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Cinnamon Rolls with Cookie Butter Filling

I created this recipe when I had a jar of cookie butter on hand and I was craving cinnamon rolls. The cookie butter filling gives them a special touch. —Kallee Krong-McCreery, Escondido, California
  • Total Time
    Prep: 20 min. + rising Bake: 15 min.
  • Makes
    1 dozen

Ingredients

  • 1/2 cup Biscoff creamy cookie spread
  • 3 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/3 cup sugar
  • 1 tablespoon ground cinnamon
  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1-1/3 cups confectioners' sugar
  • 1 to 2 tablespoons 2% milk
  • 2 teaspoons light corn syrup
  • 1 teaspoon vanilla extract

Directions

  • In a small bowl, mix the first 5 ingredients. On a lightly floured surface, roll dough into a 12x7-in. rectangle. Spread butter mixture over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in a greased 13x9-in. baking pan, cut side down. Cover and let rise in a warm place until doubled, about 45 minutes.
  • Preheat oven to 350°. Bake until edges are lightly browned, 15-20 minutes. Place pan on a wire rack. Combine icing ingredients; drizzle over warm rolls. Let stand until set.
Nutrition Facts
1 roll: 272 calories, 8g fat (3g saturated fat), 8mg cholesterol, 236mg sodium, 44g carbohydrate (25g sugars, 2g fiber), 4g protein.
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