Breads & Bakingbrokenovenbaking5.0
Snickerdoodle Rolls
Better than your average cinnamon roll - these are filled with brown butter, cinnamon, cardamom, and your favorite chocolate bar!
👥 12 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 30 min🔥 Cook: 25 min👤 Kayla Burton📖 brokenovenbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- microwave
- bowl
- mixing bowl
- whisk
- pan
- oven
📝 Preparation Steps
1
First, make the dough:
2
Bring the milk to a boil over medium-high heat. Remove from heat as soon as it reaches a boil. Alternative option: microwave for ~⏱️ 3 minutes (check after each minute).
3
Pour the milk into a large mixing bowl.
4
Add the butter to the milk and stir until the butter is melted.
5
Whisk the sugar into the milk. The mixture should be about room temperature at this point. If not, wait until it’s just warm to touch.
6
When the milk is around 105-110°F, mix in the yeast and let it sit for ⏱️ 5-10 minutes so it's foamy.
7
Add the eggs, salt, and vanilla to the mixture (one at a time) and whisk to combine.
large eggs (room temperature)2(½ block) cream cheese (room temperature)4 ozsalt1 teaspoon
8
With the hook attachment and the speed set to 1-2, gradually add the flour 1 cup at a time, up to 4 cups total. Scrape the sides of the bowl as necessary. If the dough is still sticky after the 4 cups, slowly add a bit more. Mix for ~⏱️ 5 minutes.
9
Cover the dough and let it sit in a warm place to rise for ⏱️ 60-90 minutes.
10
Meanwhile, prepare the filling:
11
Heat the butter in a small pan over medium heat while stirring constantly until the butter is brown with a nutty aroma. Remove from heat and let it cool to room temperature.
12
Mix the light brown sugar, cinnamon, and cardamom into the butter.
13
Chop the chocolate bar into tiny pieces and set aside.
chocolate bar (chopped into tiny bits)1.5 oz(½ block) cream cheese (room temperature)4 oz
14
When the dough has risen:
15
Plop the dough onto a well-floured surface and fold it into thirds, flip it over, and fold into thirds again. Finally, flatten it into a rectangle.
16
Roll the dough into a 16x20 inch rectangle.
17
Gently rub the filling evenly onto the dough while leaving ~1 inch of empty space along one of the 20 inch sides. Be careful not to rip the dough.
18
Sprinkle the chocolate bits across the filling.
19
Starting with the 20 inch side that is covered with filling, tightly and carefully roll the dough toward the empty end.
20
Cut the dough into 12 even rolls and place them in a 13x9 inch pan covered with parchment paper.Tip: to cut the rolls, use a string of floss! Tie it around the dough and pull through - it helps the swirl keep its shape!
21
To bake right away:
22
Cover the rolls and let them rise for ~⏱️ 30 minutes while the oven preheats to 350°F.
23
Bake for ⏱️ 20-25 minutes, until the tops are golden.
24
To bake later/the next day:
25
Cover the rolls and place them in the refrigerator.
26
When you’re ready to bake the rolls, take them out so they can warm and rise a bit while the oven is preheating to 350°F.
27
Bake for ⏱️ 25-35 minutes, until the tops are golden.
28
To make the icing:
29
Cream together the butter and cream cheese. Add the vanilla, cinnamon, cardamom, and powdered sugar and mix well.
(½ block) cream cheese (room temperature)4 ozpowdered sugar2 cups
30
When the rolls are done baking:
31
Spread a little icing over them right away so it melts into the cracks. Wait ~⏱️ 5 minutes to serve. Add more icing to your liking. Enjoy!
Nutrition Facts
calories
578 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
2 g
sugar Content
39 g
sodium Content
254 mg
protein Content
8 g
trans Fat Content
1 g
cholesterol Content
97 mg
carbohydrate Content
78 g
saturated Fat Content
16 g
unsaturated Fat Content
8 g
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