Golden cookie butter sweet rolls glazed and fresh from the oven, made with LorAnn Cookie Butter Bakery Emulsion

Cookie Butter Sweet Rolls Recipe — Made with LorAnn Cookie Butter Emulsion

Recipe by Marcella Dilonardo, originally published on the LorAnn Oils Blog. Shared here with credit to LorAnn — available in store and online at Baking Pleasures.

These golden, swirled sweet rolls look like cinnamon rolls but taste like so much more. LorAnn Cookie Butter Bakery Emulsion goes into the dough, the spiced filling, and the glaze — delivering warm, buttery cookie spice all the way through. Your kitchen will smell incredible while they bake.

A brilliant bake for the cooler months when you want something cosy, impressive, and completely homemade.

You can grab LorAnn Cookie Butter Baking Emulsion (4oz) in store at Tweed Heads or online.

Ingredients

For the Dough

  • 2½ cups + 1 cup all-purpose flour
  • 1 envelope instant yeast
  • ½ cup brown sugar, lightly packed
  • ½ teaspoon fine salt
  • 1 cup whole milk
  • ⅓ cup unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon LorAnn Cookie Butter Bakery Emulsion
  • 1 large egg, whisked

For the Filling

  • 1 cup brown sugar, lightly packed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ cup unsalted butter
  • 1 tablespoon LorAnn Cookie Butter Bakery Emulsion

For the Glaze

  • 1½ cups icing sugar
  • 1 tablespoon butter, melted
  • 1 tablespoon whole milk
  • 1 teaspoon LorAnn Cookie Butter Bakery Emulsion

Directions

Dough

  1. In the bowl of a stand mixer fitted with the dough hook, mix 2½ cups of flour, yeast, brown sugar, and salt.
  2. In a small saucepan over low heat, warm the milk, butter, vanilla extract, and cookie butter emulsion. Whisk until butter melts. Remove from heat and allow to cool slightly.
  3. Add the warm liquid to the mixer, followed by the egg.
  4. Once the mixture starts to come together, add the remaining 1 cup of flour. Beat until a soft dough forms.
  5. Knead for 8–10 minutes, then cover with a damp cloth and rest for 1 hour until doubled in size.

Filling

  1. In a small pan over low heat, melt butter with cookie butter emulsion. Set aside.
  2. In a bowl, toss brown sugar, cinnamon, ginger, cloves, and nutmeg to combine.
  3. Once the dough has doubled, roll into a thin rectangle on a floured surface.
  4. Brush generously with the melted butter mixture, then scatter the spiced sugar evenly over the top.
  5. Roll tightly and slice into 2-inch thick rounds.
  6. Transfer to a 9-inch round skillet or 9×12 baking dish. Cover and rest for 30 minutes.
  7. Bake at 180°C (350°F) for 30 minutes until golden brown.

Glaze

  1. Whisk icing sugar, melted butter, milk, and cookie butter emulsion together until smooth.
  2. Brush over rolls straight from the oven. Serve warm.

The LorAnn Flavour Used

LorAnn Cookie Butter Bakery Emulsion is water-based, making it heat-stable and perfect for baked goods. It delivers the warm, spiced, buttery-biscuit flavour that makes cookie butter so irresistible — without the fuss of using actual cookie butter. Use it in cakes, buttercreams, cookies, and now, these rolls.

Shop LorAnn Cookie Butter Emulsion — $17.95 →

Browse the full LorAnn Baking Emulsions range at Baking Pleasures.

Original recipe by Marcella Dilonardo for LorAnn Oils — view the original here.

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