Name: Biscoff Cookie Butter Cinnamon Rolls Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1/4 cup white sugar; 1 packet instant yeast (about 2 1/4 teaspoons); 1/2 cup warm milk; 1/4 cup melted butter; 1 egg; 1/2 teaspoon salt; 1/2 cup Biscoff cookie butter; 1/4 cup softened butter; 1/3 cup brown sugar; 2 tablespoons cinnamon; 1/4 cup Biscoff cookie butter; 1 cup powdered sugar; 2 tablespoons milk

Introduction

These Biscoff Cookie Butter Cinnamon Rolls are a delightful twist on a classic favorite, combining the rich, spiced flavor of cinnamon with the unique caramel notes of Biscoff cookie butter. Soft, fluffy, and generously sweetened with a luscious Biscoff glaze, they make the perfect treat for breakfast or dessert.

Four soft, golden-brown cinnamon rolls sit closely in a white ceramic baking dish. Each roll has a thick, creamy beige icing layer that drapes smoothly down the sides and fills the spirals, topped with a sprinkle of crumbly, light brown streusel that adds texture and contrast. The cinnamon rolls' spiraled patterns are clearly visible under the shiny glaze. The background shows a white marbled texture surface with a few brown cookie sticks and a shiny silver spoon slightly out of focus, enhancing the cozy bakery feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour

1/4 cup white sugar

1 packet instant yeast

1/2 cup warm milk

1/4 cup melted butter

1 egg

1/2 teaspoon salt

1/2 cup Biscoff cookie butter

1/4 cup softened butter

1/3 cup brown sugar

2 tablespoons cinnamon

1/4 cup Biscoff cookie butter (for frosting)

1 cup powdered sugar

2 tablespoons milk

Instructions

Step 1: In a large bowl, mix together the flour, white sugar, instant yeast, and salt until well combined.

Step 2: Add the warm milk, melted butter, and egg to the dry ingredients. Stir until a dough forms.

Step 3: Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic.

Step 4: Place the dough in a greased bowl and cover it with a kitchen towel. Let it rise in a warm place for 1 hour, or until it doubles in size.

Step 5: In a separate bowl, mix together 1/2 cup Biscoff cookie butter, softened butter, brown sugar, and cinnamon until well combined.

Step 6: Roll the risen dough into a large rectangle on a lightly floured surface. Spread the Biscoff filling evenly over the dough.

Step 7: Roll the dough tightly from one end to the other and cut it into 12 equal pieces. Place the rolls in a greased baking pan.

Step 8: Cover the rolls and let them rise for another 30 minutes until puffed up.

Step 9: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they turn golden brown.

Step 10: While the rolls bake, warm 1/4 cup Biscoff cookie butter slightly. Mix it with powdered sugar and milk until smooth and pourable.

Step 11: Drizzle the glaze over the warm rolls immediately after baking. Serve warm for the best flavor.

Tips & Variations

Use warm, not hot, milk to avoid killing the yeast and ensure proper rising.

Warming the Biscoff cookie butter before spreading makes it easier to work with and spreads more smoothly.

For clean cuts without squishing the dough, use dental floss instead of a knife.

Try adding chopped nuts or raisins to the filling for extra texture and flavor.

Serve the rolls warm; leftovers can be reheated for about 10 seconds in the microwave to refresh softness.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you will need to proof active dry yeast in warm water for about 5-10 minutes before adding it to the dough. Instant yeast can be mixed directly with the dry ingredients.

What if I don’t have Biscoff cookie butter?

You can substitute with smooth peanut butter or another nut butter for a different but delicious flavor. Keep in mind this will change the unique taste of the original recipe.