These overnight sweet rolls are dairy-free and full of ooey-gooey goodness!
These are some of the best sweet rolls I have ever had without any cinnamon or a drop of butter, but just as caramelized and decadent. Made from challah dough scraps, the filling is simply pure cookie butter with a light dusting of brown sugar, rolled, sliced, and baked the following morning, then drizzled with a coffee glaze...because, you are already pouring yourself a hot cup of joe to enjoy with these! Cookie butter, also known as speculoos or Biscoff butter, is a caramel-colored creamy spread of ground cookies flavored with a hint of gingerbread, a singular, alluring toasted cookie flavor. It’s devilishly good, addictive, incomprehensibly smooth, and ethereally delectable...just like these rolls!
Equipment: 9x12 baking dish; parchment paper; cutting board; chef's knife; measuring spoons; dry measuring cup; dough scraper; offset spatula; fork or small whisk; small mixing bowl
Roll Ingredients:
half a batch of prepared and proofed traditional challah dough
½ cup cookie butter (speculoos or Biscoff butter) ½ cup brown sugar (dark or light)
1 large egg + 1 teaspoon cold water, beaten
Glaze Ingredients: 1½ cups powdered sugar 1-2 tablespoons brewed coffee
"These rolls can be prepared and baked the same day, or assembled the night before and baked the next morning, the perfect thing to do with half the Friday night challah dough for a Saturday breakfast treat. If you want to make these rolls using a full batch of challah dough, simply double the cookie butter, the brown and powdered sugars, and the coffee."
1. Line a baking dish with parchment paper. Set aside.
2. Roll the challah dough into a 12x9-inch rectangle and spread evenly with the cookie butter, leaving a ½-inch border. Sprinkle evenly with the brown sugar and press gently into the cookie butter.
3. Starting from the bottom of the wide end, roll up the dough, using the aid of a dough scraper if necessary. Slice into 8 rolls and place into the lined baking dish, with the seams facing inward.
ILOC tip: the easiest way to make evenly thick rolls is to slice the log in half, then slice those halves in half, and then slice each of those four pieces in half. It's all about technique, not torture!
4. If baking the next day, cover the baking dish with plastic wrap and place in the refrigerator overnight. Otherwise, cover the rolls and let them rise/rest for one hour in a draft-free spot in your kitchen.
“If the dough has been in the refrigerator, let it sit at room temperature for 30 minutes before baking.”
5. Preheat the oven to 375°F.
6. Brush the tops and sides of the challah rolls with the beaten egg and water. Bake for 20 minutes. Remove from the oven, brush with more egg wash on the tops and sides, and return to the oven to bake for another 15 minutes.
7. While the rolls bake, combine the powdered sugar and coffee in a small bowl and set aside.
ILOC tip: add more coffee or more sugar to make the glaze the thickness and consistency you desire - more coffee to make it thinner, or more sugar to make it thicker.
13. When the rolls come out of the oven, drizzle with the coffee glaze and enjoy. Makes 8 rolls.
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