Recipe for cinnamon rolls with cookie cream

Cinnamon cookies are one of those baked goods that impress even before they go into the oven. Their soft, buttery dough, intense cinnamon filling and delicate cream cheese filling create a combination that is reminiscent of classic comfort food at its best.

1. Why with Cinnamon Cookie Crunch?
2. Why are they worth making?
3. Ingredients (12 rolls)
4. Preparation
5. Nutritional values (1 of 12 pieces)
6. Why are these cinnamon cookies so impressive?

Why with Cinnamon Cookie Crunch?

In this version with Cinnamon Cookie Crunch cream and spiced cookies, they gain additional depth and character — perfect for coffee, for the festive table, or simply as a unique homemade baked treat. Soft, fluffy dough and aromatic filling creating perfect harmony

Layers of cinnamon butter, evenly shaped swirls and the aroma that fills the house while baking — these are the elements that make these rolls truly unique. The cream cheese filling is silky, slightly sweet and spreads beautifully over the still-warm cinnamon rolls, while the crushed gingerbread cookies add a pleasant texture and a distinct winter flavour.

Why are they worth making?

This baked treat delights not only with its taste, but also with its appearance. Homemade cinnamon rolls are soft, delicate and stay fresh for a long time. The filling is aromatic and distinctive, and the cookie cream gives the whole thing an elegant finish. This recipe is perfect for family gatherings, weekend breakfasts and as an impressive sweet gift.

Ingredients (12 rolls)

Leaven

• 30 g yeast
• 250 ml warm milk
• 2 tablespoons sugar
• 3 tablespoons wheat flour
• Dough
• 550 g wheat flour
• 80 g sugar
• 100 g soft butter
• 2 eggs
• a pinch of vanilla
• a pinch of salt

Cinnamon butter

• 100 g soft butter
• 20 g cinnamon
• 100 g xylitol
• A pinch of vanilla

Cookie cream

• 30 g soft butter
• 130 g cream cheese
• 20 g icing sugar
• 1.5 tablespoons Cinnamon Cookie Crunch cream
• Before baking:
• 1 egg yolk
• 3 tablespoons milk

Additionally

• 2 gingerbread cookies (for sprinkling)

Preparation

Start by preparing the leaven: crumble the yeast into a tall container, combine it with sugar, add flour and warm milk. Mix and set aside for about 15 minutes until it starts to work.

Place the flour, risen mixture, eggs, salt and vanilla in the bowl of a food processor. Knead for about 10 minutes until the dough becomes elastic and smooth. Add the softened butter and continue kneading for another 7–8 minutes until the dough becomes shiny. Cover the bowl with a cloth and set aside in a warm place for about an hour to double in volume.

Meanwhile, prepare the cinnamon butter — combine the butter, cinnamon, xylitol and vanilla, stirring until you have a smooth paste. Transfer the risen dough to a floured work surface and roll out into a rectangle. Spread an even layer of cinnamon butter on top, then roll the dough into a tight roll. Cut it into 12 equal snails about 3 cm wide and place them on a baking tray, leaving space between them. Set aside again for 25 minutes to rise.

Mix the egg yolk with the milk and gently brush the top of each bun. Bake for 25-30 minutes at 180°C (top and bottom heat) until the cinnamon buns are nicely browned. In the meantime, prepare the cream: beat the softened butter with the cream cheese, icing sugar and Cinnamon Cookie Crunch cream until smooth and fluffy.

When the buns have cooled, spread the cream on top and sprinkle with crushed gingerbread cookies.

Nutritional values (1 of 12 pieces)

Energy: 455 kcal

Protein: 8.5 g

Fat: 22 g

Carbohydrates: 53.1 g

Why are these cinnamon cookies so impressive?

Because they combine classic home baking with a modern, spicy twist. They are soft, aromatic and look beautiful on the table. And the cookie cream makes the flavour deeper, more complex and perfectly suited to the autumn and winter season.