I am bringing you my first ever Cookie Butter recipe – the easy and delicious Chocolate Glazed Cookie Butter Cinnamon Rolls!
So let’s chat about Cookie Butter. I had been hearing about this marvelous, mysterious Cookie Butter found inside the walls of Trader Joe’s for a couple of years but I had never walked into a Trader Joe’s. There wasn’t one near by for a long time, but when we received gift cards to TJ’s, I knew I would finally pick up some Cookie Butter. And I did. And then it sat on my shelves for a longer amount of time than I would like to admit.
I didn’t know what to do with it. People told me to eat it with a spoon. That’s not my style. People told me to eat it on a cookie. Bryan got confused. I know we probably made this much harder than it needed to be, but I wanted to create a recipe to use this supposedly life changing Cookie Butter in. Then, I saw it.
I was browsing Pinterest and I saw these Easy Mini Chocolate Sweet Rolls from Britni at Play.Party.Pin! I saw all the fabulous chocolate she had spread over crescent rolls, and the lightbulb turned on. What if I made Cookie Butter Cinnamon Rolls? Then, I thought – wouldn’t it be even better with a chocolate glaze? (The answer is everything is better with a chocolate glaze!)
The best part? They are easy. You are going to be so amazed at how quickly these come together. Just like Britni I used refrigerated crescent rolls because – while I am sure delicious – I don’t normally have the time to spend on making fresh dough. Plus, the pre-made stuff is so yummy. Thank you, Pillsbury!
- 1 8-ounce can of refrigerated crescent roll dough (slightly defrosted till unfolds easily)
- ⅔ cup Cookie Butter
- 1 tbsp cinnamon
- CHOCOLATE GLAZE:
- 2 cups powdered sugar
- ¼ cup unsweetened cocoa powder (can substitute for melted unsweetened chocolate)
- 1 tsp vanilla
- 3 to 4 tbsp milk (more or less depending on consistency)
- Preheat oven to 350°F.
- Grease a 12-muffin tin with butter or cooking spray.
- Unroll the crescent sheet onto a clean work surface. (If the dough is sticking, sprinkle flour on the counter.) Press down and knead any seams in the dough together to create one solid sheet of dough.
- Spread the Cookie Butter over the sheet in a smooth, thin layer. Leave around a ¼ inch border on all sides.
- Sprinkle with cinnamon.
- Starting from one side, carefully and tightly roll up the dough.
- Using string (I use unflavored dental floss), slice the dough into even-sized pieces. I use a string to prevent squishing of the dough and normally start in the middle, sectioning off from there.
- Place rolls in greased muffin tin (or a round baking tin where they are all slightly touching). Bake at 350°F for 12 to 15 minutes, or until they’re just starting to brown. Remember, the bottom might cook faster than the top, so check the bottoms too when you check the rolls.
- Remove from oven when done cooking, and let them cool for at least 15 minutes before adding the glaze.
- For the chocolate glaze:
- In a bowl, combine the confectioners' sugar, cocoa powder, vanilla and milk; stir until combined and smooth.You want a smooth, drizzle consistency - not too thick and not too runny! Start with less milk and then adjust milk as needed.
Now tell me, what else should I make with Cookie Butter?! I’m hooked and need more ideas!