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.

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

Cookie Butter Breakfast Rolls

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

 

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 🙂

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