Biscoff Cookie Butter Cinnamon Rolls Recipe

Introduction

These Biscoff Cookie Butter Cinnamon Rolls combine the warm, comforting flavors of classic cinnamon rolls with the rich, spiced sweetness of Biscoff cookie butter. Perfect for breakfast or a special treat, they are soft, gooey, and topped with a luscious Biscoff glaze.

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, granulated sugar, and active dry yeast. Let the mixture sit for 5–10 minutes until it becomes frothy.
2. Step 2: Add the melted butter and eggs to the yeast mixture, stirring until well combined.
3. Step 3: Gradually add the flour and salt, kneading the dough until it is smooth and elastic. Cover and let it rise until doubled in size.
4. Step 4: In a small bowl, mix 1/2 cup Biscoff cookie butter with ground cinnamon to create the filling.
5. Step 5: Punch down the risen dough and roll it out into a rectangle about 1/4 inch thick.
6. Step 6: Spread the Biscoff cinnamon filling evenly over the rolled dough, leaving a small border around the edges.
7. Step 7: Roll the dough tightly into a log, then slice it into 12 equal pieces. Arrange the rolls 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 powdered sugar, 2 tablespoons Biscoff cookie butter, and 1–2 tablespoons milk until smooth.
11. Step 11: Drizzle the glaze over the warm cinnamon rolls before serving.

Tips & Variations

• For an extra gooey center, add a sprinkle of chopped nuts or a drizzle of melted chocolate into the filling before rolling.
• Use plant-based milk and vegan butter to make these rolls dairy-free.
• Allow the dough to rise longer in a cooler spot overnight for enhanced flavor.
• If you prefer a thicker glaze, reduce the milk quantity gradually while mixing.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven before serving, adding extra glaze if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter or another nut butter instead of Biscoff cookie butter?

Yes, you can substitute with other creamy nut butters, though the flavor will differ. Choose one with a smooth texture for easier spreading.

Do I need a stand mixer to make this dough?

No, you can knead the dough by hand on a floured surface. It may take a bit more effort, but it works perfectly well.

Biscoff Cookie Butter Cinnamon Rolls Recipe

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★★★★★

4.7 from 80 reviews

Delight in these irresistible Biscoff Cookie Butter Cinnamon Rolls, perfectly soft and fluffy with a rich, spiced Biscoff filling and a luscious cookie butter glaze. This recipe combines classic cinnamon rolls with the unique caramelized flavor of Biscoff cookie butter for a delectable treat.

• Author: Leo
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 40 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough 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
• 1/4 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 Yeast: In a bowl, mix the warm milk, granulated sugar, and active dry yeast. Let this mixture sit for 5–10 minutes until it becomes frothy, indicating the yeast is active.
2. Combine Wet Ingredients: Add the melted unsalted butter and eggs to the yeast mixture, stirring until fully combined and smooth.
3. Form Dough: Gradually incorporate the all-purpose flour and salt into the wet mixture. Knead the dough until it becomes smooth and elastic, then cover and let it rise until it doubles in size, which typically takes about 1 to 1.5 hours.
4. Prepare Filling: In a small bowl, mix 1/2 cup Biscoff cookie butter with ground cinnamon to create the spiced filling.
5. Shape Dough: After the dough has risen, punch it down to release air. Roll it out on a floured surface into a rectangle approximately 1/4 inch thick.
6. Spread Filling: Evenly spread the prepared Biscoff cinnamon filling over the dough, leaving a small border around the edges.
7. Roll and Slice: Starting from one edge, roll the dough tightly into a log. Slice this log into 12 equal pieces and place them cut side down in a greased baking dish.
8. Final Rise: Cover the rolls and let them rise again for 30–45 minutes until they become puffy.
9. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes until they turn golden brown on top.
10. Make Glaze: While the rolls bake, whisk together powdered sugar, 2 tablespoons Biscoff cookie butter, and 1–2 tablespoons of milk until the glaze is smooth and pourable.
11. Glaze and Serve: Drizzle the glaze generously over the warm cinnamon rolls before serving to enhance their sweetness and flavor.

Notes

• Ensure the milk is warm but not hot to properly activate the yeast.
• For best results, use room temperature eggs when mixing the dough.
• Let the dough rise in a warm, draft-free environment to encourage proper fermentation.
• Adjust milk in the glaze to achieve your desired consistency.
• These rolls are best enjoyed fresh but can be reheated gently in the oven or microwave.

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