ASMR Baking Cookie Butter Cinnamon Rolls (Close Whisper, Rainy Ambience)

An all-time favorite comfort food. 🫶🏻 Here’s a big thank you to the lovely channel members: Josh, Beau, Ricardo, Curt, Jace, Jordan, Max, Catherine, Phil, Joshua, Mubioh, Karanaima, Dar, Ron, Debiee, Eli, Torpe, Jason, Trinity, Jaylon, Trinity, Grant, Andy, Shannon, Past Tense, Toffi, Meredith, Brian R, Jake R, theokchannel, Kris, Rory, Bryan, HolyCannoli, MrBear, and NebraskaBecause. I see you wonderful people and appreciate you! If you’d like to receive early access to uploads, channel emojis/badges, and mentions, I’d love for you to consider joining as a member. Below is the link to do so. 🧡    / @calciferasmr   If you would like to support the channel in a monetary way, I have just started up a Kofi page as well. :) https://ko-fi.com/calciferasmr Here is my channel’s Instagram! https://www.instagram.com/calciferspa... I appreciate any other recommendations or feedback; suggestions are always welcome! For business inquiries: [email protected] ————————————————————— For the dough: 2 cups all purpose flour 1/4 cup granulated sugar 1 egg 1 tsp vanilla extract 1/2 cup warm milk 1 tsp quick rise yeast + 1 tsp granulated sugar 4 tablespoons unsalted butter (half stick, room temp) Pinch of salt Heavy whipping cream to pour over before baking For the filling: 4 tablespoons unsalted butter (half stick, room temp) 1/2 cup dark brown sugar 1 tablespoon cinnamon 1/4 cup cookie butter Biscoff cookie crumbs Pinch of salt For the frosting: 4 oz cream cheese (half of a block, room temp) 3 tablespoons unsalted butter (room temp) 1/4 cup cookie butter 1 tsp cinnamon 1/2 cup powdered sugar (add less or more to your taste) Pinch of salt Biscoff cookie crumbs to decorate ————————————————————— In a small bowl or cup, warm your milk (but do not make it hot). Mix your yeast and tsp of sugar in. Let the yeast mixture sit for a few minutes. Transfer yeast mixture to your stand mixer bowl. Add in all of the dough ingrediants except for the butter. Start by combining the dough on low speed and then add in the butter in smaller chunks. Increase the speed and allow it to knead until it is smooth and doesn’t easily tear when you take a small section and slowly stretch it. This may take 5-7 minutes with a stand mixer, and 10-15 minutes hand kneading. Remove the dough and, in a greased bowl, place it inside. Cover and let it rise for 60-90 minutes. You want it to double in size. For the filling, simply combine all of the filling ingredients in a bowl and have it ready once the dough has doubled in size. Roll out your dough on a clean surface, you shouldn’t need flour. If it comes out square, that’s fine! Rectangle? Also fine! As long as you’ll be able to make uniform strips/rolls. Spread your filling over the doughs surface, and you can either roll it into a log and proceed to cut your rolls, or wait and cut individual strips with a pizza cutter. Once those are cut, then you can roll them up individually for a tighter roll. Grease your pan and (you can use also use parchment paper like I did) add a sprinkle of brown sugar to the bottom of the pan (this caramelizes during baking). Add your rolls into the pan with their tails facing each other. Cover and let rise for another 40 minutes. Once they’ve proofed, pour heavy whipping cream over the tops of the rolls and bake at 350 degrees F for 20-25 minutes. To make the frosting, use a stand or hand mixer to fluff up the cream cheese, then add in the butter and cream that together as well. Add in your cookie butter, salt, cinnamon, and powdered sugar, and mix until combined. Now that your rolls are out of the oven, add your frosting and decorate to your liking. :)