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.
What to Notice
- The dough should feel soft, smooth, and slightly tacky, but not sticky enough to cling heavily to your hands. If it feels dry or tough, the rolls may bake up dense. If it feels too wet to handle, add flour gradually, just a little at a time.
- To know that the dough has been kneaded enough, poke it gently. Does it spring back ever so slightly? Then it’s good to go. If not, keep kneading for a couple more minutes
- The rolls are ready for the oven when they look puffy, relaxed, and nestled into each other. They don’t need to double dramatically, but they should no longer look tight or freshly shaped. Once they bake, any gaps between them will close, making them nice and snug in the pan.
- Taste the frosting as you’re making it. Is it sweet enough for your taste? If not, add a little more powdered sugar. Want more cookie butter flavor? Go ahead and add another dollop. Keep tasting and tweaking slightly until it’s perfect to you.
Servings: 8 Cinnamon Rolls
Ingredients
For The Dough:
- 1 cup half and half warmed to 100 degrees
- 1/2 cup granulated sugar
- 2 tablespoons plus 1/2 cup sugar
- 1.5 tablespoons active dry yeast
- 1 stick unsalted butter softened to room temp
- 2 large eggs at room temp
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
- 4-1/2 cups bread flour
- 2 tablespoons vegetable oil for greasing the rising bowl
For The Filling:
- 1 stick unsalted butter softened to room temp
- 2/3 cup dark brown sugar
- 1.5 tablespoons ground cinnamon
For The Frosting:
- 1, 8 oz brick cream cheese softened
- 1/2 cup cookie butter
- 1-3/4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
Prepare The Dough:
- Warm the half and half in a small saucepan over medium low heat until it reached 100 degrees. Add the yeast and 2 tablespoons of sugar to the bowl of a stand mixer fitted with a dough hook and add your warmed half and half. Cover with a towel and let it sit for about 5 minutes until foamy on top.
- To the activated yeast mixture, add the remaining 1/2 cup of granulated sugar and softened butter, cut into quarters. Mix until the butter is slightly broken up. Then, add eggs, vanilla and salt. Add the bread flour 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 canola 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 9×13-inch glass baking dish and set aside.
Roll Out The Dough:
- Punch down the dough to release any trapped air. Place dough onto a lightly floured surface and roll into a 12×18 inch rectangle, use your hands to keep the shape rectangular.
Make 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 salt. Tightly roll the dough to form an 18-inch log. With an extra sharp knife, cut into 8 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 30 minutes until slightly golden brown.
Make the Frosting:
- Beat the cream cheese in a stand mixer with a paddle attachment until light and smooth. Then add the cookie butter and powdered sugar. Once combined, add the vanilla, heavy cream and salt. Spread over cinnamon rolls once they have cooled slightly. For extra decadence, drizzle warmed cookie butter over top, and crumble Biscoff cookies as garnish.
