Cinnamon Rolls with Cookie Butter Frosting
Recipe by
Is there anything more comforting than a warm, gooey cinnamon roll with luxurious cream cheese frosting? yes, yes there is: a warm, gooey cinnamon roll with luxurious cream cheese cookie butter frosting. This decadent treat is truly irresistible. I often make a batch of these suckers and freeze half for another time, packaging up the frosting and all, and just let them thaw overnight in the fridge.
Measure if You Wish
Ingredients
dough:
- 1 cup half and half, warmed to 100 degrees
- 2/3 cup granulated sugar, divided
- 1 1/2 Tablespoons active dry yeast
- 1 stick unsalted butter, softened to room temp
- 2 large eggs, at room temp
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 4 1/2 cups bread flour
- 2 teaspoons olive oil for greasing the rising bowl
filling:
- 1 stick unsalted butter, softened to room temp
- 2/3 cup dark brown sugar
- 1 1/2 Tablespoons ground cinnamon
- 1/8 teaspoon ground cloves
frosting:
- 1 8 oz brick cream cheese, softened
- 1/2 cup cookie butter
- 1 3/4 cups powdered sugar
- splash vanilla extract
- 2 Tablespoons heavy cream
- pinch of salt
Directions
- Prepare the dough: Whisk together the milk, yeast and 2 Tablespoons sugar in the bowl of a stand mixer fitted with a dough hook. Cover with a towel and let it sit for about 5 minutes until foamy on top
- Beat in remaining (1/2 cup) sugar and softened butter cut into quarters until it is slightly broken up. Then, add eggs, vanilla and salt. add four one cup at a time. Scrape down sides of mixer as needed. after the last cup of flour has been added, beat the dough until it comes together and pulls away from the sides of the bowl.
- Sprinkle a very small amount of flour onto the counter and dump out the dough. Kneed by hand for about 5 minutes until it bounces back slowly when poked
- 1st rise: Transfer dough to a large bowl greased with the olive oil, turning to coat the entire dough ball. Cover with a clean kitchen towel and let sit on the counter or 2 hours, after which it will have doubled in size
- grease the bottom of a glass 9×13 inch baking dish
- Roll out the dough: Punch down the dough to release the air. place dough onto a lightly floured surface and roll into a 12×18 inch rectangle, use your hands to keep the shape rectangular
- The filling: Spread the butter evenly over the rolled-out dough, going pretty much to the edge. over that, sprinkle the brown sugar, cinnamon and cloves. Tightly roll the dough to form an 18-inch log. with an extra sharp knife, cut into 12 equal pieces and arrange in the greased dish
- 2nd rise: Cover the rolls again with a towel and let rest for one hour
- Preheat oven to 350 degrees. Bake for 20-25 minutes until slightly browned.
- Make the frosting: Beat the cream cheese in a stand mixer with a paddle attachment until light and smooth. Then add the cookie butter, powdered sugar and vanilla. once combined add the heavy cream and salt and spread over cinnamon rolls once they have cooled slightly
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