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
- 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
- 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: 12 Cinnamon Rolls
Ingredients
For The Dough:
- 1 cup whole milk warmed to100 degrees
- 1/2 cup granulated sugar
- 1 tablespoon honey
- 1 packet 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
- 2 cups bread flour
- 2 ½ cups AP flour
- 2 teaspoons vegetable oil for greasing the rising bowl
For The Filling:
- 1/2 stick unsalted butter softened to room temp
- ½ cup cookie butter
- 1/3 cup dark brown sugar
- 1 Tablespoons ground cinnamon
For The Frosting:
- 1 8 oz brick cream cheese softened
- 4 tablespoons unsalted butter softened to room temp
- 1 Tablespoon cookie butter
- 1 1/2 cups powdered sugar
- 1 teaspoon heavy cream
- pinch of salt
Instructions
Prepare The Dough:
- Whisk together the milk, yeast and honey 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 the granulated 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 ceramic 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
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 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 and powdered sugar. Once combined, add the heavy cream and salt and spread over cinnamon rolls once they have cooled slightly
