Dessert

Biscoff Cookie Butter Cinnamon Rolls Recipe

ByZoe Lane February 6, 2026February 6, 2026

Introduction

Indulge in the warm, spicy sweetness of Biscoff Cookie Butter Cinnamon Rolls. These soft, fluffy rolls are filled with rich Biscoff spread and topped with a simple glaze, making them a perfect treat for breakfast or dessert.

Three cinnamon rolls sit closely on a white plate, each roll having one main layer of golden-brown dough swirled with dark cinnamon filling. The rolls are thick and soft, topped with a thick layer of beige glaze that drips down their sides. On top of each roll, there are small crumbs of brown sugar sprinkled gently. The white plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons Active Dry Yeast (Check expiration date for freshness)
1 cup Warm Milk (110°F / 43°C, can use dairy or non-dairy)
1/4 cup Granulated Sugar (Can substitute with brown sugar)
1/4 cup Unsalted Butter (Melted, can use plant-based butter for vegan)
1 teaspoon Salt (Essential for flavor)
1 Large Egg (Can substitute with flaxseed or chia seed egg)
4 cups All-Purpose Flour (Can use whole wheat flour, adjust liquid)
1 cup Biscoff Cookie Butter (Ensure it’s vegan-friendly if needed)
1 cup Powdered Sugar (Adjust for desired sweetness)
2 tablespoons Milk (Use dairy or non-dairy based on preference)

Instructions

Step 1: In a cozy bowl, combine warm milk, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until it becomes bubbly and frothy to activate the yeast.
Step 2: In a large mixing bowl, mix the yeast mixture with melted butter, salt, egg, and all-purpose flour. Stir until a sticky dough forms.
Step 3: Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic.
Step 4: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.
Step 5: Roll out the risen dough into a rectangle. Spread Biscoff cookie butter evenly over the surface, then sprinkle with sugar and cinnamon.
Step 6: Roll the dough tightly into a log, then slice into 1-2 inch thick pieces. Arrange the slices in a baking dish.
Step 7: Cover the rolls with a kitchen towel and let them rise again for 30-45 minutes.
Step 8: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until golden brown.
Step 9: Allow the rolls to cool slightly. Prepare a glaze by mixing powdered sugar with milk, then drizzle it over the rolls before serving.

Tips & Variations

For a vegan version, use plant-based butter and substitute the egg with a flaxseed or chia seed egg.
Whole wheat flour can be used instead of all-purpose flour, but you may need to adjust the liquid amount slightly.
Add chopped nuts or raisins to the filling for extra texture and flavor.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving for best results.

How to Serve

Three cinnamon rolls sit closely on a white plate, each with two main layers: a golden brown dough base with swirls of darker cinnamon filling, and a thick, creamy light beige glaze dripping down the sides. The top layer is covered in crumbly brown sugar topping, with the glaze unevenly spread and pooling slightly around the base of each roll. The surface beneath is a white marbled texture, and the image focuses closely on the swirl and topping details of the closest roll. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Bring it to room temperature before shaping and rising again.

What if I don’t have Biscoff cookie butter?

You can substitute with peanut butter or any other nut or seed butter, but the distinctive flavor of Biscoff is unique and adds a special touch to these rolls.