My husband is not big on celebrating his birthday. This year I decided I was going to plan one heck of a date night and change everything. I made alot of plans and then our babysitter cancelled on us and I came down with the worst stomach flu I've had in years. Interesting huh. His birthday was right before the weekend so the least I could do was make him a Shabbos desert he's been requesting for a little while. I had all of the ingredients on hand including that Biscoff cookie butter. So I got to work. My house smelled incredible when I was finished and he was delighted when he took his first bite. It ended up being a really nice birthday after all. And now we have several frozen cinnamon rolls in our freezer for the occasional midnight snack or for younger sisters who come over and babysit.
Cookie Butter Cinnamon Rolls
1 Cup Vanilla Almond Milk
4 Teaspoons Fresh Yeast
5 1/2 Tablespoons Margarine
5 Cups white flour
1/2 Cup Sugar
1/2 Teaspoon Salt
1/3 Cup Biscoff Cookie Butter
1 Tablespoon Cinnamon
Cream Cheese Glaze/Frosting:
8 Ounces Whipped Cream Cheese
2 1/2 Cups Confectioners Sugar
1 Tablespoon Almond milk
1 Teaspoon Vanilla Extract
1. Heat the almond milk over low heat until it is just warmed, then move it to a heat proof dish and mix in the fresh yeast. Allow it to sit for about 5-10 minutes until the mixture is frothing and bubbling.
2. Place margarine and sugar in the bowl of a mixer and attach the hook attachment and mix until smooth. Add in the eggs and salt and mix again. Then add a cup at a time of flour, slowly pouring the yeast mixture in between the cups of flour and mixing each time. Once you have a slightly sticky but still kneed-able dough, remove it from the mixer to a lightly floured surface and kneed a few minutes.
3. Place it in a large bowl and cover the entire dough with plastic wrap, tucking in on the sides and underneath. Leave the bowl in a warm or room temperature place and allow the dough to rise for 1 1/2-2 hours. It should almost double in size during that time.
4. Roll the dough out into about a 10x20 rectangle with a rolling pin or your hands and use a spatula to lay down a good amount of cookie butter over the top. Do not be afraid that it will be too much, the more the better. Once it's evenly spread, sprinkle the cinnamon over the top of it. Roll it up length wise in the way you would a jelly roll and cut into 10-12 slices.
5. Grease a baking sheet and lay the cinnamon buns out on it, allowing them to rise for another half hour or so. Preheat the oven to 375 in the meantime.
6. Once the buns have risen, place the baking tray in the oven on the middle rack preferably and allow to bake for 12-15 minutes.
7. Prepare the frosting in the meantime. Use a spatula to combine cream cheese, almond milk, confectioners sugar and vanilla extract. Once it is a slightly thinner, shinier consistency it is ready to go.
8. Allow the buns to cool for a few minutes before frosting them. Use the spatula to spread it over the tops of the cinnamon buns. Serve warm or at room temperature.
Thanks so much for stopping in!
You can also follow me with: