Cookie Butter Rolls: Your New Obsession

👩‍🍳 Instructions

1. 1

   In a large bowl or stand mixer, combine warm milk, yeast, and 1 tablespoon granulated sugar. Stir gently and let sit 5-10 minutes until foamy.
2. 2

   Add remaining granulated sugar, egg, melted butter, and salt to the yeast mixture. Stir to combine.
3. 3

   Gradually add flour, 1 cup at a time, mixing until a shaggy dough forms. Knead by hand or with a dough hook on low speed for 5-7 minutes until smooth and elastic. Add small amounts of flour if too sticky.
4. 4

   Lightly grease a clean bowl. Place dough in the bowl, turning once to coat. Cover with plastic wrap or a kitchen towel and let rise in a warm, draft-free place for 1 to 1 ½ hours, or until doubled in size.
5. 5

   Punch down the risen dough and turn it out onto a lightly floured surface. Roll into an 12x18 inch rectangle.
6. 6

   Evenly spread 1 cup softened cookie butter over the dough, leaving a ½-inch border on one long edge. Sprinkle crushed Biscoff cookies over the cookie butter.
7. 7

   Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
8. 8

   Slice the log into 12 equal pieces, about 1 ½ inches thick. Arrange in a lightly greased 9x13 inch baking pan, leaving some space between rolls.
9. 9

   Cover the pan and let rolls rise again in a warm place for 30-45 minutes, or until puffy and nearly doubled.
10. 10

    Preheat oven to 375°F (190°C). If desired, dollop extra cookie butter on top of the rolls. Bake for 20-25 minutes, or until golden brown.
11. 11

    While rolls are warm, prepare the glaze: whisk together sifted powdered sugar, ¼ cup melted cookie butter, milk/cream, and vanilla extract until smooth. Adjust consistency with more milk or sugar if needed.
12. 12

    Drizzle or spread the glaze generously over the warm cookie butter rolls. Serve immediately.