Cookie Butter Breakfast Rolls

There’s nothing better than something sweet in the morning, right? Of course I love the tried-and-true omelette and hash browns, but I have a major sweet tooth so give me all the waffles, cinnamon buns and pancakes! A friend of mine invited me over for brunch last week and as I was trying to decide what to make, I came up with these Cookie Butter Breakfast Rolls.

Cookie Butter Breakfast Rolls - Dairy & Gluten Free - CommuniKait

These are such a delicious morning treat and are the perfect amount of sweet without being too much.

Cookie Butter Breakfast Rolls - Dairy & Gluten Free - CommuniKait

Like many of you reading, I am a huge fan of Trader Joe’s Cookie Butter. But – it’s not gluten free. I was reading a blog post recently about homemade gluten free cookie butter and my wheels started churning. I loved her recipe, but wanted to eliminate the added sugar, so I subbed in pitted dates. Does anyone else live off those things? Anyway, her recipe calls for 1 tsp. brown sugar so I subbed in 2 pitted dates. I’m not a substitution expert, but I think it tasted really good!

So for the cookie butter, you will need:

8 ounces gluten free ginger snaps (I used these)

2 pitted dates

1 tsp. vanilla extract

2 tbsp. coconut oil

1/2 tsp. cinnamon

1/8 tsp. ground cloves

1 tbsp. roasted peanuts

1/2 tsp. salt

1/4 cup cold water

I threw everything into my Vitamix and turned it on medium until it was all well blended. I’m telling you – it’s freaking delicious.

Okay, now that you have your gluten free cookie butter, it’s time to make the dough for the rolls. I was worried about eliminating the sugar in this recipe for texture issues (dough recipes make me nervous!).

You will need:

2 cups Cup4Cup (or regular flour if you prefer!)

1 tbsp. granulated sugar

1 tbsp. brown sugar

4 tbsp. baking powder

1 tsp. salt

4 tbsp. ghee (must refrigerate prior to make solid!)

3/4 cup coconut milk

 Cookie Butter Breakfast Rolls - Dairy & Gluten Free - CommuniKait

1. In a large bowl, add in your flour, sugars, baking powder and salt.

2. Cut in your ghee (or butter, if you prefer) like you would for a pie crust, using two butter knives.

3. Slowly add in coconut milk, stirring slowly, until a dough ball begins to form.

4. Remove mixture from the bowl and onto your lightly floured countertop.

5. Knead mixture until dough becomes pliable.

6. Roll pliable dough into a ball and using a rolling pin (I prefer French-style rolling pins), roll out mixture into a rectangle shape. It doesn’t have to be perfect!

7. Smooth cookie butter mixture evenly across the rectangle dough.

8. Roll the dough short end to short end, creating a long tube shape.

9. Cut dough in 1/2 inch slices and arrange in a greased pie dish or circular baking dish.

10. Bake 20 minutes, or until top is slightly golden, at 400 degrees.

 

Instead of the traditional “morning bun” style of icing, I chose to go for more of a glaze by mixing powdered sugar with coconut milk, but – they taste equally good without the glaze! So it’s 100% optional 🙂

Cookie Butter Breakfast Rolls - Dairy & Gluten Free - CommuniKait

What is your breakfast go-to? Are you more savory or sweet?

 

 

May 26, 2017

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4 Comments

  1. Reply

    Erica @ Whimsical September

    May 30, 2017

    I don’t eat strictly gluten-free, but I’m always AMAZED at your ability to make practically anything gluten-free. I’m sure it’s not easy, but you and Dane are so healthy, so I know it’s paying off! These sound delicious! I’ve actually never tried TJ’s Cookie Butter because I’ve always been afraid I’d like it too much. Ha!

  2. Reply

    Jen

    May 30, 2017

    Yes please! Ever since I saw you post these on IG, I’ve wanted to make them. They look delicious.

  3. Reply

    Kelsey

    May 30, 2017

    Cinnamon rolls are my absolute favorite in the morning, followed by a nap!

  4. Reply

    chelsea jacobs

    May 31, 2017

    These look so delicious!

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