Puff pastry, cookie butter, and sprinkles of real speculoos cookies make up these puff pastry cookie butter rolls.
If there’s an easier dessert than puff pastry, I’d like to hear it. But truthfully store bought puff pastry makes these rolls insanely simple, so quick to whip up, and a breeze to clean up after. Puff pastry cookie butter rolls were born out of our family’s love of all things cookie butter (just ask us how many times we’ve made these Biscoff Mini Cheesecake Tarts… go ahead, I’ll wait). Sometimes we literally smear cookie butter inside two speculoos cookies and call that dessert. It’s just so satisfying, creamy, and laden with amazing cookie flavor. These puff pastry cookie butter rolls will make dessert unforgettable.
What you’ll need to make these puff pastry cookie butter rolls:
Puff pastry (one sheet, or you can double the recipe and use both sheets in a normal box)
Cookie butter
Speculoos cookies, optional for topping
Making these Rolls
You’ll want the puff pastry dough to be thawed but still cold. If the dough is too thawed, it will become sticky and hard to work with. Thawing the pastry in the refrigerator overnight has proven to be the best method I’m my experience. It allows the pastry to evenly thaw, unlike the microwave which can thaw the edges more than the middle, causing uneven stickiness.
Roll the pastry sheet out, and gently press the edges down with a rolling pin. Spread the cookie butter evenly onto the pastry sheet, ensuring that you get close to the edges as you’ll cut strips to make these rolls (and you want cookie butter on every inch!). Using a pizza cutter, cut the rolls into eight even slices, starting in the middle and working your way out. Roll each slice up, and place it roll-side up on a parchment lined baking sheet. Bake the rolls at 400° for 20 minutes, or until puffed and golden. Allow them to cool slightly on the baking sheet, and then remove them to a plate.
Heat the remaining cookie butter in the microwave on high for about 10 seconds, or until warm and drizzly. Drizzle the cookie butter over each roll, evenly distributing it over each. Serve warm and enjoy! These rolls are best served day of, but if you do have leftovers, store them at room temperature in an airtight container for up to three days. You can warm them in the microwave on high for about 10 seconds, but take care to to not overheat as they can becomes super greasy when reheated.
DIETARY SUBSTITUTIONS
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Jus-Rol Puff Pastry is a great vegan alternative to the regular puff pastry.
Schar makes a gluten free puff pastry that you could use in place of the regular puff pastry.
Both Biscoff and Trader Joe’s Cookie Butters are vegan, so there’s no need to substitute out for another product.
I hope you love these easy and satisfying rolls! If you adore puff pastry like I do, be sure to check out my Puff Pastry Caramel Apple Pies and my Puff Pastry Cinnamon Rolls.
XO,
Heather
Puff Pastry Cookie Butter Rolls
Ingredients
- 1 Sheet Puff Pastry (half of a box as it’s two sheets)
- ⅓ Cup Cookie Butter, for pastry filling
- ¼ Cup Cookie Butter, melted, for drizzling
- Speculoos Cookie Crumbs, for topping, optional
Instructions
- Thaw puff pastry until no longer frozen but still cold. If the pastry thaws too much it will become sticky and hard to work with. If this happens, simply pop it back into the refrigerator for 10-20 minutes and it should firm up a bit.
- Unfold the pastry sheet. Gently spread the ⅓ cup cookie butter evenly over the top of the entire sheet. Using a pizza cutter, slice the pastry sheet into 8 even strips, starting in the middle and working your way out to the sides. Roll each strip somewhat tightly so it stays together, but don’t worry too much if they unroll a bit during the baking process. It will be delicious either way. Bake at 400° for 20 minutes, or until the pastries have puffed up nicely, are golden brown in color, and have a bubbly filling. Remove the pastries from the oven and allow them to cool on the sheet for five minutes.
- Warm the ¼ cup cookie butter in the microwave for 15-20 seconds, or until warm and drizzly. Drizzle a bit of the melted cookie butter over each roll and top each with a sprinkling of speculoos cookie crumbs if desired. Enjoy warm. These rolls are best served the same day. If you do have leftovers, store them in an airtight container at room temperature for up to three days. You can re-heat a single roll in the microwave for 5 to 10 seconds if you prefer to enjoy it warm. Enjoy!
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