Biscoff Cookie Butter Cinnamon Rolls Recipe

Introduction

These Biscoff Cookie Butter Cinnamon Rolls are a delicious twist on a classic favorite. Soft, fluffy rolls filled with a spiced cookie butter cinnamon filling and topped with a creamy Biscoff glaze make for an irresistible treat perfect for breakfast or dessert.

Ingredients

• 4 cups all-purpose flour (500 g)
• 1/4 cup granulated sugar (50 g)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 cup whole milk (240 ml), warmed
• 1/3 cup unsalted butter (75 g), melted
• 2 large eggs
• 1/2 cup Biscoff cookie butter (150 g)
• 1 tablespoon ground cinnamon
• 1/4 teaspoon salt
• For the glaze:
• 1/2 cup powdered sugar (60 g)
• 2 tablespoons Biscoff cookie butter (30 g)
• 1–2 tablespoons milk (15–30 ml)

Instructions

1. Step 1: In a bowl, mix the warm milk, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
2. Step 2: Add the melted butter and eggs to the yeast mixture and stir until combined.
3. Step 3: Gradually add the flour and salt, kneading until the dough is smooth and elastic. Let it rise until doubled in size.
4. Step 4: Mix 1/2 cup Biscoff cookie butter with the ground cinnamon to make the filling.
5. Step 5: Punch down the risen dough and roll it into a rectangle about 1/4 inch thick.
6. Step 6: Spread the Biscoff filling evenly over the dough, leaving a small border around the edges.
7. Step 7: Roll the dough tightly into a log, slice into 12 pieces, and place them in a greased baking dish.
8. Step 8: Cover the rolls and let them rise for 30–45 minutes until puffy.
9. Step 9: Preheat the oven to 350°F (175°C) and bake the rolls for 25–30 minutes until golden brown.
10. Step 10: For the glaze, whisk together powdered sugar, Biscoff cookie butter, and milk until smooth. Drizzle over the warm rolls before serving.

Tips & Variations

• Use room temperature eggs and melted butter to help the dough come together smoothly.
• For an extra indulgent touch, sprinkle finely chopped Biscoff cookies inside the rolls before rolling them up.
• You can substitute the whole milk with any plant-based milk for a dairy-free version.
• If you prefer a thinner glaze, add a little more milk until you reach your desired consistency.

Storage

Store any leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Warm them in the microwave for about 20 seconds before serving. You can also freeze the baked rolls for up to 2 months; thaw overnight in the fridge and reheat gently.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise overnight in the refrigerator. Allow it to come to room temperature and rise again before assembling and baking.

What if I don’t have Biscoff cookie butter?

You can substitute Biscoff cookie butter with peanut butter, almond butter, or any other nut or cookie butter you prefer for a similar texture and flavor.

Biscoff Cookie Butter Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.4 from 700 reviews

Deliciously soft and flavorful cinnamon rolls infused with the rich taste of Biscoff cookie butter. These Biscoff Cookie Butter Cinnamon Rolls feature a tender dough filled with a cinnamon and cookie butter mixture, baked to golden perfection, and topped with a creamy Biscoff glaze for an indulgent treat perfect for breakfast or dessert.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 4 cups all-purpose flour (500 g)
• 1/4 cup granulated sugar (50 g)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 cup whole milk (240 ml), warmed
• 1/3 cup unsalted butter (75 g), melted
• 2 large eggs
• 1/4 teaspoon salt

Filling

• 1/2 cup Biscoff cookie butter (150 g)
• 1 tablespoon ground cinnamon

Glaze

• 1/2 cup powdered sugar (60 g)
• 2 tablespoons Biscoff cookie butter (30 g)
• 1–2 tablespoons milk (15–30 ml)

Instructions

1. Activate the yeast: In a bowl, mix warm milk, granulated sugar, and active dry yeast. Let sit for 5 to 10 minutes until the mixture becomes frothy, indicating the yeast is active.
2. Make the dough: Add melted unsalted butter and eggs to the yeast mixture. Stir until well combined. Gradually incorporate the all-purpose flour and salt, kneading until the dough is smooth and elastic.
3. First rise: Place the dough in a greased bowl, cover it, and let it rise until doubled in size, which should take about 1 to 1.5 hours depending on room temperature.
4. Prepare the filling: In a small bowl, mix 1/2 cup Biscoff cookie butter with 1 tablespoon ground cinnamon until thoroughly combined.
5. Roll out dough: Punch down the risen dough to release air. Roll it out on a floured surface into a rectangle approximately 1/4 inch thick.
6. Add filling: Spread the Biscoff cookie butter and cinnamon mixture evenly over the dough, leaving a small border around the edges to prevent filling from leaking out during baking.
7. Form rolls: Starting at a long edge, roll the dough tightly into a log shape. Slice into 12 equal pieces.
8. Second rise: Place the slices in a greased baking dish, cover, and let them rise for 30 to 45 minutes until puffy.
9. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until they are golden brown and cooked through.
10. Prepare glaze: While the rolls bake, whisk together powdered sugar, 2 tablespoons Biscoff cookie butter, and 1 to 2 tablespoons milk until smooth and pourable.
11. Glaze and serve: Drizzle the glaze over warm cinnamon rolls before serving to add a creamy, sweet finish.

Notes

• Ensure the milk is warmed to about 110°F (43°C) to properly activate the yeast; too hot can kill the yeast.
• You can substitute whole milk with any milk of your choice, but whole milk provides the best texture and flavor.
• For a nuttier flavor, lightly toast the cinnamon before mixing it with cookie butter.
• Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently before serving.
• These cinnamon rolls freeze well; wrap them tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat.

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