Cookie Butter Gingerbread Cinnamon Rolls

Ingredients

• 3/4 cup (180g) warm milk (for the dough)
• 1 packet instant yeast (2 1/4 tsp/7g) (for the dough)
• 1/4 cup (50g) sugar (for the dough)
• 1 egg + 1 egg yolk, room temp (for the dough)
• 1/4 cup (57g) unsalted butter, melted (for the dough)
• 3 cups (360g) all-purpose flour (+ more as needed) (for the dough)
• 3/4 tsp salt (for the dough)
• 1 1/2 tsp cinnamon (for the dough)
• 1 tsp ground ginger (for the dough)
• 1/4 tsp ground cloves (for the dough)
• 1/4 tsp nutmeg (for the dough)
• + 1/3 cup (80g) warm heavy cream to pour over rolls right before baking (for the dough)
• 6 tbsp (85g) unsalted butter, softened (for the filling)
• 3/4 cup (150g) brown sugar, packed (for the filling)
• 1/4 cup (~60g) biscoff cookie butter (for the filling)
• 1 tbsp molasses (for the filling)
• 1 1/2 tsp cinnamon (for the filling)
• 1 tsp ground ginger (for the filling)
• Pinch of nutmeg and/or cloves (for the filling)
• Pinch of salt (for the filling)
• + crushed biscoff or gingerbread cookies (to sprinkle) (for the filling)
• 6 oz (170g) cream cheese, room temp (for the icing)
• 1/4 cup (57g) unsalted butter, room temp (for the icing)
• 1/3 cup (~80g) cookie butter (for the icing)
• 1-1 1/2 cups (120-180g) powdered sugar (adjust as needed) (for the icing)
• 1/2 tsp vanilla (for the icing)
• + christmas sprinkles and/or gingerbread cookies for topping (for the icing)

Instructions

1. Combine the warm milk, sugar, & instant yeast.
2. Add egg, egg yolk, & melted butter, mix.
3. Stir in salt, spices, & flour.
4. Mix until a dough forms.
5. Knead the dough on a lightly floured surface for 8-10 minutes.
6. Place in a lightly greased bowl, cover, & let rise for 1-1 1/2 hrs/until doubled.
7. For the filling, mix together the soft butter, cookie butter, molasses, brown sugar, cinnamon, spices, & salt until combined and spreadable.
8. Roll the dough into a rectangle on a lightly floured surface.
9. Spread the filling evenly & scatter crushed cookies on top of it.
10. I like to use a pizza cutter to first slice 8 pieces then roll them each up tightly. (Or you can tightly roll the whole thing then slice)
11. Place in greased 9x13 pan.
12. Cover & let rise 35-45 more min.
13. Pour warm heavy cream over rolls right before baking.
14. Bake at 350°F (175°C) for 22-28 min until golden.
15. To make the icing, beat cream cheese, butter, & cookie butter together until smooth. Then beat in powdered sugar & vanilla.
16. Spread over warm rolls.
17. Top with sprinkles and/or gingerbread cookies.