Description
Tagalong Cinnamon Rolls are a decadent twist on classic cinnamon rolls, featuring a soft, buttery dough filled with a rich blend of Tagalong cookie crumbs, peanut butter, and chocolate chips. Finished with a creamy peanut butter cream cheese glaze, these rolls are perfect for breakfast, brunch, or dessert.
Ingredients
Units
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For the Dough
- 1 cup whole milk
- 4 3/4 cups all-purpose flour
- 1/2 cup ice-cold water
- 3 eggs
- 1 teaspoon active dry yeast
- 1/4 cup granulated sugar
- 1 1/2 teaspoons kosher salt
- 8 tablespoons unsalted butter, cubed
For the Filling
- 4 oz. Tagalong cookies (Girl Scout, or peanut butter chocolate cookies)
- 3/4 cup unsalted butter, softened
- 1/2 cup demerara sugar (or raw sugar)
- 1/2 cup chocolate chips
- 1 teaspoon kosher salt
For the Glaze
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, slightly softened
- 4 cups powdered sugar, sifted, as needed
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
Instructions
- Mix the Dry Ingredients: In a stand mixer fitted with a dough hook, combine the all-purpose flour, kosher salt, granulated sugar, and active dry yeast. Mix on low speed until well combined.
- Add Wet Ingredients: Add in the ice-cold water, warmed whole milk, and eggs. Mix on the second lowest speed until the flour is fully incorporated and forms a shaggy dough.
- Add Butter: Gradually add the cubed unsalted butter while mixing. Increase the mixer speed, and mix on medium until all the butter is incorporated and the dough begins pulling away from the sides, about 6–7 minutes on medium-high speed until smooth and elastic.
- First Rise: Remove the dough from the mixer, place it into a greased bowl, and cover with plastic wrap. Let the dough rise in a warm place for 1 hour.
- Chill Dough: After the first rise, transfer the bowl with dough to the refrigerator and chill until completely cold, at least 2 hours or overnight for best results.
- Prepare Filling: In a food processor, combine Tagalong cookies, demerara sugar, and kosher salt. Pulse until the cookies are fully crumbled. Transfer to a bowl and fold in the softened butter and chocolate chips until you get a cohesive, spreadable mix.
- Roll and Fill: On a floured surface, roll out the chilled dough to a large rectangle (about 1/4-inch thick). Evenly spread the filling over the dough.
- Shape Rolls: Starting from the long edge, tightly roll up the dough into a log. Slice crosswise into 16 equal pieces and arrange them in a greased baking dish, cut side up.
- Second Rise: Cover the rolls loosely and let them rise at room temperature until puffy, about 45-60 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until golden brown and set.
- Prepare the Glaze: While the rolls are baking, beat together the softened butter, cream cheese, powdered sugar (start with about 3 1/2 cups and add more as needed for consistency), vanilla extract, and peanut butter until smooth and fluffy.
- Glaze and Serve: Allow the baked rolls to cool slightly, then generously spread or drizzle the glaze over the warm rolls. Serve and enjoy!
Notes
- For best flavor, chill the dough overnight for a slow fermentation.
- You can substitute with any peanut butter chocolate cookies if Tagalongs aren’t available.
- Let the rolls cool only slightly before glazing, so the glaze melts slightly but doesn’t completely run off.
- Store leftover rolls in an airtight container for up to 2 days, or freeze for longer storage.
- Use a serrated knife or unflavored dental floss to cut neat rolls.
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 24g
- Sodium: 330mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg
