the first few days of fall-like weather should be celebrated with fresh baked sweet rolls! i am so excited, i got to pull out my sweaters this weekend & dust off my favourite fall boots. justin told me it was too soon to be wearing my leather boots as it is technically still summer, but i don't think it is EVER too soon for boots.
this weekend we celebrated one of my best friends engagements with a surprise party on saturday night & spent the coziest sunday at home (mostly in the kitchen). i started making a few batches of my favourite fall stews again & baked a fresh batch of these sweet rolls! while they may look like cinnamon rolls they are much more then that, these are cookie butter flavoured. that's right, cookie butter! lorann oils launched the most delicious cookie butter bakery emulsion & i want to put it in everything. i used it in the dough, the filling & a touch in the frosting. for the filling, i also pulled from all the warm spices that make cookie butter so amazing, such as cinnamon, ginger, cloves & nutmeg. move these to the top of your fall baking list! your house will smell amazing as they bake.
happy ALMOST fall to all my fall lovers out there! when is it socially acceptable to start decorating the porch with pumpkins? asking for a friend.
xo
ingredients
for the dough
- 2 1/2 cups + 1 cup all purpose flour
- 1 envelope instant yeast
- 1/2 cup brown sugar, lightly packed
- 1/2 teaspoon fine salt
- 1 cup whole milk
- 1/3 cup unsalted butter
- 1 teaspoon pure vanilla extract
- 1 tablespoon cookie butter bakery emulsion
- 1 large egg, whisked
for the filling
- 1 cup brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter
- 1 tablespoon cookie butter bakery emulsion
for the glaze
- 1 1/2 cups icing sugar
- 1 tablespoon butter, melted
- 1 tablespoon whole milk
- 1 teaspoon cookie butter bakery emulsion
directions
for the dough
- in the bowl of a stand mixer fitted with the dough hook attachment mix 2 1/2 cups of flour, yeast, brown sugar, and salt.
- in a frying pan over low heat add the milk, butter, vanilla extract & cookie butter bakery emulsion. whisk until the butter is melted. remove from heat and let cool slightly.
- add the liquid to the stand mixer followed by the egg.
- once the mixture begins to come together add the remaining cup of flour. beat until a soft dough is formed.
- knead dough for 8-10 minutes then let rest for an hour, covered with a damp cloth.
for the filling
- in a frying pan over low heat melt together the butter and cookie butter bakery emulsion. set aside until ready to use.
- in a separate mixing bowl toss the brown sugar, cinnamon, ginger, cloves & nutmeg until evenly combined.
- once the dough has doubled in size roll into a thin rectangular shape.
- brush the dough generously with the melted butter mixture followed by evenly distributing the brown sugar mixture.
- tightly roll dough and cut into 2-inch thick rounds.
- transfer the rounds to a 9-inch round oven safe skillet (or 9x12 baking dish) & let rest a second time for 30 minutes, covered with a damp cloth.
- bake at 350 degrees for 30 minutes, or until the rolls are golden brown.
for the glaze
- while the rolls are baking, make the glaze by whisking together the icing sugar, butter, milk & cookie butter bakery emulsion in a mixing bowl.
- brush the rolls with the glaze hot from the oven. serve warm or at room temperature!
