Combine ½ cup creamer and milk in a medium bowl, then microwave for 1 minute. Stir in dry yeast and let set for 5-10 minutes.
In a separate bowl, combine 2 cups flour, sugar and salt. Stir in creamer mixture, butter and eggs until combined. Stir in remaining flour, then knead and roll into a ball. Place dough back into mixing bowl, cover with a towel and allow to proof for 2 hours.
While dough proofs, stir together ½ cup butter, brown sugar and cinnamon.
Once dough is done proofing, roll out onto flat floured surface until about ¼” thick, then spread brown sugar mixture overtop.
Starting from the widest side, roll the dough up tightly. Cut into 1” pieces and place each in a 13”x9” pan. Allow to rest, covered, for 1 hour.
Preheat oven to 350 °F.
Pour 2 Tbsp creamer overtop cinnamon rolls, then bake for 20-25 minutes.
Mix powdered sugar and ¼ cup creamer until combined. Pour over cooked and cooled rolls, then garnish with sanding sugars.
- 3/4 cup + 2 Tbsp International Delight Frosted Sugar Cookie Coffee Creamer,* divided
- 1/2 cup milk
- 2 tsp dry yeast
- 3 1/2 cups flour, divided
- 1/4 cup sugar
- 1 tsp salt
- 1/3 cup + 1/2 cup butter, divided and melted
- 2 eggs, beaten
- 3/4 cup brown sugar
- 2 Tbsp cinnamon
- 1 1/3 cup powdered sugar
- Colored sanding sugars