Snickerdoodle Rolls
Better than your average cinnamon roll - these are filled with brown butter, cinnamon, cardamom, and your favorite chocolate bar!
Nutrition Facts
Ingredients
Instructions
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.
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.
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!
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.
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Continue Reading at Brokenovenbaking →Chef's Notes
NotesStore 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.
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Reviews from the Original Source
These cinnamon rolls are amazing. The most fluffy and pillowy dough paired with amazing snickerdoodle filling. We ate these for dessert and breakfast! The instructions are so clear to follow! Cinnamon rolls always intimidate me but there’s no way to make a mistake with her details. I love when recipes turn out well. The best!!
The recipe is delicious! I make them whenever I’m craving some warm, cinnamon-sugary goodness. The dough is easy to work with and the steps are easy to follow! Highly recommend over the regular cinnamon rolls.
Such a delicious recipe! The dough was a dream to work with. I have never achieved such a perfect swirl in cinnamon rolls. The brown butter and cardamom are a match made in heaven! These rolls were perfect with a cup of tea. Thank you for the recipe!
Inventive twist on the classic and perfect for a winter morning! The addition of cardamom is great and key for the snickerdoodle spice. The recipe made more than enough frosting and couldn't resist the urge to eat the surplus with a fork straight from the mixing bowl.
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