Description

Delightfully soft and aromatic Biscoff Cookie Butter Cinnamon Rolls that combine the warm flavors of cinnamon and the rich, caramelized taste of Biscoff cookie butter. Perfect for a cozy breakfast or a sweet treat any time of day, these rolls are made from scratch with an easy dough and topped with a simple powdered sugar glaze.

Ingredients

Scale

Dough Ingredients

2 teaspoons Active Dry Yeast (Check expiration date for freshness)
1 cup Warm Milk (110°F / 43°C, dairy or non-dairy)
1/4 cup Granulated Sugar (or brown sugar)
1/4 cup Unsalted Butter (Melted, or plant-based butter for vegan option)
1 teaspoon Salt
1 Large Egg (or flaxseed/chia seed egg for substitution)
4 cups All-Purpose Flour (can substitute with whole wheat flour, adjust liquid accordingly)

Filling

1 cup Biscoff Cookie Butter (vegan-friendly if needed)
1/4 cup Granulated Sugar (for sprinkling on top of cookie butter)
1 teaspoon Ground Cinnamon (for sprinkling on top of cookie butter)

Glaze

1 cup Powdered Sugar
2 tablespoons Milk (dairy or non-dairy, based on preference)

Instructions

Activate Yeast: In a cozy bowl, combine the warm milk, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until it becomes bubbly and frothy, indicating the yeast is active and ready to work.
Mix Dough: In a large mixing bowl, pour in the yeast mixture. Add melted unsalted butter, salt, the large egg, and all-purpose flour. Stir the ingredients together until a sticky dough forms and all components are combined evenly.
Knead Dough: Lightly flour a clean surface and transfer the dough onto it. Knead vigorously for about 5-7 minutes until the dough becomes smooth, elastic, and less sticky to the touch.
First Rise: Lightly grease a large bowl and place the dough inside. Cover it with a clean kitchen towel and set it in a warm, draft-free place to rise for approximately 1 hour, or until the dough doubles in size.
Prepare Filling: Once the dough has risen, roll it out into a large rectangle on a floured surface. Spread the Biscoff cookie butter evenly over the dough, then sprinkle a mixture of granulated sugar and ground cinnamon on top to add sweetness and spice.
Shape Rolls: Starting with one long edge, carefully roll the dough tightly into a log. Use a sharp knife to cut the log into 1-2 inch thick slices. Arrange the slices cut-side up in a greased baking dish, ensuring they are spaced evenly.
Second Rise: Cover the rolls again with a kitchen towel and allow them to rise in a warm spot for another 30-45 minutes until they puff up.
Bake: Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake the rolls for 20-25 minutes, or until they turn golden brown and are cooked through.
Glaze: Let the cinnamon rolls cool slightly for about 10 minutes. In a small bowl, mix powdered sugar with milk to create a smooth glaze. Drizzle the glaze generously over the warm rolls before serving to add a sweet finishing touch.

Notes

Using warm milk (around 110°F/43°C) is critical to activate the yeast without killing it.
For a vegan version, substitute the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use plant-based butter and non-dairy milk.
You can adjust sugar levels in the filling and glaze to your preference for sweetness.
If whole wheat flour is used, add a little more liquid to get the right dough consistency.
Letting the dough rise in a warm environment is important for a light, fluffy texture.
Store leftovers in an airtight container; reheat before serving for best results.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Biscoff cinnamon rolls, cookie butter roll recipe, homemade cinnamon rolls, Biscoff dessert, sweet rolls, breakfast pastry, cinnamon roll glaze