Sourdough Cookie Butter Cinnamon Rolls

How to make amazing cookie butter cinnamon rolls. The addition of Biscoff cookie butter in these cinnamon rolls take them up a notch and create an amazing dessert!

Course bread, Dessert

Cuisine American

Keyword cinnamon buns, cinnamon roll, cookie butter, cookie butter cinnamon rolls, sweet rolls

Prep Time 20

Cook Time 30

Rising time 2

Servings servings

Calories 397kcal

Ingredients

Biscoff Cinnamon Roll Dough

6-7 cups all purpose flour
1/2 cup powdered milk
2 cups warm water I microwave mine
1/3 cup sugar
2 large eggs
1 1/2 tablespoons active dry yeast
1/2 cup unsalted butter softened and room temperature (or 1 stick)
1 tablespoons salt
1 cup sourdough discard

Filling

1 cup brown sugar
1 1/2 cup softened cookie butter
1/2 tablespoons cinnamon
4 tbsp melted butter

Cookie Butter Cream Cheese Frosting

8 oz softened cream cheese
1/2 stick softened butter
1/4 cup biscoff cookie butter
1 teaspoon vanilla extract
3 cups powdered sugar
1-2 tablespoons milk or heavy cream

Instructions

Put your warm water, sugar, powdered milk, salt, 3/4 of the stick of butter, sourdough discard and 2-3 cups of flour in your stand mixer.
Mix with the paddle until the mixture come together. I use my KitchenAid
Add your eggs, 1 at a time.
Mix well, then add 1 cup of flour.
Once that flour has been mixed in, add your yeast slowly.
Once the yeast is mixed in, switch to a dough hook anf add the rest of your flour slowly. This dough will be very sticky, but that is what you want!
I usually end up using 6 cups of flour. Yours may be different. But let me make something clear. Make sure you are not packing your flour down before using. I like to fluff mine up, or you can use a whisk to lighten it. Do not flatten and level off the measuring cup, this will give you an overage of flour. Keep the flour light and fluffy.
Once you have the rest of the flour mixed in, you want to let the dough need for 3 or 4 minutes.
Next, you can transfer the dough into a large oiled bowl. Cover with plastic wrap and let it sit and rise until it doubles in size. This could take 30 minutes to an hour. This is the first rise.
Once it has risen to double its size, punch it down and let it rise one more time.
Once it has risen a second time, you are ready to roll out your dough to make your cinnamon rolls.
Making the cinnamon rolls is pretty easy. Roll the dough out into a large rectangle on a lightly floured surface. You want your dough to be about 1/4 to 1/2 inch thick. I use my Roulpat to roll my doughs and bread out. It is an amazing kitchen essential.
Brush 1/4 of the stick of butter on the dough. Take the cookie butter and soften it in the microwave.(dont melt it too much, or it will squeeze out through the rolls) Spread the slightly melted biscoff evenly over the entire surface. If you need more, go ahead and use more. Now sprinkle the brown sugar and cinnamon over the cookie butter.
Starting at the long end of the dough, begin rolling it up. When you get to the end, brush a small amount of butter or water on the end of the dough. Take the end and stretch it over the roll all the way down the dough roll.
Use a piece of thread or unflavored dental floss to cut the cinnamon roll. Take the thread and slide it under the roll, bring it up and across, twisting the thread, cutting the dough all the way through. This gives you a clean cut and does not smash the dough.
Place your cinnamon rolls on a greased sheet pan. I use the 12 by 18 size. This will gold 24 cinnamon rolls. 4 across, 6 down.
Once they are all cut and in place, cover the pan with plastic wrap while the oven preheats to 350 degrees F. Let the dough rise for about 20-30 minutes, or until they are almost doubled in size.
Bake them in the oven for 20-30 minutes. Check them at 20 minutes. If you tap them and they feel squishy, they need more time.
You want them to be light golden-brown on the top, and when you tap them they are soft but somewhat firm.
Take them out of the oven and let them cool for a bit while you make the frosting.
Mix up your frosting by adding the butter, cream cheese and cookie butter to a medium bowl. Use hand beaters or a stand mixer to incorporate these ingredients. Add your vanilla and powdered sugar and continue to mix together. Add milk to loosen the frosting if it becomes too thick. Beat together until the frosting is fluffy and fully incorporated.
Apply the frosting while the cinnamon rolls are still a bit warm but not hot. This allows the thick frosting to melt a bit into the cracks of the cinnamon rolls. You can leave them as is or add crushed cookies to the top of them for added crunch and flavor.
Eat them warm, eat the cold. They are amazing! You can freeze these and eat them whenever you want!

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