Snickerdoodle Rolls
Better than your average cinnamon roll - these are filled with brown butter, cinnamon, cardamom, and your favorite chocolate bar!
Servings: 12 rolls
Calories: 578kcal
Equipment
- Stand mixer with hook attachment
- Measuring spoons
- Whisk
- 9x13 inch pan
- Parchment paper
- Knife and cutting board
- Small pan
- Thermometer
Ingredients
Dough
- 1 cup (236 ml) whole milk
- ½ cup (1 stick) (113.5 g) unsalted butter room temperature
- ¼ cup (50 g) granulated sugar
- 2 large (2 large) eggs room temperature
- 1 teaspoon (1 teaspoon) salt
- ½ teaspoon (½ teaspoon) vanilla extract
- 4-4½ cups (500-563 g) all-purpose flour
- 2¼ teaspoons (1 packet) (2¼ teaspoons (1 packet)) active dry yeast
Filling
- ¾ cup (150 g) light brown sugar packed
- ½ cup (1 stick) (113.5 g) unsalted butter browned
- 2½ teaspoons (2½ teaspoons) ground cinnamon
- 2½ teaspoons (2½ teaspoons) ground cardamom
- 1.5 oz (1.5 oz) chocolate bar chopped into tiny bits
Icing
- 4 oz (½ block) (127.57 g) cream cheese room temperature
- ¼ cup (½ stick) (56 g) unsalted butter room temperature
- 2 cups (240 g) powdered sugar
- 1 teaspoon (1 teaspoon) vanilla extract
- ⅛ teaspoon (¼ teaspoon) ground cinnamon
- ⅛ teaspoon (¼ teaspoon) ground cardamom
Instructions
First, make the dough:
- 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).
- Pour the milk into a large mixing bowl.
- Add the butter to the milk and stir until the butter is melted.
- 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.
- When the milk is around 105-110°F, mix in the yeast and let it sit for 5-10 minutes so it's foamy.
- Add the eggs, salt, and vanilla to the mixture (one at a time) and whisk to combine.
- 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.
- Cover the dough and let it sit in a warm place to rise for 60-90 minutes.
Meanwhile, prepare the filling:
- 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.
- Mix the light brown sugar, cinnamon, and cardamom into the butter.
- Chop the chocolate bar into tiny pieces and set aside.
When the dough has risen:
- 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.
- Roll the dough into a 16x20 inch rectangle.
- 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.
- Sprinkle the chocolate bits across the filling.
- Starting with the 20 inch side that is covered with filling, tightly and carefully roll the dough toward the empty end.
- 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!
To bake right away:
- Cover the rolls and let them rise for ~30 minutes while the oven preheats to 350°F.
- Bake for 20-25 minutes, until the tops are golden.
To bake later/the next day:
- Cover the rolls and place them in the refrigerator.
- 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.
- Bake for 25-35 minutes, until the tops are golden.
To make the icing:
- Cream together the butter and cream cheese. Add the vanilla, cinnamon, cardamom, and powdered sugar and mix well.
When the rolls are done baking:
- 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!
Notes
Store leftovers in the refrigerator for up to 1 week. Reheat in the microwave for 30-60 seconds. They can also be stored in the freezer for up to 1 month.
The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
Nutrition
Calories: 578kcal | Carbohydrates: 78g | Protein: 8g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 254mg | Potassium: 168mg | Fiber: 2g | Sugar: 39g | Vitamin A: 823IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 3mg
