Cookie Butter Cinnamon Rolls (Sheet Pan Style)
These cookie butter cinnamon rolls are made with soft tangzhong brioche dough, filled with a spiced cookie butter cinnamon sugar filling, baked spaced apart on a sheet pan, and finished with a molten cookie butter glaze. Gooey, rich and bakery-style, they are perfect for sharing or special occasions.
Servings: 12 rolls
Ingredients
Tangzhong
- 2 tablespoons all-purpose flour
- 1/2 cup whole milk
Brioche Dough
- 3/4 cup whole milk warmed to 100–110°F
- 2 1/4 teaspoons active dry yeast or instant yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter melted or very soft
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 large eggs room temperature
- 1 1/4 teaspoons salt
- 2 1/2 cups all-purpose flour
- 1 cup bread flour
- 5 tablespoons unsalted butter softened (added after kneading)
Cookie Butter Filling
- 6 tbsp unsalted butter softened
- 1/2 cup cookie butter Biscoff-style
- 1/2 cup dark brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup finely crushed Biscoff cookies
Molten Cookie Butter Glaze
- 1 cup cookie butter
- 1 cup heavy cream warmed
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Garnish
- Crushed Biscoff cookies
- Flaky sea salt
Instructions
Make the Tangzhong
- In a small saucepan, whisk together the flour and milk until smooth. Cook over medium heat, whisking constantly, until thickened into a paste that leaves visible lines when whisked, about 2–4 minutes. Transfer to a bowl and let cool to room temperature.2 tablespoons all-purpose flour, 1/2 cup whole milk
Make the Dough
- In a small bowl, whisk the warm milk and sugar until dissolved. Sprinkle yeast over the top and let sit for 5 minutes until foamy.3/4 cup whole milk, 2 1/4 teaspoons active dry yeast, 1/4 cup granulated sugar
- In the bowl of a stand mixer fitted with the dough hook, combine the cooled tangzhong, yeast mixture, melted butter, vanilla, eggs, salt, and both flours. Mix on low speed until a soft dough forms.1/4 cup unsalted butter, 1 teaspoon vanilla bean paste or vanilla extract, 2 large eggs, 1 1/4 teaspoons salt, 2 1/2 cups all-purpose flour, 1 cup bread flour
- Knead on medium speed for 5–8 minutes until smooth and elastic. Add the softened butter one tablespoon at a time, mixing until fully incorporated. The dough will be slightly sticky.5 tablespoons unsalted butter
- Transfer dough to a greased bowl, cover, and let rise in a warm place for 1–2 hours until doubled.
- Refrigerate the dough for 2–8 hours or overnight after the first rise. This will not only make the rolling process easier but deepen the flavor of our cinnamon roll dough.
Make the Filling
- In a medium bowl, mix the softened butter, cookie butter, brown sugar, cinnamon, salt, and crushed cookies until smooth and spreadable.6 tbsp unsalted butter, 1/2 cup cookie butter, 1/2 cup dark brown sugar, 1 tablespoon ground cinnamon, 1/2 teaspoon salt, 3/4 cup finely crushed Biscoff cookies
Shape the Rolls
- Line a large rimmed baking sheet with parchment paper.
- Roll the chilled dough into a 16×12-inch rectangle with the long side facing you. Spread the cookie butter filling in a thin, even layer, leaving a 1/2-inch border along the far long edge.
- Using a pizza cutter or sharp knife, cut the dough into 12 strips. Roll each strip up individually into a spiral.
- Arrange the rolls on the prepared baking sheet, spacing them at least 2–2½ inches apart.
- Cover loosely and let rise for 50–70 minutes, until very puffy and marshmallowy.
Bake
- Preheat the oven to 325°F .
- Bake the rolls for 22–26 minutes, until set with lightly golden edges and centers reaching about 190–195°F. Tent loosely with foil if they brown too quickly.
- Let rolls cool for 10–12 minutes before glazing.
Make the Molten Cookie Butter Glaze
- Gently warm the cookie butter until pourable but not hot. Whisk in the warm cream, vanilla, and salt until smooth and glossy.1 cup cookie butter, 1 cup heavy cream, 1 teaspoon vanilla extract, Pinch of salt
- Spoon the glaze over the warm rolls, letting it drip down the sides.
- Finish with crushed cookies or flaky salt if desired.Crushed Biscoff cookies, Flaky sea salt
Notes
• These rolls are baked spaced apart so they bake evenly and allow the cookie butter glaze to drip down the sides.
• Keep the filling layer thin to prevent leaking during baking.
• For overnight rolls, shape and place on the baking sheet, cover tightly, and refrigerate overnight. Bring to room temperature for 45–60 minutes before baking.
• Store leftovers in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. Rewarm gently before serving.
• Keep the filling layer thin to prevent leaking during baking.
• For overnight rolls, shape and place on the baking sheet, cover tightly, and refrigerate overnight. Bring to room temperature for 45–60 minutes before baking.
• Store leftovers in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. Rewarm gently before serving.
Nutrition
Calories: 665Calories | Carbohydrates: 69g | Protein: 10g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 422mg | Potassium: 145mg | Fiber: 2g | Sugar: 28g | Vitamin A: 826IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 2mg