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. Using frozen bread dough cuts down on time and effort, and the cookie butter makes a nice even filling with a touch of something special. —Kallee Krong-McCreery, Escondido, California
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
- ICING:
- 1-1/3 cups confectioners' sugar
- 1 to 2 tablespoons 2% milk
- 2 teaspoons light corn syrup
- 1 teaspoon vanilla extract
Directions
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1In 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 dough slices in a greased 13x9-in. baking pan, cut side down. Cover and let rise in a warm place until doubled, about 45 minutes.
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2Preheat 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.
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