Cookie Butter Cinnamon Rolls

Ingredients:

Cinnamon Roll Dough

• 1 Cup - Milk, warmed

• 1 TBSP - Instant Dry Yeast

• 2 TBSP - Sugar

• 1 Tsp - Salt

• 3 TBSP - Salted Butter, softened

• 1 - Large Egg

• 3 Cups - All Purpose Flour

Filling

• 1/4 Cup - Salted Butter, melted

• 1/2 Cup - Brown Sugar

• 2 TBSP - Ground Cinnamon

• 10 - Thin Ginger Cookies, crumbled (about 1/2 cup)

Glaze

• 4 Oz - Cream Cheese, softened

• 1/4 Cup - Salted Butter, softened

• 1 Cup - Powdered Sugar

• 1/2 Tsp - Vanilla Extract

• 2 TBSP - Milk

• 2 TBSP - Cookie Butter

Preparation:

Dough

1. In a bowl of a stand up mixer, combine milk, yeast, sugar, salt, butter, and eggs.

2. Add in flour. Using a dough hook, turn the mixer on to a low speed.

3. Once the flour starts to incorporate into the dough, increase the speed to medium. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be soft and not stick to your hands.

4. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.

Filling

1. Preheat oven to 325 degrees.

2. Punch down the dough and roll into a 12x18" rectangle. Brush with melted butter.

3. In a small bowl, combine the brown sugar, cinnamon and cookie crumbles.

4. Sprinkle on top of the melted butter, then roll up tightly lengthwise so you have one long roll.

5. Cut the dough into 12 one-inch slices.

6. Place the slices onto a lightly greased 9×13 pan.

7. Cover and let rise 30 to 45 minutes.

Bake & Glaze

1. Bake the rolls for about 20 minutes, until just slightly brown on top.

2. While the cinnamon rolls are baking, mix the cream cheese, powdered sugar, milk, butter, vanilla extract and cookie butter in a bowl or in your stand up mixer.

3. Frost the rolls while still warm.

4. Serve and enjoy!