This riff on a classic cinnamon roll recipe has a simple-to-roll dough and a filling of smooth, spiced cookie butter. I use smooth cookie butter usually, but crunchy would work too! —Posie (Harwood) Brien
one 9-inch round pan
2 1/4 teaspoons
warm whole milk
unsalted butter, softened
all-purpose flour, plus 1/2 cup
simple syrup, optional, for brushing
In This Recipe
In a large bowl, mix together the yeast, warm milk, butter, egg, sugar, and salt. Add 3 cups of flour to make a soft but not sticky dough (you might need slightly more flour). Knead the dough for about 6 minutes, then transfer it to a lightly oiled large bowl, cover with plastic wrap, and let rise for about 90 minutes.
Turn the dough out onto a lightly floured surface and roll it to a rectangle, about 20-inch x 12-inch. Spread the cookie butter in an even layer across the top of the dough, leaving an empty 1/2 inch border around the sides. (If the cookie butter is too hard to spread, heat it slightly).
Starting at a long edge, roll the dough up into a log and pinch the seams to seal. Using a serrated knife or non-mint dental floss, slice the log into 12 slices.
Place the slices into a greased 9-inch round cake pan, cover with plastic wrap, and let rise for about 20 minutes while you preheat the oven to 350°F.
Remove the plastic wrap and bake the rolls for about 30 minutes, or until golden brown. Remove from the oven, and while still warm, brush with simple syrup if desired.