the long side facing you. Spread the cookie butter filling in a thin, even layer, leaving a ½-inch border along the far long edge.

10. Cut and Roll the Dough: Using a pizza cutter or sharp knife, cut the dough into 12 strips. Roll each strip up individually into a spiral.

11. Arrange the Rolls: Place the rolls on the prepared baking sheet, spacing them at least 2–2½ inches apart.

12. Let the Rolls Rise Again: Cover loosely and let them rise for 50–70 minutes until puffy and marshmallowy.

13. Preheat the Oven: Preheat your oven to 325°F.

14. Bake the Rolls: Bake the rolls for 22–26 minutes, until set and the edges are lightly golden. The centers should reach about 190–195°F; tent loosely with foil if they brown too quickly.

15. Cool Slightly: Let the rolls cool for 10–12 minutes before glazing.

16. Prepare the Glaze: Gently warm 1 cup cookie butter until pourable but not hot; whisk in 1 cup warm heavy cream, 1 teaspoon vanilla extract, and a pinch of salt until smooth and glossy.

17. Glaze the Rolls: Spoon the glaze over the warm rolls, allowing it to drip down the sides.

18. Add Finishing Touches: Optionally, finish with crushed cookies or flaky sea salt for extra texture and flavor.

Storing & Reheating

To store your cookie butter cinnamon rolls, keep them at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate them for up to one week, ensuring they remain in an airtight container as well. If you want to save them for later, freeze the rolls in a sealed container for up to 3 months. To reheat, simply pop them into a preheated oven at 350°F for about 10–15 minutes until warmed through; this will help restore some of their original texture, though they may soften slightly.

Delight in the rich and comforting flavors of these cookie butter cinnamon rolls—your taste buds will thank you. With their fluffy texture paired with the sweet and slightly spiced filling, they offer a perfect balance of indulgence and nostalgia. Don’t hesitate to get creative with the toppings or even the fillings; every batch can be a little different, just as you like! Enjoy this treat with loved ones or savor them for yourself while indulging in a cozy moment at home.

Recipe FAQs

Can I use homemade cookie butter instead of store-bought?

Absolutely! Homemade cookie butter can add a unique touch to your rolls, enhancing their flavor. Just ensure it has a smooth consistency similar to store-bought varieties, so it spreads uniformly.

How can I make these rolls in advance?

You can prepare the dough and let it rise, then refrigerate overnight. The next day, let it come to room temperature, add the filling, shape, and allow the final rise before baking.

Are these rolls suitable for freezing?

Yes, these rolls freeze beautifully! After baking, allow them to cool completely, then freeze them in an airtight container. Thaw in the fridge overnight and reheat before serving for a fresh-out-of-the-oven experience.

What if my dough doesn’t rise?

If your dough isn’t rising, ensure your yeast is fresh and properly activated in the warm milk. Both the temperature of the ingredients and the environment can affect the rise, so find a warm spot for the dough to rest.

More Desserts & Appetizers Recipes

• Chocolate Dipped Oreos with Sprinkles
• Cinco de Mayo Street Corn Dip & Guacamole Board
• Easy Peach Cobbler (Gluten-Free, Naturally Sweetened)
• Green Velvet Cake
• Shrimp Seasoning

📖 Recipe Card

Cookie Butter Cinnamon Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

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

Print Recipe

Pin Recipe

---

Description

These Cookie Butter Cinnamon Rolls are a delightful mixture of cookie butter, cinnamon, and soft dough, offering a warm and comforting treat for breakfast or dessert. Simple to prepare and downright irresistible, they’re perfect for brunch or a cozy family gathering.

---

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

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a small saucepan, whisk together the flour and milk until smooth. Cook over medium heat, whisking constantly, until thickened into a paste that leaves visible lines when whisked, about 2–4 minutes.
2. Transfer the paste to a bowl and let it cool to room temperature.
3. In a separate bowl, combine warm milk and yeast, allowing it to sit for about 5 minutes until frothy.
4. Mix in sugar, melted butter, vanilla, and eggs to the yeast mixture.
5. Add in the cooled flour paste, salt, all-purpose flour, and bread flour. Mix until a dough forms.
6. Knead the dough on a floured surface for about 5 minutes until smooth, incorporating softened butter as needed.
7. Let the dough rise in a warm place for about 1 hour until doubled in size.
8. Roll out the dough into a rectangle and spread cookie butter evenly over the surface.
9. Sprinkle dark brown sugar, cinnamon, and crushed Biscoff cookies over the cookie butter.
10. Roll the dough tightly into a log and slice into rolls.
11. Place rolls in a greased sheet pan and let them rise again for another 30 minutes.
12. Preheat the oven to 350°F (175°C).
13. Bake the rolls for 25-30 minutes or until golden brown.
14. While baking, heat heavy cream with vanilla extract and a pinch of salt. Pour over the warm rolls once out of the oven.

---

Notes

For an extra touch, top the rolls with crushed Biscoff cookies and flaky sea salt after baking.
Make sure the milk is warm but not too hot to avoid killing the yeast.
You can substitute cookie butter with peanut butter for a different flavor twist.

---

Nutrition

• Serving Size: 1 roll
• Calories: 300
• Sugar: 15g
• Sodium: 250mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 40mg

More Desserts & Appetizers Recipes

Cherry Pie Filling

Pumpkin Pie Bars

Pineapple Pretzel Salad Fluff

Apple Pie

Caramel Apple Dump Cake