Receta Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze #SundaySupper
This week for #SundaySupper we are bringing you recipes with squash! My contribution to this theme is Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze!
All my food blogger friends seem to go on about how great cookie butter is. I had tried a candy bar that had cookie butter in it and it really did not knock my socks off and coudn't figure out why everyone loved it so much. But, my friends kept talking about cookie butter. So, I broke down to peer pressure and bought some. The first recipe I tried it in was a version of Chocolate Chip Energy Bars where I subbed cookie butter for the peanut butter. I enjoyed the bars, but I liked the cookie butter straight out of the jar more!
Then it hit me. Why didn't I try making a pumpkin cinnamon roll and make a cookie butter filling and frosting? The cinnamon hint in the cookie butter would be perfect for the cinnamon roll and it could replace some of the butter.
These cinnamon rolls made a cookie butter fan out of me. Well, actually, I am a fan of the cookie butter as it stands alone also. I may or may not have eaten a spoonful or 4 over the last few days. I do know its not something I will be able to keep around the house for lack of self control!
What are some of your favorite recipes with squash? Are you a summer squash or a winter squash fan? I do love both, but I am really truly a huge fan of the winter squash myself. Be sure to check out the rest of the Sunday Supper post today. There are so many great ones that it is a hard decision to make when trying to decide what to make next! Enjoy!
Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze
By Shelby Law Ruttan
Published 09/07/2014
Ingredients
- 1 package fast acting active dry yeast
- 1-1/4 cups white whole wheat flour
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoonn sugar
- 1 teaspoon pumpkin pie spice
- 2/3 cup warmed almond milk
- 1 tablespoon butter
- 1 egg
- 3/4 cup pumpkin puree (not the pumpkin pie mix)
- Filling:
- 2 tablespoons unsalted butter
- 1/3 cup cookie butter
- 1 teaspoonn cinnamon
- 1/2 cup chopped walnuts
- 1/4 cup raisins
- Glaze:
- 1 tablespoon unsalted butter
- 2 tablespoons cookie butter
- 1 cup confectioner's sugar
- 1 teaspoon vanilla
- 1-2 tablespoons Cinnamon Bun flavored non-dairy creamer
Instructions
In a large bowl, stir yeast, white whole wheat flour flour, 1 cup of all purpose flour, pumpkin pie spice, sugar, and salt together.
In separate bowl, mix pumpkin puree, butter, almond milk and egg together. Pour into dry ingredients and stir until well blended. Turn out onto counter coated with some of the remaining flour. Knead the remaining flour into the dough until it is used up and you have a smooth, elastic dough.
Put dough into a bowl coated with cooking spray and lightly spray the top of the dough. Cover with plastic wrap and set in a warm place to rise. Let rise until doubled, about 1 hour.
To make filling, melt butter and cookie butter in microwave for about 45 seconds. Remove from microwave and stir until combined
Combine the brown sugar, cinnamon, chopped walnuts and raisins in a small bowl, set aside. Transfer the risen dough to a work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.
Roll the dough into a log the long way. Spread evenly with cookie butter mixture. Sprinkle evenly brown sugar cinnamon mixture. Roll dough into a log the long way. withNext, using what I call my "dental floss trick", cut the rolls into even slices (I got 9 rolls). The dental floss trick uses a long string of unwaxed, unflavored dental floss. You slide it under the roll dough and bring it up and across like you are going to start to tie a shoe. Then you pull each side to slice the roll dough.
Place slices in a greased 8 inch square baking pan sprayed with cooking spray. Cover with plastic wrap (not tightly) and let rise until almost doubled, about 45 minutes.
Bake at 350 for 30-40 minutes until they turn golden brown across the center.
Remove from oven and let cool about 15 minutes.
To make the glaze, melt butter and cookie butter in microwave for 30 seconds. Stir together until smooth. Gradually add 1 cup of confectioner sugar along with vanilla extract and cinnamon roll flavored non-dairy creamer. Add more creamer if needed
Yield: 9 buns
Prep Time: 02 hrs. 00 mins.