Biscoff Cookie Butter Cinnamon Rolls Recipe
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.
- 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
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
- 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.
- Combine Wet Ingredients: Add the melted unsalted butter and eggs to the yeast mixture, stirring until fully combined and smooth.
- 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.
- Prepare Filling: In a small bowl, mix 1/2 cup Biscoff cookie butter with ground cinnamon to create the spiced filling.
- 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.
- Spread Filling: Evenly spread the prepared Biscoff cinnamon filling over the dough, leaving a small border around the edges.
- 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.
- Final Rise: Cover the rolls and let them rise again for 30–45 minutes until they become puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes until they turn golden brown on top.
- 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.
- 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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