Sin-a-Bun Rolls: Your Recipe to Turn Our Newest Flavor Into Cinnamon Rolls

Sin-a-Bun Rolls: Your Recipe to Turn Our Newest Flavor Into Cinnamon Rolls

ICYMI, we launched a new flavor this week. Sin-a-Bun comes straight to you from the brilliant mind of Jack Kellogg, our Spoonlicker Showdown winner. This sinfully delicious flavor gives you that feeling of walking in the mall or airport and suddenly smelling that unmistakable cinnamon roll goodness — but in cookie dough form!

And while Sin-a-Bun is devilishly good by the spoonful, it’s also a great way to take your next batch of cinnamon rolls to the next level. Here’s your recipe for whoa-worthy rolls. 


Cinnamon Rolls 

  • 1 can store-bought crescent rolls
  • ½ pint Sin-a-Bun Dough, room temperature
  • ¼ cup brown sugar
  • 1 tsp cinnamon

Cream Cheese Frosting

  • 4 oz cream cheese, softened   
  • ¼ cup butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk of choice, or more to thin


  1. Make the frosting: Add the cream cheese, butter, powdered sugar, and vanilla extract to a medium bowl.
  2. Beat with a hand mixer until well combined. Add the milk, one spoonful at a time, until the frosting has reached the desired consistency. Set aside. 
  3. Meanwhile, preheat the oven to 375 degrees Fahrenheit. 
  4. Carefully unroll the crescent dough and use your fingers to push together the perforated lines. 
  5. Spread the cookie dough evenly onto the crescent roll dough. 
  6. Mix together the brown sugar and cinnamon, and sprinkle that evenly over the cookie dough. Carefully roll the dough into a log. 
  7. Cut into 6-8 cinnamon rolls and place into a pie baking dish. Bake for about 15-25 minutes or until desired doneness is reached. 
  8. Let cool for about 15 minutes, then drizzle with cream cheese frosting and enjoy! 

If this has your mouth watering (us, too!), scoot on over and pre-order Sin-a-Bun today


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