Chocolate SunButter Cinnamon Rolls
I wanted to thank SunButter® for sponsoring this Chocolate SunButter Cinnamon Rolls post! As always, all opinions and ideas are 100% my own.
Chocolate SunButter meets sweet, sweet cinnamon rolls! This recipe features fluffy and pillowy soft dough that is filled with a generous spreading of Chocolate SunButter, brown sugar, and cinnamon! These rolls are sweet, chocolatey, and full of that classic cinnamon flavor we all know, and love!
WHAT IS Chocolate SUNBUTTER?
SunButter, for those who have never heard of it or had the pleasure of trying it, is a seed-butter spread that is made from sunflower seeds! SunButter is an excellent alternative to nut-butters for any one with allergies, sensitivities, or looking to incorporate a delicious, but healthier alternative to most nut-butters! It has 7g of protein per serving, is jam-packed with vitamins & minerals, and has absolutely no trans-fat and actually has less saturated fat than your typical almond butter!
Chocolate SunButter is an excellent nut-free alternative to that well-known chocolate hazelnut spread! It is chocolatey, thick, and creamy in flavor! It is slightly less sweet than your traditional chocolate hazelnut spread, making it super versatile!
Check out my SunButter Salted Caramel Cheesecake, SunButter Pretzel Chocolate Cupcakes, or any of my other SunButter recipes if you’re interested in more SunButter recipes!
How to make the Chocolate SunButter Cinnamon Roll Dough
In the bowl of your stand mixer, whisk together the warm milk, yeast, sugar, egg, egg yolk, melted butter, and vanilla. Whisk it all up until it’s nice and smooth. Throw in the flour and salt, then using a wooden spoon mix until the flour is mixed in, and a very shaggy dough comes together. Place the dough hook onto the stand mixer, and proceed to beat the dough on medium for 15 minutes.
The dough should be a little tacky, smooth looking, and elastic. Next, place the dough into a greased bowl, cover it with plastic, and place in warm place to rise for about an hour. After an hour it should be doubled in size!
HOW TO ROLL, FILL, AND CUT THE ROLLS
After the dough has doubled in size, punch it down. Then, roll out the dough into a 12”x16”rectangle (about ¼” thick), with the long-side facing you. Spread the Chocolate SunButter overtop of the dough, leaving about a ½” strip empty along the top. Sprinkle the brown sugar and cinnamon over top of the SunButter.
Brush a little bit of water onto the bare 1” strip, then proceed to roll the dough away from you into a log shape. Using your hands, try to shape the dough as best as you can to ensure even thickness throughout the log. Then, using a serrated knife, or a piece of string, slice the dough into 1 ½” round slices.
Place the Chocolate SunButter Cinnamon Rolls into a greased 9×13” baking dish. Cover and allow to rise for another hour, then place into the oven to bake!
Get the Recipe: Chocolate SunButter Cinnamon Rolls
Ingredients
Chocolate SunButter Cinnamon Rolls
- 2/3 cup (160ml) Whole Milk,, warmed
- 2¼ tsp (7g) Instant Yeast
- 1/4 cup (50g) White Sugar
- 1 Large Egg
- 1 Large Egg Yolk
- 1/4 cup (57g) Unsalted Butter,, melted
- 1 tsp Vanilla Extract
- 3 cups (360g) All-Purpose Flour,, measured correctly
- 3/4 tsp Table Salt
- 1/2 cup (110g) Dark Brown Sugar
- 2 tbsp (16g) Cinnamon
- 3/4 cup (180g) Chocolate SunButter
Cream Cheese Glaze
- 1 cup (120g) Confectioners Sugar
- 3/4 cup (180g) Cream Cheese,, softened
- 1/2 tsp Vanilla Extract
Equipment
- Stand mixer
Instructions
Making the Dough
- Add the milk, yeast, sugar, egg, egg yolk, melted butter and vanilla to a stand mixer fitted with the dough hook. Whisk together to combine.
- In a small mixing bowl, whisk together the flour and salt. Add to the stand mixer, then using a large wooden spoon, mix the dough together until a shaggy dough forms. Turn the stand mixer onto medium. Beat the dough for about 12-15 minutes, or until the dough is smooth, elastic and tacky.
- Transfer the dough to a greased large bowl, cover with plastic wrap, then place in a warm area to rise for about one to two hours, or until the dough is doubled in size.
Filling, Rolling & Cutting the Chocolate SunButter Cinnamon Rolls
- In a small mixing bowl, whisk together the brown sugar and cinnamon. Set aside.
- Prepare a 9 × 13" pan with cooking spray and parchment. Punch down risen dough, then turn it out onto a lightly floured work surface, and roll the dough into a 16 x12" rectangle, with the long-side facing you.
- Spread the Chocolate SunButter over top of the dough, leaving about a 1/2" strip along the top, then sprinkle the cinnamon brown sugar over top of the SunButter and press it down into the SunButter with your hands. Brush the bare 1/2" strip with a bit of water. Roll the dough away from you into a log (try to softened butter maintain even thickness throughout). Pinch to seal.
- Using a serrated knife or string, slice the log into 12 equal-sized pieces. Place the rolls cut-side up into the prepared pan, then cover lightly with plastic wrap, and place into a warm place to rise for 30 to 45 minutes, or until nearly doubled in size.
- Preheat the oven to 350°F.
Baking the Rolls
- Carefully remove the plastic covering the rolls and place the rolls into the oven to bake for about 20-25 minutes (internal temperature of 200°F on a kitchen thermometer).
Cream Cheese Glaze
- Add all of the cream cheese glaze ingredients to a medium mixing bowl and beat together using a hand mixer until smooth. Add to rolls while they’re still very warm.
