- |
- Sign-up for E-news
- |
- OUR BLOG
- |
- LEARN
- |
- SALE
- |
- QUICK ORDER
-
Connect Here
-
Cart 0 Products - $0.00 0
-
Connect Here
- |
-
Cart 0 Products - $0.00 0
- LorAnn Oils | Essential Oils, Candy Flavors, Baking Flavors & Extracts>
- Recipe Collection>
- All Recipes>
- Cookie Butter Sweet Rolls

Cookie Butter Sweet Rolls
Product Code: R0367
The recipe for these mouthwatering sweet rolls using our Cookie Butter emulsion was created by Marcella Dilonardo from the food and lifestyle blog: Hey Modest Marce. Check out her guest post for this recipe on the LorAnn Oils blog.
Print Recipe PDF
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
For the filling:

Print Recipe PDF
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
INSTRUCTIONS
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.
- 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!

Average Rating: