Biscoff Cookie Butter Cinnamon Rolls Recipe

Introduction

Biscoff Cookie Butter Cinnamon Rolls are a decadent twist on a classic favorite, filled with the rich, spiced flavor of cookie butter and cinnamon. Soft, fluffy, and topped with a luscious glaze, these rolls are perfect for breakfast or dessert and sure to delight everyone at the table.

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, indicating the yeast is active.
2. Step 2: Add the melted butter and eggs to the mixture and stir until combined.
3. Step 3: Gradually add the flour and salt, then knead the dough until it becomes smooth and elastic. Cover and let it rise in a warm place until doubled in size.
4. Step 4: Combine 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 cinnamon filling evenly over the dough, leaving a small border around the edges.
7. Step 7: Roll the dough tightly into a log, slice it into 12 pieces, and place them cut-side up in a greased baking dish.
8. Step 8: Cover the dish and let the rolls rise again for 30–45 minutes until they become puffy.
9. Step 9: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until golden brown.
10. Step 10: For the glaze, whisk together powdered sugar, 2 tablespoons Biscoff cookie butter, and milk until smooth.
11. Step 11: Drizzle the glaze over the warm rolls before serving for extra sweetness and flavor.

Tips & Variations

• For a nuttier texture, sprinkle finely chopped pecans or walnuts over the cookie butter filling before rolling up the dough.
• If you prefer a spicier kick, add a pinch of ground nutmeg or cloves to the cinnamon filling mixture.
• Use vegan butter and a plant-based milk alternative to make these rolls dairy-free and vegan-friendly.
• For a quicker version, prepare the dough the night before and let it rise slowly in the refrigerator overnight.

Storage

Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly and freeze for up to 2 months. To enjoy, thaw at room temperature and warm briefly in the oven or microwave. Add extra glaze if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use the same amount, but mix it directly with the dry ingredients without proofing in warm milk.

What can I use if I don’t have Biscoff cookie butter?

You can substitute peanut butter, almond butter, or any other spiced cookie spread if you don’t have Biscoff cookie butter on hand. The flavor will vary, but the rolls will still be delicious.

Biscoff Cookie Butter Cinnamon Rolls Recipe

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★★★★★

4.6 from 85 reviews

• Author: Zoe
• Total Time: 2 hours 30 minutes
• Yield: 12 cinnamon rolls 1x

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Description

These Biscoff Cookie Butter Cinnamon Rolls combine the classic comfort of cinnamon rolls with the rich, spiced flavor of Biscoff cookie butter. Soft, fluffy dough is filled with a luscious blend of Biscoff butter and cinnamon, then topped with a creamy glaze for an irresistible sweet treat perfect for breakfast or dessert.

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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)

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Instructions

1. Activate yeast: In a bowl, combine the warm milk, granulated sugar, and active dry yeast. Let the mixture sit for 5–10 minutes until it becomes frothy, indicating the yeast is active.
2. Mix wet ingredients: Add the melted unsalted butter and eggs to the yeast mixture and stir until well combined.
3. Combine dry ingredients and knead dough: Gradually add the all-purpose flour and salt to the wet ingredients. Knead the dough until it is smooth and elastic. Then cover and allow it to rise until it doubles in size, about 1 to 1.5 hours.
4. Prepare the filling: Mix together 1/2 cup of Biscoff cookie butter with ground cinnamon until you get a smooth, spreadable filling.
5. Roll dough: Punch down the risen dough and roll it out into a rectangle approximately 1/4 inch thick on a floured surface.
6. Spread filling: Evenly spread the Biscoff and cinnamon mixture over the dough, leaving a small border around the edges.
7. Form rolls: Roll the dough tightly into a log shape, then slice it into 12 equal pieces. Place the slices into a greased baking dish with the cut side up.
8. Second rise: Cover the rolls and let them rise for 30–45 minutes until they become puffy.
9. Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25–30 minutes or until they turn golden brown on top.
10. Prepare glaze: While the rolls bake, whisk together powdered sugar, 2 tablespoons of Biscoff cookie butter, and 1–2 tablespoons of milk until smooth to create the glaze.
11. Glaze and serve: Once the rolls are warm from the oven, drizzle the glaze over them and serve immediately for the best flavor and texture.

Notes

• Ensure the milk is warm, not hot, to properly activate the yeast.
• For softer rolls, cover the dough well during rises to prevent drying out.
• Use a sharp knife or dental floss to cut the rolls cleanly without squishing them.
• The glaze consistency can be adjusted with milk to be thicker or thinner as desired.
• These cinnamon rolls are best enjoyed fresh but can be stored in an airtight container for 2 days or frozen for longer storage.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: Biscoff Cookie Butter, Cinnamon Rolls, Breakfast, Sweet Rolls, Baked Dessert, Yeast Dough