Biscoff Cookie Butter Cinnamon Rolls Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Prepare the filling: In a small bowl, mix 1/2 cup Biscoff cookie butter with 1 tablespoon ground cinnamon until thoroughly combined.
- 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.
- 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.
- Form rolls: Starting at a long edge, roll the dough tightly into a log shape. Slice into 12 equal pieces.
- Second rise: Place the slices in a greased baking dish, cover, and let them rise for 30 to 45 minutes until puffy.
- 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.
- 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.
- 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.
Keywords: Biscoff cookie butter cinnamon rolls, Biscoff cinnamon rolls, homemade cinnamon rolls, cookie butter rolls, sweet breakfast rolls, cinnamon roll recipe
