Description
A rich and fluffy cinnamon roll infused with spiced cookie butter swirl and finished with a bright, zesty orange glaze for a modern twist on a classic breakfast treat.
Ingredients
Scale
- 3 cups (375g) All-Purpose Flour
- 1/2 cup (100g) Granulated Sugar
- 2 1/4 teaspoons (1 packet) Instant Yeast
- 1 cup (240ml) Warm Milk
- 1/4 cup (60g) Unsalted Butter, melted
- 1 large Egg, room temperature
- 1 teaspoon Salt
- 1/2 cup (150g) Cookie Butter Spread
- 2 tablespoons Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1 medium Orange (for zest)
- 1 cup (120g) Powdered Sugar
- 2–3 tablespoons Orange Juice, freshly squeezed
Instructions
- In a stand mixer bowl, combine warm milk, sugar, and instant yeast. Stir gently and let sit for 5 minutes until foamy.
- Add melted butter, egg, salt, and half of the flour to the yeast mixture. Mix on low speed until combined. Gradually add remaining flour. Switch to dough hook and mix on medium speed for 5-7 minutes until dough is soft, slightly sticky, and cleans the sides of the bowl.
- Place dough in a lightly greased bowl, turn to coat, cover, and let rise in a warm area for 1 to 1.5 hours until doubled in size.
- While dough rises, mix cookie butter, cinnamon, and ginger in a small bowl to form a thick paste. Warm slightly if too stiff.
- Punch down risen dough and turn onto a floured surface. Roll into a 12×16 inch rectangle. Spread cookie butter mixture evenly over dough, leaving a border at the top. Roll tightly into a jelly roll.
- Cut the roll into 12 equal pieces using a sharp knife or dental floss. Place in a greased 9×13 inch baking dish.
- Cover rolls loosely and let rise again for 30-45 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Cover with foil if browning too quickly.
- While rolls bake, whisk powdered sugar, orange zest, and orange juice until thick but pourable.
- Let rolls cool in pan for 5 minutes. Drizzle with glaze and serve warm.
Notes
Ensure milk is warm but not hot (below 110°F) to avoid killing the yeast. Add flour gradually as absorption rates vary. For gluten-free, use a 1:1 GF flour blend. For vegan, use plant-based milk, butter, and check cookie butter ingredients. Do not skip the orange zest for the necessary brightness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 375
- Sugar: 30
- Sodium: 250
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 55
- Fiber: 2
- Protein: 6
Keywords: cookie butter cinnamon rolls, biscoff cinnamon rolls, orange glaze, homemade cinnamon rolls, brunch recipes, weekend baking