Chocolate SunButter Cinnamon Rolls
These soft and fluffy Chocolate SunButter Cinnamon Rolls are filled with creamy Chocolate SunButter spread and a healthy dose of cinnamon!
Equipment
- Stand mixer
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
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.
Notes
to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)